W267511
2-甲氧基-4-乙烯基酚
≥98%, FG
别名:
4-乙烯基愈创木酚
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关于此项目
线性分子式:
CH3OC6H3(CH=CH2)OH
化学文摘社编号:
分子量:
150.17
FEMA Number:
2675
Council of Europe no.:
177
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
4.009
EC Number:
232-101-2
NACRES:
NA.21
MDL number:
Organoleptic:
cedar; woody; peanut
Grade:
FG
Fragrance grade
Halal
Kosher
Fragrance grade
Halal
Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines
meets purity specifications of JECFA
meets purity specifications of JECFA
Food allergen:
no known allergens
产品名称
2-甲氧基-4-乙烯基酚, ≥98%, FG
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
biological source
synthetic
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
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Application
- Anti-Ulcerative Colitis Effects and Active Ingredients in Ethyl Acetate Extract from Decoction of Sargentodoxa cuneata.：研究大血藤对溃疡性结肠炎的潜在治疗作用，其中2-甲氧基-4-乙烯苯酚为活性成分之一。为钻研炎症新治疗手段的化学家提供宝贵数据(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.：综合评估菠萝叶的药用性，其中2-甲氧基-4-乙烯苯酚为植物化学成分之一。助力进一步研究其疼痛缓解和抗炎作用(Ugbogu et al., 2024)。
General description
2-甲氧基-4-乙烯基苯酚是荞麦和秋葵的主要挥发性芳香化合物之一。
Packaging
玻璃瓶包装
signalword
Danger
hcodes
Hazard Classifications
Eye Dam. 1 - Skin Corr. 1B
存储类别
8B - Non-combustible corrosive hazardous materials
wgk
WGK 3
flash_point_f
235.4 °F - closed cup
flash_point_c
113 °C - closed cup
ppe
Eyeshields, Gloves, type ABEK (EN14387) respirator filter
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
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"
T Watanabe et al.
Journal of chromatography. A, 793(2), 409-413 (1998-02-25)
A capillary electrophoretic method has been developed for the separation and determination of vanillin, ferulic acid, vanillic acid and 4-vinylguaiacol in Japanese spirituous liquor. These phenolic compounds were extracted from Japanese spirituous liquor by solid-phase extractioin and were successfully separated
Nele Vanbeneden et al.
Journal of agricultural and food chemistry, 56(24), 11983-11988 (2008-12-05)
In this study the decrease of 4-vinylguaiacol (4VG) during beer aging was investigated and the products that arise from it were identified. Two compounds, vanillin and apocynol, were identified in beer model solutions after forced aging and in naturally aged
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