39774

4-エチルグアイアコール

analytical standard

• 別名: 4-エチル-2-メトキシフェノール, NSC 82313
• 化学式: C₂H₅C₆H₃-2-(OCH₃)OH
• CAS番号: 2785-89-9
• 分子量: 152.19
• EC Number: 220-500-4
• MDL番号: MFCD00038714
• UNSPSCコード: 85151701
• PubChem Substance ID: 329755900
• NACRES: NA.24

特性

• グレード: analytical standard
• 品質水準: 100
• アッセイ: ≥98.0% (GC)
• シェルフライフ: limited shelf life, expiry date on the label
• テクニック: HPLC: suitable; gas chromatography (GC): suitable
• 屈折率: 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.)
• アプリケーション: cleaning products; cosmetics; flavors and fragrances; food and beverages; personal care
• フォーマット: neat
• 保管温度: 2-8°C
• SMILES記法: 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 Key: CHWNEIVBYREQRF-UHFFFAOYSA-N

詳細

詳細

4-Ethylguaiacol is a volatile compound, belonging to the class of phenols. It is identified as one of the key aroma components in commercial soy sauce, red wine, and apple cider. The unpleasant smoky, spicy, and clove-like aroma in wine is due to the presence of high concentrations of 4-Ethylguaiacol.

アプリケーション

4-Ethylguaiacol may also be used as an analytical reference standard for the quantification of the analyte in the following:

• Commercial soy sauce using gas chromatography-olfactometry (GC-O).
• Red wine using gas chromatography-mass spectrometry (GC-MS).
• Apple cider using gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS).

Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.

安全性情報

• ピクトグラム: GHS07
• シグナルワード: Warning
• 危険有害性情報: H315,H319,H335
• 注意書き: P261 - P264 - P271 - P280 - P302 + P352 - P305 + P351 + P338
• 危険有害性の分類: Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3
• ターゲットの組織: Respiratory system
• 保管分類コード: 10 - Combustible liquids
• WGK: WGK 2
• 引火点(°F): 226.4 °F - closed cup
• 引火点(℃): 108 °C - closed cup