等级
analytical standard
质量水平
检测方案
≥98.0% (GC)
保质期
limited shelf life, expiry date on the label
技术
HPLC: suitable
gas chromatography (GC): suitable
折射率
n20/D 1.528 (lit.)
n20/D 1.529
bp
234-236 °C (lit.)
mp
15 °C (lit.)
密度
1.063 g/mL at 25 °C (lit.)
应用
cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care
格式
neat
储存温度
2-8°C
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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一般描述
4-乙基愈创木酚是一种酚类挥发性物质。它是商品化酱油、红酒和苹果西打/苹果酒中的主体香味物质。高浓度的4-乙基愈创木酚会使葡萄酒发出难闻的烟熏、刺鼻和丁香样气味。
应用
4-乙基愈创木酚在以下样品的定量分析中，可用作分析参考标准品：
- 商品化酱油的气相色谱-闻香技术(GC-O)分析。
- 红酒的气相色谱-质谱(GC-MS)分析。
- 苹果酒的气相色谱-闻香技术(GC-O)和气相色谱-质谱(GC-MS)分析。
有关合适的仪器技术的更多信息，请参阅产品的分析证书。想要获得更多支持，请联系技术服务部。
警示用语：
Warning
危险声明
危险分类
Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3
靶器官
Respiratory system
WGK
WGK 2
闪点(°F)
226.4 °F
闪点(°C)
108 °C
Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test
Feng Y, et al.
Food Chemistry, 167, 220-228 (2015)
Yan Xu et al.
Journal of agricultural and food chemistry, 55(8), 3051-3057 (2007-03-16)
The aroma-active compounds in two apple ciders were identified using gas chromatography-olfactometry (GC-O) and GC-mass spectrometry (MS) techniques. The volatile compounds were extracted using solvent-assisted flavor evaporation (SAFE) and headspace solid-phase microextraction (HS-SPME). On the basis of odor intensity, the
A P Pollnitz et al.
Journal of chromatography. A, 874(1), 101-109 (2000-04-18)
2,3,5,6-[2H4]-4-Ethylphenol (d4-4-ethylphenol) was synthesised for use as an internal standard in a new, rapid and accurate analytical method, employing gas chromatography-mass spectrometry to determine the concentration of the important aroma compounds 4-ethylphenol and 4-ethylguaiacol in red wine. The concentrations of
N Martorell et al.
Journal of chromatography. A, 975(2), 349-354 (2002-11-29)
A method for analysing 4-ethylguaiacol and 4-ethylphenol in the aroma of red wines using headspace-solid-phase microextraction is presented. The fibres used were coated with 100 microm of polydimethylsiloxane. Parameters like ionic strength, agitation of the sample, sample volume, temperature of
Dimitrios Kioroglou et al.
Foods (Basel, Switzerland), 9(10) (2020-10-03)
Wine origin and ageing are two factors related to wine quality which in turn is associated to wine metabolome. Currently, new metabolomic techniques and proper statistics procedures allow accurate profiling of wine metabolome. Thus, the main goal was to evaluate
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