4-Hydroxy-3-methoxystyrene Chemical Properties

Melting point:

25-29°C

Boiling point:

224 °C(lit.)

Density 

1.11 g/mL at 25 °C(lit.)

refractive index 

n20/D 1.582(lit.)

FEMA 

2675 | 2-METHOXY-4-VINYLPHENOL

Flash point:

>230 °F

storage temp. 

2-8°C

solubility 

Chloroform (Slightly), DMSO (Slightly), Ethyl Acetate (Slightly), Methanol (Slightly)

pka

10.00±0.31(Predicted)

form 

Liquid

color 

Colourless to Off-White Oil

Odor

at 0.10 % in dipropylene glycol. sweet spicy clove carnation phenolic peppery smoky woody powdery

Odor Type

spicy

biological source

synthetic

Water Solubility 

Miscible with water.

JECFA Number

725

BRN 

2044521

Stability:

Light Sensitive

LogP

1.93

CAS DataBase Reference

7786-61-0(CAS DataBase Reference)

NIST Chemistry Reference

2-Methoxy-4-vinylphenol(7786-61-0)

EPA Substance Registry System

Phenol, 4-ethenyl-2-methoxy- (7786-61-0)

Safety Information

Hazard Codes 

Xi

Risk Statements 

36/37/38

Safety Statements 

26-36

RIDADR 

UN1760

WGK Germany 

3

RTECS 

SL8205000

TSCA 

Yes

HazardClass 

8

HS Code 

29095000

MSDS

• Language:English Provider:SigmaAldrich
• Language:English Provider:ALFA

4-Hydroxy-3-methoxystyrene Usage And Synthesis

Chemical Properties

2-Methoxy-4-vinylphenol has a powerful, spicy, apple, rum, roasted peanut aroma.

Occurrence

Reported found among the steam-distillable phenols from the alcoholic fermentation of cereal grains, especially corn; probably formed from ferulic acid. Reported found in tobacco, beans, coffee, malt, apple, grapefruit juice, grapes, raspberry, strawberry, asparagus, kohlrabi, carrot, celery, tomato, rye bread, smoked fish, cured pork, beer, cognac, rum, cider, sherry, grape wines, coffee, tea, peanut, popcorn,soybean, passion fruit, beans,starfruit,sesame seed, mango, cauliflower, tamarind, fig, corianderseed, rice, quince, rhubarb, dill, lovage root, corn oil, sweet corn, malt, wort, Texas sage, okra, cuttlefish and Chinese quince.

Uses

p-Vinylguaiacol is an aromatic substance and one of the compounds responsible for the natural aroma of buckwheat. It is also one of the major pyrolytic products of (E)-N-[(4-hydroxy-3-methoxy)-phenethyl]-3-[(3-methoxy-4-O-β-D-glucopyranosyloxy) phenyl] acrylamide; a new gycloside in tobacco.

Definition

ChEBI: A member of the class of phenols that is guaiacol in which the hydrogen para- to the hydroxy group is replaced by a vinyl group.

Preparation

From vanillin by reacting with acetic anhydride and sodium acetate yielding 3-methoxy-4-hydroxycinnamic acid on sub sequent hydrolysis; the latter, heated with quinoline in the presence of hydroquinone, is decarboxylated to 4-vinylguaiacol.

Aroma threshold values

Detection; 0.75 to 3 ppb

General Description

2-Methoxy-4-vinylphenol is one of the key volatile aroma compounds of buckwheat and okra.

4-Hydroxy-3-methoxystyrene(7786-61-0)Related Product Information

• Guaiacol
• CHLOROPHOSPHONAZO III
• Anisole
• 4-Methoxyphenol
• 4-(4-CHLORO-BENZYLOXY)-PHENYLAMINE
• 2-Methoxyethanol
• (Trifluoromethoxy)benzene
• p-(2-Methoxyethyl) phenol
• N-Vinyl-2-pyrrolidone
• VINYL PROPIONATE
• 4-Hydroxystyrene
• 2,4-Dichlorophenol
• 4-Ethyl-2-methoxyphenol
• 2-BENZYL-4-METHYLPHENOL
• 3,5-DIMETHYL-4-IODOPHENOL
• 4-CHLORO-3-FLUOROPHENYLACETIC ACID
• 2-nonyl-6-(1-phenylethyl)-p-cresol
• 4-chloro-6-nitro-o-cresyl acetate