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W243604

Sigma-Aldrich

4-Ethylguaiacol

≥98%, FCC, FG

Synonym(s):

4-Ethyl-2-methoxyphenol, NSC 82313

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W243604-SAMPLE-K
$55.10
100 G
$159.00
1 KG
$703.00
5 KG
$3,030.00

$55.10

List Price$58.00
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W243604-SAMPLE-K
$55.10
100 G
$159.00
1 KG
$703.00
5 KG
$3,030.00

About This Item

Linear Formula:
C2H5C6H3-2-(OCH3)OH
CAS Number:
2785-89-9
Molecular Weight:
152.19
FEMA Number:
2436
EC Number:
220-500-4
Council of Europe no.:
176
MDL number:
MFCD00038714
UNSPSC Code:
12164502
PubChem Substance ID:
24901079
Flavis number:
4.008
NACRES:
NA.21
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

$55.10

List Price$58.00
Web-Only Promotion

Available to ship onMay 01, 2025Details

Request a Bulk OrderRequest more information

biological source

synthetic

Quality Level

300
400

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

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General description

4-Ethylguaiacol has been identified as one of the key flavor components in green tea[1], red wine[2] and soy sauce.[3]

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

Packaged in glass bottles

pictograms

Exclamation mark
GHS07

signalword

Warning

Hazard Classifications

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

target_organs

Respiratory system

Storage Class

10 - Combustible liquids

wgk_germany

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

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Certificates of Analysis (COA)

Lot/Batch Number
SHBS6726
SHBS0507
SHBR3948
SHBQ4717
SHBP1030

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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.
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
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
Yasuhiko Suezawa et al.
Bioscience, biotechnology, and biochemistry, 71(4), 1058-1062 (2007-04-11)
In order to examine the genesis of the characteristic flavors of soy sauce and miso, seven novel halotolerant yeast strains of two types, which showed convertibility of ferulic acid (FA) to 4-vinylguaiacol (4-VG) and to 4-ethylguaiacol (4-EG), were isolated from
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.
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