| Identification | More | [Name]
4-Hydroxystyrene | [CAS]
2628-17-3 | [Synonyms]
4-HYDROXYSTYRENE
4-VINYLPHENOL
FEMA 3739
4-ethenylphenol
Phenol, 4-ethenyl-
p-hydroxystyrene
p-vinyl-pheno
p-vinylphenol
p-vinyl-phenol
4-hydroxystyrene (4-vinylphenol)
4-Vinylphenol in 10% sol. Propylene glycol
4-Vinylphenol solution 10 wt. % in propylene glycol
4-Vinylphenol,10%soln.inpropyleneglycol
4-vinylphenol,4-ethenyl-phenol,p-hydroxystyrene
PARA-VINYLPHENOL
4-VINYLPHENOL, CA 10% SOLN. IN PROPYLENE GLYCOL
4-VINYLPHENOL (10% SOLUTION IN PROPYLENE GLYCOL)
4-VINYL PHENOL 10% IN PROPYLENE GLYCOL
p-Oxystyrene
Styrene-4-ol | [EINECS(EC#)]
220-103-6 | [Molecular Formula]
C8H8O | [MDL Number]
MFCD00017593 | [Molecular Weight]
120.15 | [MOL File]
2628-17-3.mol |
| Chemical Properties | Back Directory | [Melting point ]
73 °C | [Boiling point ]
228.85°C (estimate) | [density ]
1.04 | [vapor pressure ]
9.38hPa at 25℃ | [FEMA ]
3739 | [refractive index ]
1.4440 | [Fp ]
>230 °F
| [storage temp. ]
Inert atmosphere,2-8°C | [solubility ]
Chloroform (Sparingly), DMSO (Slightly) | [form ]
Liquid | [pka]
9.95±0.26(Predicted) | [color ]
Clear colorless to orange | [Odor]
at 0.01 % in propylene glycol. chemical phenolic medicinal sweet | [Odor Type]
phenolic | [Water Solubility ]
Slightly miscible with water. | [Sensitive ]
Hygroscopic | [JECFA Number]
711 | [BRN ]
506844 | [Stability:]
Light Sensitive | [LogP]
2.3 at 25℃ | [CAS DataBase Reference]
2628-17-3(CAS DataBase Reference) | [NIST Chemistry Reference]
4-hydroxystyrene(2628-17-3) | [EPA Substance Registry System]
2628-17-3(EPA Substance) |
| Safety Data | Back Directory | [Hazard Codes ]
Xn | [Risk Statements ]
R22:Harmful if swallowed.
R41:Risk of serious damage to eyes. | [Safety Statements ]
S26:In case of contact with eyes, rinse immediately with plenty of water and seek medical advice .
S39:Wear eye/face protection . | [WGK Germany ]
2
| [RTECS ]
SN3800000 | [HS Code ]
29089990 | [Toxicity]
rabbit,LDLo,ocular,50mg/kg (50mg/kg),United States Environmental Protection Agency, Office of Pesticides and Toxic Substances. Vol. 8EHQ-1285-0579S, |
| Hazard Information | Back Directory | [Chemical Properties]
4-Hydroxystyrene, also known as 4-Vinylphenol or 2628-17-3, is a colorless liquid with a vanilla extract odor. It is an important chemical used as a monomer for producing poly(4-vinylphenol) (PVPh).
| [Occurrence]
4-Vinylphenol is found in wine and beer. It is produced by the spoilage yeast Brettanomyces. When it reaches concentrations greater than the sensory threshold, it can give the wine aromas described as barnyard, medicinal, band-aids, and mousy. In wine, 4-vinylphenol can react with other molecules, such as anthocyanidins, to produce new chemical compounds. In white wines vinylphenols are dominant (4-vinylphenol 70-1 150 μg/l, 4-vinylguaiacol 10-490 μg/l) whereas, in red wines, it is the corresponding ethyl phenols.
Reported found in apple, cooked asparagus, dried bonito fish, cloudberries, cooked corn, roasted peanuts, rice bran, sandalwood, wild strawberries, vetiver oil, cooked apple, black currant, red wine, white wine, rose wine, coffee, green tea cognac, tomato, partially fermented tea, microbial fermented tea, black tea, heated soybean, coriander seeds, beer, cognac, peanut butter, soybean, beans, mushrooms, starfruit, tamarind, mango, rice, sweet corn, corn oil, malt, wort, rosemary and Bourbon vanilla. | [Uses]
4-Vinylphenol, 10 wt.% In Propylene Glycol can be used as a perfume oil mixture. | [Definition]
ChEBI: A member of the class of phenols that is styrene carrying a hydroxy substituent at position 4. | [Production Methods]
4-Hydroxystyrene (mp 73.5 C, sublimation range 70–80 ℃ at 0.004 kPa) can be obtained by gas-phase dehydrogenation of 4- ethylphenol at 550–600 ℃ and 0.1 MPa on an iron oxide catalyst and in the presence of steam and an aromatic hydrocarbon as diluents. The alkenylphenol, which polymerizes readily, can be separated from the less acidic unconverted 4-ethylphenol by extracting the condensed reactor effluent with alkali at 30 ℃.
| [Aroma threshold values]
Detection: 10 to 85 ppb | [Taste threshold values]
Taste characteristics at 60 ppm: phenolic, medicinal with sweet musty and meaty nuances. | [Flammability and Explosibility]
Notclassified | [storage]
-20°C, stored under nitrogen |
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