W315605 Sigma-Aldrich


≥98%, FG

  • CAS Number 123-07-9

  • Linear Formula C2H5C6H4OH

  • Molecular Weight 122.16

  •  FEMA Number 3156

  •  Beilstein Registry Number 1363317

  •  EC Number 204-598-6

  •  Council of Europe no. 550

  •  MDL number MFCD00002393

  •  eCl@ss 39023356

  •  PubChem Substance ID 24901498

  •  Flavis number 4.022



Related Categories Alphabetical Listings, Certified Food Grade Products, E - H, E-F, E-G,
biological source   synthetic
grade   FG
  follows IFRA guidelines
reg. compliance   EU Regulation 1223/2009
  EU Regulation 1334/2008 & 872/2012
vapor density   4.2 (vs air)
vapor pressure   0.13 mmHg ( 20 °C)
assay   ≥98%
bp   218-219 °C(lit.)
mp   40-42 °C (lit.)
Documentation   see Safety & Documentation for available documents
Organoleptic   smoky; phenolic
food allergen   no known allergens
fragrance allergen   no known allergens



1 kg in glass bottle

10 kg in fiber drum


4-Ethylphenol is suitable for use in the determination of 4-ethylguaiacol and 4-ethylphenol in the aroma of red wines using headspace-solid-phase microextraction method.

4-Ethylphenol may be used in the preparation of optically active 1-(4′-hydroxyphenyl)- ethanol, via hydroxylation by Pseudomonas putida and p-cresol methylhydroxylase.

General description

4-Ethylphenol (4-EP) is a para-substituted phenolic compound. It is one of the important aroma compounds in red wine. The aroma associated with 4-EP in red wine has been described as ′′horsy′′, ′′leather′′, ′′medicinal′′, ′′smoky′′, ′′barnyard′′, ′′animal′′ and ′′sweaty saddle′′-like. Production of 4-EP from p-coumaric acid in synthetic media utilizing several yeast species associated with wine production has been reported. Its electroactive center and oxidation pathways have been studied by voltammetric techniques at a glassy carbon electrode (GCE). Hydrogenolysis of lignin has been reported to form 3.1% of 4-EP. This method may be a potential alternative to the conventional petrochemical route of its synthesis. A sensor based on the molecularly imprinted nanoparticles to selectively detect 4-EP has been developed. The ability of polyaniline (PANI) materials and suberin extracted from cork in removing 4-EP from wine has been investigated.

4-Ethylphenol is a volatile phenol. It has been synthesized from p-coumaric acid by employing a synthetic medium containing Dekkera bruxellensis ISA 1791. It has been identified as an aroma compound in red wine.

Other Notes

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Safety & Documentation

Safety Information

GHS05  GHS05
Signal word 
Hazard statements 
Precautionary statements 
Personal Protective Equipment 
UN 2430 8 / PGIII
WGK Germany 
Flash Point(F) 
212 °F
Flash Point(C) 
100 °C
Protocols & Articles


Securing a Traceable Supply Chain for Food Grade Flavor Ingredients

Introduction Defining "Food Grade" Understanding "Food Grade" Versus "Industrial Grade" Top Questions to Ask a Flavor & Fragrances Supplier The Sigma-Aldrich Approach
Dr. Luke Grocholl
Quality Assurance Supervisor, Sigma-Aldrich Flavors & Fragrances
Keywords: Food & Beverage, Food Safety, Solvents

Understanding the Complexities of Kosher Ingredients

Introduction What is Kosher Product Considerations for Kosher Certification Kosher's Added Benefit to the Food Industry Sigma-Aldrich's Kosher Experience and Offering
Dr. Luke Grocholl1, Rabbi Gershon Segal

1Dr. Luke Grocholl, Quality Assurance Supervisor, Sigma-Aldrich Flavors & Fragrances
Keywords: Fermentation, Food & Beverage, Safety industry

Related Content

Flavors and Fragrances Quality and Regulatory

From a comprehensive vendor approval process, to the testing of raw material at receipt as well as when product is ready to be shipped; we prove our dedication to supply chain transparency, every day.
Keywords: Allergens, Food Safety, Solvents

Peer-Reviewed Papers


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