General description
Natural occurrence: Guava, grape, brandy, rum, whiskey, sherry, red and white wines, Scotch and Canadian whiskey.
Vanillic acid is one of the key aromatic volatile compounds of vanilla beans.
Application
Vanillic acid is a phenolic derivative, which is generally used as a flavoring agent in food products. It can be used in the synthesis of a well-known flavoring agent vanillin.
Biochem/physiol Actions
Odor at 5%
Taste at 100 ppm
- UPC:
- 51411500
- Condition:
- New
- Weight:
- 1.00 Ounces
- HazmatClass:
- No
- MPN:
- W398802-SAMPLE-K
- CAS:
- 121-34-6





