|Jmol-3D images||Image 1|
|Molar mass||150.17 g mol−1|
|Boiling point||224 °C (435 °F; 497 K)|
|Flash point||113 °C (235 °F; 386 K)|
|Except where noted otherwise, data are given for materials in their standard state (at 25 °C (77 °F), 100 kPa)|
|(what is: / ?)|
The aroma of pure substance was described as: apple, spicy, peanut, wine-like or clove and curry.
Ferulic acid is converted by certain strains of yeast, notably strains used in brewing of wheat beers, such as Torulaspora delbrueckii to 2-methoxy-4-vinylphenol which gives beers such as Weissbier and Wit their distinctive "clove" flavor. Saccharomyces cerevisiae (dry baker's yeast) and Pseudomonas fluorescens are also able to convert trans-ferulic acid into 2-methoxy-4-vinylphenol.
- 2-METHOXY-4-VINYLPHENOL, Summary of Evaluations Performed by the Joint FAO/WHO Expert Committee on Food Additives
- Janes D, Kantar D, Kreft S, Prosen H (2008). "Identification of buckwheat (Fagopyrum esculentum Moench) aroma compounds with GC-MS". Food Chemistry 112: 120. doi:10.1016/j.foodchem.2008.05.048.
- Semiochemical - 2-methoxy-4-vinylphenol, Pherobase.com
- Huang, Z.; Dostal, L.; Rosazza, J. P. (1993). "Microbial transformations of ferulic acid by Saccharomyces cerevisiae and Pseudomonas fluorescens". Applied and environmental microbiology 59 (7): 2244–2250. PMC 182264. PMID 8395165.