2-Methoxy-4-vinylphenol

2-Methoxy-4-vinylphenol

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^Y
PubChem	332
ChemSpider	325^Y
UNII	DA069CTH0O^Y
DrugBank	DB03514
KEGG	C17883^Y
Jmol-3D images	Image 1
SMILES Oc1ccc(cc1OC)C=C
InChI InChI=1S/C9H10O2/c1-3-7-4-5-8(10)9(6-7)11-2/h3-6,10H,1H2,2H3^Y Key: YOMSJEATGXXYPX-UHFFFAOYSA-N^Y InChI=1/C9H10O2/c1-3-7-4-5-8(10)9(6-7)11-2/h3-6,10H,1H2,2H3 Key: YOMSJEATGXXYPX-UHFFFAOYAD
Properties
Molecular formula	C₉H₁₀O₂
Molar mass	150.17 g mol⁻¹
Boiling point	224 °C, 497 K, 435 °F
Hazards
Flash point	113 °C
Y (verify) (what is: Y/N?) 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