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W243604

Sigma-Aldrich

4-乙基愈创木酚

≥98%, FCC, FG

别名:

4-乙基-2-甲氧基苯酚, NSC 82313

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About This Item

线性分子式:
C2H5C6H3-2-(OCH3)OH
CAS号:
2785-89-9
分子量:
152.19
FEMA编号:
2436
EC 号:
220-500-4
欧洲委员会编号:
176
MDL编号:
MFCD00038714
UNSPSC代码:
12164502
PubChem化学物质编号:
24901079
Flavis编号:
4.008
NACRES:
NA.21
性状检查:
bacon; clove; leather; smoky; spicy
等级:
FG
Fragrance grade
Halal
Kosher
生物来源:
synthetic
Agency:
follows IFRA guidelines
meets purity specifications of JECFA
食品过敏原:
no known allergens

生物来源

synthetic

质量水平

400

等级

FG
Fragrance grade
Halal
Kosher

Agency

follows IFRA guidelines
meets purity specifications of JECFA

管理合规性

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 117
FDA 21 CFR 172.515

方案

≥98%

折射率

n20/D 1.528 (lit.)

沸点

234-236 °C (lit.)

mp

15 °C (lit.)

密度

1.063 g/mL at 25 °C (lit.)

应用

flavors and fragrances

文件

see Safety & Documentation for available documents

食品过敏原

no known allergens

致敏芳香化合物

no known allergens

性状检查

bacon; clove; leather; smoky; spicy

SMILES字符串

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

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相关类别

一般描述

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。

应用


  • 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).

包装

玻璃瓶包装

象形图

Exclamation mark
GHS07

警示用语：

Warning

危险声明

H315,H319,H335

危险分类

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

靶器官

Respiratory system

储存分类代码

10 - Combustible liquids

WGK

WGK 2

闪点(°F)

226.4 °F - closed cup

闪点(°C)

108 °C - closed cup

个人防护装备

Eyeshields, Gloves, type ABEK (EN14387) respirator filter

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分析证书(COA)

Lot/Batch Number
SHBS0507
SHBR3948
SHBQ4717
SHBP1030
SHBP9234

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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.
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
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
C van der Sluis et al.
Journal of biotechnology, 88(2), 129-139 (2001-06-14)
Immobilization of salt-tolerant yeasts considerably decreases the total time required for the flavour development in soy-sauce processes. For immobilization of cells, alginate gel is mostly used as support material. However, alginate is not very suitable for use in soy-sauce processes
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
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