Vanillic acid
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| Vanillic acid[1] | |
|---|---|
 |
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| IUPAC name | 4-Hydroxy-3-methoxybenzoic acid |
| Other names | 4-Hydroxy-m-anisic acid |
| Identifiers | |
| CAS number | [121-34-6] |
| PubChem | |
| SMILES | COC1=C(C=CC(=C1)C(=O)O)O |
| Properties | |
| Molecular formula | C8H8O4 |
| Molar mass | 168.14672 |
| Appearance | White to light yellow powder or crystals |
| Melting point |
210-213 °C |
| Hazards | |
| NFPA 704 |
 0
1
0
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| Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa) Infobox disclaimer and references |
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Vanillic acid is a benzoic acid derivative used as a flavoring agent. It is an oxidized form of vanillin. It is also an intermediate in the production of vanillin from ferulic acid.[2][3]
[edit] References
- ^ Vanillic acid at chemicalland21.com
- ^ J Biotechnol (1996) 50 (2-3): 107-13.
- ^ Claudio Civolani, Paolo Barghini, Anna Rita Roncetti, Maurizio Ruzzi, and Alma Schiesser (2000). "Bioconversion of Ferulic Acid into Vanillic Acid by Means of a Vanillate-Negative Mutant of Pseudomonas fluorescens Strain BF13". Applied and Environmental Microbiology (6): 2311–2317.
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