所有图片(1)
About This Item
线性分子式:
C2H5C6H4OH
CAS号:
分子量:
122.16
FEMA编号:
3156
Beilstein:
1363317
EC 号:
欧洲委员会编号:
550
MDL编号:
UNSPSC代码:
12164502
eCl@ss:
39023356
PubChem化学物质编号:
Flavis编号:
4.022
NACRES:
NA.21
性状检查:
smoky; phenolic
等级:
FG
Fragrance grade
Halal
Kosher
Fragrance grade
Halal
Kosher
生物来源:
synthetic
Agency:
follows IFRA guidelines
食品过敏原:
no known allergens
推荐产品
生物来源
synthetic
质量水平
等级
FG
Fragrance grade
Halal
Kosher
Agency
follows IFRA guidelines
管理合规性
EU Regulation 1223/2009
EU Regulation 1334/2008 & 872/2012
蒸汽密度
4.2 (vs air)
蒸汽压
0.13 mmHg ( 20 °C)
方案
≥98%
沸点
218-219 °C (lit.)
mp
40-42 °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
smoky; phenolic
SMILES字符串
CCc1ccc(O)cc1
InChI
1S/C8H10O/c1-2-7-3-5-8(9)6-4-7/h3-6,9H,2H2,1H3
InChI key
HXDOZKJGKXYMEW-UHFFFAOYSA-N
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一般描述
4-乙基苯酚(4-EP)是对位取代的酚类化合物。它是红酒中一种重要的芳香物质。红酒中与4-乙基苯酚相关的风味形容是′′马厩味′′、′′皮革味′′、′′药味′′、′′烟味′′、′′谷仓场味′′、′′动物味′′和′′汗渍马鞍味′′。据研究报告，葡萄酒生产相关的多种酵母在合成培养基中可以对香豆酸为底物生成4-乙基苯酚。
应用
- 模型系统中挥发性酚类物质在橡木/葡萄酒界面的吸附行为：这项研究探索了 4-乙基苯酚与葡萄酒陈酿过程中橡木之间的相互作用，有助于了解挥发性酚类物质的吸附及其对葡萄酒风味的影响（Barrera-García 等人，2006 年）。
警示用语：
Danger
危险声明
危险分类
Eye Dam. 1
储存分类代码
11 - Combustible Solids
WGK
WGK 1
闪点(°F)
212.0 °F - closed cup
闪点(°C)
100 °C - closed cup
个人防护装备
dust mask type N95 (US), Eyeshields, Gloves
Identification of yeasts isolated from wine-related environments and capable of producing 4-ethylphenol.
Dias L, et al.
Food Microbiology, 20(5), 567-574 (2003)
W McIntire et al.
The Biochemical journal, 224(2), 617-621 (1984-12-01)
Enzymic hydroxylation of 4-ethylphenol by (a) Pseudomonas putida and (b) highly purified p-cresol methylhydroxylase gave optically active 1-(4'-hydroxyphenyl)-ethanol. The products were transformed into the phenolic methyl ethers and shown to contain 69.5% and 65.6%, respectively, of the (S)-(-)-isomer. The stereochemistry
Phenol and para-substituted phenols electrochemical oxidation pathways.
Enache TA and Oliveira-Brett AM.
Journal of Electroanalytical Chemistry, 655(1), 9-16 (2011)
Factors affecting the production of 4-ethylphenol by the yeast Dekkera bruxellensis in enological conditions.
Dias L, et al.
Food Microbiology, 20(4), 377-384 (2003)
Removal of 4-Ethylphenol and 4-Ethylguaiacol with Polyaniline-Based Compounds in Wine-Like Model Solutions and Red Wine.
Carrasco-Sanchez V, et al.
Molecules (Basel), 20(8), 14312-14325 (2015)
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