Allylphenols

Allylphenols are aromatic compounds in which a phenol ring carries an allyl substituent, a -CH2-CH=CH2 group. The allyl group can occupy the 2-, 3-, or 4- position relative to the hydroxyl group, giving 2-allylphenol (o-allylphenol), 3-allylphenol (m-allylphenol), and 4-allylphenol (p-allylphenol).

These compounds are typically prepared by direct allylation of phenol under Friedel–Crafts–type conditions or by installing the allyl group onto a phenol framework through suitable reagents. They can also be obtained from precursors that are subsequently converted to the allyl-substituted ring. Allylphenols are generally colorless liquids or solids with a phenolic character and a tendency to undergo reactions at the allyl vinyl group, such as oxidation, epoxidation, or hydrogenation, while retaining the phenolic OH.

Applications of allylphenols primarily lie in fragrance and flavor chemistry, where they contribute green, herbal, or spicy notes. They also serve as versatile intermediates in organic synthesis, enabling the construction of more complex phenolic compounds, polymers, or resins that exploit the reactivity of the allyl moiety.

Safety and handling considerations align with those for phenols: allylphenols can be corrosive and irritating to skin, eyes, and mucous membranes. They should be handled with appropriate protective equipment in well-ventilated areas to minimize exposure and environmental release.