4-Vinylguaiacol
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4-Vinylguaiacol
structure -
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CAS No:
7786-61-0
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Formula:
C9H10O2
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Chemical Name:
4-Vinylguaiacol
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Synonyms:
Phenol,4-ethenyl-2-methoxy-;Phenol,2-methoxy-4-vinyl-;Guaiacol,4-vinyl-;4-Ethenyl-2-methoxyphenol;2-Methoxy-4-vinylphenol;4-Vinylguaiacol;o-Methoxy-p-vinylphenol;p-Vinylguaiacol;4-Hydroxy-3-methoxyvinylbenzene;3-Methoxy-4-hydroxystyrene;4-Hydroxy-3-methoxystyrene;4-Vinyl-2-methoxyphenol;2-Methoxy-4-ethenylphenol;Varamol 106;(4-Hydroxy-3-methoxyphenyl)ethene
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CAS No:
Description
2-Methoxy-4-vinylphenol has a powerful, spicy, apple, rum, roasted peanut aroma.
Colourless or pale straw oily liquid, powerful, spicy, clove-like roasted peanut odour
2-methoxy-4-vinylphenol is a member of the class of phenols that is guaiacol in which the hydrogen para- to the hydroxy group is replaced by a vinyl group. It has a role as a pheromone, a flavouring agent and a plant metabolite.
Characteristics
29.46000
2.4
Colourless or pale straw oily liquid, powerful, spicy, clove-like roasted peanut odour
1.11
112-114 °C
100 °C @ Press: 5 Torr
>110ºC
1.582
Miscible with water.
Safety Information
NONH for all modes of transport
3
R36/37/38
S26-S36
SL8205000
Xi
P261-P305 + P351 + P338
H315-H319-H335
|Danger|H314 (86.89%): Causes severe skin burns and eye damage [Danger Skin corrosion/irritation]|P260, P261, P264, P271, P280, P301+P330+P331, P302+P352, P303+P361+P353, P304+P340, P305+P351+P338, P310, P312, P321, P332+P313, P337+P313, P362, P363, P403+P233, P405, and P501|Aggregated GHS information provided by 1600 companies from 12 notifications to the ECHA C&L Inventory. Each notification may be associated with multiple companies.
4-Vinylguaiacol Use and Manufacturing
d) one or more compounds selected from the group comprising: para-vinyl phenol, 2-methoxy-4-vinyl phenol, ethyl-4-phenol and homo creosol.
2-Methoxy-4-vinylphenol is an aromatic substance used as a flavoring agent. It is one of the compounds responsible for the natural aroma of buckwheat.Some insects such as Rhynchophorus ferrugineus (Red palm weevil) use this substance for chemical signaling (pheromones).The aroma of pure substance was described as: apple, spicy, peanut, wine-like or clove and curry.Ferulic acid is converted by certain strains of yeast, notably strains used in brewing of wheat beers, such as Torulaspora delbrueckii to 2-methoxy-4-vinylphenol which gives beers such as Weissbier and Wit their distinctive "clove" flavor. Saccharomyces cerevisiae (dry brewer's yeast) and Pseudomonas fluorescens are also able to convert trans-ferulic acid into 2-methoxy-4-vinylphenol.
Phenol, 4-ethenyl-2-methoxy-: ACTIVE
Food additives -> Flavoring Agents|Flavoring Agents -> JECFA Flavorings Index
Flavoring Agents
Computed Properties
Molecular Weight:150.17
XLogP3:2.4
Hydrogen Bond Donor Count:1
Hydrogen Bond Acceptor Count:2
Rotatable Bond Count:2
Exact Mass:150.068079557
Monoisotopic Mass:150.068079557
Topological Polar Surface Area:29.5
Heavy Atom Count:11
Complexity:134
Covalently-Bonded Unit Count:1
Compound Is Canonicalized:Yes
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