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重要文件

W243615

Sigma-Aldrich

4-乙基愈创木酚

natural, FG

同義詞:

4-乙基-2-甲氧基苯酚, NSC 82313

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About This Item

線性公式:
C2H5C6H3-2-(OCH3)OH
CAS號碼:
分子量::
152.19
FEMA號碼:
2436
EC號碼:
歐洲委員會號碼:
176
MDL號碼:
分類程式碼代碼:
12164502
PubChem物質ID:
Flavis號碼:
4.008
NACRES:
NA.21
agency:
follows IFRA guidelines

等級

FG
Fragrance grade
Halal
Kosher
natural

品質等級

agency

follows IFRA guidelines

法律遵循

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

化驗

≥97.5%

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; spicy; smoky

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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象形圖

Exclamation mark

訊號詞

Warning

危險聲明

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

閃點(°C)

108 °C


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分析證明 (COA)

Lot/Batch Number

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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

Global Trade Item Number

庫存單位GTIN
W243615-1KG-K4061833902844
W243615-SAMPLE-K4061834355199
W243615-100G-K4061837512582

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