Vanillin
- Formula: C8H8O3
- Molecular weight: 152.1473
- IUPAC Standard InChIKey: MWOOGOJBHIARFG-UHFFFAOYSA-N
- CAS Registry Number: 121-33-5
- Chemical structure:
This structure is also available as a 2d Mol file or as a computed 3d SD file
The 3d structure may be viewed using Java or Javascript. - Other names: Benzaldehyde, 4-hydroxy-3-methoxy-; p-Hydroxy-m-methoxybenzaldehyde; Lioxin; Vanillaldehyde; Vanillic aldehyde; 2-Methoxy-4-formylphenol; 3-Methoxy-4-hydroxybenzaldehyde; 4-Formyl-2-methoxyphenol; 4-Hydroxy-3-methoxybenzaldehyde; 4-Hydroxy-5-methoxybenzaldehyde; Vanilla; m-Anisaldehyde, 4-hydroxy-; Protocatechualdehyde, methyl-; Zimco; 4-Hydroxy-m-anisaldehyde; p-Vanillin; m-Methoxy-p-hydroxybenzaldehyde; Methylprotocatechuic aldehyde; Vanilin; NSC 15351; Methylprotcatechuic aldehyde; 4-hydroxy-3-methoxybenzaldehyde (vanillin); vanillin (3-methoxy-4-hydroxy- benzaldehyde); 3-Methoxy-4-hydroxybenzaldehyde (vanillin)
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Van Den Dool and Kratz RI, non-polar column, temperature ramp
Go To: Top, References, Notes
Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.
Data compiled by: NIST Mass Spectrometry Data Center, William E. Wallace, director
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | HP-5MS | HP-5MS | DB-5 | ZB-5 | DB-5 |
Column length (m) | 30. | 30. | 30. | 30. | 30. |
Carrier gas | He | He | He | He | |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.25 | 0.32 | 0.32 | 0.32 |
Phase thickness (μm) | 0.5 | 0.5 | 0.5 | 0.5 | 0.24 |
Tstart (C) | 35. | 35. | 40. | 40. | 40. |
Tend (C) | 225. | 225. | 265. | 265. | 240. |
Heat rate (K/min) | 4. | 4. | 7. | 7. | 6. |
Initial hold (min) | 5. | 5. | 2. | ||
Final hold (min) | 30. | 30. | 5. | 5. | 10. |
I | 1415. | 1409. | 1422. | 1419. | 1396. |
Reference | Jarunrattanasri, Theerakulkait, et al., 2007 | Jarunrattanasri, Theerakulkait, et al., 2007 | Ruiz Perez-Cacho, Mahattanatawee, et al., 2007 | Ruiz Perez-Cacho, Mahattanatawee, et al., 2007 | Scheidig, Czerny, et al., 2007 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | SE-54 | DB-5 | BP-1 | DB-5 | DB-5 |
Column length (m) | 50. | 30. | 50. | 30. | 30. |
Carrier gas | He | He | He | H2 | |
Substrate | |||||
Column diameter (mm) | 0.32 | 0.32 | 0.22 | 0.32 | 0.25 |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.25 | |
Tstart (C) | 40. | 40. | 60. | 40. | 35. |
Tend (C) | 240. | 240. | 220. | 230. | 270. |
Heat rate (K/min) | 8. | 6. | 2. | 6. | 5. |
Initial hold (min) | 2. | 2. | 1. | ||
Final hold (min) | 5. | 10. | 20. | 20. | |
I | 1402. | 1406. | 1403. | 1400. | 1396. |
Reference | Schlutt B., Moran N., et al., 2007 | Steinhaus and Schieberle, 2007 | Duquesnoy, Dinh, et al., 2006 | Zeller and Rychlik, 2006 | Alves, Pinto, et al., 2005 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-5MS | DB-5 | SE-54 | DB-5MS | ZB-5 |
Column length (m) | 30. | 30. | 25. | 30. | 30. |
