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Vanillyl alcohol

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Vanillyl alcohol
Names
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 Edit this at Wikidata
  • InChI=1S/C8H10O3/c1-11-8-4-6(5-9)2-3-7(8)10/h2-4,9-10H,5H2,1H3
Properties
C8H10O3
Molar mass 154.165 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).

Vanillyl alcohol is derived from vanillin.[4] It is used to flavor food.[5]

See also

References

  1. ^ http://www.chemicalbook.com/ProductMSDSDetailCB8709532_EN.htm
  2. ^ http://www.chemicalbook.com/ProductMSDSDetailCB8709532_EN.htm
  3. ^ http://www.chemicalbook.com/ProductMSDSDetailCB8709532_EN.htm
  4. ^ "Microsoft PowerPoint - Borohydride Reduction of Vanillin.ppt". 2005. Retrieved January 10, 2013.
  5. ^ "Vanillyl alcohol(498-00-0)". Chemical Book. 2008. Retrieved January 10, 2013.


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