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Merck

W243615

4-Ethylguaiacol

natural, FG

Synonym(s):

4-Ethyl-2-methoxyphenol, NSC 82313

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About This Item

Linear Formula:
C2H5C6H3-2-(OCH3)OH
CAS Number:
2785-89-9
Molecular Weight:
152.19
FEMA Number:
2436
Council of Europe no.:
176
UNSPSC Code:
12164502
PubChem Substance ID:
329830484
Flavis number:
4.008
EC Number:
220-500-4
NACRES:
NA.21
MDL number:
MFCD00038714
Organoleptic:
bacon; clove; leather; spicy; smoky
Grade:
FG
Fragrance grade
Halal
Kosher
natural
Agency:
follows IFRA guidelines
Food allergen:
no known allergens

Key Documents

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Product Name

4-Ethylguaiacol, natural, FG

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

grade

FG
Fragrance grade
Halal
Kosher
natural

agency

follows IFRA guidelines

reg. compliance

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

assay

≥97.5%

refractive index

n20/D 1.528 (lit.)

bp

234-236 °C (lit.)

mp

15 °C (lit.)

density

1.063 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

organoleptic

bacon; clove; leather; spicy; smoky

Quality Level

300

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1 of 4

This Item
W24360430288039774
4-Ethylguaiacol natural, FG

Sigma-Aldrich

W243615

4-Ethylguaiacol

4-Ethylguaiacol ≥98%, FCC, FG

Sigma-Aldrich

W243604

4-Ethylguaiacol

2-Methoxy-4-methylphenol ≥98%

Sigma-Aldrich

302880

2-Methoxy-4-methylphenol

4-Ethylguaiacol analytical standard

Supelco

39774

4-Ethylguaiacol

grade

FG, Halal, natural, Fragrance grade, Kosher

grade

FG, Fragrance grade, Halal, Kosher

grade

-

grade

analytical standard

organoleptic

bacon; clove; leather; spicy; smoky

organoleptic

bacon; clove; leather; smoky; spicy

organoleptic

-

organoleptic

-

food allergen

no known allergens

food allergen

no known allergens

food allergen

-

food allergen

-

documentation

see Safety & Documentation for available documents

documentation

see Safety & Documentation for available documents

documentation

-

documentation

-

agency

follows IFRA guidelines

agency

follows IFRA guidelines, meets purity specifications of JECFA

agency

-

agency

-

assay

≥97.5%

assay

≥98%

assay

≥98%

assay

≥98.0% (GC)

pictograms

Exclamation mark
GHS07

signalword

Warning

Hazard Classifications

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

target_organs

Respiratory system

Storage Class

10 - Combustible liquids

wgk

WGK 2

flash_point_f

226.4 °F

flash_point_c

108 °C

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Certificates of Analysis (COA)

Lot/Batch Number
SHBT2422
SHBT0014
SHBS3890
SHBP9891
SHBP9888

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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
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.
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
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
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