Chemistry:Vanillyl alcohol
From HandWiki
| |
| 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 | |
PubChem CID
|
|
| UNII | |
| |
| Properties | |
| 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 | |
Tracking categories (test):
Vanillyl alcohol is derived from vanillin.[2] It is used to flavor food.[1]
See also
References
- ↑ 1.0 1.1 1.2 1.3 "Vanillyl alcohol(498-00-0) MSDS Melting Point Boiling Point Density Storage Transport". http://www.chemicalbook.com/ProductMSDSDetailCB8709532_EN.htm.
- ↑ "Microsoft PowerPoint - Borohydride Reduction of Vanillin.ppt". 2005. https://docs.google.com/viewer?a=v&q=cache:lM7XCO6D92AJ:marian.edu/chemphys/greenchem/Vanillin.pdf+&hl=en&gl=us&pid=bl&srcid=ADGEEShIXdM7gLgZHKl28twxz7yjoxy03oEzgaZ7hiiIeyZuXktebV7j0Xv4FIIj4TYfXF6kdrreGox-X5Yjj8xJteuKEqxAA4U3HFwdcMGRsCbQzBqVwoSZ7bEje1Rensr6EeNxDUGe&sig=AHIEtbQMlIrBYCtUnj_k17MDOalfV_fw9g.
 |  |
