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4-乙基愈创木酚

Name: 4-乙基愈创木酚
Brand: ALDRICH

≥98%, FCC, FG

别名:

4-乙基-2-甲氧基苯酚, NSC 82313

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线性分子式:

C₂H₅C₆H₃-2-(OCH₃)OH

化学文摘社编号:

2785-89-9

分子量:

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

主要文件

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产品名称

4-乙基愈创木酚, ≥98%, FCC, 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

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

Quality Level

300
400

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Application

扣囊复膜孢酵母和乳酸菌共培养发酵提高了小麦麸皮和含麸皮馒头的生物活性和香气特征。: 该研究考察了共培养发酵对麦麸生物活性和香气的影响，重点研究了4-乙基愈创木酚在食品加工中对风味增强的贡献，强调了其改善烘焙食品营养和感官质量的潜力（Tang et al., 2024）。

General description

4-乙基愈创木酚已被确定为绿茶、红酒和酱油中的关键香味成分之一。

Packaging

玻璃瓶包装

pictograms

GHS07

signalword

Warning

hcodes

H315,H319,H335

pcodes

P261 - P264 - P271 - P280 - P302 + P352 - P305 + P351 + P338

Hazard Classifications

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

target_organs

Respiratory system

存储类别

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

历史批次信息供参考:

分析证书(COA)

Lot/Batch Number

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4-ethylphenol and 4-ethylguaiacol in wines: estimating non-microbial sourced contributions and toxicological considerations.

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.

Determination of 4-ethylphenol and 4-ethylguaiacol in wines by LC-MS-MS and HPLC-DAD-fluorescence.

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

Comparison of metal oxide-based electronic nose and mass spectrometry-based electronic nose for the prediction of red wine spoilage.

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

Suppression of intestinal smooth muscle contraction by 4-ethylguaiacol, a constituent of wood creosote.

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.

Physiological and oenological traits of different Dekkera/Brettanomyces bruxellensis strains under wine-model conditions.

Ileana Vigentini et al.

FEMS yeast research, 8(7), 1087-1096 (2008-06-21)

Contamination of wine by Dekkera/Brettanomyces bruxellensis is mostly due to the production of off-flavours identified as vinyl- and especially ethyl-phenols, but these yeasts can also produce several other spoiling metabolites, such as acetic acid and biogenic amines. Little information is

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4-乙基愈创木酚

≥98%, FCC, FG

选择尺寸

关于此项目

主要文件

属性

产品名称

SMILES string

InChI

InChI key

biological source

grade

agency

reg. compliance

assay

refractive index

bp

mp

density

application(s)

documentation

food allergen

fragrance allergen

organoleptic

Quality Level

相关类别

说明

Application

General description

Packaging

安全信息

pictograms

signalword

hcodes

pcodes

Hazard Classifications

target_organs

存储类别

wgk

flash_point_f

flash_point_c

ppe

文件

分析证书(COA)

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