Vanillyl alcohol
Names | |
---|---|
Preferred IUPAC name 4-(Hydroxymethyl)-2-methoxyphenol | |
Other names 3-Methoxy-4-hydroxybenzyl alcohol 4-Hydroxy-3-methoxybenzenemethanol 4-Hydroxy-3-methoxybenzyl alcohol Vanillic alcohol Vanillin alcohol | |
Identifiers | |
CAS Number |
|
ChEBI |
|
ChemSpider |
|
ECHA InfoCard | 100.007.140 |
PubChem CID |
|
UNII |
|
CompTox Dashboard (EPA) |
|
InChI
| |
Properties | |
Chemical formula | C8H10O3 |
Molar mass | 154.165 g·mol−1 |
Appearance | Crystalline white to off-white powder |
Melting point | 113 °C (235 °F; 386 K)[1] |
Boiling point | 293 °C (559 °F; 566 K)[1] |
Acidity (pKa) | 9.75[1] |
Related compounds | |
Related phenols | vanillic acid, vanillin |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). Infobox references |
Chemical compound
Vanillyl alcohol is derived from vanillin.[2] It is used to flavor food.[1]
See also
- Anisyl alcohol
- Guaiacol
References
- ^ a b c d "Vanillyl alcohol(498-00-0) MSDS Melting Point Boiling Point Density Storage Transport".
- ^ "Microsoft PowerPoint - Borohydride Reduction of Vanillin.ppt". 2005. Retrieved January 10, 2013.
- v
- t
- e