Vanillylamine

Vanillylamine
Names
	IUPAC name 4-(Aminomethyl)-2-methoxyphenol
	Other names 4-Hydroxy-3-methoxybenzylamine; α-Amino-2-methoxy-p-cresol
Identifiers
CAS Number	1196-92-5
ChemSpider	64127
Jmol 3D model	Interactive image
PubChem	70966
	InChI InChI=1S/C8H11NO2/c1-11-8-4-6(5-9)2-3-7(8)10/h2-4,10H,5,9H2,1H3 Key: WRPWWVNUCXQDQV-UHFFFAOYSA-N ; InChI=1/C8H11NO2/c1-11-8-4-6(5-9)2-3-7(8)10/h2-4,10H,5,9H2,1H3 Key: WRPWWVNUCXQDQV-UHFFFAOYAK ;
	SMILES Oc1ccc(cc1OC)CN ;
Properties
Chemical formula	C8H11NO2
Molar mass	153.18 g·mol−1
Vapor pressure	{{{value}}}
	Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
	Infobox references

Vanillylamine is an alkaloid that is an intermediate in the biosynthesis of capsaicin.^[1] Vanillylamine is produced from vanillin by the enzyme vanillin aminotransferase.^[2] It is then converted with 8-methyl-6-nonenoic acid into capsaicin by the enzyme capsaicin synthase.^[2]

References

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