Vanillin

Vanillin is a flavoring agent that is widely used in the food and beverage industry due to its pleasant aroma and taste. It is a natural molecule that can be extracted from a variety of botanical sources or synthesized chemically. As a buyer of wholesale quantities of Vanillin natural molecules, it is essential to understand its synonyms, sources, chemical composition, odor type, olfactory description, extraction methods, applications, and market price.

Synonyms: Vanillin is also known by other names, such as 4-hydroxy-3-methoxybenzaldehyde, 2-Methoxy-4-formylphenol, and methyl vanillin.

Botanical sources: Vanillin can be extracted from the vanilla bean, which is the primary botanical source. It is also present in other botanical sources like clove, cinnamon, and almond.

Chemical composition: The chemical formula of Vanillin is C8H8O3. It is a white or yellowish crystalline powder that has a molecular weight of 152.15 g/mol. It has a melting point of 81-83 °C and a boiling point of 285 °C. Vanillin has a sweet, creamy, and slightly woody aroma.

Odor type

Olfactory Description

Extraction Methods

Applications

Market Price

View as Grid List

1 Item

Set Ascending Direction
  1. Type :Natural Molecules

    Price :Request for quote

    Name :Indaroma

    Type :Producer

    Headquarters :Indonesia

View as Grid List

1 Item

Set Ascending Direction