2-Methoxy-4-vinylphenol: Difference between revisions
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| ImageFile = 2-methoxy-4-vinylphenol. |
| ImageFile = 2-methoxy-4-vinylphenol.png |
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| ImageSize = 240px |
| ImageSize = 240px |
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| IUPACName = |
| IUPACName = 4-Ethenyl-2-methoxyphenol |
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| OtherNames = 4-Hydroxy-3-methoxystyrene<br>4-Vinylguaiacol<br>p-Vinylguaiacol<br>p-Vinicatechol-o-methyl ether |
| OtherNames = 4-Hydroxy-3-methoxystyrene<br>4-Vinylguaiacol<br>p-Vinylguaiacol<br>p-Vinicatechol-o-methyl ether |
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| Section1 = {{Chembox Identifiers |
| Section1 = {{Chembox Identifiers |
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| CASNo = 7786-61-0 |
| CASNo = 7786-61-0 |
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| PubChem = |
| PubChem = 332 |
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| SMILES = |
| SMILES = COC1=C(C=CC(=C1)C=C)O |
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| Section2 = {{Chembox Properties |
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Revision as of 19:38, 16 July 2008
2-Methoxy-4-vinylphenol is an aromatic substance allowed to be used as an flavouring agents.[1] It is one of the compounds responsible for the natural aroma of buckwheat.[2] Some insects like 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.
References
- ^ 2-METHOXY-4-VINYLPHENOL, Summary of Evaluations Performed by the Joint FAO/WHO Expert Committee on Food Additives
- ^ Janes D, Kantar D, Kreft S, Prosen H (2008). "Identification of buckwheat (Fagopyrum esculentum Moench) aroma compounds with GC-MS". Food Chemistry. doi:10.1016/j.foodchem.2008.05.048.
{{cite journal}}: CS1 maint: multiple names: authors list (link) - ^ Semiochemical - 2-methoxy-4-vinylphenol, Pherobase.com