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Merck
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文件

39774

Supelco

4-乙基愈创木酚

analytical standard

别名:

4-乙基-2-甲氧基苯酚, NSC 82313

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About This Item

线性分子式:
C2H5C6H3-2-(OCH3)OH
CAS号:
2785-89-9
分子量:
152.19
EC號碼:
220-500-4
MDL號碼:
MFCD00038714
分類程式碼代碼:
85151701
PubChem物質ID:
329755900
NACRES:
NA.24

等級

analytical standard

品質等級

100

化驗

≥98.0% (GC)

儲存期限

limited shelf life, expiry date on the label

技術

HPLC: suitable
gas chromatography (GC): suitable

折射率

n20/D 1.528 (lit.)
n20/D 1.529

bp

234-236 °C (lit.)

mp

15 °C (lit.)

密度

1.063 g/mL at 25 °C (lit.)

應用

cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care

格式

neat

儲存溫度

2-8°C

SMILES 字串

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

InChI 密鑰

CHWNEIVBYREQRF-UHFFFAOYSA-N

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相关类别

一般說明

4-乙基愈创木酚是一种酚类挥发性物质。它是商品化酱油、红酒和苹果西打/苹果酒中的主体香味物质。高浓度的4-乙基愈创木酚会使葡萄酒发出难闻的烟熏、刺鼻和丁香样气味。

應用

4-乙基愈创木酚在以下样品的定量分析中，可用作分析参考标准品：
  • 商品化酱油的气相色谱-闻香技术(GC-O)分析。
  • 红酒的气相色谱-质谱(GC-MS)分析。
  • 苹果酒的气相色谱-闻香技术(GC-O)和气相色谱-质谱(GC-MS)分析。

有关合适的仪器技术的更多信息，请参阅产品的分析证书。想要获得更多支持，请联系技术服务部。

象形圖

Exclamation mark
GHS07

訊號詞

Warning

危險聲明

H315,H319,H335

危險分類

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

標靶器官

Respiratory system

儲存類別代碼

10 - Combustible liquids

水污染物質分類（WGK）

WGK 2

閃點（°F）

226.4 °F - closed cup

閃點（°C）

108 °C - closed cup

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分析证书(COA)

Lot/Batch Number
BCCF6081
BCCB3725
BCBZ4795
BCBT8646
BCBT1532

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Yan Xu et al.
Journal of agricultural and food chemistry, 55(8), 3051-3057 (2007-03-16)
The aroma-active compounds in two apple ciders were identified using gas chromatography-olfactometry (GC-O) and GC-mass spectrometry (MS) techniques. The volatile compounds were extracted using solvent-assisted flavor evaporation (SAFE) and headspace solid-phase microextraction (HS-SPME). On the basis of odor intensity, the
A P Pollnitz et al.
Journal of chromatography. A, 874(1), 101-109 (2000-04-18)
2,3,5,6-[2H4]-4-Ethylphenol (d4-4-ethylphenol) was synthesised for use as an internal standard in a new, rapid and accurate analytical method, employing gas chromatography-mass spectrometry to determine the concentration of the important aroma compounds 4-ethylphenol and 4-ethylguaiacol in red wine. The concentrations of
Zuobing Xiao et al.
Journal of chromatography. B, Analytical technologies in the biomedical and life sciences, 978-979, 122-130 (2014-12-30)
A simple, rapid and solvent-free multi-residue method has been developed and applied to confirm and quantify a series of volatile compounds in five cherry wines by gas chromatography coupled with mass spectrometry (GC-MS). Four parameters (e.g., coating material of fiber

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