W243604

4-乙基愈创木酚

≥98%, FCC, FG

• 同義詞: 4-乙基-2-甲氧基苯酚, NSC 82313
• 線性公式: C₂H₅C₆H₃-2-(OCH₃)OH
• CAS號碼: 2785-89-9
• 分子量：: 152.19
• FEMA號碼: 2436
• EC號碼: 220-500-4
• 歐洲委員會號碼: 176
• MDL號碼: MFCD00038714
• 分類程式碼代碼: 12164502
• PubChem物質ID: 24901079
• Flavis號碼: 4.008
• NACRES: NA.21

屬性

• 生物源: synthetic
• 品質等級: 400
• 等級: FG; Fragrance grade; Halal; Kosher
• agency: follows IFRA guidelines; meets purity specifications of JECFA
• 法律遵循: EU Regulation 1223/2009; EU Regulation 1334/2008 & 178/2002; FCC; FDA 21 CFR 117; FDA 21 CFR 172.515
• 化驗: ≥98%
• 折射率: n20/D 1.528 (lit.)
• bp: 234-236 °C (lit.)
• mp: 15 °C (lit.)
• 密度: 1.063 g/mL at 25 °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: bacon; clove; leather; smoky; spicy
• 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

描述

一般說明

4-乙基愈创木酚已被确定为绿茶 、红酒 和酱油中的关键香味成分之一。

應用

• 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).

包裝

玻璃瓶包装

安全資訊

• 象形圖: GHS07
• 訊號詞: Warning
• 危險聲明: H315,H319,H335
• 防範說明: P261 - P264 - P271 - P280 - P302 + P352 - P305 + P351 + P338
• 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
• 個人防護裝備: Eyeshields, Gloves, type ABEK (EN14387) respirator filter