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W243615

Sigma-Aldrich

4-Ethylguaiacol

natural, 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:
329830484
Número de Flavis:
4.008
NACRES:
NA.21
Organoléptico:
bacon; clove; leather; spicy; smoky
grau:
FG
Fragrance grade
Halal
Kosher
natural
Agency:
follows IFRA guidelines
alérgeno alimentar:
no known allergens

grau

FG
Fragrance grade
Halal
Kosher
natural

Nível de qualidade

400

Agency

follows IFRA guidelines

conformidade reg.

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

Ensaio

≥97.5%

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; spicy; smoky

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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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

Ponto de fulgor (°C)

108 °C

Escolha uma das versões mais recentes:

Certificados de análise (COA)

Lot/Batch Number
MKCG7079
SHBL6189
MKCJ5258
MKCD6287
MKBL7240V

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Sigma-Aldrich

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Sigma-Aldrich

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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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