H36001
Vanillic acid
97%
Manufacturer: Sigma Aldrich
CAS Number: 121-34-6
Synonym(S): 4-Hydroxy-3-methoxybenzoic acid
Select a Size
| Pack Size | SKU | Availability | Price |
|---|---|---|---|
| 25 G | H36001-25-G | In Stock | ₹ 3,420.70 |
| 100 G | H36001-100-G | In Stock | ₹ 9,677.55 |
H36001 - 25 G
In Stock
Quantity
1
Base Price: ₹ 3,420.70
GST (18%): ₹ 615.726
Total Price: ₹ 4,036.426
Quality Level
200
Assay
97%
mp
208-210 °C (lit.)
SMILES string
COc1cc(ccc1O)C(O)=O
InChI
1S/C8H8O4/c1-12-7-4-5(8(10)11)2-3-6(7)9/h2-4,9H,1H3,(H,10,11)
InChI key
WKOLLVMJNQIZCI-UHFFFAOYSA-N
Other Options
| Image | Product Name | Manufacturer | Price Range | |
|---|---|---|---|---|
 | Vanillic acid | Supelco | ₹ 11,885.85 | |
| | Vanillic acid | Sigma Aldrich | ₹ 28,047.58 | |
 | Vanillic acid | Sigma Aldrich | ₹ 13,430.01 | |
 | Vanillic acid | Sigma Aldrich | ₹ 3,929.48 - ₹ 26,272.28 |
Related Products
Description
- Application: Vanillin Synthesis from Vanillic Acid: Research focused on engineering the activity and thermostability of a carboxylic acid reductase for converting vanillic acid to vanillin, providing insights into biotechnological applications for flavor and fragrance industries (Ren et al., 2024).Antioxidant Properties in Food Preservation: The antioxidant properties of vanillic acid were evaluated in a study on the preservation of postharvest quality and physicochemical properties of broccoli, suggesting its potential in extending the shelf life and nutritional quality of fresh produce (Kibar et al., 2024).Biological Synthesis of Vanillin: A comprehensive review discussed various biological methods for synthesizing vanillin from vanillic acid, emphasizing its application in enhancing natural flavor profiles in the food sector (Venkataraman et al., 2024).
SAFETY INFORMATION
WGK
WGK 1
Personal Protective Equipment
dust mask type N95 (US), Eyeshields, Gloves
Compare Similar Items
Show Difference
Quality Level: 200
Assay: 97%
mp: 208-210 °C (lit.)
SMILES string: COc1cc(ccc1O)C(O)=O
InChI: 1S/C8H8O4/c1-12-7-4-5(8(10)11)2-3-6(7)9/h2-4,9H,1H3,(H,10,11)
InChI key: WKOLLVMJNQIZCI-UHFFFAOYSA-N
Quality Level:
200
Assay:
97%
mp:
208-210 °C (lit.)
SMILES string:
COc1cc(ccc1O)C(O)=O
InChI:
1S/C8H8O4/c1-12-7-4-5(8(10)11)2-3-6(7)9/h2-4,9H,1H3,(H,10,11)
InChI key:
WKOLLVMJNQIZCI-UHFFFAOYSA-N
Quality Level: 200
Assay: 98%
mp: 62-64 °C (lit.)
SMILES string: COc1ccc(c(O)c1)C(=O)c2ccccc2
InChI: 1S/C14H12O3/c1-17-11-7-8-12(13(15)9-11)14(16)10-5-3-2-4-6-10/h2-9,15H,1H3
InChI key: DXGLGDHPHMLXJC-UHFFFAOYSA-N
Quality Level:
200
Assay:
98%
mp:
62-64 °C (lit.)
SMILES string:
COc1ccc(c(O)c1)C(=O)c2ccccc2
InChI:
1S/C14H12O3/c1-17-11-7-8-12(13(15)9-11)14(16)10-5-3-2-4-6-10/h2-9,15H,1H3
InChI key:
DXGLGDHPHMLXJC-UHFFFAOYSA-N
Quality Level: 200
Assay: 98%
mp: 219-221 °C (dec.) (lit.)
SMILES string: Cl.COc1cc(CN)ccc1O
InChI: 1S/C8H11NO2.ClH/c1-11-8-4-6(5-9)2-3-7(8)10;/h2-4,10H,5,9H2,1H3;1H
InChI key: PUDMGOSXPCMUJZ-UHFFFAOYSA-N
Quality Level:
200
Assay:
98%
mp:
219-221 °C (dec.) (lit.)
SMILES string:
Cl.COc1cc(CN)ccc1O
InChI:
1S/C8H11NO2.ClH/c1-11-8-4-6(5-9)2-3-7(8)10;/h2-4,10H,5,9H2,1H3;1H
InChI key:
PUDMGOSXPCMUJZ-UHFFFAOYSA-N
Quality Level: 300
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