2-Methoxy-4-vinylphenol
From Self-sufficiency
| 2-Methoxy-4-vinylphenol | |
|---|---|
| File:2-methoxy-4-vinylphenol.png | |
| 4-Ethenyl-2-methoxyphenol | |
| Other names 4-Hydroxy-3-methoxystyrene 4-Vinylguaiacol p-Vinylguaiacol p-Vinicatechol-o-methyl ether | |
| style="background: #F8EABA; text-align: center;" colspan="2" | Identifiers | |
| CAS number | 7786-61-0 
|
| PubChem | 332 |
| ChemSpider | 325 |
| SMILES | Script error: No such module "collapsible list". |
| InChI | Script error: No such module "collapsible list". |
| InChI key | YOMSJEATGXXYPX-UHFFFAOYAD |
| style="background: #F8EABA; text-align: center;" colspan="2" | Properties | |
| Molecular formula | C9H10O2 |
| Molar mass | 150.17 g mol−1 |
| Boiling point |
224 °C, 497 K, 435 °F |
| style="background: #F8EABA; text-align: center;" colspan="2" | Hazards | |
| Flash point | 113 °C |
 (what is this?) (verify)Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa) | |
| Infobox references | |
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.
- ↑ Semiochemical - 2-methoxy-4-vinylphenol, Pherobase.com
