2-Methoxy-4-vinylphenol

Formula: C₉H₁₀O₂
Molecular weight: 150.1745
IUPAC Standard InChI: InChI=1S/C9H10O2/c1-3-7-4-5-8(10)9(6-7)11-2/h3-6,10H,1H2,2H3
IUPAC Standard InChIKey: YOMSJEATGXXYPX-UHFFFAOYSA-N
CAS Registry Number: 7786-61-0
Chemical structure:
This structure is also available as a 2d Mol file or as a computed 3d SD file
The 3d structure may be viewed using Java or Javascript.
Other names: Phenol, 4-ethenyl-2-methoxy-; Phenol, 2-methoxy-4-vinyl-; 4-Hydroxy-3-methoxystyrene; p-Vinylguaiacol; 4-Vinylguaiacol; 4-Ethenyl-2-methoxyphenol; 4-Vinyl-2-methoxyphenol; Guaiacol, 4-vinyl; o-Methoxy-p-vinylphenol; para-Vinylguaiacol; Phenol, 2-methoxy-4-ethenyl; Phenol, 4-vinyl, 2-methoxy; Vinylguaiacol; 2-methoxy-4-vinylphenol (4-vinylguaiacol); 4-vinyl-2-methoxyphenol ( p-vinylguaiacol); 2-methoxy-4-vinylphenol (vinylguaiacol); 4-Vinyl-2-methoxyphenol (4-vinylguaiacol); 4-Vinyl-o-guaiacol; vinylguaiacol (4-vinyl-2-methoxyphenol); 2-metoxy-4-vinyl-phenol; 4-Ethenylguaiacol; 4-Vinylguaiacole; Vinylguajacol; p-Vinyl guaicol; Varamol; 2-Methoxy-vinylphenol
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Van Den Dool and Kratz RI, non-polar column, custom temperature program

Data compiled by: NIST Mass Spectrometry Data Center, William E. Wallace, director

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	BPX-5	DB-5MS	DB-5	DB-5MS	SE-54
Column length (m)	30.	30.	30.	30.	30.
Carrier gas	He	He		He	He
Substrate
Column diameter (mm)	0.25	0.32	0.25	0.32	0.32
Phase thickness (μm)	0.25	0.5	0.25	0.5	0.25
Program	35C => 4C/min => 200C => 30C/min => 300C (3min)	70C => 5C/min => 85C(1min) => 3C/min => 165C => 10C/min => 280C(3min)	40C(2min) => 4C/min => 220C => 20C/min => 280C	70C(1min) => 3C/min => 80C(1min) => 5C/min => 150C => 10C/min => 280C (4min)	35C(2min) => 40C/min => 50C(2min) => 6C/min => 180C => 20C/min => 230C(10min)
I	1328.	1330.	1312.	1330.	1317.
Reference	Dharmawan, Kasapis, et al., 2007	Varlet, Serot, et al., 2007	Sampaio and Nogueira, 2006	Varlet V., Knockaert C., et al., 2006	Fritsch and Schieberle, 2005
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	DB-5	DB-5	DB-5MS	DB-5	CP Sil 8 CB
Column length (m)	30.	30.	30.	25.	30.
Carrier gas	He	He	H2	He	He
Substrate
Column diameter (mm)	0.25	0.32	0.25	0.32	0.32
Phase thickness (μm)	0.25	0.25	0.25	0.25
Program	40C(2min) => 5C/min => 100C => 4C/min => 230C(10min)	40C(1min) => 40C/min => 50C(2min) => 6C/min => 240C	40C (5min) => 2C/min => 200C => 5C/min => 250C (15min)	35C(2min) => 40C/min => 50C(2min) => 4C/min => 240C(10min)	35C (2min) => 40C/min => 50C (2min) => 6C/min => 180C => 10C/min => 240C
I	1324.	1313.	1301.	1317.	1315.
Reference	Klesk and Qian, 2003	Jezussek, Juliano, et al., 2002	Boulanger and Crouzet, 2001	Kirchhoff and Schieberle, 2001	Steinhaus and Schieberle, 2000
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary	Capillary	Capillary
Active phase	DB-5	SE-54	BPX-5
Column length (m)	30.	25.	50.
Carrier gas	H2	He	He
Substrate
Column diameter (mm)	0.25	0.32	0.32
Phase thickness (μm)	0.25	0.5	0.5
Program	40C(5min) => 2C/min => 220C => 5C/min => 250C(15min)	35C (2min) => 4C/min => 150C => 10C/min => 240C	OC => 60C/min => 60C(5min) => 4C/min => 250C(20min)
I	1292.	1312.	1334.
Reference	Boulanger, Chassagne, et al., 1999	Fickert and Schieberle, 1998	Owens J.D., Allagheny N., et al., 1997
Comment	MSDC-RI	MSDC-RI	MSDC-RI

