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Vanillin is a flavoring agent used in sweet foods, ice cream and chocolate. It is used in perfumes as well as to control the unpleasant odors in medicines. It acts as a chemical intermediate in the preparation of pharmaceuticals. In thin layer chromatography, it is used as a general-purpose stain for developing TLC plates to enable in visualizing components of a reaction mixture. Similarly, vanillin hydro chloride staining can be used to visualize the localization of tannins in cells.
Tomadoni, B.; Cassani, L.; Moreira, M. R.; Ponce, A. Efficacy of vanillin and geraniol in reducing Escherichia coli O157: H7 on strawberry juice. LWT Food Sci. Technol. 2015, 64 (2), 554-557.
Di Paola, A.; Bellardita, M.; Megna, B.; Parrino, F.; Palmisano, L. Photocatalytic oxidation of trans-ferulic acid to vanillin on TiO2 and WO3-loaded TiO2 catalysts. Catal. Today 2015, 252, 195-200.
Hazard Statements: H302-H332
Harmful if swallowed. Harmful if inhaled.
Precautionary Statements: P261-P264-P270-P304+P340-P301+P312a-P501a
Avoid breathing dust/fume/gas/mist/vapours/spray. Wash thoroughly after handling. Do not eat, drink or smoke when using this product. IF INHALED: Remove to fresh air and keep at rest in a position comfortable for breathing. IF SWALLOWED: Dispose of contents/container in accordance with local/regional/national/international regulations.