FlavScents AInsights Entry for 2-Methoxy-4-Vinylphenol (CAS: 7786-61-0)

1. Identity & Chemical Information

• Common Name(s): 2-Methoxy-4-Vinylphenol, 4-Vinylguaiacol
• IUPAC Name: 4-Ethenyl-2-methoxyphenol
• CAS Number: 7786-61-0
• FEMA Number: 3175
• Other Identifiers: FL No. 02.015
• Molecular Formula: C9H10O2
• Molecular Weight: 150.17 g/mol

2-Methoxy-4-Vinylphenol is characterized by its phenolic structure with a methoxy group and a vinyl side chain. The presence of these functional groups contributes to its distinctive smoky, spicy aroma, which is relevant in both flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

2-Methoxy-4-Vinylphenol is known for its smoky, clove-like aroma with spicy and sweet undertones. It is often described as having a moderate to strong intensity with good diffusion properties. In flavor applications, it serves as an impact note, adding depth and complexity to various profiles, particularly in smoked and roasted flavors.

Taste and odor thresholds are not clearly reported, but it is typically used at low concentrations due to its potent sensory characteristics.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

2-Methoxy-4-Vinylphenol naturally occurs in various foods and beverages, including roasted coffee, smoked foods, and certain alcoholic beverages like whiskey and beer. It is primarily formed through the thermal degradation of lignin during processes such as roasting and smoking, as well as through fermentation.

This compound is significant in the designation of "natural flavor" due to its presence in naturally processed foods.

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

4. Use in Flavors

2-Methoxy-4-Vinylphenol is utilized in flavor formulations for its ability to impart smoky, spicy notes. It is commonly used in savory applications, such as sauces and marinades, as well as in beverages like whiskey and beer to enhance roasted and smoked profiles.

Typical use levels in finished products range from 0.1 to 5 ppm, with variations depending on the desired intensity and application. It is relatively stable under heat but may degrade under acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, 2-Methoxy-4-Vinylphenol is used in oriental and woody fragrance families. It acts as a modifier and impact note, providing warmth and depth. Typical concentrations range from trace amounts to 0.5% in the final product, contributing primarily to the middle notes due to its moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Recognized as GRAS by FEMA for flavor use.
• European Union: Approved under Regulation (EC) No 1334/2008 with FL No. 02.015.
• United Kingdom: Aligns with EU regulations post-Brexit.
• Asia: Approved for use in Japan and China, with specific restrictions varying by country.
• Latin America: Generally accepted in Brazil and MERCOSUR countries, subject to local regulations.

Explicit approvals exist for flavor use, while fragrance applications are subject to IFRA guidelines.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, 2-Methoxy-4-Vinylphenol is considered safe at typical use levels, with no specific ADI established. It falls under the threshold of toxicological concern (TTC) for flavor use.

Dermal exposure in fragrance applications is generally safe, with low potential for irritation or sensitization. IFRA standards provide guidance on safe use concentrations.

Inhalation exposure is minimal due to its moderate volatility, but occupational safety measures should be observed in manufacturing settings.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

2-Methoxy-4-Vinylphenol is valued for its ability to impart authentic smoky and spicy notes. It synergizes well with other phenolic compounds and can enhance the complexity of both flavor and fragrance formulations. Formulators should be cautious of its potency to avoid overpowering the blend and should consider its stability under various processing conditions.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on 2-Methoxy-4-Vinylphenol is well-established, particularly in flavor applications. Industry practices are well-documented, though some sensory thresholds and regional regulatory nuances may require further clarification.

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

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 2026-09-02 19:01:56 GMT (p2)