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W243604

4-Ethylguaiacol

≥98%, FCC, 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:
24901079
Flavis number:
4.008
EC Number:
220-500-4
NACRES:
NA.21
MDL number:
MFCD00038714
Organoleptic:
bacon; clove; leather; smoky; spicy
Grade:
FG, Fragrance grade, Halal, Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines, meets purity specifications of JECFA
Food allergen:
no known allergens
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biological source

synthetic

Quality Segment

grade

FG, Fragrance grade, Halal, Kosher

agency

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

assay

≥98%

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; smoky; spicy

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

General description

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

Application


  • 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).

Packaging

Packaged in glass bottles

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Pictograms

Exclamation mark
GHS07

Signal Word

Warning

Hazard Codes

H315,H319,H335

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 - closed cup

Flash Point (°C)

108 °C - closed cup

PPE (personal protective equipment)

Eyeshields, Gloves, type ABEK (EN14387) respirator filter

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