EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes
BT
 

2-methoxy-4-vinyl phenol
2-methoxy-4-vinylphenol

Sponsors

Flavor Demo Formulas
Name:4-ethenyl-2-methoxyphenol
CAS Number: 7786-61-0Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:232-101-0
FDA UNII:DA069CTH0O
Nikkaji Web:J134.783G
Beilstein Number:2044521
MDL:MFCD00015437
CoE Number:177
XlogP3:2.40 (est)
Molecular Weight:150.17710000
Formula:C9 H10 O2
NMR Predictor:Predict (works with chrome or firefox)
Category:flavor and fragrance agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist:Search
Google Patents:Search
US Patents:Search
EU Patents:Search
Pubchem Patents:Search
PubMed:Search
NCBI:Search
JECFA Food Flavoring:725 2-methoxy-4-vinylphenol
Flavis Number:04.009 (Old)
DG SANTE Food Flavourings:04.009 2-methoxy-4-vinylphenol
FEMA Number:2675 2-methoxy-4-vinylphenol
FDA Mainterm: 2-METHOXY-4-VINYLPHENOL
FDA Regulation:
FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION
Subpart F--Flavoring Agents and Related Substances
Sec. 172.515 Synthetic flavoring substances and adjuvants.
 
Physical Properties:
Appearance:colorless to yellow clear liquid (est)
Assay: 98.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:1.10500 to 1.11500 25.00 °C.
Pounds per Gallon - (est).: 9.195 to 9.278
Refractive Index:1.57000 to 1.58000 @ 20.00 °C.
Melting Point: 25.00 to 29.00 °C. @ 760.00 mm Hg
Boiling Point: 224.00 °C. @ 760.00 mm Hg
Boiling Point: 100.00 °C. @ 5.00 mm Hg
Vapor Pressure:0.019000 mm/Hg @ 25.00 °C. (est)
Flash Point:> 230.00 °F. TCC ( > 110.00 °C. )
logP (o/w): 2.573 (est)
Soluble in:
 alcohol
 water, 926 mg/L @ 25 °C (est)
 
Organoleptic Properties:
Odor Type: woody
Odor Strength:high ,
recommend smelling in a 0.10 % solution or less
Substantivity:140 hour(s) at 100.00 %
dry woody fresh amber cedar peanut roasted peanut
Odor Description:at 0.10 % in dipropylene glycol. dry woody fresh amber cedar roasted peanut
Flavor Type: smoky
">smoky bacon
Taste Description: smoky bacon
Odor and/or flavor descriptions from others (if found).
Frutarom
2-METHOXY-4-VINYLPHENOL 1% IN PG, Natural, Kosher
Odor Description:Smoky, Spicy
Suggested Uses: Alcoholic Beverages, Coffee, Fragrances, Smoke Flavours, Strawberry
Treatt
4-vinyl guaiacol 1% in DPG Halal, Kosher
Odor Description:Sweet, spicy, clove-like, somewhat smoky
Odour threshold in water: 3 ppb.
Taste Description:sweet
4-Vinylguaiacol is an important constituent in distilled spirits (whiskey, rum) where it contributes to the overall sweet smoky background notes. It also contributes to the flavour of Tobacco. Used in Coffee, Chocolate, Spice, Vanilla, Tea, Whiskey, Rum, Tobacco, Roasted Peanut and Strawberry flavors. Also used in Artificial Smoke flavors. This material is considered to be an important aroma contributor to "Traimener" wines. Normal use levels in finished consumer product: 0.05-1 ppm. Council of Europe limits: Foods (1 ppm); Beverages (1 ppm).
Frutarom
2-METHOXY-4-VINYLPHENOL ≥97.00%, NI, Kosher
Odor Description:Clove, Smoky, Spicy, Warm
Suggested Uses: Alcoholic Beverages, Coffee, Fragrances, Smoke Flavours, Strawberry, Tobacco, Vanilla
Symrise
Vinylguaiacol Natural 10% in Triacetin
Taste Description:sweet, spicy, clove-like, smoked, phenolic
Useful in: brown cocoa, brown coffee, brown others, vanilla, savory meat, alcoholics.
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: perfuming agents
 
