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W243604

Sigma-Aldrich

4-Ethylguaiacol

≥98%, FCC, FG

Sinonimo/i:

4-Ethyl-2-methoxyphenol, NSC 82313

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About This Item

Formula condensata:
C2H5C6H3-2-(OCH3)OH
Numero CAS:
2785-89-9
Peso molecolare:
152.19
Numero FEMA:
2436
Numero CE:
220-500-4
N° CoE:
176
Numero MDL:
MFCD00038714
Codice UNSPSC:
12164502
ID PubChem:
24901079
Numero Flavis:
4.008
NACRES:
NA.21

Origine biologica

synthetic

Livello qualitativo

400

Grado

FG
Fragrance grade
Halal
Kosher

agenzia

follows IFRA guidelines
meets purity specifications of JECFA

Conformità normativa

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

Saggio

≥98%

Indice di rifrazione

n20/D 1.528 (lit.)

P. eboll.

234-236 °C (lit.)

Punto di fusione

15 °C (lit.)

Densità

1.063 g/mL at 25 °C (lit.)

applicazioni

flavors and fragrances

Documentazione

see Safety & Documentation for available documents

Allergene alimentare

no known allergens

Allergene in fragranze

no known allergens

Organolettico

bacon; clove; leather; smoky; spicy

Stringa SMILE

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
CHWNEIVBYREQRF-UHFFFAOYSA-N

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Descrizione generale

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

Applicazioni


  • 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).

Confezionamento

Packaged in glass bottles

Pittogrammi

Exclamation mark
GHS07

Avvertenze

Warning

Indicazioni di pericolo

H315,H319,H335

Classi di pericolo

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

Organi bersaglio

Respiratory system

Codice della classe di stoccaggio

10 - Combustible liquids

Classe di pericolosità dell'acqua (WGK)

WGK 2

Punto d’infiammabilità (°F)

226.4 °F - closed cup

Punto d’infiammabilità (°C)

108 °C - closed cup

Dispositivi di protezione individuale

Eyeshields, Gloves, type ABEK (EN14387) respirator filter

Certificati d'analisi (COA)

Cerca il Certificati d'analisi (COA) digitando il numero di lotto/batch corrispondente. I numeri di lotto o di batch sono stampati sull'etichetta dei prodotti dopo la parola ‘Lotto’ o ‘Batch’.

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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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