ortho-Vanillin

*ortho*-Vanillin
Names
	Preferred IUPAC name 2-Hydroxy-3-methoxybenzaldehyde
	Other names o-Vanillin; 3-Methoxysalicylaldehyde
Identifiers
CAS Number	148-53-8 ;
3D model (JSmol)	Interactive image;
ChEBI	CHEBI:78339 ;
ChEMBL	ChEMBL13859 ;
ChemSpider	21105848 ;
ECHA InfoCard	100.005.197
PubChem CID	8991;
UNII	008LR748FI ;
CompTox Dashboard (EPA)	DTXSID5022011 ;
	InChI InChI=1S/C8H8O3/c1-11-7-4-2-3-6(5-9)8(7)10/h2-5,10H,1H3 Key: JJVNINGBHGBWJH-UHFFFAOYSA-N ;
	SMILES Oc1c(cccc1OC)C=O;
Properties
Chemical formula	C8H8O3
Molar mass	152.15 g/mol
Appearance	Yellow, fibrous solid
Density	1.231 g/mL
Melting point	40 to 42 °C (104 to 108 °F; 313 to 315 K)
Boiling point	265 to 266 °C (509 to 511 °F; 538 to 539 K)
Hazards
	Occupational safety and health (OHS/OSH):
Main hazards	May cause irritation to skin,; eyes, and respiratory tract
	GHS labelling:
Pictograms
Signal word	Danger
Hazard statements	H302, H315, H317, H318, H319, H335
Precautionary statements	P261, P264, P270, P271, P272, P280, P301+P312, P302+P352, P304+P340, P305+P351+P338, P310, P312, P321, P330, P332+P313, P333+P313, P337+P313, P362, P363, P403+P233, P405, P501
Flash point	> 110 °C (230 °F; 383 K)
Safety data sheet (SDS)	External MSDS
Related compounds
Related compounds	Eugenol, Anisaldehyde, Phenol, Vanillin
	Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). verify (what is ?) Infobox references

ortho-Vanillin (2-hydroxy-3-methoxybenzaldehyde) is an organic solid present in the extracts and essential oils of many plants. Its functional groups include aldehyde, ether and phenol. ortho-Vanillin, a compound of the formula C₈H₈O₃, is distinctly different from its more prevalent isomer, para-vanillin. The "ortho-" prefix refers to the position of the compound’s hydroxyl moiety, which is found in the para-position in vanillin.

ortho-Vanillin is a fibrous, light-yellow, crystalline solid. Present in a variety of food products, it is not specifically sought after, and is therefore a less-commonly produced and encountered food additive.