Vanillyl alcohol
Chemical compound
From Wikipedia, the free encyclopedia
Vanillyl alcohol is derived from vanillin.[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 some neuro-protective effects by suppressing the oxidative stress and anti-apoptotic activity in toxin-induced dopaminergic MN9D cells. This could make it a potential candidate for the treatment of neurodegenerative diseases like Parkinson's disease.[3]
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| 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 |
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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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.
