W243604

Sigma-Aldrich

4-Ethylguaiacol

≥98%, FCC, FG

Sinônimo(s):
NSC 82313, 4-Ethyl-2-methoxyphenol
Fórmula linear:
C2H5C6H3-2-(OCH3)OH
Número CAS:
Peso molecular:
152.19
Número FEMA:
2436
Número EC:
Conselho da Europa nº:
176
Número MDL:
ID de substância PubChem:
Número de Flavis:
4.008
NACRES:
NA.21

Nível de qualidade

400

fonte biológica

synthetic

grau

FG
Halal
Kosher

Agência/Método

follows IFRA guidelines
meets purity specifications of JECFA

reg. compliance

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

teor

≥98%

índice de refração

n20/D 1.528 (lit.)

pb

234-236 °C (lit.)

pf

15 °C (lit.)

densidade

1.063 g/mL at 25 °C (lit.)

Documentação

see Safety & Documentation for available documents

Setor em destaque

Flavors and Fragrances

Organoléptico

bacon; clove; leather; spicy; smoky

alérgeno alimentar

no known allergens

alérgeno de fragrância

no known allergens

SMILES string

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

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Categorias relacionadas

Descrição geral

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

Embalagem

Packaged in glass bottles

Outras notas

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Pictogramas

Exclamation mark

Palavra indicadora

Warning

Frases de perigo

Declarações de precaução

Órgãos-alvo

Respiratory system

Equipamento de proteção individual

Eyeshields, Gloves, type ABEK (EN14387) respirator filter

RIDADR

NONH for all modes of transport

WGK Alemanha

WGK 2

Ponto de fulgor (ºF)

226.4 °F - closed cup

Ponto de fulgor (ºC)

108 °C - closed cup

Amalia Z Berna et al.
Journal of agricultural and food chemistry, 56(9), 3238-3244 (2008-04-17)
Taints caused by Brettanomyces sp. spoilage are of concern to winemakers and consumers. Typically the taints are described as "barnyard", "sweaty saddle", and "Band-aid" when present in red wine at concentrations of several hundred micrograms per liter or more. The...
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...
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...
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....
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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