p-Anisaldehyde is a colorless liquid with a strong aroma. It has sweet, floral and strong aniseed odor.

Synthesis of p-Anisaldehyde

p-Anisaldehyde is prepared commercially by oxidation of 4-methoxytoluene (p-cresyl methyl ether) using manganese dioxide to convert a methyl group to the aldehyde group. It can also be produced by oxidation of anethole, a related fragrance that is found in some alcoholic beverages, by oxidative cleavage of an alkene.

Applications of p-Anisaldehyde

Being structurally related to vanillin, p-Anisaldehyde is a widely used in the fragrance and flavor industry. It is used as an intermediate in the synthesis of other compounds important in pharmaceuticals and perfumery. The related ortho isomer has a scent of licorice.

A solution of p-Anisaldehyde in acid and ethanol is a useful stain in thin layer chromatography. Different chemical compounds on the plate can give different colors, allowing easy distinction.

Storage of p-Anisaldehyde

p-anisaldehyde should be stored in a cool, dry place, away from direct sunlight and heat sources to prevent degradation.

References

[1]Karl-Georg Fahlbusch; Franz-Josef Hammerschmidt; Johannes Panten; Wilhelm Pickenhagen; Dietmar Schatkowski; Kurt Bauer; Dorothea Garbe; Horst Surburg (2003). "Flavors and Fragrances". Ullmann's Encyclopedia of Industrial Chemistry. Weinheim: Wiley-VCH.