Carrier gas | N2 | H2 | Helium | ||
Substrate | |||||
Column diameter (mm) | 0.25 | 0.32 | 0.25 | 0.25 | 0.32 |
Phase thickness (μm) | 0.25 | 1. | 0.2 | 0.25 | 0.50 |
Tstart (C) | 40. | 40. | 50. | 40. | 40. |
Tend (C) | 200. | 230. | 250. | 200. | 265. |
Heat rate (K/min) | 10. | 4. | 4. | 10. | 7. |
Initial hold (min) | 3. | 2. | 3. | ||
Final hold (min) | 20. | 10. | 20. | 5. | |
I | 1435. | 1398. | 1392. | 1430. | 1418. |
Reference | Carunchia Whetstine, Croissant, et al., 2005 | Fang and Qian, 2005 | Simionatto, Porto, et al., 2005 | Whetstine, Cadwallader, et al., 2005 | Bell, 2004 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | BP-1 | DB-5MS | DB-5 | DB-5 | DB-5 |
Column length (m) | 30. | 30. | 60. | 30. | 15. |
Carrier gas | N2 | He | He | ||
Substrate | |||||
Column diameter (mm) | 0.32 | 0.25 | 0.25 | 0.32 | 0.32 |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.25 | 0.5 |
Tstart (C) | 60. | 35. | 40. | 35. | 30. |
Tend (C) | 220. | 200. | 275. | 200. | 225. |
Heat rate (K/min) | 5. | 10. | 7. | 10. | 10. |
Initial hold (min) | 5. | 5. | 2. | ||
Final hold (min) | 13. | 30. | 30. | 20. | |
I | 1386. | 1399. | 1410. | 1406. | 1410. |
Reference | Raina, Kumar, et al., 2004 | Karagül-Yüceer, Vlahovich, et al., 2003 | Valim, Rouseff, et al., 2003 | Karagül-Yüceer, Cadwallader, et al., 2002 | Zhou, Wintersteen, et al., 2002 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-5 | HP-5MS | DB-5 | DB-5 | OV-101 |
Column length (m) | 30. | 30. | 30. | 30. | 15. |
Carrier gas | He | H2 | H2 | ||
Substrate | |||||
Column diameter (mm) | 0.32 | 0.25 | 0.25 | 0.25 | 0.32 |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | ||
Tstart (C) | 35. | 40. | 60. | 60. | 35. |
Tend (C) | 200. | 200. | 240. | 220. | 250. |
Heat rate (K/min) | 10. | 2. | 3. | 2. | 6. |
Initial hold (min) | 5. | 5. | 3. | 3. | |
Final hold (min) | 30. | 20. | |||
I | 1401. | 1400. | 1394. | 1365. | 1349. |
Reference | Karagül-Yüceer, Drake, et al., 2001 | Kim, Shin, et al., 2001 | Nogueira, Bittrich, et al., 2001 | Sakho, Chassagne, et al., 1997 | Chisholm, Guiher, et al., 1994 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Packed |
---|---|---|---|---|
Active phase | OV-101 | SPB-1 | DB-1 | SE-30 |
Column length (m) | 15. | 15. | 50. | |
Carrier gas | He | He | ||
Substrate | Celite | |||
Column diameter (mm) | 0.32 | 0.32 | 0.32 | |
Phase thickness (μm) | 0.25 | 1.05 | ||
Tstart (C) | 35. | 35. | 40. | 75. |
Tend (C) | 250. | 250. | 260. | 228. |
Heat rate (K/min) | 6. | 6. | 2. | |
Initial hold (min) | 3. | 3. | ||
Final hold (min) | 40. | |||
I | 1354. | 1350. | 1365. | 1379. |
Reference | Chisholm, Guiher, et al., 1994 | Chisholm and Samuels, 1992 | Wu, Kuo, et al., 1991 | van den Dool and Kratz, 1963 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
References
Go To: Top, Van Den Dool and Kratz RI, non-polar column, temperature ramp, Notes
Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.