Suppliers:
A.C.S. International
Vinyl Guajacol
Odor: dry woody amber spicy clove peanut bacon
Operational Capabilities
Aroma Aromatics & Flavours
2-Methoxy-4-Vinyl Phenol
Flavor: Powerful spicy
Powerful spicy clove like odour. Is is used mainly in Imitation vanilla, coffe, cocoa.The normal concentration in Finished product is about 0.2 to 10ppm.
Axxence Aromatic
p-VINYL GUAIACOL 10% IN PG, Natural, Kosher
Sustainability
Beijing Lys Chemicals
2-Methoxy-4-vinylphenol
BOC Sciences
For experimental / research use only.
2-Methoxy-4-vinylphenol 95%
Charkit Chemical
2-METHOXY-4-VINYLPHENOL, 2- NATURAL N8057 FEMA 2675
Charkit Chemical
2-METHOXY-4-VINYLPHENOL, 2- NATURAL1%PG 1NCN1450 FEMA 2675
Charkit Chemical
METHOXY-4-VINYLPHENOL, 2- 1% IN PG NATURAL FEMA 2675
Charkit Chemical
METHOXY-4-VINYLPHENOL, 2- 10% IN PG FEMA 2675
Charkit Chemical
METHOXY-4-VINYLPHENOL, 2- 10% IN PG NATURAL FEMA 2675
Charkit Chemical
METHOXY-4-VINYLPHENOL, 2- 50% IN TEC M0416 FEMA 2675
Charkit Chemical
METHOXY-4-VINYLPHENOL, 2- NEAT FEMA 2675
DeLong Chemicals America
2-Methoxy-4-vinylphenol, Kosher
Endeavour Specialty Chemicals
2-Methoxy-4-vinylphenol 98%
Speciality Chemical Product Groups
Excellentia International
para-Vinyl Guaiacol Natural
Foreverest Resources
4-Vinyl Guaiacol 99%
Odor: fermented
Use: 4-Vinyl Guaiacol natural extracted in the corn ethanol fermentation volatiles, is a colorless or pale yellow oily liquid, has fermented aroma with slightly sweet. It is the major flavor component to determine the quality of wine, soy sauce, tea, coffee, cheese and other food.
Frutarom
2-METHOXY-4-VINYLPHENOL
≥97.00%, NI, Kosher
Odor: Clove, Smoky, Spicy, Warm
Use: Suggested Uses: Alcoholic Beverages, Coffee, Fragrances, Smoke Flavours, Strawberry, Tobacco, Vanilla
Frutarom
2-METHOXY-4-VINYLPHENOL
1% IN PG, Natural, Kosher
Odor: Smoky, Spicy
Use: Suggested Uses: Alcoholic Beverages, Coffee, Fragrances, Smoke Flavours, Strawberry
Frutarom
2-METHOXY-4-VINYLPHENOL
10% in PG, NI, Kosher
Odor: Clove, Smoky, Spicy, Warm
Use: Suggested Uses: Alcoholic Beverages, Coffee, Fragrances, Smoke Flavours, Strawberry, Tobacco, Vanilla
Frutarom
2-METHOXY-4-VINYLPHENOL
50% in TEC, NI, Kosher
Odor: Clove, Smoky, Spicy, Warm
Use: Suggested Uses: Alcoholic Beverages, Coffee, Fragrances, Smoke Flavours, Strawberry, Tobacco, Vanilla
Lluch Essence
4-VINYL GUAIACOL
M&U International
2-METHOXY-4-VINYL PHENOL, Kosher
Natural Advantage
2-Methoxy-4-vinylphenol Nat [Vinylguaiacol Nat] 1% in PG
Natural Advantage
2-Methoxy-4-vinylphenol Nat [Vinylguaiacol Nat] 50% in OH
Penta International
4-VINYL GUAIACOL NATURAL 1% IN ETHYL ACETATE, Kosher
Penta International
4-VINYL GUAIACOL NATURAL 1% IN ETHYL ALCOHOL, Kosher
Penta International
4-VINYL GUAIACOL NATURAL 1% IN P.G., Kosher
Penta International
4-VINYL GUAIACOL NATURAL 5% IN ETHYL ACETATE, Kosher
Penta International
4-VINYL GUAIACOL NATURAL 5% IN ETHYL ALCOHOL, Kosher
Penta International
4-VINYL GUAIACOL NATURAL 5% IN P.G., Kosher
Penta International
4-VINYL GUAIACOL NATURAL 50% IN ETHYL ALCOHOL, Kosher
Penta International
4-VINYLGUAIACOL IN 10% P.G., Kosher
Penta International
4-VINYLGUAIACOL PURE, Kosher
Riverside Aromatics
2-METHOXY-4-VINYLPHENOL, NATURAL, 1% IN PG
Robinson Brothers
2-Methoxy-4-vinylphenol F&F
https://www.robinsonbrothers.uk/chemistry-competences
Santa Cruz Biotechnology
For experimental / research use only.
2-Methoxy-4-vinylphenol ≥99%
Shanghai Vigen Fine Chemical
para-Vinylguaiacol
Sigma-Aldrich
2-Methoxy-4-vinylphenol, ≥98%, FG
Odor: apple; spicy; peanut; wine-like
Certified Food Grade Products
Sunaux International
2-Methoxy-4-vinylphenol
Symrise
Vinylguaiacol Natural 10% in Triacetin
Flavor: sweet, spicy, clove-like, smoked, phenolic
Useful in: brown cocoa, brown coffee, brown others, vanilla, savory meat, alcoholics.
Synerzine
4-Vinyl Guaiacol (10% in P.G.)
Taytonn
2-Methoxy-4-vinylphenol (10% In PG)
Odor: Clover/ Clove, Smokey, Spicy, Warm
Taytonn
2-Methoxy-4-vinylphenol (50% In TEC)
Taytonn
2-Methoxy-4-vinylphenol
Odor: Clover/ Clove, Smokey, Spicy, Warm
Taytonn
Natural 2-Methoxy-4-Vinylphenol (1% IN PG)
Tengzhou Xiang Yuan Aroma Chemicals
2-Methoxy-4-vinyl Phenol
Treatt
2-Methoxy 4-Vinylphenol
Halal, Kosher
Treatt
4-vinyl guaiacol 1% in DPG
Halal, Kosher
Odor: Sweet, spicy, clove-like, somewhat smoky
Use: Odour threshold in water: 3 ppb.
Flavor: sweet
4-Vinylguaiacol is an important constituent in distilled spirits (whiskey, rum) where it contributes to the overall sweet smoky background notes. It also contributes to the flavour of Tobacco. Used in Coffee, Chocolate, Spice, Vanilla, Tea, Whiskey, Rum, Tobacco, Roasted Peanut and Strawberry flavors. Also used in Artificial Smoke flavors. This material is considered to be an important aroma contributor to "Traimener" wines. Normal use levels in finished consumer product: 0.05-1 ppm. Council of Europe limits: Foods (1 ppm); Beverages (1 ppm).
Treatt
4-Vinyl Guaiacol 1% in TEC
Kosher
Treatt
4-Vinylguaiacol 10% in PG.
Kosher
Odor: Sweet, spicy, clove-like, somewhat smoky
Use: Odour threshold in water: 3 ppb.
Flavor: sweet
4-Vinylguaiacol is an important constituent in distilled spirits (whiskey, rum) where it contributes to the overall sweet smoky background notes. It also contributes to the flavour of Tobacco. Used in Coffee, Chocolate, Spice, Vanilla, Tea, Whiskey, Rum, Tobacco, Roasted Peanut and Strawberry flavors. Also used in Artificial Smoke flavors. This material is considered to be an important aroma contributor to "Traimener" wines. Normal use levels in finished consumer product: 0.05-1 ppm. Council of Europe limits: Foods (1 ppm); Beverages (1 ppm).
Treatt
4-Vinylphenol, 10% in Triacetin
Kosher
Vigon International
VINYL-4 GUAIACOL NATURAL 1% IN PG
Vigon International
VINYL-4 GUAIACOL NATURAL 10% IN PG
Vigon International
Vinylguaicol Natural 10% In Triacetin
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 36/38 - Irritating to skin and eyes.
S 02 - Keep out of the reach of children.
S 24/25 - Avoid contact with skin and eyes.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 37/39 - Wear suitable gloves and eye/face protection.
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavor and fragrance agents
Recommendation for 2-methoxy-4-vinyl phenol usage levels up to:
  0.0500 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 2.60 (μg/capita/day)
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 3
 average usual ppmaverage maximum ppm
baked goods: 1.000008.00000
beverages(nonalcoholic): 0.250003.00000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: 0.2500011.00000
fruit ices: 0.2500011.00000
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: 1.000008.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: --
sugar substitutes: --
sweet sauces: --
 
