Record Information
Version1.0
Creation date2010-04-08 22:08:17 UTC
Update date2018-05-28 23:19:57 UTC
Primary IDFDB008864
Secondary Accession NumbersNot Available
Chemical Information
FooDB Name3,4-Dimethoxybenzaldehyde
DescriptionIsolated from peppermint, raspberry, ginger and Bourbon vanilla. It is used in vanilla flavours. 3,4-Dimethoxybenzaldehyde is found in peppermint, herbs and spices, and fruits.
CAS Number120-14-9
Structure
Thumb
Synonyms
SynonymSource
Veratric aldehydeChEBI
3, 4-DimethoxybenzaldehydeHMDB
3,4-DIMETHOXY-benzaldehydeHMDB
3,4-DimethoxybenzenecarbonalHMDB
4-O-MethylvanillinHMDB
Benzaldehyde, 3,4-dimethoxy-veratraldehydeHMDB
FEMA 3109HMDB
MethylvanillinHMDB
p-Veratric aldehydeHMDB
Protocatechualdehyde dimethyl etherHMDB
Protocatechuecaldehyde dimethyl etherHMDB
Protocatechuic aldehyde dimethyl etherHMDB
Vanillin methyl etherHMDB
VeratralHMDB
Veratrum aldehydeHMDB
VeratrumaldehydeHMDB
Veratryl aldehydeHMDB
3,4-DimethoxybenzaldehydeChEBI
3,4-DIMETHOXY-BENZALDEHYDEbiospider
Benzaldehyde, 3,4-dimethoxy-biospider
P-veratric aldehydebiospider
Veratraldehydedb_source
Predicted Properties
PropertyValueSource
Water Solubility1.39 g/LALOGPS
logP1.64ALOGPS
logP1.37ChemAxon
logS-2.1ALOGPS
pKa (Strongest Basic)-4.6ChemAxon
Physiological Charge0ChemAxon
Hydrogen Acceptor Count3ChemAxon
Hydrogen Donor Count0ChemAxon
Polar Surface Area35.53 ŲChemAxon
Rotatable Bond Count3ChemAxon
Refractivity45.57 m³·mol⁻¹ChemAxon
Polarizability16.86 ųChemAxon
Number of Rings1ChemAxon
Bioavailability1ChemAxon
Rule of FiveYesChemAxon
Ghose FilterYesChemAxon
Veber's RuleYesChemAxon
MDDR-like RuleYesChemAxon
Chemical FormulaC9H10O3
IUPAC name3,4-dimethoxybenzaldehyde
InChI IdentifierInChI=1S/C9H10O3/c1-11-8-4-3-7(6-10)5-9(8)12-2/h3-6H,1-2H3
InChI KeyWJUFSDZVCOTFON-UHFFFAOYSA-N
Isomeric SMILESCOC1=C(OC)C=C(C=O)C=C1
Average Molecular Weight166.1739
Monoisotopic Molecular Weight166.062994186
Classification
Description belongs to the class of organic compounds known as dimethoxybenzenes. These are organic aromatic compounds containing a monocyclic benzene moiety carrying exactly two methoxy groups.
KingdomOrganic compounds
Super ClassBenzenoids
ClassBenzene and substituted derivatives
Sub ClassMethoxybenzenes
Direct ParentDimethoxybenzenes
Alternative Parents
Substituents
  • Dimethoxybenzene
  • O-dimethoxybenzene
  • Anisole
  • Benzaldehyde
  • Benzoyl
  • Phenol ether
  • Phenoxy compound
  • Aryl-aldehyde
  • Alkyl aryl ether
  • Ether
  • Organooxygen compound
  • Aldehyde
  • Organic oxygen compound
  • Hydrocarbon derivative
  • Organic oxide
  • Aromatic homomonocyclic compound
Molecular FrameworkAromatic homomonocyclic compounds
External Descriptors
Physico-Chemical Properties - Experimental
Physico-Chemical Properties - Experimental
PropertyValueReference
Physical stateNot Available
Physical DescriptionNot Available
Mass CompositionC 65.05%; H 6.07%; O 28.88%DFC
Melting PointMp 58°DFC
Boiling PointBp18 172-175°DFC
Experimental Water Solubility6.32 mg/mL at 25 oCJIN,LJ et al. (1998)
Experimental logP1.22BAZACO,JF & COCA,CM (1989)
Experimental pKaNot Available
Isoelectric pointNot Available
ChargeNot Available
Optical RotationNot Available
Spectroscopic UV DataNot Available
DensityNot Available
Refractive IndexNot Available
Spectra
Spectra
Spectrum TypeDescriptionSplash Key
ChemSpider ID21106008
ChEMBL IDCHEMBL1088937
KEGG Compound IDC02201
Pubchem Compound ID8419
Pubchem Substance IDNot Available
ChEBI ID17098
Phenol-Explorer IDNot Available
DrugBank IDNot Available
HMDB IDHMDB32138
CRC / DFC (Dictionary of Food Compounds) IDDZR82-E:DZR82-E
EAFUS ID3842
Dr. Duke ID3,4-DIMETHOXY-BENZALDEHYDE
BIGG IDNot Available
KNApSAcK IDNot Available
HET IDNot Available
Flavornet IDNot Available
GoodScent IDrw1030991
SuperScent ID8419
Wikipedia IDNot Available
Phenol-Explorer Metabolite IDNot Available
Duplicate IDSNot Available
Old DFC IDSNot Available
Associated Foods
FoodContent Range AverageReference
FoodReference
Biological Effects and Interactions
Health Effects / BioactivitiesNot Available
EnzymesNot Available
PathwaysNot Available
MetabolismNot Available
BiosynthesisNot Available
Organoleptic Properties
Flavours
FlavorCitations
creamy
  1. Dunkel, M. et al. SuperScent – a database of flavors and scents. Nucleic Acids Research 2008, doi:10.1093/nar/gkn695
caramel
  1. Dunkel, M. et al. SuperScent – a database of flavors and scents. Nucleic Acids Research 2008, doi:10.1093/nar/gkn695
cherry
  1. Dunkel, M. et al. SuperScent – a database of flavors and scents. Nucleic Acids Research 2008, doi:10.1093/nar/gkn695
minty
  1. Dunkel, M. et al. SuperScent – a database of flavors and scents. Nucleic Acids Research 2008, doi:10.1093/nar/gkn695
sweet
  1. The Good Scents Company (2009). Flavor and fragrance information catalog. <http://www.thegoodscentscompany.com/allprod.html> Accessed 15.10.23.
woody
  1. The Good Scents Company (2009). Flavor and fragrance information catalog. <http://www.thegoodscentscompany.com/allprod.html> Accessed 15.10.23.
vanilla
  1. The Good Scents Company (2009). Flavor and fragrance information catalog. <http://www.thegoodscentscompany.com/allprod.html> Accessed 15.10.23.
Files
MSDSshow
References
Synthesis ReferenceNot Available
General ReferenceNot Available
Content Reference— Duke, James. 'Dr. Duke's Phytochemical and Ethnobotanical Databases. United States Department of Agriculture.' Agricultural Research Service, Accessed April 27 (2004).