{"ymdb_id":"YMDB01627","created_at":"2011-08-31T03:29:49.000Z","updated_at":"2016-09-08T18:36:55.000Z","name":"4-Vinylphenol","cas":"2628-17-3","state":"Solid","melting_point":"73.5 oC","description":"4-Vinylphenol is a vinylphenol, a type of pyranoanthocyanin. 4-Vinylphenol is produced by decarboxylation by phenyl acrylic acid decarboxylase of the grape compound p-coumaric acid by certain strains of S. cerevisiae. Vinylphenols then spontaneously condensate with grape anthocyanins (mainly malvidin-3-O-glucoside) to form pigments important for the color of ageing wine. 4-Vinylphenol is responsible for a hospital or plaster smell. [PMID: 17303275]","experimental_water_solubility":null,"experimental_logp_hydrophobicity":null,"location":null,"synthesis_reference":null,"chebi_id":"1883","hmdb_id":"HMDB04072","kegg_id":"C05627","pubchem_id":"13493582","cs_id":"56234","foodb_id":null,"wikipedia_link":null,"biocyc_id":null,"iupac":"4-ethenylphenol","traditional_iupac":"4-vinylphenol","logp":"2.4063825623333335","pka":null,"alogps_solubility":"8.40e+00 g/l","alogps_logp":"2.07","alogps_logs":"-1.16","acceptor_count":"1","donor_count":"1","rotatable_bond_count":"1","polar_surface_area":"20.23","refractivity":"37.7252","polarizability":"13.150650686578334","formal_charge":"0","physiological_charge":"0","pka_strongest_basic":"-5.945492538502283","pka_strongest_acidic":"9.564744411272942","bioavailability":"1","number_of_rings":"1","rule_of_five":"1","ghose_filter":"0","veber_rule":"1","mddr_like_rule":"0","synonyms":["4-Hydroxystyrene","p-Vinylphenol"],"pathways":[],"growth_conditions":[],"references":[{"pubmed_id":17616208,"citation":"Loscos, N., Hernandez-Orte, P., Cacho, J., Ferreira, V. (2007). \"Release and formation of varietal aroma compounds during alcoholic fermentation from nonfloral grape odorless flavor precursors fractions.\" J Agric Food Chem 55:6674-6684."}],"proteins":[]}