Safety References:
European Food Safety Athority(efsa):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...
European Food Safety Authority (EFSA) reference(s):
Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to Flavouring Group Evaluation 22 (FGE.22): Ring-substituted phenolic substances from chemical groups 21 and 25 (Commission Regulation (EC) No 1565/2000 of 18 July 2000)
View page or View pdf
Flavouring Group Evaluation 58 (FGE.58) Consideration of phenol derivatives evaluated by JECFA (55th meeting) structurally related to ring substituted phenolic substances evaluated by EFSA in FGE.22 (2006) (Commission Regulation (EC) No 1565/2000 of 18 July 2000) - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
View page or View pdf
Flavouring Group Evaluation 60 (FGE.60): Consideration of eugenol and related hydroxyallylbenzene derivatives evaluated by JECFA (65th meeting) structurally related to ring- substituted phenolic substances evaluated by EFSA in FGE.22 (2006)
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 22, Revision 1 (FGE.22Rev1): Ring-substituted phenolic substances from chemical groups 21 and 25
View page or View pdf
Scientific Opinion on the safety and efficacy of phenol derivatives containing ring-alkyl, ring-alkoxy and side-chains with an oxygenated functional group (chemical group 25) when used as flavourings for all species
View page or View pdf
EPI System: View
Chemical Carcinogenesis Research Information System:Search
Env. Mutagen Info. Center:Search
EPA Substance Registry Services (TSCA):7786-61-0
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :332
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
4-ethenyl-2-methoxyphenol
Chemidplus:0007786610
RTECS:SL8205000 for cas# 7786-61-0
 
References:
 4-ethenyl-2-methoxyphenol
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:7786-61-0
Pubchem (cid):332
Pubchem (sid):135019909
Flavornet:7786-61-0
Pherobase:View
 
Other Information:
(IUPAC):Atomic Weights of the Elements 2009
(IUPAC):Atomic Weights of the Elements 2009 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Everything Added to Food in the United States (EAFUS):View
CHEBI:View
CHEMBL:View
Metabolomics Database:Search
KEGG (GenomeNet):C17883
HMDB (The Human Metabolome Database):HMDB13744
FooDB:FDB000857
YMDB (Yeast Metabolome Database):YMDB01624
Export Tariff Code:2909.50.0090
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
RSC Learn Chemistry:View
 
