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W267511

Sigma-Aldrich

2-Methoxy-4-vinylphenol

≥98%, FG

Synonym(s):

4-Vinyl guaiacol

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About This Item

Linear Formula:
CH3OC6H3(CH=CH2)OH
CAS Number:
7786-61-0
Molecular Weight:
150.17
FEMA Number:
2675
EC Number:
232-101-2
Council of Europe no.:
177
MDL number:
MFCD00015437
UNSPSC Code:
12164502
PubChem Substance ID:
24901240
Flavis number:
4.009
NACRES:
NA.21

biological source

synthetic

Quality Level

400

grade

FG
Fragrance grade
Halal
Kosher

Agency

follows IFRA guidelines
meets purity specifications of JECFA

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117
FDA 21 CFR 172.515

Assay

≥98%

refractive index

n20/D 1.582 (lit.)

bp

224 °C (lit.)

density

1.11 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

Organoleptic

cedar; woody; peanut

SMILES string

COc1cc(C=C)ccc1O

InChI

1S/C9H10O2/c1-3-7-4-5-8(10)9(6-7)11-2/h3-6,10H,1H2,2H3

InChI key

YOMSJEATGXXYPX-UHFFFAOYSA-N

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General description

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

Application


  • Anti-Ulcerative Colitis Effects and Active Ingredients in Ethyl Acetate Extract from Decoction of Sargentodoxa cuneata.: This research explores the therapeutic potential of Sargentodoxa cuneata in treating ulcerative colitis, highlighting 2-Methoxy-4-vinylphenol as one of its active ingredients. It offers valuable data for chemists working on new treatments for inflammatory diseases (Yu et al., 2023).

  • Phytochemical characterization, anti-diarrhoeal, analgesic, anti-inflammatory activities and toxicity profile of Ananas comosus (L.) Merr (pineapple) leaf in albino rats.: This comprehensive study assesses the medicinal properties of pineapple leaf, identifying 2-Methoxy-4-vinylphenol among its phytochemicals. It supports further research into its use for pain relief and anti-inflammatory purposes (Ugbogu et al., 2024).

Packaging

Packaged in glass bottles

Pictograms

Corrosion
GHS05

Signal Word

Danger

Hazard Statements

H314

Hazard Classifications

Eye Dam. 1 - Skin Corr. 1B

Storage Class Code

8B - Non-combustible corrosive hazardous materials

WGK

WGK 3

Flash Point(F)

235.4 °F - closed cup

Flash Point(C)

113 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

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Certificates of Analysis (COA)

Lot/Batch Number
SHBR8379
SHBR2542
SHBQ2600
STBK2648
STBK1619

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B Karmakar et al.
Journal of biotechnology, 80(3), 195-202 (2000-08-19)
A new strain Bacillus coagulans BK07 was isolated from decomposed wood-bark, based on its ability to grow on ferulic acid as a sole carbon source. This strain rapidly decarboxylated ferulic acid to 4-vinylguaiacol, which was immediately converted to vanillin and
Ralph Dorfner et al.
Journal of agricultural and food chemistry, 51(19), 5768-5773 (2003-09-04)
The formation of 4-vinylguaiacol, guaiacol, and phenol during coffee roasting was monitored in real-time, using resonance enhanced multiphoton ionization and time-of-flight mass spectrometry. A model is proposed, based on two connected reaction channels. One channel, termed the "low activation energy"
Stefan Coghe et al.
Journal of agricultural and food chemistry, 52(3), 602-608 (2004-02-05)
The release of ferulic acid and the subsequent thermal or enzymatic decarboxylation to 4-vinylguaiacol are inherent to the beer production process. Phenolic, medicinal, or clove-like flavors originating from 4-vinylguaiacol frequently occur in beer made with wheat or wheat malt. To
Sho-ichi Tsujiyama et al.
Bioscience, biotechnology, and biochemistry, 72(1), 212-215 (2008-01-08)
In order to utilize phenolic compounds in unused biomass resources, the metabolic pathway of ferulic acid by way of a white-rot fungus, Schizophyllum commune, was investigated. Ferulic acid was immediately degraded, and the formation of 4-vinyl guaiacol was confirmed by
Identification of buckwheat (Fagopyrum esculentum Moench) aroma compounds with GC?MS.
Janes D, et al.
Food Chemistry, 112(1), 120-124 (2009)
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