W243604
4-Ethylguaiacol
≥98%, FCC, FG
Synonyme(s) :
4-Ethyl-2-methoxyphenol, NSC 82313
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| À vous/Référence | Disponibilité | Prix |
|---|---|---|
1 each | Veuillez contacter notre Service Clients pour connaître la disponibilité de ce produit. | 79,10 $ 59,32 $ |
100 g | Veuillez contacter notre Service Clients pour connaître la disponibilité de ce produit. | 218,00 $ 163,50 $ |
1 kg | Veuillez contacter notre Service Clients pour connaître la disponibilité de ce produit. | 928,00 $ |
5 kg | Veuillez contacter notre Service Clients pour connaître la disponibilité de ce produit. | 4 200,00 $ |
A propos de cet article
59,32 $
Tarif79,10 $Économiser 25 %biological source
synthetic
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
n
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
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
1 of 1
Cet article | |||
|---|---|---|---|
| description ≥98%, FCC, FG | description natural, FG | description natural, 97%, FG | description analytical standard |
| grade FG, Halal, Fragrance grade, Kosher | grade FG, Fragrance grade, Halal, Kosher, natural | grade FG, Halal, Kosher, natural | grade analytical standard |
| organoleptic bacon; clove; leather; smoky; spicy | organoleptic bacon; clove; leather; spicy; smoky | organoleptic clove; leathery; spicy; smoky; sweet; vanilla | organoleptic - |
| biological source synthetic | biological source - | biological source - | biological source - |
| food allergen no known allergens | food allergen no known allergens | food allergen no known allergens | food allergen - |
| agency follows IFRA guidelines, meets purity specifications of JECFA | agency follows IFRA guidelines | agency - | agency - |
| documentation see Safety & Documentation for available documents | documentation see Safety & Documentation for available documents | documentation see Safety & Documentation for available documents | documentation - |
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signalword
Warning
hcodes
Hazard Classifications
Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3
target_organs
Respiratory system
Classe de stockage
10 - Combustible liquids
wgk
WGK 2
flash_point_f
226.4 °F - closed cup
flash_point_c
108 °C - closed cup
ppe
Eyeshields, Gloves, type ABEK (EN14387) respirator filter
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