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Supelco

4-Ethylguaiacol

analytical standard

Sinônimo(s):

4-Ethyl-2-methoxyphenol, NSC 82313

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About This Item

Fórmula linear:
C2H5C6H3-2-(OCH3)OH
Número CAS:
2785-89-9
Peso molecular:
152.19
Número CE:
220-500-4
Número MDL:
MFCD00038714
Código UNSPSC:
85151701
ID de substância PubChem:
329755900
NACRES:
NA.24

grau

analytical standard

Nível de qualidade

100

Ensaio

≥98.0% (GC)

prazo de validade

limited shelf life, expiry date on the label

técnica(s)

HPLC: suitable
gas chromatography (GC): suitable

índice de refração

n20/D 1.528 (lit.)
n20/D 1.529

pb

234-236 °C (lit.)

pf

15 °C (lit.)

densidade

1.063 g/mL at 25 °C (lit.)

aplicação(ões)

cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care

formato

neat

temperatura de armazenamento

2-8°C

cadeia de caracteres SMILES

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

chave InChI

CHWNEIVBYREQRF-UHFFFAOYSA-N

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Descrição geral

4-Ethylguaiacol is a volatile compound, belonging to the class of phenols. It is identified as one of the key aroma components in commercial soy sauce, red wine, and apple cider. The unpleasant smoky, spicy, and clove-like aroma in wine is due to the presence of high concentrations of 4-Ethylguaiacol.

Aplicação

4-Ethylguaiacol may also be used as an analytical reference standard for the quantification of the analyte in the following:
  • Commercial soy sauce using gas chromatography-olfactometry (GC-O).
  • Red wine using gas chromatography-mass spectrometry (GC-MS).
  • Apple cider using gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS).

Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.

Pictogramas

Exclamation mark
GHS07

Palavra indicadora

Warning

Frases de perigo

H315,H319,H335

Classificações de perigo

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

Órgãos-alvo

Respiratory system

Código de classe de armazenamento

10 - Combustible liquids

Classe de risco de água (WGK)

WGK 2

Ponto de fulgor (°F)

226.4 °F - closed cup

Ponto de fulgor (°C)

108 °C - closed cup

Choose from one of the most recent versions:

Certificados de análise (COA)

Lot/Batch Number
BCCL7240
BCCK2876
BCCF6081
BCCB3725
BCBZ4795

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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)
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
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
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
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
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