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 | |
| ChEBI | |
| ChemSpider | |
| ECHA InfoCard | 100.007.140 |
| PubChem CID |
|
| |
| Properties | |
| C8H10O3 | |
| Molar mass | 154.17 g·mol−1 |
| Appearance | Crystalline white to off-white powder |
| Melting point | 113°C[1] |
| Boiling point | 293°C[2] |
| Acidity (pKa) | 9.75[3] |
| 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 | |
Vanillyl alcohol is derived from vanillin.[4] It is used to flavor food.[5]
See also
References
- ↑ http://www.chemicalbook.com/ProductMSDSDetailCB8709532_EN.htm
- ↑ http://www.chemicalbook.com/ProductMSDSDetailCB8709532_EN.htm
- ↑ http://www.chemicalbook.com/ProductMSDSDetailCB8709532_EN.htm
- ↑ "Microsoft PowerPoint - Borohydride Reduction of Vanillin.ppt" (PDF). 2005. Retrieved January 10, 2013.
- ↑ "Vanillyl alcohol(498-00-0)". Chemical Book. 2008. Retrieved January 10, 2013.
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