Vanillyl alcohol
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| Names | |
|---|---|
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Preferred IUPAC name
4-(Hydroxymethyl)-2-methoxyphenol
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|
| Other names
3-Methoxy-4-hydroxybenzyl alcohol
4-Hydroxy-3-methoxybenzenemethanol 4-Hydroxy-3-methoxybenzyl alcohol Vanillic alcohol Vanillin alcohol |
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| Identifiers | |
498-00-0 
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|
| ChEBI | CHEBI:18353 |
| ChemSpider | 56139 |
| ECHA InfoCard | 100.007.140 |
| PubChem | 62348 |
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| Properties | |
| C8H10O3 | |
| Molar mass | 154.17 g·mol−1 |
| Appearance | Crystalline white to off-white powder |
| Melting point | 113°C |
| Boiling point | 293°C |
| Acidity (pKa) | 9.75 |
| Related compounds | |
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Related phenols
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vanillic acid, vanillin |
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Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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| Infobox references | |
Vanillyl alcohol is derived from vanillin. It is used to flavor food.
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