Record Information
Version1.0
Creation date2018-04-16 08:25:56 UTC
Update date2018-04-16 14:07:14 UTC
FoodComEx IDPC001117
FoodDB RecordFDB000846
Chemical Information
NameVanillic acid
Description Vanillic acid is a phenolic acid found in some forms of vanilla and many other plant extracts. It is a flavoring and scent agent that produces a pleasant, creamy odor. It is the intermediate product in the two-step bioconversion of ferulic acid to vanillin. (J Biotechnol 1996;50(2-3):107-13). Vanillic acid is a metabolic byproduct of caffeic acid and is often found in the urine of humans who have consumed coffee, chocolate, tea and vanilla-flavored confectionary.
CAS Number121-34-6
Structure
Thumb
Synonyms
SynonymSource
3-Methoxy-4-hydroxybenzoatebiospider
3-Methoxy-4-hydroxybenzoic acidbiospider
4 Hydroxy 3 methoxybenzoic Acidbiospider
4-hydroxy-3-methoxy-Benzoatebiospider
4-hydroxy-3-methoxy-Benzoic acidbiospider
4-Hydroxy-3-methoxybenzoateGenerator
4-Hydroxy-3-methoxybenzoic aciddb_source
4-Hydroxy-3-methoxybenzoic acid (vanillic acid)biospider
4-hydroxy-m-Anisatebiospider
4-hydroxy-m-Anisic acidbiospider
Acid, 4-Hydroxy-3-methoxybenzoicbiospider
Acid, p-hydroxy-m-methoxy-benzoicbiospider
Acid, vanillicbiospider
Acide vanilliqueHMDB
Benzoic acid, 4-hydroxy-3-methoxy-biospider
m-Anisic acid, 4-hydroxy-biospider
P hydroxy m methoxy benzoic acidbiospider
P-hydroxy-m-methoxy-benzoic acidbiospider
P-hydroxy-m-methoxy-benzonic acidbiospider
P-vanillatebiospider
P-vanillic acidbiospider
Protocatechuic acid 3-methyl esterbiospider
Protocatechuic acid, 3-methyl esterbiospider
VAbiospider
Va (van)biospider
VanillateGenerator
Vanillic aciddb_source
VNLbiospider
Chemical FormulaC8H8O4
IUPAC name4-hydroxy-3-methoxybenzoic acid
InChI IdentifierInChI=1S/C8H8O4/c1-12-7-4-5(8(10)11)2-3-6(7)9/h2-4,9H,1H3,(H,10,11)
InChI KeyWKOLLVMJNQIZCI-UHFFFAOYSA-N
Isomeric SMILESCOC1=C(O)C=CC(=C1)C(O)=O
Average Molecular Weight168.148
Monoisotopic Molecular Weight168.042258738
Chemical Taxonomy
ClassPolyphenols
FamilyHydroxybenzoic acids
Physico-Chemical Properties - Experimental
PropertyValueReference
Experimental logP1.43HANSCH,C ET AL. (1995)
Experimental Water Solubility1.5 mg/mL at 14 oCYALKOWSKY,SH & DANNENFELSER,RM (1992)
Melting PointMp 210°DFC
Foods of Origin
Vanilla, Olive, american cranberry, strawberry...
Production Data
Production Methodcommercial
Production Method ReferenceNot Available
Production Method Reference FileNot Available
Quantity Available1 to 5 mg
Delivery Time2 weeks
Storage Formpowder
Storage Conditions4°C
StabilityNot Available
Purity>95%
Spectra
Spectral Data Upon RequestNot Available
Provider Information
Contact NameContact InstitutionContact Email
Claudine ManachINRA, Human Nutrition, Research Center Auvergne-Rhône-Alpes - Theix, Clermont-Ferrand, FR, F-63122claudine.manach@inra.fr
Commercial Vendors
AKSci D776
AKSci J92526
Toronto Research Chemicals V097350