2-Methoxy-4-vinylphenol: Difference between revisions
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| ImageFile = 2-methoxy-4-vinylphenol.png |
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| UNII_Ref = {{fdacite|correct|FDA}} |
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| UNII = DA069CTH0O |
| UNII = DA069CTH0O |
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| KEGG_Ref = {{keggcite|correct|kegg}} |
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| KEGG = C17883 |
| KEGG = C17883 |
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| InChI = 1/C9H10O2/c1-3-7-4-5-8(10)9(6-7)11-2/h3-6,10H,1H2,2H3 |
| InChI = 1/C9H10O2/c1-3-7-4-5-8(10)9(6-7)11-2/h3-6,10H,1H2,2H3 |
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| ChemSpiderID = 325 |
| ChemSpiderID = 325 |
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| DrugBank_Ref = {{drugbankcite|correct|drugbank}} |
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| DrugBank = DB03514 |
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| SMILES = Oc1ccc(cc1OC)C=C |
| SMILES = Oc1ccc(cc1OC)C=C |
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Revision as of 12:17, 15 August 2011
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| Names | |
|---|---|
| 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 | |
| DrugBank | |
| ECHA InfoCard | 100.029.183 |
| KEGG | |
PubChem CID
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| UNII | |
CompTox Dashboard (EPA)
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| Properties | |
| C9H10O2 | |
| Molar mass | 150.177 g·mol−1 |
| 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 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.
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. 112: 120. doi:10.1016/j.foodchem.2008.05.048.
{{cite journal}}: CS1 maint: multiple names: authors list (link) - ^ Semiochemical - 2-methoxy-4-vinylphenol, Pherobase.com