|
| | 4-Hydroxy-3-methoxystyrene Basic information |
| | 4-Hydroxy-3-methoxystyrene Chemical Properties |
| Melting point | 25-29°C | | Boiling point | 224 °C(lit.) | | density | 1.11 g/mL at 25 °C(lit.) | | FEMA | 2675 | 2-METHOXY-4-VINYLPHENOL | | refractive index | n20/D 1.582(lit.) | | Fp | >230 °F | | storage temp. | 2-8°C | | solubility | Chloroform (Slightly), DMSO (Slightly), Ethyl Acetate (Slightly), Methanol (Slightly) | | form | neat | | pka | 10.00±0.31(Predicted) | | color | Colourless to Off-White Oil | | Odor | at 0.10 % in dipropylene glycol. sweet spicy clove carnation phenolic peppery smoky woody powdery | | Odor Type | spicy | | Water Solubility | Miscible with water. | | JECFA Number | 725 | | BRN | 2044521 | | Stability: | Light Sensitive | | LogP | 1.93 | | CAS DataBase Reference | 7786-61-0(CAS DataBase Reference) | | NIST Chemistry Reference | 2-Methoxy-4-vinylphenol(7786-61-0) | | EPA Substance Registry System | Phenol, 4-ethenyl-2-methoxy- (7786-61-0) |
| Hazard Codes | Xi | | Risk Statements | 36/37/38 | | Safety Statements | 26-36 | | WGK Germany | 3 | | RTECS | SL8205000 | | TSCA | Yes | | HS Code | 29095000 |
| | 4-Hydroxy-3-methoxystyrene Usage And Synthesis |
| Chemical Properties | 2-Methoxy-4-vinylphenol has a powerful, spicy, apple, rum, roasted peanut aroma. | | Occurrence | Reported found among the steam-distillable phenols from the alcoholic fermentation of cereal grains, especially
corn; probably formed from ferulic acid. Reported found in tobacco, beans, coffee, malt, apple, grapefruit juice, grapes, raspberry,
strawberry, asparagus, kohlrabi, carrot, celery, tomato, rye bread, smoked fish, cured pork, beer, cognac, rum, cider, sherry, grape wines,
coffee, tea, peanut, popcorn,soybean, passion fruit, beans,starfruit,sesame seed, mango, cauliflower, tamarind, fig, corianderseed, rice,
quince, rhubarb, dill, lovage root, corn oil, sweet corn, malt, wort, Texas sage, okra, cuttlefish and Chinese quince. | | Uses | p-Vinylguaiacol is an aromatic substance and one of the compounds responsible for the natural aroma of buckwheat. It is also one of the major pyrolytic products of (E)-N-[(4-hydroxy-3-methoxy)-phenethyl]-3-[(3-methoxy-4-O-β-D-glucopyranosyloxy) phenyl] acrylamide; a new gycloside in tobacco. | | Preparation | From vanillin by reacting with acetic anhydride and sodium acetate yielding 3-methoxy-4-hydroxycinnamic acid on sub sequent hydrolysis; the latter, heated with quinoline in the presence of hydroquinone, is decarboxylated to 4-vinylguaiacol. | | Definition | ChEBI: 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. | | Aroma threshold values | Detection; 0.75 to 3 ppb | | General Description | 2-Methoxy-4-vinylphenol is one of the key volatile aroma compounds of buckwheat and okra. |
| | 4-Hydroxy-3-methoxystyrene Preparation Products And Raw materials |
|