Potential Blenders and core components note
For Odor
No odor group found for these
sulfuryl octanoate
FL/FR
sulfuryl butyrate
FL/FR
sulfuryl decanoate
FL/FR
sulfuryl hexanoate
FL/FR
sulfuryl isobutyrate
FL/FR
sulfuryl propionate
FL/FR
valeraldehyde dibutyl acetal
FL/FR
valeraldehyde propylene glycol acetal
FL/FR
alliaceous
alliaceous
methyl furfuryl disulfide
FL/FR
amber
(Z)-
abienol
FL/FR
acetoxymethyl isolongifolene
FR
amber acetate
FR
amber butanol
FR
amber carane
FR
amber cyclohexanol
FR
amber specialty
FR
amber spirolene
FR
ambergris tincture
FL/FR
ambermax 50 (Givaudan)
FR
ambrette seed absolute
FL/FR
formoxymethyl isolongifolene
FR
hydroxymethyl isolongifolene 50% in dpg
FR
labdanum absolute
FL/FR
balsamic
2-
acetyl furan
FL/FR
1-
benzoyl acetone
FL/FR
ethyl cinnamate
FL/FR
fir carboxylate
FR
mastic gum resin
FR
methyl hydrogenated rosinate
FR
opoponax resin (commiphora erythraea var. glabrescens engler)
FL/FR
propyl benzoate
FL/FR
sclareol
FL/FR
styrax resin (liquidambar styraciflua)
FL/FR
styrax resinoid (liquidambar styraciflua)
FL/FR
bitter
gentian absolute
FL/FR
bready
coffee furanone
FL/FR
buttery
acetyl propionyl
FL/FR
3,4-
hexane dione
FL/FR
camphoreous
bornyl isobutyrate
FL/FR
caramellic
coffee dione
FL/FR
cyclotene
FL/FR
ethyl 2-hydroxy-2-methyl butyrate
FL/FR
chocolate
chocolate pyrazine A
FL/FR
2,6-
dimethyl pyrazine
FL/FR
2,5-
dimethyl pyrazine
FL/FR
2-
methoxypyrazine
FL/FR
2-
methyl butyraldehyde
FL/FR
2,4,5-
trimethyl thiazole
FL/FR
vanillyl ethyl ether
FL/FR
citrus
bitter
orange peel oil
FL/FR
alpha-
terpinyl methyl ether
FL/FR
coconut
alpha-
angelica lactone
FL/FR
gamma-
heptalactone
FL/FR
coffee
coffee difuran
FL/FR
furfuryl mercaptan
FL/FR
1-
hydroxy-2-butanone
FL/FR
2-
methyl-3-,5 or 6-(furfuryl thio) pyrazine
FL/FR
corn chip
popcorn pyrimidine
FL/FR
coumarinic
coumane
FL/FR
tonka bean resinoid
FR
dusty
woody furan
FR
earthy
2-
ethyl-3-methoxypyrazine
FL/FR
fatty
coconut absolute
FL/FR
fermented
valeraldehyde
FL/FR
floral
boronia butenal
FR
cassie absolute
FL/FR
para-
cresyl laurate
FL/FR
floral undecenone
FR
iso
jasmone
FL/FR
orris pyridine 25% IPM
FR
primrose fragrance
FR
tuberose absolute (from pommade)
FL/FR
fruity
allyl 2-ethyl butyrate
FL/FR
iso
amyl nonanoate
FL/FR
balsam specialty
FR
1-(3,3-
dimethyl bicyclo(2.2.1)hept-2-yl)-2-methyl cyclohex-3-ene carbaldehyde
FR
ethyl 3-(2-furyl) propanoate
FL/FR
ethyl 3-hydroxyhexanoate
FL/FR
methyl valerate
FL/FR
3-
methyl-2-butenal
FL/FR
para-
tolualdehyde
FL/FR
tropical thiazole
FL/FR
valeriana officinalis root extract
FL/FR
green
3,7-
dimethyl-6-octenoic acid
FL/FR
2-
heptyl furan
FL/FR
methyl cyclocitrone (IFF)
FR
(E,Z)-2,6-
nonadien-1-yl acetate
FL/FR
oakmoss oil
FR
seaweed absolute (fucus vesiculosus et serratus)
FL/FR
herbal
(+)-alpha-
campholenic aldehyde
FL/FR
clary specialty
FR
herbal carene
FR
lavandin water absolute
FL/FR
beta-
pinene
FL/FR
laevo-beta-
pinene
FL/FR
romanal
FR
saffron pyranone
FR
wormwood oil america
FL/FR
yerba mate absolute
FL/FR
leathery
castoreum absolute
FL/FR
medicinal
2,6-
xylenol
FL/FR
minty
homo
menthyl acetate
FL/FR
mossy
moss specialty
FR
oriental specialty
FR
treemoss absolute
FR
musk
dehydro beta-linalool
FL/FR
musty
2-
acetyl pyrrole
FL/FR
3-
acetyl-2,5-dimethyl furan
FL/FR
hazelnut pyrazine
FL/FR
menthofuran
FL/FR
naphthyl
ortho-
methyl anisole
FL/FR
para-
methyl anisole
FL/FR
nutty
3-
acetyl pyridine
FL/FR
2-
acetyl-3-ethyl pyrazine
FL/FR
2-
acetyl-3-methyl pyrazine
FL/FR
2-
acetyl-3,5-dimethyl pyrazine
FL/FR
2-
acetyl-5-methyl furan
FL/FR
3,5-
cocoa pyrazine
FL/FR
3,6-
cocoa pyrazine
FL/FR
2,3-
dimethyl pyrazine
FL/FR
4,5-
dimethyl-2-ethyl-3-thiazoline
FL/FR
2-
ethyl pyrazine
FL/FR
2-
ethyl-4-methyl thiazole
FL/FR
filbert heptenone
FL/FR
filbert pyrazine
FL/FR
2,6-
lutidine
FL/FR
maraniol
CS
2-
methyl pyrazine
FL/FR
5-
methyl quinoxaline
FL/FR
2-
methyl thio-3,5 or 6-methyl pyrazine
FL/FR
2-
methyl-3-(methyl thio) pyrazine
FL/FR
2-
methyl-3-ethoxypyrazine
FL/FR
2-
methyl-3-propyl pyrazine
FL/FR
nutty cyclohexenone
FL/FR
nutty quinoxaline
FL/FR
shoyu pyrazine
FL/FR
2,3,5,6-
tetramethyl pyrazine
FL/FR
2,3,5-
trimethyl pyrazine
FL/FR
vinyl sulfurol
FL/FR
oily
mcp acetate
FR
opoponax
opoponax resinoid replacer
FR
phenolic
2,3-
dimethyl benzofuran
FL/FR
ortho-
guaiacol
FL/FR
4-
methyl-2,6-dimethoxyphenol
FL/FR
piper betle leaf oil
CS
2-
propyl phenol
FL/FR
2,5-
xylenol
FL/FR
popcorn
2-
acetyl pyrazine
FL/FR
2-
acetyl thiazole
FL/FR
powdery
midnight passion fragrance
FR
smoky
birch tar oil
FL/FR
cade oil
FR
2,6-
dimethoxyphenol
FL/FR
alpha-
ethoxy-ortho-cresol
FL/FR
4-
ethyl phenol
FL/FR
propyl paraben
CS
pyroligneous acids
FL/FR
pyroligneous acids hickory
FL/FR
spicy
allspice berry oil
FL/FR
allspice berry oil terpeneless
FL/FR
allspice leaf oil
FL/FR
allspice leaf oil terpeneless
FL/FR
allspice oil
FL/FR
allspice oleoresin
FL/FR
angelica seed absolute
FL/FR
iso
butyl angelate
FL/FR
calamus leaf oil
FR
4-
carvomenthenol
FL/FR
beta-
caryophyllene
FL/FR
caryophyllene
FL/FR
cinnamon leaf oil ceylon
FL/FR
clove bud absolute
FL/FR
clove bud oil
FL/FR
clove bud oleoresin
FL/FR
clove leaf oil
FL/FR
clove leaf oil terpeneless
FL/FR
clove stem oil
FL/FR
cubeb oil
FL/FR
dihydroeugenol
FL/FR
4-
ethyl guaiacol
FL/FR
ethyl isoeugenol
FL/FR
iso
eugenol
FL/FR
eugenol
FL/FR
iso
eugenyl acetate
FL/FR
eugenyl benzoate
FL/FR
iso
eugenyl phenyl acetate
FL/FR
methyl eugenol
FL/FR
4-
methyl guaiacol
FL/FR
methyl isoeugenol
FL/FR
pepper tree berry oil
FL/FR
pimenta acris leaf oil
FL/FR
(E)-
propyl 2-furan acrylate
FL/FR
sulfurous
benzothiazole
FL/FR
furfuryl thioacetate
FL/FR
S-
furfuryl thioformate
FL/FR
2-
methyl 5-(methyl thio) furan
FL/FR
terpenic
angelica seed oil
FL/FR
tobacco
veltonal (Bedoukian)
FR
tonka
coumarin
FR
tonka bean absolute
FR
whiskey lactone
FL/FR
vanilla
vanillylidene acetone
FL/FR
vegetable
1-
furfuryl pyrrole
FL/FR
woody
acetyl cedrene
FR
amber carbinol
FR
amber dioxane
FR
amber formate
FR
amber pentadecane
FR
ambrene acetal
FR
beta-
caryophyllene alcohol acetate
FL/FR
cedar cyclododecatriene
FR
atlas
cedarwood absolute
FR
atlas
cedarwood oil
FR
cedarwood oil alcohols
FL/FR
cedarwood oil texas fractions
FR
cedrela wood oil
FR
alpha-
cedrene epoxide
FR
cedrenyl acetate
FR
cedrol methyl ether
FR
cedryl formate
FR
2-
decalinyl formate
FR
dragons blood fragrance
FR
frankincense resinoid replacer
FR
georgywood
FR
guaiacyl acetate
FL/FR
guaiene
FL/FR
hinoki root oil
FR
hydroxyambran
FR
labdanum concrete
FR
labdanum ethanone
FR
louro brasileiro wood oil
FR
para-
menth-3-en-1-ol
FL/FR
methyl vetivate
FR
(4aR,5R,7aS,9R)-
octahydro-2,2,5,8,8,9a-hexamethyl-4h-4a,9-methanoazuleno(5,6-d)-1,3-dioxole
FR
patchouli ethanone
FR
patchouli fractions
FR
patchouli woody amber fragrance
FR
sandalwood oil
FL/FR
sandalwood oil west australia (santalum spicata)
FR
tetramethyl-4-methylene-2-heptanol
FR
thujopsis dolabrata wood oil
FR
tobacarol (IFF)
FR
vetiver specialty
FR
woody dioxolane
FR
woody epoxide
FR
woody ether
FR
woody nonane (ethoxy)
FR
woody propanol
FR
woody specialty
FR
For Flavor
No flavor group found for these
acetyl acetaldehyde dimethyl acetal
