2-Methoxy-4-vinylphenol is an aromatic substance used as a flavoring agent.[1] It is one of the compounds responsible for the natural aroma of buckwheat.[2]
The aroma of pure substance was described as: apple, spicy, peanut, wine-like or clove and curry.
Ferulic acid is converted to 2-methoxy-4-vinylphenol by certain strains of yeast, notably strains used in brewing of wheat beers, such as phenolic (POF+) strains of Saccharomyces cerevisiae (brewer's yeast) which gives beers such as Weissbier and Wit their distinctive spicy "clove" flavor. Various other microbes, including Torulaspora delbrueckii and Pseudomonas fluorescens are also able to convert ferulic acid into 2-methoxy-4-vinylphenol.[4]
ReferencesEdit
^2-METHOXY-4-VINYLPHENOL, Summary of Evaluations Performed by the Joint FAO/WHO Expert Committee on Food Additives
^Janes D, Kantar D, Kreft S, Prosen H (2008). "Identification of buckwheat (Fagopyrum esculentum Moench) aroma compounds with GC-MS". Food Chemistry. 112: 120–124. doi:10.1016/j.foodchem.2008.05.048.
^Huang, Z.; Dostal, L.; Rosazza, J. P. (1993). "Microbial transformations of ferulic acid by Saccharomyces cerevisiae and Pseudomonas fluorescens". Applied and Environmental Microbiology. 59 (7): 2244–2250. Bibcode:1993ApEnM..59.2244H. doi:10.1128/aem.59.7.2244-2250.1993. PMC182264. PMID 8395165.
August 25, 2023
methoxy, vinylphenol, aromatic, substance, used, flavoring, agent, compounds, responsible, natural, aroma, buckwheat, namespreferred, iupac, name, ethenyl, methoxyphenolother, names, hydroxy, methoxystyrene4, vinylguaiacolp, vinylguaiacolp, vinicatechol, methy. 2 Methoxy 4 vinylphenol is an aromatic substance used as a flavoring agent 1 It is one of the compounds responsible for the natural aroma of buckwheat 2 2 Methoxy 4 vinylphenol NamesPreferred IUPAC name 4 Ethenyl 2 methoxyphenolOther names 4 Hydroxy 3 methoxystyrene4 Vinylguaiacolp Vinylguaiacolp Vinicatechol o methyl etherIdentifiersCAS Number 7786 61 0 Y3D model JSmol Interactive imageChEBI CHEBI 42438 NChemSpider 325 YDrugBank DB03514 YECHA InfoCard 100 029 183KEGG C17883 YPubChem CID 332UNII DA069CTH0O YCompTox Dashboard EPA DTXSID7052529InChI InChI 1S C9H10O2 c1 3 7 4 5 8 10 9 6 7 11 2 h3 6 10H 1H2 2H3 YKey YOMSJEATGXXYPX UHFFFAOYSA N YInChI 1 C9H10O2 c1 3 7 4 5 8 10 9 6 7 11 2 h3 6 10H 1H2 2H3Key YOMSJEATGXXYPX UHFFFAOYADSMILES Oc1ccc cc1OC C CPropertiesChemical formula C 9H 10O 2Molar mass 150 177 g mol 1Boiling point 224 C 435 F 497 K HazardsFlash 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 verify what is Y N Infobox references Some insects such as Rhynchophorus ferrugineus Red palm weevil use this substance for chemical signaling pheromones 3 The aroma of pure substance was described as apple spicy peanut wine like or clove and curry Ferulic acid is converted to 2 methoxy 4 vinylphenol by certain strains of yeast notably strains used in brewing of wheat beers such as phenolic POF strains of Saccharomyces cerevisiae brewer s yeast which gives beers such as Weissbier and Wit their distinctive spicy clove flavor Various other microbes including Torulaspora delbrueckii and Pseudomonas fluorescens are also able to convert ferulic acid into 2 methoxy 4 vinylphenol 4 References Edit 2 METHOXY 4 VINYLPHENOL Summary of Evaluations Performed by the Joint FAO WHO Expert Committee on Food Additives Janes D Kantar D Kreft S Prosen H 2008 Identification of buckwheat Fagopyrum esculentum Moench aroma compounds with GC MS Food Chemistry 112 120 124 doi 10 1016 j foodchem 2008 05 048 Semiochemical 2 methoxy 4 vinylphenol Pherobase com Huang Z Dostal L Rosazza J P 1993 Microbial transformations of ferulic acid by Saccharomyces cerevisiae and Pseudomonas fluorescens Applied and Environmental Microbiology 59 7 2244 2250 Bibcode 1993ApEnM 59 2244H doi 10 1128 aem 59 7 2244 2250 1993 PMC 182264 PMID 8395165 Retrieved from https en wikipedia org w index php title 2 Methoxy 4 vinylphenol amp oldid 1136242560, wikipedia, wiki, book, books, library,
