Smoky-spicy with a clove-like warmth and a phenolic backbone. Less medicinal than guaiacol, less sweet than eugenol, positioned exactly between the two. A burnt-spice character — like charring cloves on a wood fire. At low concentration, it adds a warm, roasted complexity. At higher levels, the phenolic quality can become sharp.
Evolution over time
Immediately
Immediately
Sharp smoky-spicy burst, phenolic and warm
After a few hours
After a few hours
Warm clove-smoke, roasted character
After a few days
After a few days
Persistent smoky-phenolic residue, dry
The Full Story
4-Vinylguaiacol (CAS 7786-61-0) is a naturally occurring phenolic compound formed during the thermal degradation of ferulic acid. It is found in wood smoke, roasted coffee, beer, whiskey, and buckwheat honey. The molecule is structurally related to both guaiacol (smoky) and eugenol (clove), and its smell reflects this dual parentage.
The scent is simultaneously smoky and spicy-clove, with a phenolic backbone. Less medicinal than guaiacol, less sweet than eugenol. In coffee, it contributes to the smoky-spicy quality of medium-to-dark roasts. In Belgian wheat beers, it provides the characteristic clove-spice note (produced by yeast metabolism of ferulic acid).
In perfumery, vinyl guaiacol is a niche material used for its specific smoky-spicy character. It adds authenticity to smoke, coffee, and spice accords that guaiacol or eugenol alone cannot achieve.
The clove-like character of Belgian witbier (wheat beer) comes almost entirely from 4-vinylguaiacol produced by the yeast strain Saccharomyces cerevisiae during fermentation. Different yeast strains produce dramatically different levels of this molecule, which is why Belgian and German wheat beers taste so different.
Extraction & Chemistry
Extraction method: 4-Vinylguaiacol occurs naturally in wood smoke and can be isolated from smoke condensates. It is also produced synthetically via decarboxylation of ferulic acid. In brewing, it is formed by yeast metabolism of ferulic acid during fermentation. CAS 7786-61-0, molecular weight 150.17 g/mol.
Molecular Formula
C9H10O2
CAS Number
7786-61-0
Botanical Name
N/A — occurs naturally in many plants; found in clove, buckwheat, coffee, tea, wine (from ferulic acid decarboxylation)
IFRA Status
No known restrictions
Synonyms
4-VINYLGUAIACOL
Physical Properties
Odor Strength
Medium
Specific Gravity
1.10500 to 1.11500 @ 25.00 °C.
Refractive Index
1.57000 to 1.58000 @ 20.00 °C.
In Perfumery
Vinyl guaiacol functions as a modifier in smoky, spicy, and coffee accords. It bridges guaiacol (smoke) and eugenol (clove), providing a specific burnt-spice character useful in leather, tobacco, and roasted-gourmand compositions. Used at low concentrations to add authenticity to smoke accords. Also valuable in coffee and whiskey-type accords where a smoky-spicy complexity is needed beyond simple guaiacol.
