4-ビニル-2-メトキシフェノール 化學(xué)特性,用途語,生産方法
外観
無色～黃色、液體又は固體
使用上の注意
アルゴン封入
化學(xué)的特性
2-Methoxy-4-vinylphenol has a powerful, spicy, apple, rum, roasted peanut aroma.
天然物の起源
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.
使用
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.
製造方法
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.
定義
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.
一般的な説明
2-Methoxy-4-vinylphenol is one of the key volatile aroma compounds of buckwheat and okra.
4-ビニル-2-メトキシフェノール 上流と下流の製品情報
原材料
準(zhǔn)備製品