????
|
|
???? ??
- ???
- 208-210 °C(lit.)
- ?? ?
- 257.07°C (rough estimate)
- ??
- 1.3037 (rough estimate)
- ???
- 1.5090 (estimate)
- ?? ??
- Store below +30°C.
- ???
- ?????? (?? ???), ?? ?? (?? ???), DMSO (?? ???), ??? (?? ???)
- ??? ??
- ??
- ?? ?? (pKa)
- pKa 4.53(H2O t = 25 c = 0.016–0.001) (Uncertain)
- ??
- ??? ??~??, ?? ? ???? ? ??
- ??
- 100.00%??. ??? ?? ???? ??? ???? ????
- ?? ??
- ?? ??
- ???? ??
- synthetic
- ???
- ?, ???, ???? ?????.
- JECFA Number
- 959
- Merck
- 14,9931
- BRN
- 2208364
- ???
- ????. ?? ??. ?? ???? ???? ????.
- InChIKey
- WKOLLVMJNQIZCI-UHFFFAOYSA-N
- LogP
- 1.30
- CAS ??????
- 121-34-6(CAS DataBase Reference)
??
- ?? ? ?? ??
- ?? ? ???? ?? (GHS)
| ??? ?? | Xi | ||
|---|---|---|---|
| ?? ???? ?? | 36/37/38 | ||
| ????? | 37/39-26-36 | ||
| WGK ?? | 1 | ||
| RTECS ?? | YW5300000 | ||
| ?? ?? ?? | Irritant | ||
| TSCA | Yes | ||
| HS ?? | 29189090 |
???? C??? ??, ??, ??
??? ??
white odourless crystals or powder??
Reported found in guava, grape, brandy, rum, whiskey, sherry, red and white wines, Scotch and Canadian whiskey, pork (fried), cocoa, peanuts (raw), mushrooms, guava fruit, mangos (fresh), wort, vanilla and black chokeberries.??
Vanillic acid is used as a flavoring agent in food. It acts as an intermediate in the production of vanillin from ferulic acid. Further, it is used in wine and vinegar.?? ??
Prepared by bioconversion of ferulic acid by means of a vanillate-negative mutant of Pseudomonas fluorescens strain BS13. Also prepared by whole-cell bioconversion of vanillin to vanillic acid by Streptomyces viridosporus??
ChEBI: A monohydroxybenzoic acid that is 4-hydroxybenzoic acid substituted by a methoxy group at position 3.?? ??
Vanillic acid is one of the key aromatic volatile compounds of vanilla beans.???? ?? ?? ? ???
???
?? ??
???? ?? ??
???( 631)?? ??
| ??? | ?? | ??? | ?? | ?? ? | ?? |
|---|---|---|---|---|---|
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