Jarunrattanasri, Theerakulkait, et al., 2007
Jarunrattanasri, A.; Theerakulkait, C.; Cadwallader, K.R.,
Aroma Components of Acid-Hydrolyzed Vegetable Protein Made by Partial Hydrolysis of Rice Bran Protein,
J. Agric. Food Chem., 2007, 55, 8, 3044-3050, https://doi.org/10.1021/jf0631474
. [all data]
Ruiz Perez-Cacho, Mahattanatawee, et al., 2007
Ruiz Perez-Cacho, P.; Mahattanatawee, K.; Smoot, J.M.; Rouseff, R.,
Identification of Sulfur Volatiles in Canned Orange Juices Lacking Orange Flavor,
J. Agric. Food Chem., 2007, 55, 14, 5761-5767, https://doi.org/10.1021/jf0703856
. [all data]
Scheidig, Czerny, et al., 2007
Scheidig, C.; Czerny, M.; Schieberle, P.,
Changes in Key Odorants of Raw Coffee Beans during Storage under Defined Conditions,
J. Agric. Food Chem., 2007, 55, 14, 5768-5775, https://doi.org/10.1021/jf070488o
. [all data]
Schlutt B., Moran N., et al., 2007
Schlutt B.; Moran N.; Schieberle P.; Hofmann T.,
Sensory-directed identification of creaminess-enhancing volatiles and semivolatiles in full-fat cream,
J. Agric. Food Chem., 2007, 55, 23, 9634-9645, https://doi.org/10.1021/jf0721545
. [all data]
Steinhaus and Schieberle, 2007
Steinhaus, P.; Schieberle, P.,
Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science,
J. Agric. Food Chem., 2007, 55, 15, 6262-6269, https://doi.org/10.1021/jf0709092
. [all data]
Duquesnoy, Dinh, et al., 2006
Duquesnoy, E.; Dinh, N.H.; Castola, V.; Casanova, J.,
Composition of a Pyrolytic oil from Cupressus funebris Endl. of Vietnamese origin,
Flavour Fragr. J., 2006, 21, 3, 453-457, https://doi.org/10.1002/ffj.1676
. [all data]
Zeller and Rychlik, 2006
Zeller, A.; Rychlik, M.,
Character impact odorants of fennel fruits and fennel tea,
J. Agric. Food Chem., 2006, 54, 10, 3686-3692, https://doi.org/10.1021/jf052944j
. [all data]
Alves, Pinto, et al., 2005
Alves, R.J.V.; Pinto, A.C.; da Costa, A.V.M.; Rezende, C.M.,
Zizyphus mauritiana Lam. (Rhamnaceae) and the chemical composition of its floral fecal odor,
J. Braz. Chem. Soc., 2005, 16, 3B, 654-656, https://doi.org/10.1590/S0103-50532005000400027
. [all data]
Carunchia Whetstine, Croissant, et al., 2005
Carunchia Whetstine, M.E.; Croissant, A.E.; Drake, M.A.,
Characterization of Dried Whey Protein Concentrate and Isolate Flavor,
J. Dairy Sci., 2005, 88, 11, 3826-3839, https://doi.org/10.3168/jds.S0022-0302(05)73068-X
. [all data]
Fang and Qian, 2005
Fang, Y.; Qian, M.,
Aroma compounds in Oregon Pinot Noir wine determined by aroma extract dilution analysis (AEDA),
Flavour Fragr. J., 2005, 20, 1, 22-29, https://doi.org/10.1002/ffj.1551
. [all data]
Simionatto, Porto, et al., 2005
Simionatto, E.; Porto, C.; da Silva, U.F.; Squizani, A.; Dalcol, I.I.; Morel, A.F.,
Composition and antimicrobial activity of the essential oil from Aloysia sellowii,
J. Braz. Chem. Soc., 2005, 16, 6B, 1458-1462, https://doi.org/10.1590/S0103-50532005000800028
. [all data]
Whetstine, Cadwallader, et al., 2005
Whetstine, M.E.C.; Cadwallader, K.R.; Drake, M.A.,
Characterization of aroma compounds responsible for the rosy/floral flavor in cheddar cheese,
J. Agric. Food Chem., 2005, 53, 8, 3126-3132, https://doi.org/10.1021/jf048278o
. [all data]
Bell, 2004
Bell, W.A.-M.,
Examination of Aroma Volatiles Formed from Thermal Processing of Florida Reconstituted Grapefruit Juice. A Thesis presented to the graduate school of the university of Florida in partial fulfillment of the requirements for the degree of master of science, 2004. [all data]
Raina, Kumar, et al., 2004
Raina, V.K.; Kumar, A.; Srivastava, S.K.; Syamsundar, K.V.; Kahol, A.P.,
