4-Vinylphenol is a phenolic compound 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-vinylguajacol 10-490 μg/l) whereas, in red wines, it's the corresponding ethyl-phenols.

CAS：2628-17-3
中文别名：4-乙烯基苯酚;
英文别名：4-vinyl phenol;p-Vinylphenol;4-ethenylphenol;para-hydroxystyrene;Phenol, 4-ethenyl-;4-Vinylphenol;1-hydroxy-4-vinylbenzene;p-Hydroxystyrene;Phenol,4-ethenyl;Phenol,P-vinyl;4-Hydroxystyrene;
分子式：C8H8O
分子量：120.149
精确质量：120.058
Psa：20.23
Logp：2.0352

EINECS号：220-103-6
RTECS号：SN3800000
BRN号：506844
MDL号：MFCD00017593

密度：1.04
沸点：206.2ºC at 760mmHg
熔点：73 °C
闪点：>230°F
折射率：1.4440

RTECS号：SN3800000
安全说明：S26-S39
WGK Germany：2
危险类别码：R36/38
海关编码：2907199090
危险品标志：Xn