1. Physical Description
2. Color
3. Odor
4. Taste
5. Chemical Formula
6. Molar Mass
7. Boiling Point
8. Melting Point
9. Solubility
10. Density
11. Stability
Pleasant vanilla taste.
C8H8O3
152.15 g/mol
545° F or 285°C at 760 mm Hg
178 to 181° F or 81-83°C
1.06 g/cm³
Slowly oxidizes somewhat on exposure to moist air; affected by light
1. Bromination of Vanillin
2. Iodination of Vanillin
3. Addition of Sodium Borohydride