| Description | Vanillic Acid (Acide vanillique) is used as a condiment in food,which used in wine and vinegar. It is an intermediate in the production of vanillin from ferulic acid. |
| Synonyms | 4-hydroxy-3-methoxybenzoic acid, Acide vanillique, 香草酸, Vanillate |
| molecular weight | 168.15 |
| Molecular formula | C8H8O4 |
| CAS | 121-34-6 |
| Storage | Powder: -20°C for 3 years | In solvent: -80°C for 1 year |
| Solubility | DMSO: 60 mg/mL (356.82 mM) |
| References | 1. Vishnu KV., et al. Microencapsulation of sardine oil: Application of vanillic acid grafted chitosan as a bio-functional wall material. Carbohydr Polym. 2017 Oct 15;174:540-548. 2. Vishnu KV., Sardine oil loaded vanillic acid grafted chitosan microparticles, a new functional food ingredient: attenuates myocardial oxidative stress and apoptosis in cardiomyoblast cell lines (H9c2). Cell Stress Chaperones. 2017 Aug 2. |