Vinylguaiacol

2-Methoxy-4-vinylphenol

Names
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
3D model (Jmol)	Interactive image
ChEBI	CHEBI:42438 N
ChemSpider	325 Y
DrugBank	DB03514 Y
ECHA InfoCard	100.029.183
KEGG	C17883 Y
PubChem	332
UNII	DA069CTH0O Y
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
SMILES Oc1ccc(cc1OC)C=C
Properties
Chemical formula	C9H10O2
Molar mass	150.18 g·mol−1
Boiling point	224 °C (435 °F; 497 K)
Hazards
Flash point	113 °C (235 °F; 386 K)
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
N  (what is YN ?)
Infobox references

2-Methoxy-4-vinylphenol is an aromatic substance used as a flavoring agent. It is one of the compounds responsible for the natural aroma of buckwheat.

Some insects such as Rhynchophorus ferrugineus (Red palm weevil) use this substance for chemical signaling (pheromones).

The aroma of pure substance was described as: apple, spicy, peanut, wine-like or clove and curry.

Ferulic acid is converted by certain strains of yeast, notably strains used in brewing of wheat beers, such as Torulaspora delbrueckii to 2-methoxy-4-vinylphenol which gives beers such as Weissbier and Wit their distinctive "clove" flavor. Saccharomyces cerevisiae (dry brewer's yeast) and Pseudomonas fluorescens are also able to convert trans-ferulic acid into 2-methoxy-4-vinylphenol.