W243604
4-Ethylguaiacol
≥98%, FCC, FG
Synonym(s):
4-Ethyl-2-methoxyphenol, NSC 82313
Select a Size
| Size/SKU | Availability | Price |
|---|---|---|
1 each | Please contact Customer Service for Availability | $79.10 $59.32 |
100 g | Please contact Customer Service for Availability | $218.00 $163.50 |
1 kg | Please contact Customer Service for Availability | $928.00 |
5 kg | Please contact Customer Service for Availability | $4,200.00 |
About This Item
$59.32
List Price$79.10Save 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
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
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
This Item | |||
|---|---|---|---|
| description ≥98%, FCC, FG | description analytical standard | description natural, FG | description European Pharmacopoeia (EP) Reference Standard |
| organoleptic bacon; clove; leather; smoky; spicy | organoleptic - | organoleptic bacon; clove; leather; spicy; smoky | organoleptic - |
| grade Fragrance grade, Kosher, FG, Halal | grade analytical standard | grade Halal, Fragrance grade, Kosher, FG, natural | grade pharmaceutical primary standard |
| biological source synthetic | biological source - | biological source - | biological source - |
| food allergen no known allergens | food allergen - | food allergen no known allergens | food allergen - |
| documentation see Safety & Documentation for available documents | documentation - | documentation see Safety & Documentation for available documents | documentation - |
| assay ≥98% | assay ≥98.0% (GC) | assay ≥97.5% | assay - |
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Signal Word
Warning
Hazard Codes
Precautionary Statements
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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