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| | 4-Hydroxystyrene Basic information |
| Product Name: | 4-Hydroxystyrene | | Synonyms: | 4-Vinylphenol solution 10 wt. % in propylene glycol;4-Vinylphenol,10%soln.inpropyleneglycol;4-vinylphenol,4-ethenyl-phenol,p-hydroxystyrene;PARA-VINYLPHENOL;4-Vinylphenol in 10% sol. Propylene glycol;4-Hydrozystyrene;4-Vinylphenol(4-Hydroxystyrene);4-Vinylphenol, 95%, 10 wt.% solution in propylene glycol | | CAS: | 2628-17-3 | | MF: | C8H8O | | MW: | 120.15 | | EINECS: | 220-103-6 | | Product Categories: | Aromatic Phenols;2628-17-3 | | Mol File: | 2628-17-3.mol |  |
| | 4-Hydroxystyrene Chemical Properties |
| Melting point | 73 °C | | Boiling point | 228.85°C (estimate) | | density | 1.04 | | vapor pressure | 9.38hPa at 25℃ | | FEMA | 3739 | P-VINYLPHENOL | | refractive index | 1.4440 | | Fp | >230 °F | | storage temp. | under inert gas (nitrogen or Argon) at 2-8°C | | solubility | Chloroform (Sparingly), DMSO (Slightly) | | form | Liquid | | pka | 9.95±0.26(Predicted) | | color | Clear colorless to orange | | Odor | at 0.01 % in propylene glycol. chemical phenolic medicinal sweet | | Odor Type | phenolic | | Water Solubility | Slightly miscible with water. | | Sensitive | Hygroscopic | | JECFA Number | 711 | | BRN | 506844 | | Stability: | Light Sensitive | | LogP | 2.3 at 25℃ | | CAS DataBase Reference | 2628-17-3(CAS DataBase Reference) | | NIST Chemistry Reference | 4-hydroxystyrene(2628-17-3) | | EPA Substance Registry System | Phenol, 4-ethenyl- (2628-17-3) |
| Hazard Codes | Xn | | Risk Statements | 22-41 | | Safety Statements | 26-39 | | WGK Germany | 2 | | RTECS | SN3800000 | | HS Code | 29089990 | | Toxicity | rabbit,LDLo,ocular,50mg/kg (50mg/kg),United States Environmental Protection Agency, Office of Pesticides and Toxic Substances. Vol. 8EHQ-1285-0579S, |
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ALFA
| English |
| | 4-Hydroxystyrene Usage And Synthesis |
| Chemical Properties | Colorless liquid | | Chemical Properties | p-Vinylphenol has a vanilla extract odor. | | Occurrence | 4-Vinylphenol is found in wine and beer. It is produced by the spoilage yeast Brettanomyces. When it reaches concentrations greater than the sensory threshold, it can give the wine aromas described as barnyard, medicinal, band-aids, and mousy. In wine, 4-vinylphenol can react with other molecules, such as anthocyanidins, to produce new chemical compounds. In white wines vinylphenols are dominant (4-vinylphenol 70-1 150 μg/l, 4-vinylguaiacol 10-490 μg/l) whereas, in red wines, it is the corresponding ethyl phenols.
Reported found in apple, cooked asparagus, dried bonito fish, cloudberries, cooked corn, roasted peanuts, rice bran, sandalwood, wild strawberries, vetiver oil, cooked apple, black currant, red wine, white wine, rose wine, coffee, green tea cognac, tomato, partially fermented tea, microbial fermented tea, black tea, heated soybean, coriander seeds, beer, cognac, peanut butter, soybean, beans, mushrooms, starfruit, tamarind, mango, rice, sweet corn, corn oil, malt, wort, rosemary and Bourbon vanilla. | | Uses | 4-Vinylphenol, 10 wt.% In Propylene Glycol can be used as a perfume oil mixture. | | Definition | ChEBI: 4-hydroxystyrene is a member of the class of phenols that is styrene carrying a hydroxy substituent at position 4. It has a role as a human urinary metabolite and a human xenobiotic metabolite. It derives from a hydride of a styrene. | | Aroma threshold values | Detection: 10 to 85 ppb | | Taste threshold values | Taste characteristics at 60 ppm: phenolic, medicinal with sweet musty and meaty nuances. | | Flammability and Explosibility | Notclassified |
| | 4-Hydroxystyrene Preparation Products And Raw materials |
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