References

Go To: Top, Van Den Dool and Kratz RI, non-polar column, custom temperature program, Notes

Dharmawan, Kasapis, et al., 2007
Dharmawan, J.; Kasapis, S.; Curran, P.; Johnson, J.R., Characterization of volatile compounds in selected citrus fruits from Asia. Part I: freshly-squeezed juice, Flavour Fragr. J., 2007, 22, 3, 228-232, https://doi.org/10.1002/ffj.1790 . [all data]

Varlet, Serot, et al., 2007
Varlet, V.; Serot, T.; Cardinal, M.; Knockaert, C.; Prost, C., Olfactometric Determination of the Most Potent Odor-Active Compounds in Salmon Muscle (Salmo salar) Smoked by Using Four Smoke Generation Techniques, J. Agric. Food Chem., 2007, 55, 11, 4518-4525, https://doi.org/10.1021/jf063468f . [all data]

Sampaio and Nogueira, 2006
Sampaio, T.S.; Nogueira, P.C.L., Volatile components of mangaba fruit (Hancornia speciosa Gomes) at three stages of maturity, Food Chem., 2006, 95, 4, 606-610, https://doi.org/10.1016/j.foodchem.2005.01.038 . [all data]

Varlet V., Knockaert C., et al., 2006
Varlet V.; Knockaert C.; Prost C.; Serot T., Comparison of odor-active volatile compounds of fresh and smoked salmon, J. Agric. Food Chem., 2006, 54, 9, 3391-3401, https://doi.org/10.1021/jf053001p . [all data]

Fritsch and Schieberle, 2005
Fritsch, H.T.; Schieberle, P., Identification based on quantitative measurements and aroma recombination of the character impact odorants in a Bavarian Pilsner-type beer, J. Agric. Food Chem., 2005, 53, 19, 7544-7551, https://doi.org/10.1021/jf051167k . [all data]

Klesk and Qian, 2003
Klesk, K.; Qian, M., Aroma extract dilution analysis of Cv. Marion (Rubus spp. hyb) and Cv. Evergreen (R. Iaciniatus L.) blackberries, J. Agric. Food Chem., 2003, 51, 11, 3436-3441, https://doi.org/10.1021/jf0262209 . [all data]

Jezussek, Juliano, et al., 2002
Jezussek, M.; Juliano, B.O.; Schieberle, P., Comparison of key aroma compounds in cooked brown rice varieties based on aroma extract dilution analysis, J. Agric. Food Chem., 2002, 50, 5, 1101-1105, https://doi.org/10.1021/jf0108720 . [all data]

Boulanger and Crouzet, 2001
Boulanger, R.; Crouzet, J., Identification of the aroma components of acerola (Malphigia glabra L.): free and bound flavor compounds, Food Chem., 2001, 74, 2, 209-216, https://doi.org/10.1016/S0308-8146(01)00128-5 . [all data]

Kirchhoff and Schieberle, 2001
Kirchhoff, E.; Schieberle, P., Determination of key aroma compounds in the crumb of a three-stage sourdough rye bread by stable isotope dilution assays and sensory studies, J. Agric. Food Chem., 2001, 49, 9, 4304-4311, https://doi.org/10.1021/jf010376b . [all data]

Steinhaus and Schieberle, 2000
Steinhaus, M.; Schieberle, P., Comparison of the most odor-active compounds in fresh and dried hop cones (Humulus lupulus L. variety Spalter Select) based on GC-olfactometry and odor dilution techniques, J. Agric. Food Chem., 2000, 48, 5, 1776-1783, https://doi.org/10.1021/jf990514l . [all data]

Boulanger, Chassagne, et al., 1999
Boulanger, R.; Chassagne, D.; Crouzet, J., Free and bound flavour components of amazonian fruits. 1: Bacuri, Flavour Fragr. J., 1999, 14, 5, 303-311, https://doi.org/10.1002/(SICI)1099-1026(199909/10)14:5<303::AID-FFJ834>3.0.CO;2-C . [all data]

Fickert and Schieberle, 1998
Fickert, B.; Schieberle, P., Identification of the key odorants in barley malt (caramalt) using GC/MS techniques and odour dilution analyses, Nahrung, 1998, 42, 6, 371-375, https://doi.org/10.1002/(SICI)1521-3803(199812)42:06<371::AID-FOOD371>3.0.CO;2-V . [all data]

Owens J.D., Allagheny N., et al., 1997
Owens J.D.; Allagheny N.; Kipping G.; Ames J.M., Formation of volatile compounds during Bacillus subtilis fermentation of soya beans, J. Sci. Food Agric., 1997, 74, 1, 132-140, https://doi.org/10.1002/(SICI)1097-0010(199705)74:1<132::AID-JSFA779>3.0.CO;2-8 . [all data]

Notes

Go To: Top, Van Den Dool and Kratz RI, non-polar column, custom temperature program, References

Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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