济南圣和化工有限公司现供应Flavors——Vanillin acetate（CAS 881-68-5），分子式 C10H10O4，分子量 194.06 g/mol。本页理化参数仅供参考，实际常规纯度 按批次COA提供(不公开发布)，以批次 COA 及订单确认为准，支持批量采购与长期供货协议。
| CAS号 | 881-68-5 |
|---|---|
| 分子式 | C10H10O4 |
| 分子量 | 194.06 g/mol |
| 熔点 | 77 - 79 °C |
| 沸点 | 287.00 to 288.00 °C. @ 760.00 mm Hg |
| LogP | 0.8 |
| 纯度 | 按批次COA提供(不公开发布) |
| 包装 | 按订单/批次确认(不公开发布) |
| 应用领域 | Flavors |
| 类别 | Flavors |
Flavors
Vanillin acetate主要应用于Flavors。具体使用工况下的添加量与规格要求，欢迎与技术团队沟通确认。
供货能力：Vanillin acetate 备有现货，包装形式为按订单/批次确认(不公开发布)。我们支持对公转账并开具增值税发票，山东省内可安排快速配送，省外按物流时效发货，具体请联系 info@591daili.com。
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Vanillin acetate 的 CAS 号为 881-68-5。
常规纯度规格为 按批次COA提供(不公开发布)，包装为 按订单/批次确认(不公开发布)，随货提供 COA。
主要应用于Flavors。
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Vanillin acetate is identified by CAS 881-68-5, molecular formula C10H10O4 and molecular weight 194.06 g/mol. UNII 873YNA60FY; ChEBI 86956; InChIKey PZSJOBKRSVRODF-UHFFFAOYSA-N. Boiling Point: 287.00 to 288.00 °C. @ 760.00 mm Hg; Boiling Point: 148 °C (10 mm Hg); Melting Point: 77 - 79 °C.
| CAS Registry Number | 881-68-5 |
|---|---|
| PubChem CID | 61229 |
| Molecular formula | C10H10O4 |
| Molecular weight | 194.06 g/mol |
| IUPAC name | (4-formyl-2-methoxyphenyl) acetate |
| InChIKey | PZSJOBKRSVRODF-UHFFFAOYSA-N |
| UNII (FDA) | 873YNA60FY |
| ChEBI ID | CHEBI:86956 |
| FEMA number | 3108 |
| JECFA number | 890 |
| Molecular Weight | 194.18 |
|---|---|
| XLogP3 | 0.8 |
| Hydrogen Bond Donor Count | 0 |
| Hydrogen Bond Acceptor Count | 4 |
| Rotatable Bond Count | 4 |
| Exact Mass | 194.05790880 |
| Monoisotopic Mass | 194.05790880 |
| Topological Polar Surface Area | 52.6 |
| Heavy Atom Count | 14 |
| Formal Charge | 0 |
| Boiling Point | 287.00 to 288.00 °C. @ 760.00 mm Hg |
|---|---|
| Boiling Point | 148 °C (10 mm Hg) |
| Melting Point | 77 - 79 °C |
| Regulatory & Food Contact | EU Flavoring substances FDA Substance added to food: FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT Flavoring Agents FLAVOURING_AGENT: Flavouring Agent Floral No safety concern at current levels of intake when used as a flavouring agent |
|---|---|
| GHS notification summary | 60.4% (90 / 149) |
| GHS notification summary | 60.4% (90 / 149) |
|---|---|
| Reported hazard statements | H315 (39.6%), H319 (39.6%) |
This chemical does not meet GHS hazard criteria for 60.4% (90 of 149) of all reports.
H315 (39.6%): Causes skin irritation [Warning Skin corrosion/irritation]
Vanillin acetate; 4-Formyl-2-methoxyphenyl acetate; Acetylvanillin; Acetovanillin; BENZALDEHYDE, 4-(ACETYLOXY)-3-METHOXY-; vanillyl acetate; FEMA No. 3108; UNII-873YNA60FY; 873YNA60FY; Benzaldehyde, 4-acetoxy-3-methoxy; NSC-8499; EINECS 212-920-1; NSC-25863; VANILLIN ACETATE [FHFI]; DTXSID4061256; CHEBI:86956
CAS 881-68-5; molecular formula C10H10O4; molecular weight 194.06 g/mol.
Vanillin acetate, 4-Formyl-2-methoxyphenyl acetate, Acetylvanillin, Acetovanillin, BENZALDEHYDE, 4-(ACETYLOXY)-3-METHOXY-, vanillyl acetate.
Documented regulatory listings: EU Flavoring substances; FDA Substance added to food: FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT; Flavoring Agents.
60.4% of GHS notifications report no hazard classification (90 of 149).
Boiling Point: 287.00 to 288.00 °C. @ 760.00 mm Hg; Boiling Point: 148 °C (10 mm Hg); Melting Point: 77 - 79 °C.
Facts on this page are taken from PubChem (US National Library of Medicine) and Wikidata. Grade-specific data — assay, moisture, particle size, packaging, shelf life — is issued per batch on the COA and is not published here.