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Vanillyl alcohol
Chemical compound / From Wikipedia, the free encyclopedia
Vanillyl alcohol is derived from vanillin.[2] It is used to flavor food.[1]
Quick Facts Names, Identifiers ...
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Names | |
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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 | |
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ChEBI | |
ChemSpider | |
ECHA InfoCard | 100.007.140 ![]() |
PubChem CID |
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UNII | |
CompTox Dashboard (EPA) |
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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).
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