Vanillyl alcohol structure 
             | 
        Common Name | Vanillyl alcohol | ||
|---|---|---|---|---|
| CAS Number | 498-00-0 | Molecular Weight | 154.163 | |
| Density | 1.2±0.1 g/cm3 | Boiling Point | 313.1±27.0 °C at 760 mmHg | |
| Molecular Formula | C8H10O3 | Melting Point | 110-117 °C(lit.) | |
| MSDS | Chinese USA | Flash Point | 143.2±23.7 °C | |
| Symbol | 
             
            
            GHS07  | 
        Signal Word | Warning | |
            Use of Vanillyl alcoholVanillyl alcohol (Vanillic alcohol), derived from vanillin, is a phenolic alcohol and is used as a flavoring agent in foods and beverages[1].  | 
    
| Name | vanillyl alcohol | 
|---|---|
| Synonym | More Synonyms | 
| Description | Vanillyl alcohol (Vanillic alcohol), derived from vanillin, is a phenolic alcohol and is used as a flavoring agent in foods and beverages[1]. | 
|---|---|
| Related Catalog | |
| References | 
| Density | 1.2±0.1 g/cm3 | 
|---|---|
| Boiling Point | 313.1±27.0 °C at 760 mmHg | 
| Melting Point | 110-117 °C(lit.) | 
| Molecular Formula | C8H10O3 | 
| Molecular Weight | 154.163 | 
| Flash Point | 143.2±23.7 °C | 
| Exact Mass | 154.062988 | 
| PSA | 49.69000 | 
| LogP | 0.00 | 
| Vapour Pressure | 0.0±0.7 mmHg at 25°C | 
| Index of Refraction | 1.570 | 
| Stability | Stable. Incompatible with strong oxidizing agents, strong acids. | 
| Symbol | 
                                    
                                     
                                    
                                    GHS07  | 
                            
|---|---|
| Signal Word | Warning | 
| Hazard Statements | H315-H319-H335 | 
| Precautionary Statements | P261-P305 + P351 + P338 | 
| Personal Protective Equipment | dust mask type N95 (US);Eyeshields;Gloves | 
| Hazard Codes | Xi:Irritant; | 
| Risk Phrases | R36/37/38 | 
| Safety Phrases | S26-S36 | 
| RIDADR | NONH for all modes of transport | 
| WGK Germany | 3 | 
| HS Code | 29095090 | 
| Precursor 9 | |
|---|---|
| DownStream 10 | |
| HS Code | 29095090 | 
|---|
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                                    Synthesis and accumulation of aromatic aldehydes in an engineered strain of Escherichia coli.
                                    
                                    
                                     J. Am. Chem. Soc. 136(33) , 11644-54, (2014) Aromatic aldehydes are useful in numerous applications, especially as flavors, fragrances, and pharmaceutical precursors. However, microbial synthesis of aldehydes is hindered by rapid, endogenous, an...  | 
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                                    High tolerance and physiological mechanism of Zymomonas mobilis to phenolic inhibitors in ethanol fermentation of corncob residue.
                                    
                                    
                                     Biotechnol. Bioeng. 112 , 1770-82, (2015) Corncob residue as the lignocellulosic biomass accumulated phenolic compounds generated from xylitol production industry. For utilization of this biomass, Zymomonas mobilis ZM4 was tested as the ethan...  | 
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                                    Reactivity of phenolic compounds towards free radicals under in vitro conditions.
                                    
                                    
                                     J. Food Sci. Technol. 52 , 5790-8, (2015) The free radical scavenging activity and reducing power of 16 phenolic compounds including four hydroxycinnamic acid derivatives namely ferulic acid, caffeic acid, sinapic acid and p-coumaric acid, be...  | 
                                
| 4-Hydroxy-3-methoxybenzyl alcohol | 
| Vanillyl alcohol | 
| MFCD00004659 | 
| Benzenemethanol, 4-hydroxy-3-methoxy- | 
| 4-(Hydroxymethyl)-2-methoxyphenol | 
| EINECS 207-852-4 |