2-Methoxy-4-vinylphenol

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
CAS Number	7786-61-0;
3D model (JSmol)	Interactive image;
ChemSpider	325;
ECHA InfoCard	100.029.183
PubChem CID	332;
CompTox Dashboard (EPA)	DTXSID7052529 ;
	SMILES COC1=C(C=CC(=C1)C=C)O;
Properties
Chemical formula	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). Infobox references

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. 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

[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

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