2-Methoxy-4-vinylphenol: Difference between revisions

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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.


[[Ferulic acid]] is converted by certain strains of yeast, notably strains used in brewing of wheat beers, such as [[Torulaspora_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>{{Cite pmid|8395165}}</ref>
[[Ferulic acid]] is converted by certain strains of yeast, notably strains used in brewing of wheat beers, such as ''[[Torulaspora delbrueckii]]'' to 2-methoxy-4-vinylphenol which gives beers such as [[Weissbier]] and [[Witbier|Wit]] their distinctive "clove" flavor. ''[[Saccharomyces cerevisiae]]'' (dry baker's yeast) and ''[[Pseudomonas fluorescens]]'' are also able to convert [[ferulic acid|''trans''-ferulic acid]] into 2-methoxy-4-vinylphenol.<ref>{{Cite pmid|8395165}}</ref>


== References ==
== References ==

Revision as of 10:13, 8 March 2014

2-Methoxy-4-vinylphenol
Names
IUPAC name
4-Ethenyl-2-methoxyphenol
Other names
4-Hydroxy-3-methoxystyrene
4-Vinylguaiacol
p-Vinylguaiacol
p-Vinicatechol-o-methyl ether
Identifiers
3D model (JSmol)
ChEBI
ChemSpider
DrugBank
ECHA InfoCard 100.029.183 Edit this at Wikidata
KEGG
UNII
  • InChI=1S/C9H10O2/c1-3-7-4-5-8(10)9(6-7)11-2/h3-6,10H,1H2,2H3 checkY
    Key: YOMSJEATGXXYPX-UHFFFAOYSA-N checkY
  • InChI=1/C9H10O2/c1-3-7-4-5-8(10)9(6-7)11-2/h3-6,10H,1H2,2H3
    Key: YOMSJEATGXXYPX-UHFFFAOYAD
  • Oc1ccc(cc1OC)C=C
Properties
C9H10O2
Molar mass 150.177 g·mol−1
Boiling point 224 °C (435 °F; 497 K)
Hazards
Flash point 113 °C (235 °F; 386 K)
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
☒N verify (what is checkY☒N ?)

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 Torulaspora delbrueckii to 2-methoxy-4-vinylphenol which gives beers such as Weissbier and Wit their distinctive "clove" flavor. Saccharomyces cerevisiae (dry baker's yeast) and Pseudomonas fluorescens are also able to convert trans-ferulic acid into 2-methoxy-4-vinylphenol.[4]

References

  1. ^ 2-METHOXY-4-VINYLPHENOL, Summary of Evaluations Performed by the Joint FAO/WHO Expert Committee on Food Additives
  2. ^ 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)
  3. ^ Semiochemical - 2-methoxy-4-vinylphenol, Pherobase.com
  4. ^ Attention: This template ({{cite pmid}}) is deprecated. To cite the publication identified by PMID 8395165, please use {{cite journal}} with |pmid=8395165 instead.
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