Vanilla

Vanilla（CAS 121-33-5）的独立参考数据，整理自公开化学数据库。

各数据库的登记标识

计算分子描述符

在册的理化数值

在册的记载用途

Found in foods and plants; Used as a flavoring agent and fragrance; [Merck Index] Used as a chemical intermediate, fuel additive, odor agent, and anti-UV agent; [IUCLID] In the group of essential oils with active product registrations in the US for uses as insect feeding depressants, insecticides, and repellants; Used to control clothes moths and fleas; [EPA REDs] Used in attractants for the control of flies, roaches, and crickets; [HSDB]Pharmaceutic aid (flavor). As a flavoring agent in confectionery, beverages, foods and animal feeds. Fragrance and flavor in cosmetics. Reagent for synthesis.

同义词与商品名

vanillin; 4-Hydroxy-3-methoxybenzaldehyde; 121-33-5; Vanillic aldehyde; Vanillaldehyde; p-Vanillin; Vanilline; Lioxin; 3-Methoxy-4-hydroxybenzaldehyde; 4-Hydroxy-3-methoxy-benzaldehyde; Benzaldehyde, 4-hydroxy-3-methoxy-; 4-Hydroxy-m-anisaldehyde; 2-Methoxy-4-formylphenol; Zimco; p-Hydroxy-m-methoxybenzaldehyde; 4-Formyl-2-methoxyphenol

已收录的法规名录

Regulatory & Food Contact	EU Flavoring substances FDA Substance added to food: COLOR OR COLORING ADJUNCT, FLAVORING AGENT OR ADJUVANT Flavoring Agents FLAVOURING_AGENT: Flavouring Agent Vanilla Scientific procedures
GHS notification summary	1.8% (42 / 2387)

GHS 危害分类

GHS notification summary	1.8% (42 / 2387)
Reported hazard statements	H317 (14.3%), H319 (83.5%), H302 (100%), H411 (100%), H320, H402, H412

This chemical does not meet GHS hazard criteria for 1.8% (42 of 2387) of reports.

H317 (14.3%): May cause an allergic skin reaction [Warning Sensitization, Skin]

公开数据库对它的描述

4-Hydroxy-3-methoxybenzaldehyde · CAS 121-33-5 · C8H8O3. UNII CHI530446X. Boiling Point: 545 °F at 760 mmHg (NTP, 1992); Boiling Point: 285 °C; Boiling Point: 285.00 to 286.00 °C. @ 760.00 mm Hg.

物理形态与操作说明

数据来源：PubChem / Wikidata；与随货 COA 不一致时以 COA 为准。