2-Methoxy-4-vinylphenol: Difference between revisions
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Revision as of 05:53, 23 January 2009
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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 | |
| Identifiers | |
3D model (JSmol)
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| ChemSpider | |
| ECHA InfoCard | 100.029.183 |
PubChem CID
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CompTox Dashboard (EPA)
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| Properties | |
| C9H10O2 | |
| Molar mass | 150.18 g/mol |
| Boiling point | 224 °C (435 °F; 497 K) |
| Hazards | |
| Flash point | 113 °C |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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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