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Food safety and quality
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| Flavouring |
Vanillin |
| Synonym(s) |
Vanillaldehyde;Methylprotocatechuic aldehyde;Vanillic aldehyde |
| Latest JECFA evaluation |
2019 (Session 87) |
| Status of specification |
Full |
| Information required |
|
| Chemical name |
4-Hydroxy-3-methoxybenzaldehyde |
| JECFA number |
889 |
| CAS number |
121-33-5 |
| FEMA number |
3107 |
| COE number |
107 |
| FLAVIS number |
|
| Molecular weight |
152.15 |
| Chemical formula |
C8H8O3 |
| Physical form/odour |
white or slightly yellow needles or crystalline powder with a sweet, creamy, vanilla odour |
| Solubility |
slightly soluble in water; soluble in organic solvents, oils |
| Solubility in ethanol |
freely soluble |
| Boiling point (°C) |
285° |
| Assay min % |
97% |
| Acid value max |
|
| Refractive index |
NA |
| Specific gravity |
NA |
| Other requirements |
mp: 81-84° |
| ID Test |
IR |
| Spectrum |
 
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![](../typo3conf/ext/dyna_fef/download.php?dfile=/work/htdocs/disseminationtypo3/web/fileadmin/user_upload/jecfa/img/<a href="http://www.fao.org/fileadmin/user_upload/jecfa/img/889.gif" target=_blank><img src="http://www.fao.org/fileadmin/user_upload/jecfa/img/889.gif" width="60px;"></a><br>&dname=<a href="http://www.fao.org/fileadmin/user_upload/jecfa/img/889.gif" target=_blank><img src="http://www.fao.org/fileadmin/user_upload/jecfa/img/889.gif" width="60px;"></a><br> "Download")
![](fileadmin/user_upload/jecfa/img/<a href="http://www.fao.org/fileadmin/user_upload/jecfa/img/889.gif" target=_blank><img src="http://www.fao.org/fileadmin/user_upload/jecfa/img/889.gif" width="60px;"></a><br>)