CAS 121-33-5 Vanillin - Analytical Products / Alfa Chemistry

CAT	APS121335
CAS	121-33-5
Structure
MDL Number	MFCD00006942
Synonyms	2-Methoxy-4-formylphenol, 4-Hydroxy-5-methoxybenzaldehyde, Vanillaldehyde, Vanillin (8CI), 4-Hydroxy-m-anisaldehyde, 3-Methoxy-4-hydroxybenzaldehyde, NPLC 0145, NSC 15351, p-Vanillin, Lioxin, 4-Formyl-2-methoxyphenol, NSC 403658, p-Hydroxy-m-methoxybenzaldehyde, m-Methoxy-p-hydroxybenzaldehyde,Vanillin, 4-Hydroxy-3-methoxybenzaldehyde, Benzaldehyde, 4-hydroxy-3-methoxy-, H 0264, Vanillum, Rhovanil, Vanillic aldehyde, 4-Hydroxy-3-methoxy-benzyldehyde, NSC 48383
IUPAC Name	4-hydroxy-3-methoxybenzaldehyde
Molecular Weight	152.15
Molecular Formula	C8H8O3
EC Number	204-465-2
Canonical SMILES	COc1cc(C=O)ccc1O
InChI	InChI=1S/C8H8O3/c1-11-8-4-6(5-9)2-3-7(8)10/h2-5,10H,1H3
InChI Key	MWOOGOJBHIARFG-UHFFFAOYSA-N
REAXYS Number	472792

Description	United States Pharmacopeia (USP) Reference Standard
Accurate Mass	152.0473
BP	170 °C/15 mmHg (lit.)
Format	Neat
Linear Formula	4-(HO)C6H3-3-(OCH3)CHO
MP	81-83 °C (lit.)
Size	200MG
Vapor Density	5.3 (vs air)
Vapor Pressure	>0.01 mmHg ( 25 °C)

* Products or Services Interested: Vanillin (121-33-5)
* Your question
* Name
* Email
Verification Code

CAT	Size	Shipping	Storage Conditions	Description	Price
APS121335-1	100MG	Room Temperature	+4°C	Subcategory: Food additives, flavours and adulterants	Inquiry
APS121335-2	100MG	Room Temperature	2-8°C Fridge/Coldroom	Subcategory: European Pharmacopoeia (Ph. Eur.); API Family: Matrix - API Family See respective official monograph(s); Product Type: Excipient	Inquiry

Case Study

Vanillin Used for the Preparation of Bio-Based Polyurethane Foams via a Tailored Foaming Process

Wu, Yao-Chi, and Yi-Chun Chen. Industrial Crops and Products 232 (2025): 121275.

In this study, vanillin was utilized as a reactive modifier in the preparation of bio-based polyurethane (PU) foams using castor oil glyceride (COG) as the primary polyol. The COG was first synthesized through transesterification of castor oil with glycerol at a molar ratio of 1:2 under nitrogen atmosphere. The reaction was catalyzed by 0.2 wt% CaO and conducted at 230 °C for 4 hours with continuous stirring. Upon completion, the reaction mixture was rapidly cooled in an ice-water bath to obtain COG with a hydroxyl value of 339.1 mg KOH/g.
For foam preparation, COG or castor oil was combined with vanillin at 0 %, 10 %, or 20 % molar ratios relative to total hydroxyl content. The formulation also included 8% organosilicone surfactant, distilled water as a foaming agent, and dibutyltin dilaurate (DBTDL) as a catalyst. The polyol blend was mixed at 200 rpm for 1 minute, followed by the addition of 1,6-hexamethylene diisocyanate trimer biuret (HDB) at an NCO/OH ratio of 2. The mixture was stirred again at 200 rpm for 1 minute at room temperature before allowing foam formation.
During foaming, parameters such as start rise time, end rise time, and tack-free time were recorded. The vanillin-modified foams exhibited controlled expansion and reproducible rise behavior, confirming vanillin's compatibility in the PU network and its effect on foam structure and performance.

Vanillin Used for the Preparation of Gelatin-CMC-Na Microcapsules with Enhanced Mechanical Properties

Meng, Qingran, et al. International Journal of Biological Macromolecules 306 (2025): 141386.

In this study, vanillin was utilized to modify gelatin-sodium carboxymethyl cellulose (CMC-Na) complex coacervation microcapsules, with the aim of enhancing their mechanical and physicochemical properties. The preparation process began by dissolving gelatin and CMC-Na at a 9:1 weight ratio in distilled water (1% w/v) at 60 °C. The solution was then hydrated overnight at 4 °C. Vanillin was added at concentrations ranging from 0% to 1.5% (w/w, based on total solution) and fully dissolved.
Subsequently, medium-chain triglyceride (MCT) oil was added at a core-to-wall ratio of 1:1. The mixture was homogenized at 15,000 rpm for 5 minutes at 45 °C to form a stable emulsion. Complex coacervation was initiated by gradually adjusting the pH to 4.60 using 10% acetic acid, followed by stirring at 45 °C for 30 minutes. The system was then cooled below 15 °C and held for another 30 minutes to stabilize coacervates.
To finalize microcapsule formation, the pH was adjusted to 6.50 using 2 mol/L NaOH, and transglutaminase (TGase, 25 U/g gelatin) was added to induce enzymatic crosslinking. After solidification at 4 °C overnight, the resulting microcapsules were collected by freeze-drying.
This protocol demonstrates the effective incorporation of vanillin during coacervation, contributing to improved mechanical stability via Schiff base and hydrogen bonding interactions.

Vanillin Used for the Preparation of Crosslinked OSA-Modified Gelatin Films for Sustainable Food Packaging Applications

Wang, Hesheng, et al. International Journal of Biological Macromolecules 309 (2025): 142972.

Vanillin was employed as an effective crosslinking agent in the preparation of octenyl succinic anhydride (OSA)-modified gelatin films (OGV), yielding a bio-based material with enhanced performance suitable for food packaging applications. The incorporation of vanillin into gelatin matrices through Schiff base formation significantly improved the thermal, mechanical, and barrier properties of the resulting films.
The preparation involved dispersing gelatin (2 g) in distilled water with 0.8% glycerol, followed by sequential addition of OSA and 0.8% vanillin solution. The mixture was stirred at 65 °C for 4.5 h to induce chemical crosslinking, then cast and dried to form uniform films. FTIR and XRD analyses confirmed Schiff base linkage between gelatin amino groups and vanillin aldehyde moieties, while thermal analysis demonstrated increased stability of the OGV films.
Mechanically, vanillin-crosslinked OGV films showed a more than twofold increase in tensile strength (from 19.50 MPa to 43.04 MPa). Barrier properties were also enhanced, with the water contact angle rising from 76.6° to 91.1°, and the films displayed superior UV-blocking capabilities and antibacterial activity against E. coli and S. aureus. Application of these films to fresh-cut green peppers effectively reduced weight loss, maintained antioxidant content, and inhibited lipid peroxidation over a 10-day period.
This work underscores vanillin's critical role in improving the functional performance of gelatin-based films, providing a promising green alternative for active food packaging solutions.