vinylguaiacol is a naturally occurring phenolic compound derived from ferulic acid and found in plants, fermented foods, and as a volatile product in thermal processing. it has a distinct clove-like aroma and plays a significant role in the flavor profile of certain beers, wines, breads, and smoked foods. it is also a metabolic product of some yeast and bacterial strains.
chemical and physical properties
compound type: phenolic vinyl ether
molecular weight: 150.17 g/mol
chemical formula: C₉H₁₀O₂
boiling point: ~240–250°C
solubility: slightly soluble in water; soluble in ethanol and organic solvents
appearance: colorless to pale yellow liquid with strong spicy odor
usefulness in food and biotechnology
contributes to the spicy/clove-like aroma in wheat beers (e.g., hefeweizen) due to yeast metabolism of ferulic acid.
found in roasted coffee, smoked foods, and cooked vegetables as a product of thermal degradation of lignin or ferulates.
can be used as a flavoring agent or fragrance in food and cosmetic products.