Essential oil composition of 'kewda' (Pandanus odoratissimus) from India,
Flavour Fragr. J., 2004, 19, 5, 434-436, https://doi.org/10.1002/ffj.1331
. [all data]
Karagül-Yüceer, Vlahovich, et al., 2003
Karagül-Yüceer, Y.; Vlahovich, K.N.; Drake, M.A.; Cadwallader, K.R.,
Characteristic aroma components of rennet casein,
J. Agric. Food Chem., 2003, 51, 23, 6797-6801, https://doi.org/10.1021/jf0345806
. [all data]
Valim, Rouseff, et al., 2003
Valim, M.F.; Rouseff, R.L.; Lin, J.,
Gas chromatographic-olfactometric characterization of aroma compounds in two types of cashew apple nectar,
J. Agric. Food Chem., 2003, 51, 4, 1010-1015, https://doi.org/10.1021/jf025738+
. [all data]
Karagül-Yüceer, Cadwallader, et al., 2002
Karagül-Yüceer, Y.; Cadwallader, K.R.; Drake, M.A.,
Volatile flavor components of stored nonfat dry milk,
J. Agric. Food Chem., 2002, 50, 2, 305-312, https://doi.org/10.1021/jf010648a
. [all data]
Zhou, Wintersteen, et al., 2002
Zhou, Q.; Wintersteen, C.L.; Cadwallader, K.R.,
Identification and quantification of aroma-active components that contribute to the distinct malty flavor of buckwheat honey,
J. Agric. Food Chem., 2002, 50, 7, 2016-2021, https://doi.org/10.1021/jf011436g
. [all data]
Karagül-Yüceer, Drake, et al., 2001
Karagül-Yüceer, Y.; Drake, M.; Cadwallader, K.R.,
Aroma-active components of nonfat dry milk,
J. Agric. Food Chem., 2001, 49, 6, 2948-2953, https://doi.org/10.1021/jf0009854
. [all data]
Kim, Shin, et al., 2001
Kim, T.H.; Shin, J.H.; Baek, H.H.; Lee, H.J.,
Volatile flavour compounds in suspension culture of Agastache rugosa Kuntze (Korean mint),
J. Sci. Food Agric., 2001, 81, 6, 569-575, https://doi.org/10.1002/jsfa.845
. [all data]
Nogueira, Bittrich, et al., 2001
Nogueira, P.C.L.; Bittrich, V.; Shepherd, G.J.; Lopes, A.V.; Marsaioli, A.J.,
The ecological and taxonomic importance of flower volatiles of Clusia species (Guttiferae),
Phytochemistry, 2001, 56, 5, 443-452, https://doi.org/10.1016/S0031-9422(00)00213-2
. [all data]
Sakho, Chassagne, et al., 1997
Sakho, M.; Chassagne, D.; Crouzet, J.,
African mango glycosidically bound volatile compounds,
J. Agric. Food Chem., 1997, 45, 3, 883-888, https://doi.org/10.1021/jf960277b
. [all data]
Chisholm, Guiher, et al., 1994
Chisholm, M.G.; Guiher, L.A.; Vonah, T.M.; Beaumont, J.L.,
Comparison of some French-American hybrid wines with white Riesling using gas chromatography-olfactometry,
Am. J. Enol. Vitic, 1994, 45, 2, 201-212. [all data]
Chisholm and Samuels, 1992
Chisholm, M.G.; Samuels, J.M.,
Determination of the impact of the metabolites of sorbic acid on the ordor of a spoiled red wine,
J. Agric. Food Chem., 1992, 40, 4, 630-633, https://doi.org/10.1021/jf00016a021
. [all data]
Wu, Kuo, et al., 1991
Wu, P.; Kuo, M.-C.; Hartman, T.G.; Rosen, R.T.; Ho, C.-T.,
Free and glycosidically bound aroma compounds in pineapple (Ananas comosus L. Merr.),
J. Agric. Food Chem., 1991, 39, 1, 170-172, https://doi.org/10.1021/jf00001a033
. [all data]
van den Dool and Kratz, 1963
van den Dool, H.; Kratz, P. Dec.,
A generalization of the retention index system including linear temperature programmed gas-liquid partition chromatography,
J. Chromatogr., 1963, 11, 463-471, https://doi.org/10.1016/S0021-9673(01)80947-X
. [all data]
Notes
Go To: Top, Van Den Dool and Kratz RI, non-polar column, temperature ramp, References
- Symbols used in this document:
Tend Final temperature Tstart Initial temperature - Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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