para-vanillyl alcohol

Full Material List
4-(hydroxymethyl)-2-methoxyphenol

Identifiers

FEMA 3737
CAS 498-00-0
EINECS 207-852-4
Synonyms
  • benzenemethanol, 4-hydroxy-3-methoxy-
  • 4- hydroxy-3-methoxy-benzenemethanol
  • 4- hydroxy-3-methoxy-benzyl alcohol
  • 4- hydroxy-3-methoxybenzene methanol
  • 4- hydroxy-3-methoxybenzenemethanol
  • 4- hydroxy-3-methoxybenzyl alcohol
  • 4- hydroxy-3-methoxybenzylalcohol
  • 4- hydroxy-3-methoxyphenyl methanol
  • 4- hydroxy-3-methoxyphenylmethanol
  • 4- hydroxymethyl-2-methoxy-phenol
  • 4-( hydroxymethyl)-2-methoxyphenol
  • 3- methoxy-4-hydroxybenzyl alcohol
  • para- vanillic alcohol
  • p- vanillin alcohol
  • para- vanillin alcohol
  • vanillyl alcohol
  • p- vanillyl alcohol
JECFA Food Flavoring 886
JECFA Food Additive N/A
DG SANTE Food Flavourings 02.213 vanillyl alcohol
DG SANTE Food Contact Materials N/A
FDA UNII X7EA1JUA6M
CoE Number 690
XlogP3-AA N/A
Molecular Weight 154.1653
Molecular Formula C8 H10 O3

Organoleptic

Organoleptic Notes
  • 1. Odor Type: creamy sweet creamy vanilla caramellic graham cracker tonka milky powdery
  • Odor Description:at 100.00 %. sweet creamy vanilla caramellic coconut graham cracker tonka milky powderyLuebke, William tgsc, (2017)
  • Odor sample from: Kingchem Laboratories Inc.
  • sweet creamy phenolic vanilla coconut
  • Odor Description:Sweet, creamy, phenolic with a vanilla and coconut nuanceMosciano, Gerard P&F 17, No. 5, 127, (1992)
Odor creamy
sweet, creamy, vanilla, caramellic, graham, cracker, tonka, milky, powdery, phenolic, coconut
Flavor creamy
sweet, creamy, custard, vanilla, milky, powdery

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Properties

Food Chemicals Codex Listed No
Appearance white to tan crystalline powder (est)
Assay 98.00 to 100.00
Specific Gravity N/A
Lbs/Gal (est) N/A
Refractive Index N/A
Melting Point 112.00 to 115.00 °C. @ 760.00 mm Hg
Boiling Point 312.00 to 313.00 °C. @ 760.00 mm Hg
Flash Point 289.00 °F. TCC ( 142.78 °C. )
Acid Value N/A
Vapor Pressure 0.000216 mmHg @ 25.00 °C. (est)
Vapor Density N/A
logP (o/w) 0.42
Soluble In
  • alcohol
  • water, 2000 mg/L @ 20 °C (exp)
Occurrence
  • beer
  • capsicum
  • vanilla