Product

4-Hydroxy-3-methoxystyrene

CAS No.：7786-61-0

Other grades of this product :

4-Hydroxy-3-methoxystyrene Basic information

Product Name:	4-Hydroxy-3-methoxystyrene
Synonyms:	2-methoxy-4-vinyl-pheno;2-Methoxy-4-vinylphenol (4-vinylguaiacol);2-methoxy-4-vinylphenol (vinylguaiacol);2-metoxy-4-vinyl-phenol;4-ethenyl-2-methoxy-pheno;4-Ethenyl-2-methoxyphenol;4-ethenyl-2-methoxy-Phenol;4-Vinyl-2-methoxyphenol (4-vinylguaiacol)
CAS:	7786-61-0
MF:	C9H10O2
MW:	150.17
EINECS:	232-101-2
Product Categories:	Alphabetical Listings;Flavors and Fragrances;Pharmaceutical Raw Materials;Aromatic Phenols;phenol Flavor;M-N
Mol File:	7786-61-0.mol

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
Fp	>230 °F
storage temp.	2-8°C
solubility	Chloroform (Slightly), DMSO (Slightly), Ethyl Acetate (Slightly), Methanol (Slig
pka	10.00±0.31(Predicted)
form	neat
color	Colourless to Off-White Oil to Low-Melting
Water Solubility	Miscible with water.
JECFA Number	725
BRN	2044521
Stability:	Light Sensitive
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
WGK Germany	3
RTECS	SL8205000
TSCA	Yes
HS Code	29095000

MSDS Information

Provider	Language
SigmaAldrich	English
ALFA	English

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 Preparation Products And Raw materials

Raw materials	Sodium acetate trihydrate-->Quinoline-->trans-Cinnamic acid-->4-(1-HYDROXYETHYL)-2-METHOXYPHENOL-->Acetovanillone
Preparation Products	4-Ethyl-2-methoxyphenol-->3,4-Dimethoxyphenol-->4-Ethylresorcinol-->DIHYDROEUGENOL

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