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164235369 molecular structure
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1-(4-hydroxy-3-methoxyphenyl)(2H5)propan-2-one

ChemBase ID: 179459
Molecular Formular: C10H12O3
Molecular Mass: 180.20048
Monoisotopic Mass: 180.07864424
SMILES and InChIs

SMILES:
c1cc(c(cc1CC(=O)C)OC)O
Canonical SMILES:
COc1cc(ccc1O)CC(=O)C
InChI:
InChI=1S/C10H12O3/c1-7(11)5-8-3-4-9(12)10(6-8)13-2/h3-4,6,12H,5H2,1-2H3
InChIKey:
LFVCJQWZGDLHSD-UHFFFAOYSA-N

Cite this record

CBID:179459 http://www.chembase.cn/molecule-179459.html

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NAMES AND DATABASE IDS

NAMES AND DATABASE IDS

Names Database IDs
IUPAC name
1-(4-hydroxy-3-methoxyphenyl)(2H5)propan-2-one
IUPAC Traditional name
1-(4-hydroxy-3-methoxyphenyl)(2H5)propan-2-one
Synonyms
1-(4-Hydroxy-3-methoxyphenyl)-2-propanone-d5
(4-Hydroxy-3-methoxyphenyl)acetone-d5
2-Propiovanillone-d5
Guaiacylacetone-d5
Methyl Vanillyl Ketone-d5
NSC 16690-d5
Vanillyl Methyl Ketone-d5
PubChem SID
164235369
PubChem CID
71752927

DATA SOURCES

DATA SOURCES

All Sources Commercial Sources Non-commercial Sources
Data Source Data ID
TRC V097627 external link Add to cart
PubChem 71752927 external link
Data Source Data ID Price
TRC
V097627 external link Add to cart Please log in.
Data Source Data ID
PubChem 71752927 external link

CALCULATED PROPERTIES

CALCULATED PROPERTIES

JChem
Acid pKa 9.93864  H Acceptors
H Donor LogD (pH = 5.5) 1.4793674 
LogD (pH = 7.4) 1.4781367  Log P 1.479383 
Molar Refractivity 49.3608 cm3 Polarizability 19.05266 Å3
Polar Surface Area 46.53 Å2 Rotatable Bonds
Lipinski's Rule of Five true 

PROPERTIES

PROPERTIES

Physical Property Safety Information Product Information Bioassay(PubChem)
Solubility
CD3OD expand Show data source
CDCl3 expand Show data source
Apperance
Oil expand Show data source
Storage Condition
-20°C Freezer, Under inert atmosphere expand Show data source
MSDS Link
Download expand Show data source
Certificate of Analysis
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DETAILS

DETAILS

TRC TRC
Toronto Research Chemicals - V097627 external link
Labelled Vanillyl Methyl Ketone (V097625). Volatile aromatic compound released from hard woods. It is often found in wine that has been aged in wood barrels contributing to the wine’s flavor profile. It is also released during combustion, giving flavor

REFERENCES

REFERENCES

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  • • Zhang, B., et al.: App. Biochem. Biotechnol., 147, 119 (2008)
  • • Fernandez de Simon, B., et al.: J. Agric. Food Chem., 57, 3217 (2008)
  • • Conde, E., et al.: Food Chem., 114, 806 (2008)
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PATENTS

PATENTS

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INTERNET

INTERNET

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