vinyl-guaiacol

spicy phenol

Found in 1 ingredient across the CompKitchen flavor graph.

Look up another compound — search by name, CAS number, PubChem CID, or FEMA #.

Properties

Odor threshold: 5.1 ppb
Retention index: 1307

Not in FEMA GRAS publications 1-33. Of 3,367 listed flavoring substances, none match this compound name. May still be food-safe under other regulatory routes (FDA 21 CFR 172, EFSA, JECFA) — check femaflavor.org for the authoritative current list.

Thresholds in published tables

Numbers printed in open-access papers, grouped by the medium the table states. Median and full range of the values; “agree” means two or more papers whose middle 80% of values sit within 100×. Not reviewed.

Medium	Median	Range	Values	Papers	Papers agree?
air	100 µg/L air	0.0017–200	5	5	no (5.1 decades)
ethanol solution	124.7 ppb	0.4–1.1e+03	8	8	no (3.1 decades)
food matrix	45 ppb	0.003–4e+04	18	16	no (5.6 decades)
model wine or beer	40 ppb	40–1.1e+03	3	3	yes
not applicable	12.02 ppb	12–12	1	1	one paper
oil	50 ppb	5–200	8	6	yes
starch or other	18.15 ppb	18–18.3	2	2	yes
unstated	40 ppb	3–1.1e+03	51	43	yes
water	5.1 ppb	0.01–1e+04	25	25	yes

Found in

Measured impact first, then profile share

Every ingredient known to contain vinyl-guaiacol. Ingredients with a measured concentration come first, ranked by odour activity; the rest follow by how large a share of that ingredient's profile this molecule is. The figure beside each is how many different compounds that ingredient has in total — not the concentration of vinyl-guaiacol in it.

wine

beverage alcoholic

565 cmpds

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