4-Vinylphenol Explained
4-Vinylphenol is an organic compound with the formula C2H3C6H4OH. It is the most studied of the three isomeric vinylphenols. It is a white volatile solid.
Production
Upon contact with iron oxide at 500 °C, 4-ethylphenol undergoes dehydrogenation to give 4-vinyllphenol:
C2H5C6H4OH → C2H3C6H4OH + H2
Natural occurrence
It 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.[1] 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.[2]
Biosynthesis
The enzyme
cinnamate decarboxylase converts
p-coumaric acid to 4-vinylphenol.
[3] [4] 4-Vinylphenol is further reduced to 4-ethylphenol by the enzyme
vinyl phenol reductase. Coumaric acid is sometimes added to
microbiological media, enabling the positive identification of
Brettanomyces by smell.
See also
References
- Structure of new anthocyanin-derived wine pigments. Hélène Fulcrand, Paulo-Jorge Cameira dos Santos, Pascale Sarni-Manchado, Véronique Cheynier and Jean Favre-Bonvin, J. Chem. Soc., Perkin Trans. 1, 1996, pages 735-739,
- Flüchtige phenolische Verbindungen in Wein = Volatil phenolic compounds of wine. Rapp A. and Versini G., Deutsche Lebensmittel-Rundschau, 1996, vol. 92, no2, pages 42-48, (German)
- 10.1002/jsfa.2740600205. The origin of ethylphenols in wines. 1992. Chatonnet. Pascal. Dubourdie. Denis. Boidron. Jean-Noël. Pons. Monique. Journal of the Science of Food and Agriculture. 60. 2. 165–178.
- http://www.etslabs.com/scripts/ets/pagetemplate/blank.asp?pageid=193 Brettanomyces Monitoring by Analysis of 4-ethylphenol and 4-ethylguaiacol
