 | |
| 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 | |
| |
| 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 theirstandard state (at 25 °C [77 °F], 100 kPa). | |
Vanillyl alcohol is derived fromvanillin.[2] It is used to flavor food[1] and scent fragrances, and is described to have a mild, sweet, balsamic vanilla-like scent. Recent studies have shown that vanillyl alcohol has someneuro-protective effects by suppressing theoxidative stress and anti-apoptotic activity in toxin-induceddopaminergic MN9D cells. This could make it a potential candidate for the treatment of neurodegenerative diseases likeParkinson's disease.[3]
Vanillyl alcohol can be produced byreducing vanillin withsodium borohydride under basic conditions, then quenching using a strong acid such ashydrochloric acid.