FL
2-
acetyl-2-pyrroline
FL
ambergris tincture
FL/FR
1-
benzoyl acetone
FL/FR
benzyl disulfide
FL
birch tar oil
FL/FR
bornyl isobutyrate
FL/FR
butyramide
FL
beta-
caryophyllene alcohol acetate
FL/FR
cedarwood oil alcohols
FL/FR
chocolate pyrazine A
FL/FR
chocolate pyrazine B
FL
coumane
FL/FR
cyclohexyl methyl pyrazine
FL
dehydro beta-linalool
FL/FR
2,5-
diethyl thiazole
FL
2,5-
diethyl-4-methyl thiazole
FL
6,7-
dihydro-2,3-dimethyl-5H-cyclopentapyrazine
FL
dimethyl dihydrocyclopentapyrazine
FL
2,5-
dimethyl thiazole
FL
2,5-
dimethyl-3-thiofuroyl furan
FL
alpha-
ethoxy-ortho-cresol
FL/FR
ethyl 2-hydroxy-2-methyl butyrate
FL/FR
2-
ethyl-3-methoxypyrazine
FL/FR
(Z+E)-5-
ethyl-4-methyl-2-(2-butyl) thiazoline
FL
(Z+E)-5-
ethyl-4-methyl-2-(2-methyl propyl) thiazoline
FL
eugenyl benzoate
FL/FR
3-(2-
furyl) acrolein
FL
gentian absolute
FL/FR
(E,E)-2,4-
heptadien-1-ol
FL
2-
hexyl-5 or 6-keto-1,4-dioxane
FL
para-
menth-3-en-1-ol
FL/FR
2-
methoxypyrazine
FL/FR
methyl 2-(methyl thio) acetate
FL
1-
methyl pyrrole
FL
2-
methyl-3-,5 or 6-(furfuryl thio) pyrazine
FL/FR
2-
methyl-3-(methyl thio) pyrazine
FL/FR
2-
methyl-3-ethoxypyrazine
FL/FR
peanut dithiazine
FL
laevo-beta-
pinene
FL/FR
prenyl mercaptan
FL
2-
propyl phenol
FL/FR
2-
propyl pyridine
FL
para-
salicylic acid
FL
seaweed absolute (fucus vesiculosus et serratus)
FL/FR
sulfuryl butyrate
FL/FR
sulfuryl decanoate
FL/FR
sulfuryl hexanoate
FL/FR
sulfuryl isobutyrate
FL/FR
valeraldehyde propylene glycol acetal
FL/FR
5-
acetyl-2,3-dihydro-1,4-thiazine
FL
sulfuryl formate
FL
sulfuryl octanoate
FL/FR
sulfuryl propionate
FL/FR
valeraldehyde dibutyl acetal
FL/FR
alliaceous
alliaceous
benzyl mercaptan
FL
dicyclohexyl disulfide
FL
2-
methyl thioacetaldehyde
FL
tropical thiazole
FL/FR
amber
angelica seed oil
FL/FR
labdanum absolute
FL/FR
balsamic
ethyl cinnamate
FL/FR
opoponax resin (commiphora erythraea var. glabrescens engler)
FL/FR
styrax resin (liquidambar styraciflua)
FL/FR
styrax resinoid (liquidambar styraciflua)
FL/FR
vanillylidene acetone
FL/FR
bready
2-
propionyl thiazole
FL
brown
1-
hydroxy-2-butanone
FL/FR
burnt
furfuryl alcohol
FL
2-
methyl quinoxaline
FL
2,6-
xylenol
FL/FR
buttery
butyroin
FL
3,4-
hexane dione
FL/FR
camphoreous
ortho-
methyl anisole
FL/FR
caramellic
caramel furanone
FL
cyclotene
FL/FR
chemical
2,3-
dimethyl benzofuran
FL/FR
citrus
bitter
orange peel oil
FL/FR
coffee
coffee difuran
FL/FR
coffee dione
FL/FR
coffee pyrazine
FL
difurfuryl ether
FL
diisoamyl thiomalate
FL
2,4-
dimethyl thiazole
FL
2-
ethyl-4-methyl thiazole
FL/FR
furfuryl mercaptan
FL/FR
methyl furfuryl disulfide
FL/FR
2-iso
propyl pyrazine
FL
2-
thiophene thiol
FL
cooling
4-
carvomenthenol
FL/FR
homo
menthyl acetate
FL/FR
corn chip
2-
acetyl thiazole
FL/FR
2-
acetyl-2-thiazoline
FL
popcorn pyrimidine
FL/FR
creamy
alpha-
angelica lactone
FL/FR
earthy
difurfuryl sulfide
FL
2-
methyl-3-propyl pyrazine
FL/FR
ethereal
allyl 2-ethyl butyrate
FL/FR
fatty
coconut absolute
FL/FR
(E,E)-2,4-
decadienal
FL
2-
heptyl furan
FL/FR
(E,E)-2,4-
nonadienal
FL
fishy
4,5-
dimethyl thiazole
FL
floral
3,7-
dimethyl-6-octenoic acid
FL/FR
tuberose absolute (from pommade)
FL/FR
fruity
ethyl 3-(2-furyl) propanoate
FL/FR
ethyl 3-hydroxyhexanoate
FL/FR
furfuryl propionate
FL
2,4-
hexadien-1-ol
FL
methyl valerate
FL/FR
3-
methyl-2-butenal
FL/FR
(E)-
propyl 2-furan acrylate
FL/FR
propyl benzoate
FL/FR
valeriana officinalis root extract
FL/FR
fusel
2-
methyl butyraldehyde
FL/FR
green
iso
butyl angelate
FL/FR
(+)-alpha-
campholenic aldehyde
FL/FR
dihydroxyacetophenone (mixed isomers)
FL
2,5-
dimethyl thiophene
FL
iso
jasmone
FL/FR
4-
methyl thiazole
FL
2-
methyl-5-isopropyl pyrazine
FL
(E,Z)-2,6-
nonadien-1-yl acetate
FL/FR
2-
vinyl pyrazine
FL
herbal
lavandin water absolute
FL/FR
wormwood oil america
FL/FR
yerba mate absolute
FL/FR
lactonic
gamma-
heptalactone
FL/FR
leathery
castoreum absolute
FL/FR
meaty
4-
allyl-2,6-dimethoxyphenol
FL
benzothiazole
FL/FR
2-
methyl 3-(methyl thio) furan
FL
medicinal
2,6-
dimethoxyphenol
FL/FR
mustard
furfuryl methyl ether
FL
musty
2,5-
dimethyl pyrazine
FL/FR
2-
ethoxythiazole
FL
hazelnut pyrazine
FL/FR
menthofuran
FL/FR
2-
methyl 5-(methyl thio) furan
FL/FR
propionaldehyde
FL
shoyu pyrazine
FL/FR
2,3,5-
trimethyl pyrazine
FL/FR
2,5-
xylenol
FL/FR
naphthyl
para-
methyl anisole
FL/FR
nutty
2-
acetyl furan
FL/FR
3-
acetyl pyridine
FL/FR
2-
acetyl pyrrole
FL/FR
3-
acetyl-2,5-dimethyl furan
FL/FR
2-
acetyl-3-ethyl pyrazine
FL/FR
2-
acetyl-3-methyl pyrazine
FL/FR
2-
acetyl-3,5-dimethyl pyrazine
FL/FR
2-
acetyl-5-methyl furan
FL/FR
3,5-
cocoa pyrazine
FL/FR
3,6-
cocoa pyrazine
FL/FR
3,5(6)-
cocoa pyrazine
FL
coffee furanone
FL/FR
3,5-
diethyl-2-methyl pyrazine
FL
2,5-
diethyl-3-methyl pyrazine
FL
2,3-
dimethyl pyrazine
FL/FR
2,6-
dimethyl pyrazine
FL/FR
4,5-
dimethyl-2-ethyl-3-thiazoline
FL/FR
2,4-
dimethyl-5-vinyl thiazole
FL
2-
ethyl pyrazine
FL/FR
1-
ethyl-2-acetyl pyrrole
FL
filbert heptenone
FL/FR
filbert pyrazine
FL/FR
european
hazelnut oleoresin
FL
2,6-
lutidine
FL/FR
2-
methyl pyrazine
FL/FR
5-
methyl quinoxaline
FL/FR
2-
methyl thio-3,5 or 6-methyl pyrazine
FL/FR
nutty cyclohexenone
FL/FR
nutty quinoxaline
FL/FR
nutty thiazole
FL
peanut oxazole
FL
2,3,5,6-
tetramethyl pyrazine
FL/FR
2,4,5-
trimethyl thiazole
FL/FR
vinyl sulfurol
FL/FR
onion
furfuryl isopropyl sulfide
FL
2-
methyl-1,3-dithiolane
FL
phenolic
2-
ethyl benzene thiol
FL
2-
hydroxyisophorone
FL
4-
methyl-2,6-dimethoxyphenol
FL/FR
pine
beta-
pinene
FL/FR
popcorn
2-
propionyl-2-thiazoline
FL
roasted
2-
acetyl pyrazine
FL/FR
ethyl 3-(furfuryl thio) propionate
FL
furfuryl thioacetate
FL/FR
rummy
vanillyl ethyl ether
FL/FR
smoky
4-
ethyl phenol
FL/FR
pyroligneous acids
FL/FR
pyroligneous acids hickory
FL/FR
dextro-
xylose
FL
spicy
allspice berry oil
FL/FR
allspice berry oil terpeneless
FL/FR
allspice leaf oil
FL/FR
allspice leaf oil terpeneless
FL/FR
allspice oil
FL/FR
allspice oleoresin
FL/FR
angelica seed absolute
FL/FR
caryophyllene
FL/FR
beta-
caryophyllene
FL/FR
cassie absolute
FL/FR
chipotle chili oleoresin
FL
cinnamon leaf oil ceylon
FL/FR
clove bud absolute
FL/FR
clove bud oil
FL/FR
clove bud oleoresin
FL/FR
clove leaf oil
FL/FR
clove leaf oil terpeneless
FL/FR
clove stem oil
FL/FR
cubeb oil
FL/FR
dihydroeugenol
FL/FR
ethyl isoeugenol
FL/FR
eugenol
FL/FR
iso
eugenol
FL/FR
iso
eugenyl acetate
FL/FR
iso
eugenyl phenyl acetate
FL/FR
methyl eugenol
FL/FR
methyl isoeugenol
FL/FR
pepper tree berry oil
FL/FR
pimenta acris leaf oil
FL/FR
para-
tolualdehyde
FL/FR
sulfurous
butyl mercaptan
FL
ethyl methyl sulfide
FL
S-
ethyl thioacetate
FL
S-
furfuryl thioformate
FL/FR
furfuryl thiopropionate
FL
2-
thienyl mercaptan
FL
toasted
acetyl propionyl
FL/FR
vanilla
4-
methyl guaiacol
FL/FR
vegetable
1-
furfuryl pyrrole
FL/FR
waxy
para-
cresyl laurate
FL/FR
winey
iso
amyl nonanoate
FL/FR
5-
ethyl-2-methyl pyridine
FL
valeraldehyde
FL/FR
woody
(Z)-
abienol
FL/FR
ambrette seed absolute
FL/FR
4-
ethyl guaiacol
FL/FR
ortho-
guaiacol
FL/FR
guaiacyl acetate
FL/FR
guaiene
FL/FR
sandalwood oil
FL/FR
sclareol
FL/FR
alpha-
terpinyl methyl ether
FL/FR
whiskey lactone
FL/FR
 
