Product Name: 4-Hydroxystyrene
Synonyms: 4-Vinylphenol solution 10 wt. % in propylene glycol;4-Vinylphenol,10%soln.inpropyleneglycol;4-vinylphenol,4-ethenyl-phenol,p-hydroxystyrene;PARA-VINYLPHENOL;4-Vinylphenol in 10% sol. Propylene glycol;4-Hydrozystyrene;4-Vinylphenol(4-Hydroxystyrene);4-Vinylphenol, 95%, 10 wt.% solution in propylene glycol
CAS: 2628-17-3
MF: C8H8O
MW: 120.15
EINECS: 220-103-6
Product Categories: Aromatic Phenols
Mol File: 2628-17-3.mol

4-Hydroxystyrene Chemical Properties
Melting point  73 °C
Boiling point  228.85°C (estimate)
density  1.04
FEMA  3739 | P-VINYLPHENOL
refractive index  1.4440
Fp  >230 °F
form  Liquid
pka 9.95±0.26(Predicted)
color  Clear colorless to orange
Water Solubility  Slightly miscible with water.
Sensitive  Hygroscopic
JECFA Number 711
BRN  506844
CAS DataBase Reference 2628-17-3(CAS DataBase Reference)
NIST Chemistry Reference 4-hydroxystyrene(2628-17-3)
EPA Substance Registry System Phenol, 4-ethenyl- (2628-17-3)
Safety Information
Hazard Codes  Xn
Risk Statements  22-41
Safety Statements  26-39
WGK Germany  2
RTECS  SN3800000
HS Code  29089990

4-Hydroxystyrene Usage And Synthesis
Chemical Properties Colorless liquid
Chemical Properties p-Vinylphenol has a vanilla extract odor.
Occurrence 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.
Definition ChEBI: A member of the class of phenols that is styrene carrying a hydroxy substituent at position 4.
Aroma threshold values Detection: 10 to 85 ppb
Taste threshold values Taste characteristics at 60 ppm: phenolic, medicinal with sweet musty and meaty nuances.

Product Name: 4-Hydroxystyrene
Synonyms: 4-Vinylphenol solution 10 wt. % in propylene glycol;4-Vinylphenol,10%soln.inpropyleneglycol;4-vinylphenol,4-ethenyl-phenol,p-hydroxystyrene;PARA-VINYLPHENOL;4-Vinylphenol in 10% sol. Propylene glycol;4-Hydrozystyrene;4-Vinylphenol(4-Hydroxystyrene);4-Vinylphenol, 95%, 10 wt.% solution in propylene glycol
CAS: 2628-17-3
MF: C8H8O
MW: 120.15
EINECS: 220-103-6
Product Categories: Aromatic Phenols
Mol File: 2628-17-3.mol

4-Hydroxystyrene Chemical Properties
Melting point  73 °C
Boiling point  228.85°C (estimate)
density  1.04
FEMA  3739 | P-VINYLPHENOL
refractive index  1.4440
Fp  >230 °F
form  Liquid
pka 9.95±0.26(Predicted)
color  Clear colorless to orange
Water Solubility  Slightly miscible with water.
Sensitive  Hygroscopic
JECFA Number 711
BRN  506844
CAS DataBase Reference 2628-17-3(CAS DataBase Reference)
NIST Chemistry Reference 4-hydroxystyrene(2628-17-3)
EPA Substance Registry System Phenol, 4-ethenyl- (2628-17-3)
Safety Information
Hazard Codes  Xn
Risk Statements  22-41
Safety Statements  26-39
WGK Germany  2
RTECS  SN3800000
HS Code  29089990

4-Hydroxystyrene Usage And Synthesis
Chemical Properties Colorless liquid
Chemical Properties p-Vinylphenol has a vanilla extract odor.
Occurrence 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.
Definition ChEBI: A member of the class of phenols that is styrene carrying a hydroxy substituent at position 4.
Aroma threshold values Detection: 10 to 85 ppb
Taste threshold values Taste characteristics at 60 ppm: phenolic, medicinal with sweet musty and meaty nuances.