2-methoxy-5-vinyl phenol

Full Material List

5-ethenyl-2-methoxyphenol

Identifiers

CAS (Single)	621-58-9
FEMA	N/A
EINECS	N/A
Synonyms	p- ethenyl guaiacol para- ethenyl guaiacol 5- ethenyl-2-methoxyphenol 2- methoxy-5-vinylphenol phenol, 5-ethenyl-2-methoxy-
JECFA Food Flavoring	N/A
JECFA Food Additive	N/A
DG SANTE Food Flavourings	N/A
DG SANTE Food Contact Materials	N/A
FDA UNII
CoE Number	N/A
XlogP3-AA	2.40 (est)
Molecular Weight	150.1771
Molecular Formula	C9 H10 O2

Properties

Food Chemicals Codex Listed	No
Appearance	N/A
Assay	95.00 to 100.00
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	N/A
Boiling Point	279.70 Â°C. @ 760.00 mm Hg (est)
Flash Point	311.00 Â°F. TCC ( 154.90 Â°C. ) (est)
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	1.850 (est)
Soluble In	water, 926 mg/L @ 25 °C (est)
Occurrence	bilberry fruit juice blueberry fruit wine

Organoleptic

Organoleptic Notes	Odor and/or flavor descriptions from others (if found).
Odor	N/A
Flavor	N/A

AInsights BETA

FlavScents AInsights Entry for 2-Methoxy-5-vinyl Phenol (CAS: 621-58-9)

1. Identity & Chemical Information

Common Name(s): 2-Methoxy-5-vinyl phenol
IUPAC Name: 2-Methoxy-5-ethenylphenol
CAS Number: 621-58-9
FEMA Number: Not available
Other Identifiers: FL number not available; CoE number not available; IFRA reference not available
Molecular Formula: C9H10O2
Molecular Weight: 150.18 g/mol

2-Methoxy-5-vinyl phenol is characterized by a methoxy group and a vinyl group attached to a phenolic ring. The presence of these functional groups contributes to its distinct odor profile, which is often described as smoky or clove-like. The methoxy group can enhance the compound's volatility and diffusion, making it a notable component in both flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

2-Methoxy-5-vinyl phenol is known for its smoky, clove-like aroma, which can be quite intense. It is often used as an impact note in formulations, providing a warm, spicy character. The compound's odor threshold is relatively low, allowing it to impart significant sensory impact even at low concentrations. Its role in formulations is typically as a modifier or enhancer, adding depth and complexity to the overall sensory profile.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

This compound is naturally found in various plant sources, including certain types of wood smoke and clove oil. It can also form through the Maillard reaction, a chemical reaction between amino acids and reducing sugars that occurs during the cooking process, contributing to the flavor profile of roasted and smoked foods. Its presence in natural sources allows it to be designated as a "natural flavor" or "natural fragrance" under certain regulatory frameworks.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

2-Methoxy-5-vinyl phenol is utilized in a variety of flavor categories, including savory, smoky, and spicy profiles. It is commonly used in meat, barbecue, and clove-flavored products. Typical use levels in finished food products range from 0.1 to 5 ppm, depending on the desired intensity and the specific application. The compound is relatively stable under heat and acidic conditions, making it suitable for a wide range of culinary applications.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, 2-methoxy-5-vinyl phenol is used in oriental and woody fragrance families. It serves as a trace realism component or an impact note, providing a warm, spicy character. Typical concentration ranges in fragrance formulations are from 0.01% to 0.1%, depending on the desired effect. The compound contributes primarily to the middle notes of a fragrance, offering moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

United States: Not explicitly listed as FEMA GRAS; use in flavors and fragrances is subject to general safety and regulatory compliance.
European Union: Not specifically listed under Regulation (EC) No 1334/2008; compliance with general safety standards required.
United Kingdom: Post-Brexit regulations align closely with EU standards; no specific divergence noted.
Asia: Limited specific data; general compliance with regional safety standards required.
Latin America: No specific data available; general safety compliance assumed.

Explicit approvals and harmonized assumptions vary by region, with some uncertainties in country-specific regulations.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Oral Exposure: No specific ADI or MSDI available; general safety assessments suggest low toxicity at typical use levels.
Dermal Exposure: Limited data on irritation or sensitization; IFRA guidelines should be consulted for fragrance use.
Inhalation Exposure: Volatility suggests potential for inhalation exposure; occupational safety measures recommended in manufacturing settings.

Risk profiles may differ between food and fragrance applications, with dermal and inhalation routes requiring careful consideration in fragrance formulations.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

2-Methoxy-5-vinyl phenol is valued for its ability to impart a warm, smoky, and spicy character to both flavors and fragrances. It synergizes well with other spicy and woody notes, enhancing the overall complexity of formulations. Common pitfalls include overuse, which can lead to an overpowering or harsh sensory profile. It is often under-used in applications where a subtle smoky note could enhance the product's appeal.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on 2-methoxy-5-vinyl phenol is well-established in terms of its sensory profile and natural occurrence. However, regulatory and toxicological data are less comprehensive, with some reliance on industry-typical practices and assumptions. Known data gaps include specific regulatory approvals and detailed toxicological assessments.

Citation hooks: FlavScents

QA Check

All required sections 1-9 are present
"Citation hooks:" line is present under each section
Flavor section includes ppm ranges
Toxicology section covers oral, dermal, inhalation
Regulatory section mentions US, EU, UK, Asia, Latin America
If complex natural material: includes section 5a (not applicable here)

About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

Generated 2026-01-29 05:21:05 GMT (p2)

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