4-Anisaldehyde
McGraw-Hill Science & Technology Dictionary:
Top
anisaldehyde
(¦a·nəs′al·də′hīd)
(organic chemistry) C6H4(OCH3)CHO A compound with melting point 2.5°C, boiling point 249.5°C; insoluble in water, soluble in alcohol and ether; used in perfumery and flavoring, and as an intermediate in production of antihistamines.
Related Videos:
Top
4-Anisaldehyde
Wikipedia on Answers.com:
Top
4-Anisaldehyde
| Anisaldehyde[1] | |
|---|---|
 |
|
|
4-Methoxybenzaldehyde |
|
| Identifiers | |
| CAS number | 123-11-5  |
| PubChem | 31244 |
| ChemSpider | 21105937 |
| UNII | 9PA5V6656V |
| ChEMBL | CHEMBL161598  |
| Jmol-3D images | Image 1 |
|
|
|
|
| Properties | |
| Molecular formula | C8H8O2 |
| Molar mass | 136.15 g/mol |
| Density | 1.119 g/cm³ at 15 °C |
| Melting point |
0 °C |
| Boiling point |
248 °C |
| Hazards | |
| Flash point | 108 °C |
 (verify) (what is:  / ?)Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 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
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
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 spots on the plate give different colors, allowing easy distinction.
References
- ^ Merck Index, 11th Edition, 693
- ^ 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
This entry is from Wikipedia, the leading user-contributed encyclopedia. It may not have been reviewed by professional editors (see full disclaimer)
Post a question - any question - to the WikiAnswers community:
Copyrights:
McGraw-Hill Science & Technology Dictionary
McGraw-Hill Dictionary of Scientific and Technical Terms. Copyright © 2003, 1994, 1989, 1984, 1978, 1976, 1974 by McGraw-Hill Companies, Inc. All rights reserved.
Read more
