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4-Hydroxystyrene

Basic information Safety Supplier Related

4-Hydroxystyrene Basic information

Product Name:
4-Hydroxystyrene
Synonyms:
  • 4-Vinylphenol solution 10 wt. % in propylene glycol
  • 4-Vinylphenol,10%soln.inpropyleneglycol
  • 4-vinylphenol,4-ethenyl-phenol,p-hydroxystyrene
  • PARA-VINYLPHENOL
  • 4-Vinylphenol in 10% sol. Propylene glycol
  • 4-Hydrozystyrene
  • 4-Vinylphenol(4-Hydroxystyrene)
  • 4-Vinylphenol, 95%, 10 wt.% solution in propylene glycol
CAS:
2628-17-3
MF:
C8H8O
MW:
120.15
EINECS:
220-103-6
Product Categories:
  • Aromatic Phenols
Mol File:
2628-17-3.mol
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4-Hydroxystyrene Chemical Properties

Melting point:
73 °C
Boiling point:
228.85°C (estimate)
Density 
1.04
vapor pressure 
9.38hPa at 25℃
FEMA 
3739 | P-VINYLPHENOL
refractive index 
1.4440
Flash point:
>230 °F
storage temp. 
under inert gas (nitrogen or Argon) at 2-8°C
solubility 
Chloroform (Sparingly), DMSO (Slightly)
form 
Liquid
pka
9.95±0.26(Predicted)
color 
Clear colorless to orange
Water Solubility 
Slightly miscible with water.
Sensitive 
Hygroscopic
JECFA Number
711
BRN 
506844
Stability:
Light Sensitive
LogP
2.3 at 25℃
CAS DataBase Reference
2628-17-3(CAS DataBase Reference)
NIST Chemistry Reference
4-hydroxystyrene(2628-17-3)
EPA Substance Registry System
Phenol, 4-ethenyl- (2628-17-3)
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Safety Information

Hazard Codes 
Xn
Risk Statements 
22-41
Safety Statements 
26-39
WGK Germany 
2
RTECS 
SN3800000
HS Code 
29089990

MSDS

  • Language:English Provider:ALFA
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4-Hydroxystyrene Usage And Synthesis

Chemical Properties

Colorless liquid

Chemical Properties

p-Vinylphenol has a vanilla extract odor.

Occurrence

4-Vinylphenol is found in wine and beer. It is produced by the spoilage yeast Brettanomyces. When it reaches concentrations greater than the sensory threshold, it can give the wine aromas described as barnyard, medicinal, band-aids, and mousy. In wine, 4-vinylphenol can react with other molecules, such as anthocyanidins, to produce new chemical compounds. In white wines vinylphenols are dominant (4-vinylphenol 70-1 150 μg/l, 4-vinylguaiacol 10-490 μg/l) whereas, in red wines, it is the corresponding ethyl phenols.
Reported found in apple, cooked asparagus, dried bonito fish, cloudberries, cooked corn, roasted peanuts, rice bran, sandalwood, wild strawberries, vetiver oil, cooked apple, black currant, red wine, white wine, rose wine, coffee, green tea cognac, tomato, partially fermented tea, microbial fermented tea, black tea, heated soybean, coriander seeds, beer, cognac, peanut butter, soybean, beans, mushrooms, starfruit, tamarind, mango, rice, sweet corn, corn oil, malt, wort, rosemary and Bourbon vanilla.

Uses

4-Vinylphenol, 10 wt.% In Propylene Glycol can be used as a perfume oil mixture.

Definition

ChEBI: 4-hydroxystyrene is a member of the class of phenols that is styrene carrying a hydroxy substituent at position 4. It has a role as a human urinary metabolite and a human xenobiotic metabolite. It derives from a hydride of a styrene.

Aroma threshold values

Detection: 10 to 85 ppb

Taste threshold values

Taste characteristics at 60 ppm: phenolic, medicinal with sweet musty and meaty nuances.

Flammability and Explosibility

Notclassified

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