2-Methoxy-4-vinylphenol: Difference between revisions
Updating {{chembox}} (no changed fields - added verified revid - updated 'DrugBank_Ref', 'ChEMBL_Ref', 'ChEBI_Ref', 'KEGG_Ref', 'ChEBI_Ref') per Chem/Drugbox validation (report [[Wikipedia_talk:W |
bioconversion of ferulic acid |
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Some insects such as ''[[Rhynchophorus ferrugineus]]'' (Red palm weevil) use this substance for chemical signaling ([[ |
Some insects such as ''[[Rhynchophorus ferrugineus]]'' (Red palm weevil) use this substance for chemical signaling ([[pheromone]]s).<ref>[http://www.pherobase.com/database/compound/compounds-detail-2-methoxy-4-vinylphenol.php Semiochemical - 2-methoxy-4-vinylphenol], Pherobase.com</ref> |
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The aroma of pure substance was described as: apple, spicy, peanut, wine-like or clove and curry. |
The aroma of pure substance was described as: apple, spicy, peanut, wine-like or clove and curry. |
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[[Ferulic acid]] is converted by certain strains of yeast, notably strains used in brewing of wheat beers, such as [[Torulaspora_delbrueckii|''Saccharomyces delbrueckii'']] (''Torulaspora_delbrueckii''), to 4-vinyl guaiacol (2-methoxy-4-vinylphenol) which gives beers such as [[Weissbier]] and Wit their distinctive "clove" flavour. ''[[Saccharomyces cerevisiae]]'' (dry baker's yeast) and ''[[Pseudomonas fluorescens]]'' are also able to convert trans-ferulic acid into 2-methoxy-4-vinylphenol.<ref>Microbial transformations of ferulic acid by Saccharomyces cerevisiae and Pseudomonas fluorescens. Z Huang, L Dostal and J P Rosazza, Appl Environ Microbiol., 1993 July, 59(7), pages 2244–2250, {{PMCID|PMC182264}}</ref> |
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== References == |
== References == |
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Revision as of 07:57, 24 March 2012
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 | |
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.
Ferulic acid is converted by certain strains of yeast, notably strains used in brewing of wheat beers, such as Saccharomyces delbrueckii (Torulaspora_delbrueckii), to 4-vinyl guaiacol (2-methoxy-4-vinylphenol) which gives beers such as Weissbier and Wit their distinctive "clove" flavour. Saccharomyces cerevisiae (dry baker's yeast) and Pseudomonas fluorescens are also able to convert trans-ferulic acid into 2-methoxy-4-vinylphenol.[4]
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
- ^ Microbial transformations of ferulic acid by Saccharomyces cerevisiae and Pseudomonas fluorescens. Z Huang, L Dostal and J P Rosazza, Appl Environ Microbiol., 1993 July, 59(7), pages 2244–2250, PMC PMC182264