para-vanillic acid

para-vanillic acid

Full Material List

4-hydroxy-3-methoxybenzoic acid

Identifiers

FEMA	3988
CAS	121-34-6
EINECS	204-466-8
Synonyms	acid, p-hydroxy-m-methoxy-benzoic m- anisic acid, 4-hydroxy- benzoic acid, 4-hydroxy-3-methoxy- 4- hydroxy-3-methoxy benzoic acid 4- hydroxy-3-methoxy-benzoic acid 4- hydroxy-3-methoxybenzoate 4- hydroxy-3-methoxybenzoic acid 4- hydroxy-m-anisic acid p- hydroxy-m-methoxy-benzoic acid p- hydroxy-m-methoxy-benzonic acid 4- hydroxy-meta-anisic acid 3- methoxy-4-hydroxybenzoic acid protocatechuic acid 3-methyl ester vanillic acid p- vanillic acid vanillic acid, tech. grade vanillicacid
JECFA Food Flavoring	959
JECFA Food Additive	N/A
DG SANTE Food Flavourings	08.043 vanillic acid
DG SANTE Food Contact Materials	N/A
FDA UNII	GM8Q3JM2Y8
CoE Number	697
XlogP3-AA	1.40 (est)
Molecular Weight	168.14856
Molecular Formula	C8 H8 O4

Organoleptic

Organoleptic Notes	1. Odor Type: creamy dairy milky custard creamy powdery vanilla Odor Description:at 100.00 %. dairy milky custard creamy powdery vanilla beanLuebke, William tgsc, (2007) Odor sample from: Sigma-Aldrich sweet creamy phenolic brown powdery vanilla beany Odor Description:Sweet creamy, phenolic, brown and powdery with vanilla beany nuancesMosciano, Gerard P&F 18, No. 4, 51, (1993)
Odor	creamy dairy, milky, custard, creamy, powdery, vanilla, sweet, phenolic, brown, beany
Flavor	creamy creamy, milky, custard, vanilla, powdery, sweet

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Properties

Food Chemicals Codex Listed	No
Appearance	white to beige powder (est)
Assay	98.00 to 100.00
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	210.00 to 213.00 Â°C. @ 760.00 mm Hg
Boiling Point	353.43 Â°C. @ 760.00 mm Hg (est)
Flash Point	> 212.00 Â°F. TCC ( > 100.00 Â°C. )
Acid Value	N/A
Vapor Pressure	0.000020 mmHg @ 25.00 Â°C.
Vapor Density	N/A
logP (o/w)	1.43
Soluble In	alcohol, 5% slightly hazy dipropylene glycol water, 1500 mg/L @ 14C (exp) water
Occurrence	apricot fruit arrowroot leaf banana plant barley fruit barley seed beer beet leaf bilberry fruit bilberry fruit juice bilberry leaf blueberry plant brandy broccoli asparagus broccoli plant buckwheat testa cacao bean cardamom leaf carrot tissue culture chamomile sweet false chamomile plant cherry sour cherry plant chicory chicory leaf coconut leaf coriander fruit coriander plant coriander seed corn corn sprout corn tissue culture dandelion flower fennel seed fig wood garlic bulb ginger ginger plant ginkgo biloba leaf ginkgo biloba plant goosefoot fruit grape grape hull husk grape leaf guava fruit horseradish root oat seed olive fruit onion bulb oregano plant pea root pea seed peanut seed poppy opium poppy pericarp raspberry red raspberry plant rhubarb plant rice rice plant rubus spectabilis leaf rum saffron sage sage plant salmonberry leaf sesame leaf sherry soybean root soybean seed tarragon leaf thyme plant turmeric leaf vanilla walnut black walnut nut wheat seed whiskey scotch whiskey wine red wine wine white wine