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. |
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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]]'' 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 |
[[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 journal |
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| last1 = Huang | first1 = Z. |
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| last2 = Dostal | first2 = L. |
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| last3 = Rosazza | first3 = J. P. |
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| title = Microbial transformations of ferulic acid by Saccharomyces cerevisiae and Pseudomonas fluorescens |
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| journal = Applied and environmental microbiology |
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| volume = 59 |
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| issue = 7 |
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| pages = 2244–2250 |
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| year = 1993 |
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| pmid = 8395165 |
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| pmc = 182264 |
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}}</ref> |
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== References == |
== References == |
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Revision as of 23:54, 27 August 2015
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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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| ChEBI | |
| 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 (235 °F; 386 K) |
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 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
- ^ 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
- ^ Huang, Z.; Dostal, L.; Rosazza, J. P. (1993). "Microbial transformations of ferulic acid by Saccharomyces cerevisiae and Pseudomonas fluorescens". Applied and environmental microbiology. 59 (7): 2244–2250. PMC 182264. PMID 8395165.