Product Details
Place of Origin: China
Brand Name: Sunshine
Certification: ISO,COA
Model Number: 148-53-8
Payment & Shipping Terms
Minimum Order Quantity: Negotiation
Price: Negotiation
Packaging Details: Bag,Drum
Delivery Time: 7-15 days
Payment Terms: L/C, D/A, T/T, Western Union
Supply Ability: TON
CAS NO:: |
148-53-8 |
Appearance:: |
Fibrous, Light-yellow, Crystalline Solid |
Molecular Formula:: |
C8H8O3 |
Molecular Weight:: |
152.14700 |
EINECS NO:: |
205-715-3 |
MDL NO:: |
MFCD00003322 |
CAS NO:: |
148-53-8 |
Appearance:: |
Fibrous, Light-yellow, Crystalline Solid |
Molecular Formula:: |
C8H8O3 |
Molecular Weight:: |
152.14700 |
EINECS NO:: |
205-715-3 |
MDL NO:: |
MFCD00003322 |
Product Description:
Product Name: 3-Metho-xysalicylaldehyde CAS NO: 148-53-8
Synonyms:
2-hydroxy-3-metho-xybenzaldehyde;
o-Vanillin;
Benzaldehyde, 2-hydroxy-3-metho-xy-;
Chemical & Physical Properties:
Appearance: Fibrous, light-yellow, crystalline solid
Assay :≥99.0%
Density: 1.231 g/cm3
Boiling Point: 265-266℃
Melting Point: 40-42℃
Flash Point: 94℃
Refractive Index: 1.5632 (45℃)
Water Solubility: Slightly soluble
Stability: Stable at room temperature in closed containers under normal storage and handling conditions.
Storage Condition: Keep container closed when not in use. Store in a cool, dry, well-ventilated area away from incompatible substances. Keep containers tightly closed.
Vapor Pressure: 0.00556mmHg at 25℃
Sensitive: Air Sensitive
Safety Information:
RTECS: CU6530000
Safety Statements: S24/25
HS Code: 29124900
WGK Germany: 3
Risk Statements: R36/37/38
Hazard Code: Xi
Ortho-Vanillin (2-Hydroxy-3-metho-xybenzaldehyde) is an organic solid present in the extracts and essential oils of many plants. Its functional groups include aldehyde, e-ther and phenol. ortho-Vanillin, a compound of the formula C8H8O3, is distinctly different from its more prevalent isomer, vanillin. The "ortho-" prefix refers to the position of the compound’s hydroxyl moiety, which is found in the para-position in vanillin.
ortho-Vanillin is a fibrous, light-yellow, crystalline solid. Unlike its better-known analogue, o-vanillin does not have the characteristic and intense odor of vanilla. Present in a variety of food products, it is not specifically sought after, and is therefore a less-commonly produced and encountered food additive.
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