Vanillyl alcohol

Vanillyl alcohol is derived from vanillin.[2] It is used to flavor food.[1]

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
UNII
  • 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 (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

See also

References
  1. "Vanillyl alcohol(498-00-0) MSDS Melting Point Boiling Point Density Storage Transport".
  2. "Microsoft PowerPoint - Borohydride Reduction of Vanillin.ppt". 2005. Retrieved January 10, 2013.
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