|Jmol interactive 3D||Image|
|Molar mass||152.15 g/mol|
|Appearance||Yellow, fibrous solid|
|Melting point||40 to 42 °C (104 to 108 °F; 313 to 315 K)|
|Boiling point||265 to 266 °C (509 to 511 °F; 538 to 539 K)|
|Main hazards||May cause irritation to skin,
eyes, and respiratory tract
|Safety data sheet||External MSDS|
|R-phrases||R20 R21 R22 R36 R37 R38|
|S-phrases||S26 S36 S37 S39|
|Flash point||> 110 °C (230 °F; 383 K)|
|Eugenol, Anisaldehyde, Phenol, Vanillin|
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
|what is ?)(|
ortho-Vanillin (2-Hydroxy-3-methoxybenzaldehyde) is an organic solid present in the extracts and essential oils of many plants. Its functional groups include aldehyde, ether and phenol. ortho-Vanillin, a compound of the formula C8H8O3, is distinctly different from its more prevalent isomer, vanillin. The "ortho-" prefix refers to the position of the compound’s hydroxyl moiety, which is found in the para-position in vanillin.
ortho-Vanillin is a fibrous, light-yellow, crystalline solid. Unlike its better-known analogue, o-vanillin does not have the characteristic and intense odor of vanilla. Present in a variety of food products, it is not specifically sought after, and is therefore a less-commonly produced and encountered food additive.
ortho-Vanillin was first isolated, in 1876, by renowned German chemist Ferdinand Tiemann. By 1910, methods for its purification had been developed by Francis Noelting, who similarly demonstrated its versatility as a general synthetic precursor for a diverse array of compounds, such as the coumarins.
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