p-vinylguaiacol

spicy phenol Key food odorant

Found in 4 ingredients across the CompKitchen flavor graph.

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

Key food odorant (intermediary)

Dunkel et al. 2014

Identified in the meta-analysis of 227 food samples as one of 57 intermediary odorants — appears in 5–25% of foods. Characteristic odor: smoky, clove-like.

Source: Angew. Chem. Int. Ed. 2014, 53, 7124–7143

Properties

Odor description: spicy, fruity
Odor threshold — orthonasal, in clean water: 3.0 ppb – 60.0 ppb median 5.0 ppb · 3 published values · see all 12 with sources
CAS number: 7786-61-0
Retention index: 1323

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.

How this molecule is described

Sources disagree about odour more often than they disagree about chemistry. Rather than show one answer, here is every description on file with how many ingredient records carry it.

Also filed as

p-vinyl guaiacol

Same molecule, unified here — previously counted and displayed as separate compounds.

Published thresholds

12 measured values from the literature. Grouped by what was actually measured — a threshold smelled in clean water, tasted in the mouth, or measured in a real food are three different quantities and are not pooled.

Orthonasal, in clean water

3.0 ppb – 60.0 ppb

The reference measurement — smelled in water. OAV is computed against this.

Threshold	Matrix	Source	Paper
3.0 ppb	water_odor	Leffingwell	—
5.0 ppb SIDA	water	Dunkel 2014	—
60.0 ppb SIDA	water	Rychlik 1998 · 2 studies	—

In a food matrix

5.0 ppb – 30.0 ppb

Measured in a real food, where the matrix shifts detection — not a clean-water value.

Threshold	Matrix	Source	Paper
5.0 ppb	water (food: smoked cooked loin (pork))	Literature corpus	—
5.1 ppb	water (food: reference standard (water))	Literature corpus	—
19.0 ppb	water (food: beef vegetable gravy)	Literature corpus	—
19.0 ppb	water (food: pork vegetable gravy)	Literature corpus	—
30.0 ppb	water (food: orange juice (reconstituted from concentrate))	Literature corpus	—

Retronasal / in-mouth

4.0 ppb

Tasted rather than smelled — a different sense, not comparable.

Threshold	Matrix	Source	Paper
4.0 ppb SIDA	water_retronasal	Rychlik 1998 · 2 studies	—

Other matrix

18.3 ppb – 1042 ppb

Measured in a non-aqueous medium (oil, starch, cellulose).

Threshold	Matrix	Source	Paper
18.3 ppb SIDA	starch	Rychlik 1998 · 1 studies	—
50.0 ppb SIDA	oil_orthonasal	Rychlik 1998 · 1 studies	—
1042 ppb SIDA	cellulose	Rychlik 1998 · 1 studies	—

Only values we can attribute are listed. Where a compendium's licence does not permit public attribution its figures are omitted here, so every number on this page traces to a citable source.

Found in

Measured impact first, then profile share

Every ingredient known to contain p-vinylguaiacol. 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 p-vinylguaiacol in it.

85 cmpds

103 cmpds

308 cmpds

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