Vanillic acid
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Vanillic acid (4-hydroxy-3-methoxybenzoic acid) is a dihydroxybenzoic acid derivative used as a flavoring agent. It is an oxidized form of vanillin. It is also an intermediate in the production of vanillin from ferulic acid.[2][3]
Quick Facts Names, Identifiers ...
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Names | |||
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Preferred IUPAC name
4-Hydroxy-3-methoxybenzoic acid | |||
Other names
4-Hydroxy-m-anisic acid, Vanillate | |||
Identifiers | |||
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3D model (JSmol) |
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ChemSpider |
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ECHA InfoCard | 100.004.061 | ||
KEGG |
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CompTox Dashboard (EPA) |
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Properties | |||
C8H8O4 | |||
Molar mass | 168.148 g·mol−1 | ||
Appearance | White to light yellow powder or crystals | ||
Melting point | 210 to 213 °C (410 to 415 °F; 483 to 486 K) | ||
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NFPA 704 (fire diamond) | |||
Related compounds | |||
Related compounds |
Vanillin, vanillyl alcohol | ||
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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