Potential Uses:
 appleFR
 chocolate 
 cider 
 coffee 
 nut peanutFR
 orientalFR
 patchouliFR
 peanut 
 rum 
 saffronFR
 smokeFL
 spice 
 spiceFR
 strawberryFR
 tea 
 tobacco 
 tomatoFL
 topnotes 
 vanillaFR
 vetiverFR
 whiskey 
 woodyFR
 
Occurrence (nature, food, other):note
 apple fruit
Search PMC Picture
 asparagus shoot
Search Trop Picture
 beer
Search PMC Picture
 carrot seed
Search Trop Picture
 cider
Search PMC Picture
 coffee
Search PMC Picture
 corn husk oil
Search Trop Picture
 corn seed
Search Trop Picture
 kohlrabi stem
Search Trop Picture
 oat seed
Search Trop Picture
 orange fruit juice
Search Trop Picture
 parsley leaf oil @ 0.42%
Data GC Search Trop Picture
 peanut roasted peanut
Search Trop Picture
 raspberry red raspberry fruit
Search Trop Picture
 rice cakes
PbMd Search PMC Picture
 rum
Search PMC Picture
 sesame fruit
Search Trop Picture
 sesame seed
Search Trop Picture
 spearmint shoot
Search Trop Picture
 strawberry wild strawberry fruit
Search Trop Picture
 tea
Search Trop Picture
 tobacco burley
Search Picture
 tomato leaf
Search Trop Picture
 tomato seed
Search Trop Picture
 vanilla
Search Picture
 whiskey
Search Picture
 wine
Search Picture
 
