4-Hydroxyphenylacetic acid

4-Hydroxyphenylacetic acid
Names
	Preferred IUPAC name (4-Hydroxyphenyl)acetic acid
	Other names p-Hydroxyphenylacetic acid
Identifiers
CAS Number	156-38-7 ;
3D model (JSmol)	Interactive image;
Beilstein Reference	1448766
ChEBI	CHEBI:18101 ;
ChEMBL	ChEMBL1772 ;
ChemSpider	124 ;
ECHA InfoCard	100.005.321
EC Number	205-851-3;
KEGG	C00642 ;
PubChem CID	127;
UNII	3J9SHG0RCN ;
CompTox Dashboard (EPA)	DTXSID5059745 ;
	InChI InChI=1S/C8H8O3/c9-7-3-1-6(2-4-7)5-8(10)11/h1-4,9H,5H2,(H,10,11) Key: XQXPVVBIMDBYFF-UHFFFAOYSA-N ;
	SMILES O=C(O)Cc1ccc(O)cc1;
Properties
Chemical formula	C8H8O3
Molar mass	152.149 g·mol−1
Appearance	Beige powder
Melting point	150 °C (302 °F; 423 K)
Hazards
Safety data sheet (SDS)	MSDS at Sigma Aldrich
	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

4-Hydroxyphenylacetic acid is a chemical compound found in olive oil^[1] and beer.^[2]

Synthesis

4-Hydroxyphenylacetic acid is obtained by reducing 4-hydroxymandelic acid with elemental phosphorus and iodine.^[3]

In industry, 4-hydroxyphenylacetic acid is an intermediate used to synthesize atenolol,^[3] 3,4-dihydroxyphenylacetic acid,^[4] and coclaurine.

^ Papadopoulos, George; Boskou, Dimitrios (1991). "Antioxidant effect of natural phenols on olive oil". Journal of the American Oil Chemists' Society. 68 (9): 669. doi:10.1007/BF02662292. S2CID 85234954.
^ Determination of free and bound phenolic acids in beer. M. Nardini and A. Ghiselli, Food Chemistry, January 2004, Volume 84, Issue 1, Pages 137–143, doi:10.1016/S0308-8146(03)00257-7
^ ^a ^b Mattioda, Georges; Christidis, Yani (2000). Glyoxylic Acid. p. 2. doi:10.1002/14356007.a12_495. ISBN 978-3527306732. {{cite book}}: |journal= ignored (help)
^ Sutton, Peter; Whittall, John (2012). Practical Methods for Biocatalysis and Biotransformations 2. Chichester, West Sussex: John Wiley & Sons, Ltd. pp. 150–153. ISBN 9781119991397.