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W243604

Sigma-Aldrich

4-Ethylguaiacol

≥98%, FCC, FG

Sinônimo(s):

4-Ethyl-2-methoxyphenol, NSC 82313

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About This Item

Fórmula linear:
C2H5C6H3-2-(OCH3)OH
Número CAS:
2785-89-9
Peso molecular:
152.19
Número FEMA:
2436
Número CE:
220-500-4
Conselho da Europa nº:
176
Número MDL:
MFCD00038714
Código UNSPSC:
12164502
ID de substância PubChem:
24901079
Número de Flavis:
4.008
NACRES:
NA.21
Organoléptico:
bacon; clove; leather; smoky; spicy
grau:
FG
Fragrance grade
Halal
Kosher
fonte biológica:
synthetic
Agency:
follows IFRA guidelines
meets purity specifications of JECFA
alérgeno alimentar:
no known allergens

fonte biológica

synthetic

Nível de qualidade

400

grau

FG
Fragrance grade
Halal
Kosher

Agency

follows IFRA guidelines
meets purity specifications of JECFA

conformidade reg.

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 117
FDA 21 CFR 172.515

Ensaio

≥98%

índice de refração

n20/D 1.528 (lit.)

p.e.

234-236 °C (lit.)

pf

15 °C (lit.)

densidade

1.063 g/mL at 25 °C (lit.)

aplicação(ões)

flavors and fragrances

Documentação

see Safety & Documentation for available documents

alérgeno alimentar

no known allergens

alérgeno de fragrância

no known allergens

Organoléptico

bacon; clove; leather; smoky; spicy

cadeia de caracteres SMILES

CCc1ccc(O)c(OC)c1

InChI

1S/C9H12O2/c1-3-7-4-5-8(10)9(6-7)11-2/h4-6,10H,3H2,1-2H3

chave InChI

CHWNEIVBYREQRF-UHFFFAOYSA-N

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Descrição geral

4-Ethylguaiacol has been identified as one of the key flavor components in green tea, red wine and soy sauce.

Aplicação


  • Co-culture fermentation by Saccharomycopsis fibuligera and lactic acid bacteria improves bioactivity and aroma profile of wheat bran and the bran-containing Chinese steamed bread.: This study examines the impact of co-culture fermentation on the bioactivity and aroma of wheat bran, with a focus on the contribution of 4-Ethylguaiacol to flavor enhancement in food processing, emphasizing its potential for improving the nutritional and sensory quality of baked goods (Tang et al., 2024).

Embalagem

Packaged in glass bottles

Pictogramas

Exclamation mark
GHS07

Palavra indicadora

Warning

Frases de perigo

H315,H319,H335

Classificações de perigo

Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3

Órgãos-alvo

Respiratory system

Código de classe de armazenamento

10 - Combustible liquids

Classe de risco de água (WGK)

WGK 2

Ponto de fulgor (°F)

226.4 °F - closed cup

Ponto de fulgor (°C)

108 °C - closed cup

Equipamento de proteção individual

Eyeshields, Gloves, type ABEK (EN14387) respirator filter

Escolha uma das versões mais recentes:

Certificados de análise (COA)

Lot/Batch Number
SHBP1030
STBJ8091
STBJ7627
STBJ3460
STBJ1276

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Sigma-Aldrich

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Sigma-Aldrich

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2-Methoxy-4-methylphenol natural, 97%, FG

Sigma-Aldrich

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Isoeugenol 98%, mixture of cis and trans

Sigma-Aldrich

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Isoeugenol

M Toyoda et al.
Pharmacology, 47(5), 300-308 (1993-11-01)
Wood creosote, a mixture of phenolic compounds, suppresses in vitro contractions of rat intestine. To identify a compound in wood creosote able to inhibit intestinal motility, we screened its constituent phenolic compounds and found 4-ethylguaiacol (4-EG) as an active compound.
C van der Sluis et al.
Journal of biotechnology, 88(2), 129-139 (2001-06-14)
Immobilization of salt-tolerant yeasts considerably decreases the total time required for the flavour development in soy-sauce processes. For immobilization of cells, alginate gel is mostly used as support material. However, alginate is not very suitable for use in soy-sauce processes
Ileana Vigentini et al.
FEMS yeast research, 8(7), 1087-1096 (2008-06-21)
Contamination of wine by Dekkera/Brettanomyces bruxellensis is mostly due to the production of off-flavours identified as vinyl- and especially ethyl-phenols, but these yeasts can also produce several other spoiling metabolites, such as acetic acid and biogenic amines. Little information is
Sierra Rayne et al.
Journal of environmental science and health. Part. B, Pesticides, food contaminants, and agricultural wastes, 42(8), 887-897 (2007-11-06)
Analyses of commercially available wines suggested non-Brettanomyces sources of 4-ethylphenol and 4-ethylguaiacol. Grapes, enological additions, exposure to plastics, and oak-barrel aging were potential inputs considered. Investigations of whole grape bunch samples from two major red wine Vitis vinifera cultivars (L.
Pierluigi Caboni et al.
Journal of agricultural and food chemistry, 55(18), 7288-7293 (2007-08-07)
Volatile phenols produced by Brettanomyces dekkera have been associate with off-flavors of wines. A versatile liquid chromatography-tandem mass spectrometry together with an HPLC-DAD-fluorescence methods were developed for the quantitation of two phenols, 4-ethylphenol (4EP) and 4-ethylguaiacol (4EG), in red and
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