| Display title | Styrene |
| Default sort key | Styrene |
| Page length (in bytes) | 3,462 |
| Namespace ID | 0 |
| Page ID | 494 |
| Page content language | en - English |
| Page content model | wikitext |
| Indexing by robots | Allowed |
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| Page creator | Adam (talk | contribs) |
| Date of page creation | 10:34, 23 January 2021 |
| Latest editor | Adam (talk | contribs) |
| Date of latest edit | 19:11, 24 May 2023 |
| Total number of edits | 9 |
| Total number of distinct authors | 1 |
| Recent number of edits (within past 90 days) | 0 |
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Description | Content |
Article description: (description)
This attribute controls the content of the description and og:description elements. | Styrene, present in wheat beer, is a vinyl aromatic phenol formed by decarboxylation of free cinnamic acid (a phenolic acid). Styrene is undesired in all foods due to its toxicological relevance and its classification as "possibly carcinogenic to humans" (group 2B) by the International Agency for Research on Cancer (IARC).[1] Styrene concentrations tend to positively correlate with concentrations of the key odorants 2-methoxy-4-vinylphenol (4-vinylguaiacol) and 4-vinylphenol in commercial wheat beers because they are produced via the same patahway from the respective phenolic acid precursors. |