Synonyms:
4-ethenyl-2-methoxyphenol
 guaiacol, 4-vinyl-
2-hydroxy-3-methoxystyrene
4-hydroxy-3-methoxystyrene
4-hydroxy-3-methoxyvinyl benzene
4-hydroxy-3-methoxyvinylbenzene
2-methoxy-4-ethenylphenol
3-methoxy-4-hydroxystyrene
2-methoxy-4-vinyl phenol
2-methoxy-4-vinylphenol
o-methoxy-p-vinylphenol
 phenol, 2-methoxy-4-vinyl-
 phenol, 4-ethenyl-2-methoxy-
 phenol, 4-vinyl-2-methoxy-
 varamol (IFF)
 varamol-106 (IFF)
p-vinyl catechol-o-methyl ether
para-vinyl catechol-ortho-methyl ether
4-vinyl guaiacol
p-vinyl guaiacol
para-vinyl guaiacol
4-vinyl guaiacol natural 1% in ethyl acetate
4-vinyl guaiacol natural 1% in ethyl alcohol
4-vinyl guaiacol natural 1% in P.G.
4-vinyl guaiacol natural 5% in ethyl acetate
4-vinyl guaiacol natural 5% in ethyl alcohol
4-vinyl guaiacol natural 5% in P.G.
4-vinyl-2-methoxy-phenol
4-vinyl-2-methoxyphenol
4-vinyl-guaiacol
p-vinylcatechol-o-methyl ether
 vinylcatechol-O-methyl ether, p-
4-vinylguaiacol
p-vinylguaiacol
para-vinylguaiacol
4-vinylguaiacol 10% in PG.
4-vinylguaiacol in 10% P.G.
 vinylguaiacol natural 10% in triacetin
4-vinylguaiacol pure
 

