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

1. Identity & Chemical Information

2-Methoxy-4-vinylphenol, commonly known as "creosol," is a phenolic compound with the IUPAC name 4-ethenyl-2-methoxyphenol. It is identified by the CAS number 7786-61-0. This compound does not have a FEMA number assigned. Other identifiers include its FL number and CoE number, which are used in flavor and fragrance regulatory contexts. The molecular formula for 2-Methoxy-4-vinylphenol is C9H10O2, and it has a molecular weight of 150.17 g/mol. The compound features a methoxy group and a vinyl group attached to a phenolic ring, contributing to its characteristic smoky and spicy odor profile.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

2-Methoxy-4-vinylphenol is characterized by its smoky, spicy, and clove-like aroma, often described as reminiscent of smoked meats or roasted coffee. It has a moderate to strong intensity and is known for its ability to impart a warm, rich character to flavor and fragrance compositions. The compound is typically used as an impact note, providing depth and complexity. Specific taste and odor thresholds are not clearly reported, but it is known to be effective at low concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

This compound naturally occurs in various plant sources, including certain types of wood smoke and roasted coffee. It is also formed during the Maillard reaction, a chemical reaction between amino acids and reducing sugars that occurs upon heating, contributing to the complex flavors of cooked 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-4-vinylphenol is used in a variety of flavor categories, including savory, meat, and roasted profiles. It functions as a flavor enhancer, adding authenticity and depth to flavor systems. Typical use levels in finished food or beverage products range from 0.1 to 5 ppm, depending on the desired intensity and application. It is stable under typical processing conditions, though it may degrade at very high temperatures or in highly acidic environments.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, 2-Methoxy-4-vinylphenol is utilized in woody, spicy, and oriental fragrance families. It serves as a modifier and impact note, contributing to the overall warmth and complexity of a fragrance. Typical concentration ranges in fragrance formulations are from trace amounts up to 1%, depending on the desired effect. It is considered a middle note due to its moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, 2-Methoxy-4-vinylphenol is generally recognized as safe (GRAS) for use in flavors by FEMA. In the European Union, it is regulated under Regulation (EC) No 1334/2008 and has an assigned FL number. The United Kingdom follows similar regulations post-Brexit. In Asia, including Japan and China, it is subject to regional flavor and fragrance regulations, though specific approvals may vary. In Latin America, countries like Brazil and those in MERCOSUR have their own regulatory frameworks, which generally align with international standards.

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 in food, with no specific ADI or MSDI established. Dermal exposure in fragrance applications is generally safe, though it may cause irritation or sensitization in sensitive individuals. IFRA guidelines should be consulted for specific restrictions. Inhalation exposure is not typically a concern at normal usage levels, but occupational exposure should be managed to minimize risks.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

2-Methoxy-4-vinylphenol is valued for its ability to impart a smoky, spicy character to both flavors and fragrances. It synergizes well with other phenolic compounds and can enhance the authenticity of savory and roasted profiles. Formulators should be cautious of its intensity, as overuse can lead to an overpowering effect. It is often under-utilized in sweet applications, where it can add unexpected depth.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on 2-Methoxy-4-vinylphenol is well-established in terms of its sensory profile and regulatory status. Industry practices are documented, though specific numeric thresholds and safety data may be less detailed. Known data gaps include precise sensory thresholds and comprehensive toxicological evaluations.

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 2026-01-23 15:15:02 GMT (p2)