2-Methoxy-4-vinylphenol

Bezeichnung:2-Methoxy-4-vinylphenol

CAS-Nr7786-61-0

Englisch Name:4-Hydroxy-3-methoxystyrene

CBNumberCB8172282

SummenformelC9H10O2

Molgewicht150.17

MOL-Datei7786-61-0.mol

Synonyma

2-Methoxy-4-vinylphenol

2-Methoxy-4-vinylphenol physikalisch-chemischer Eigenschaften

Schmelzpunkt	25-29°C
Siedepunkt	224 °C(lit.)
Dichte	1.11 g/mL at 25 °C(lit.)
FEMA	2675 \| 2-METHOXY-4-VINYLPHENOL
Brechungsindex	n20/D 1.582(lit.)
Flammpunkt	>230 °F
storage temp.	2-8°C
Löslichkeit	Chloroform (Slightly), DMSO (Slightly), Ethyl Acetate (Slightly), Methanol (Slightly)
pka	10.00±0.31(Predicted)
Aggregatzustand	Liquid
Farbe	Colourless to Off-White Oil
Geruch (Odor)	at 0.10 % in dipropylene glycol. sweet spicy clove carnation phenolic peppery smoky woody powdery
Geruchsart	spicy
Biologische Quelle	synthetic
Wasserlöslichkeit	Miscible with water.
JECFA Number	725
BRN	2044521
Stabilität	Light Sensitive
LogP	1.93
CAS Datenbank	7786-61-0(CAS DataBase Reference)
NIST chemische Informationen	2-Methoxy-4-vinylphenol(7786-61-0)
EPA chemische Informationen	Phenol, 4-ethenyl-2-methoxy- (7786-61-0)

Sicherheit

Kennzeichnung gefährlicher	Xi
R-Sätze:	36/37/38
S-Sätze:	26-36
WGK Germany	3
RTECS-Nr.	SL8205000
TSCA	Yes
HS Code	29095000

Gefahreninformationscode (GHS)

4-Hydroxy-3-methoxystyrene Chemische Eigenschaften,Einsatz,Produktion Methoden

R-Sätze Betriebsanweisung:
R36/37/38:Reizt die Augen, die Atmungsorgane und die Haut.
S-Sätze Betriebsanweisung:
S26:Bei Berührung mit den Augen sofort gründlich mit Wasser abspülen und Arzt konsultieren.
S36:DE: Bei der Arbeit geeignete Schutzkleidung tragen.
Chemische Eigenschaften
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.
Verwenden
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.
synthetische
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.
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.
Aroma threshold values
Detection; 0.75 to 3 ppb
Allgemeine Beschreibung
2-Methoxy-4-vinylphenol is one of the key volatile aroma compounds of buckwheat and okra.

4-Hydroxy-3-methoxystyrene Upstream-Materialien And Downstream Produkte

2-Methoxy-4-vinylphenol Anbieter Lieferant Produzent Hersteller Vertrieb Händler.

7786-61-0, 4-Hydroxy-3-methoxystyrene Verwandte Suche:

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