Articles:

PubMed:Characterization of the key aroma compounds in two bavarian wheat beers by means of the sensomics approach.
PubMed:Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China.
PubMed:[Chemical consitituents from root of Isatis indigotica].
PubMed:Key aroma compounds in roasted in-shell peanuts.
PubMed:Chemical characterization and acaricide potential of essential oil from aerial parts of Tagetes patula L. (Asteraceae) against engorged adult females of Rhipicephalus sanguineus (Latreille, 1806).
PubMed:Characterization of the aroma signature of styrian pumpkin seed oil ( Cucurbita pepo subsp. pepo var. Styriaca) by molecular sensory science.
PubMed:Identification of aroma active compounds of cereal coffee brew and its roasted ingredients.
PubMed:Bioprocess design for the microbial production of natural phenolic compounds by Debaryomyces hansenii.
PubMed:Production of vinyl derivatives from alkaline hydrolysates of corn cobs by recombinant Escherichia coli containing the phenolic acid decarboxylase from Lactobacillus plantarum CECT 748T.
PubMed:Characterization of the key aroma compounds in rape honey by means of the molecular sensory science concept.
PubMed:Anti-inflammatory effect of 2-methoxy-4-vinylphenol via the suppression of NF-κB and MAPK activation, and acetylation of histone H3.
PubMed:Decarboxylation of ferulic acid to 4-vinyl guaiacol by Streptomyces setonii.
PubMed:Analysis of essential oils from Scutellaria orientalis ssp. alpina and S. utriculata by GC and GC-MS.
PubMed:Efficient synthesis of hydroxystyrenes via biocatalytic decarboxylation/deacetylation of substituted cinnamic acids by newly isolated Pantoea agglomerans strains.
PubMed:Characterization of odor-active compounds of various cherry wines by gas chromatography-mass spectrometry, gas chromatography-olfactometry and their correlation with sensory attributes.
PubMed:Characteristics of lignin from flax shives as affected by extraction conditions.
PubMed:Cloning, sequencing, and overexpression in Escherichia coli of the Enterobacter sp. Px6-4 gene for ferulic acid decarboxylase.
PubMed:Chemical composition and antimicrobial activity of volatiles from Degenia velebitica, a European stenoendemic plant of the Brassicaceae family.
PubMed:2-Methoxy-4-vinylphenol can induce cell cycle arrest by blocking the hyper-phosphorylation of retinoblastoma protein in benzo[a]pyrene-treated NIH3T3 cells.
PubMed:Changes in volatile aroma compounds of organic fragrant rice during storage under different conditions.
PubMed:Volatile compounds and the changes in their concentration levels during storage in beers containing varying malt concentrations.
PubMed:Identification of novel aroma-active thiols in pan-roasted white sesame seeds.
PubMed:Volatile constituents of the aerial parts of white salsify (Tragopogon porrifolius L., Asteraceae).
PubMed:Bioproduction of lauryl lactone and 4-vinyl guaiacol as value-added chemicals in two-phase biotransformation systems.
PubMed:Analysis of essential oil from Teucrium maghrebinum Greuter et Burdet growing wild in Algeria.
PubMed:Pharmacological activity of compounds extracted from persimmon peel (Diospyros kaki THUNB.).
PubMed:Free and hydrolytically released volatile compounds of Vitis vinifera L. cv. Fiano grapes as odour-active constituents of Fiano wine.
PubMed:[Insecticidal activity and active components of alcohol extract from Juglans mandshurica Maxim leaves].
PubMed:Formation of 4-vinyl guaiacol as an intermediate in bioconversion of ferulic acid by Schizophyllum commune.
PubMed:A structure-activity relationship study on a natural germination inhibitor, 2-methoxy-4-vinylphenol (MVP), in wheat seeds to evaluate its mode of action.
PubMed:Changes in key odorants of raw coffee beans during storage under defined conditions.
PubMed:[Extraction and determination of essential oils in Indocalamus latifolius leaves and Indocalamus tessellatus leaves].
PubMed:Comparison of three lychee cultivar odor profiles using gas chromatography-olfactometry and gas chromatography-sulfur detection.
PubMed:[Studies on the chemical constituents of the essential oil from the leaves of Dalbergia odorifera T. Chen].
PubMed:[Contrastive analysis of volatile oil from Serissa serissoides in different seasons].
PubMed:Impact odorants of different young white wines from the Canary Islands.
PubMed:Effect of overexpression of Saccharomyces cerevisiae Pad1p on the resistance to phenylacrylic acids and lignocellulose hydrolysates under aerobic and oxygen-limited conditions.
PubMed:Change in the flavor of black tea drink during heat processing.
PubMed:Identification of potent odorants in Japanese green tea (Sen-cha).
PubMed:Solid-phase extraction and HPLC determination of 4-vinyl guaiacol and its precursor, ferulic acid, in orange juice.
PubMed:Compounds inhibiting prostaglandin synthesis isolated from Ipomoea pes-caprae.
 
Notes:
Responsible for off-flavour of 'old fruit' in stored orange juice 2-Methoxy-4-vinylphenol is an aromatic substance allowed to be used as a flavouring agents. It is one of the compounds responsible for the natural aroma of buckwheat. Some insects like Rhynchophorus ferrugineus (Red palm weevil), use this substance for chemical signaling (pheromones).
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