2-Methoxy-4-vinylphenol
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| Names | |
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| IUPAC name
4-Ethenyl-2-methoxyphenol
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| Other names
4-Hydroxy-3-methoxystyrene
4-Vinylguaiacol p-Vinylguaiacol p-Vinicatechol-o-methyl ether |
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| Identifiers | |
7786-61-0  |
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| ChEBI | CHEBI:42438  |
| ChemSpider | 325 |
| DrugBank | DB03514 |
| Jmol 3D model | Interactive image |
| KEGG | C17883 |
| PubChem | 332 |
| UNII | DA069CTH0O |
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| Properties | |
| C9H10O2 | |
| Molar mass | 150.18 g·mol−1 |
| Boiling point | 224 °C (435 °F; 497 K) |
| Vapor pressure | {{{value}}} |
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Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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 verify (what is ?) |
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| Infobox references | |
2-Methoxy-4-vinylphenol is an aromatic substance used as a flavoring agent.[1] It is one of the compounds responsible for the natural aroma of buckwheat.[2]
Some insects such as Rhynchophorus ferrugineus (Red palm weevil) use this substance for chemical signaling (pheromones).[3]
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.[4]
References
- ↑ 2-METHOXY-4-VINYLPHENOL, Summary of Evaluations Performed by the Joint FAO/WHO Expert Committee on Food Additives
- ↑ Lua error in package.lua at line 80: module 'strict' not found.
- ↑ Semiochemical - 2-methoxy-4-vinylphenol, Pherobase.com
- ↑ Lua error in package.lua at line 80: module 'strict' not found.
