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
CAS Number	498-00-0 Y
ChEBI	CHEBI:18353
ChemSpider	56139
ECHA InfoCard	100.007.140
PubChem CID	62348
UNII	X7EA1JUA6M Y
CompTox Dashboard (EPA)	DTXSID20198074
InChI InChI=1S/C8H10O3/c1-11-8-4-6(5-9)2-3-7(8)10/h2-4,9-10H,5H2,1H3
Properties
Chemical formula	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

Chemistry

Vanillyl alcohol can be produced by reducing vanillin with sodium borohydride under basic conditions, then quenching using a strong acid such as hydrochloric acid.

See also

• Anisyl alcohol
• Guaiacol