4-Anisaldehyde

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Anisaldehyde[1]
Identifiers
CAS number123-11-5 YesY
PubChem31244
ChemSpider21105937 YesY
UNII9PA5V6656V YesY
ChEMBLCHEMBL161598 N
Jmol-3D imagesImage 1
Properties
Molecular formulaC8H8O2
Molar mass136.15 g/mol
Density1.119 g/cm³ at 15 °C
Melting point0 °C
Boiling point248 °C
Hazards
Flash point108 °C; 226 °F; 381 K
 N (verify) (what is: YesY/N?)
Except where noted otherwise, data are given for materials in their standard state (at 25 °C (77 °F), 100 kPa)
Infobox references
 
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Anisaldehyde[1]
Identifiers
CAS number123-11-5 YesY
PubChem31244
ChemSpider21105937 YesY
UNII9PA5V6656V YesY
ChEMBLCHEMBL161598 N
Jmol-3D imagesImage 1
Properties
Molecular formulaC8H8O2
Molar mass136.15 g/mol
Density1.119 g/cm³ at 15 °C
Melting point0 °C
Boiling point248 °C
Hazards
Flash point108 °C; 226 °F; 381 K
 N (verify) (what is: YesY/N?)
Except where noted otherwise, data are given for materials in their standard state (at 25 °C (77 °F), 100 kPa)
Infobox references

4-Anisaldehyde (also: p-anisaldehyde, anisic aldehyde) is an organic compound that is commonly encountered in the fragrances, both synthetic and natural. The compound consists of a benzene ring substituted with an aldehyde and a methoxy group. It is a clear liquid with a strong aroma. Two related isomers ortho-anisaldehyde and meta-anisaldehyde are also known but less commonly encountered.

Production[edit]

Anisaldehyde is prepared commercially by oxidation of methoxytoluene (p-cresyl methyl ether) using manganese dioxide. It can also be produced by oxidation of anethole, a related fragrance that is found in some alcoholic beverages.[2]

Uses[edit]

Being structurally related to vanillin, anisaldehyde is a widely used in the fragrance and flavor industry.[2] Anisaldehyde is used as an intermediate in the synthesis of other compounds important in pharmaceuticals and perfumery. ortho-Anisaldehyde has a scent of licorice.

A solution of para-anisaldehyde in acid and ethanol is a useful stain in thin layer chromatography. Different chemical compounds on the plate can give different colors, allowing easy distinction.

References[edit]

  1. ^ Merck Index, 11th Edition, 693
  2. ^ a b Karl-Georg Fahlbusch, Franz-Josef Hammerschmidt, Johannes Panten, Wilhelm Pickenhagen, Dietmar Schatkowski, , Kurt Bauer, Dorothea Garbe and Horst Surburg "Flavors and Fragrances" in Ullmann's Encyclopedia of Industrial Chemistry, Wiley-VCH, Weinheim, 2003. doi:10.1002/14356007.a11_141