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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: H319-H500
Causes serious eye irritation. May form combustible dust concentrations in air
Precautionary Statements: P264b-P280i-P305+P351+P338-P337+P313
Wash face, hands and any exposed skin thoroughly after handling Wear eye/face protection. IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continue rinsing. If eye irritation persists: Get medical advice/attention.