H36605
4-Hydroxy-3-methoxybenzylamine hydrochloride
98%
Synonym(s):
Vanillylamine hydrochloride
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About This Item
Linear Formula:
HOC6H3(OCH3)CH2NH2 · HCl
CAS Number:
Molecular Weight:
189.64
EC Number:
MDL number:
UNSPSC Code:
12352100
PubChem Substance ID:
NACRES:
NA.22
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Quality Level
Assay
98%
mp
219-221 °C (dec.) (lit.)
SMILES string
Cl.COc1cc(CN)ccc1O
InChI
1S/C8H11NO2.ClH/c1-11-8-4-6(5-9)2-3-7(8)10;/h2-4,10H,5,9H2,1H3;1H
InChI key
PUDMGOSXPCMUJZ-UHFFFAOYSA-N
Related Categories
Signal Word
Warning
Hazard Statements
Precautionary Statements
Hazard Classifications
Eye Irrit. 2 - Skin Irrit. 2
Storage Class Code
11 - Combustible Solids
WGK
WGK 3
Flash Point(F)
Not applicable
Flash Point(C)
Not applicable
Personal Protective Equipment
dust mask type N95 (US), Eyeshields, Gloves
Certificates of Analysis (COA)
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Harishchandra B Gururaj et al.
Plant science : an international journal of experimental plant biology, 195, 96-105 (2012-08-28)
Capsaicinoid biosynthesis involves the participation of two substrates viz. vanillylamine and C(9)-C(11) fatty acid moieties. Vanillylamine which is a derivative of vanillin is synthesized through a transaminase reaction in the phenylpropanoid pathway of capsaicinoid synthesis. Here we report the functional
Bellur Chayapathy Narasimha Prasad et al.
Journal of agricultural and food chemistry, 54(18), 6660-6666 (2006-08-31)
Capsaicin, a pungency factor alkaloid of Capsicum fruits, is biosynthesized by enzymatic condensation of vanillylamine, a phenyl propanoid intermediate, and 8-methyl-nonenoic acid, a fatty acid derivative from the leucine/valine pathway by capsaicin synthase. Biotic elicitors, such as aqueous mycelial extracts
Suvi F Flagan et al.
Environmental microbiology, 8(3), 560-565 (2006-02-16)
Capsaicin contributes to the organoleptic attributes of hot peppers. Here, we show that capsaicin is utilized as a growth nutrient by certain bacteria. Enrichment cultures utilizing capsaicin were successfully initiated using Capsicum-derived plant material or leaves of tomato (a related
Yaqin Lang et al.
The Plant journal : for cell and molecular biology, 59(6), 953-961 (2009-05-29)
Capsaicinoids are responsible for the spicy flavor of pungent peppers (Capsicum). The cultivar CH-19 Sweet is a non-pungent pepper mutant derived from a pungent pepper strain, Capsicum annuum CH-19. CH-19 Sweet biosynthesizes capsaicinoid analogs, capsinoids. We determined the genetic and
Kenji Kobata et al.
Bioscience, biotechnology, and biochemistry, 75(8), 1611-1614 (2011-08-09)
Stable isotope-labeled precursors were synthesized for an analysis by liquid chromatography-tandem mass spectrometry (LC-MS/MS) to elucidate the biosynthetic flow of capsaicinoids, capsinoids, and capsiconinoids. [1'-(13)C][5-(2)H]-Vanillin was prepared by the condensation of guaiacol with [(13)C]-chloroform and a D(2)O treatment. Labeled vanillylamine
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