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Merck

W315605

Sigma-Aldrich

4-乙基苯酚

≥98%, FG

别名:

1-乙基-4-羟基苯, 4-羟基苯基乙烷, 对乙基苯酚

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About This Item

线性分子式:
C2H5C6H4OH
CAS号:
分子量:
122.16
FEMA號碼:
3156
Beilstein:
1363317
EC號碼:
歐洲委員會號碼:
550
MDL號碼:
分類程式碼代碼:
12164502
eCl@ss:
39023356
PubChem物質ID:
Flavis號碼:
4.022
NACRES:
NA.21

生物源

synthetic

品質等級

等級

FG
Fragrance grade
Halal
Kosher

agency

follows IFRA guidelines

法律遵循

EU Regulation 1223/2009
EU Regulation 1334/2008 & 872/2012

蒸汽密度

4.2 (vs air)

蒸汽壓力

0.13 mmHg ( 20 °C)

化驗

≥98%

bp

218-219 °C (lit.)

mp

40-42 °C (lit.)

應用

flavors and fragrances

文件

see Safety & Documentation for available documents

食物過敏原

no known allergens

香料過敏原

no known allergens

感官的

smoky; phenolic

SMILES 字串

CCc1ccc(O)cc1

InChI

1S/C8H10O/c1-2-7-3-5-8(9)6-4-7/h3-6,9H,2H2,1H3

InChI 密鑰

HXDOZKJGKXYMEW-UHFFFAOYSA-N

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一般說明

4-乙基苯酚(4-EP)是对位取代的酚类化合物。它是红酒中一种重要的芳香物质。红酒中与4-乙基苯酚相关的风味形容是′′马厩味′′、′′皮革味′′、′′药味′′、′′烟味′′、′′谷仓场味′′、′′动物味′′和′′汗渍马鞍味′′。据研究报告,葡萄酒生产相关的多种酵母在合成培养基中可以香豆酸为底物生成4-乙基苯酚。

應用


  • Sorption Behavior of Volatile Phenols at the Oak Wood/Wine Interface in a Model System.: This research explores the interaction between 4-ethylphenol and oak wood in wine aging, contributing to the understanding of volatile phenol adsorption and its impact on wine flavor (Barrera-García et al., 2006).

象形圖

Corrosion

訊號詞

Danger

危險聲明

危險分類

Eye Dam. 1

儲存類別代碼

11 - Combustible Solids

水污染物質分類(WGK)

WGK 1

閃點(°F)

212.0 °F - closed cup

閃點(°C)

100 °C - closed cup

個人防護裝備

dust mask type N95 (US), Eyeshields, Gloves


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分析证书(COA)

Lot/Batch Number

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Identification of yeasts isolated from wine-related environments and capable of producing 4-ethylphenol.
Dias L, et al.
Food Microbiology, 20(5), 567-574 (2003)
Sorption of 4-ethylphenol and 4-ethylguaiacol by suberin from cork.
Gallardo-Chacon JJ and Karbowiak T.
Food Chemistry, 181, 222-226 (2015)
W McIntire et al.
The Biochemical journal, 224(2), 617-621 (1984-12-01)
Enzymic hydroxylation of 4-ethylphenol by (a) Pseudomonas putida and (b) highly purified p-cresol methylhydroxylase gave optically active 1-(4'-hydroxyphenyl)-ethanol. The products were transformed into the phenolic methyl ethers and shown to contain 69.5% and 65.6%, respectively, of the (S)-(-)-isomer. The stereochemistry
Phenol and para-substituted phenols electrochemical oxidation pathways.
Enache TA and Oliveira-Brett AM.
Journal of Electroanalytical Chemistry, 655(1), 9-16 (2011)
Molecularly Imprinted High Affinity Nanoparticles for 4-Ethylphenol Sensing.
Garcia-Mutio D, et al.
Procedia Engineering, 120, 1132-1136 (2015)

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