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4-Ethylguaiacol

analytical standard

Synonyme(s) :

4-Ethyl-2-methoxyphenol, NSC 82313

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About This Item

Formule linéaire :
C2H5C6H3-2-(OCH3)OH
Numéro CAS:
2785-89-9
Poids moléculaire :
152.19
Numéro CE :
220-500-4
Numéro MDL:
MFCD00038714
Code UNSPSC :
85151701
ID de substance PubChem :
329755900
Nomenclature NACRES :
NA.24

Qualité

analytical standard

Niveau de qualité

100

Pureté

≥98.0% (GC)

Durée de conservation

limited shelf life, expiry date on the label

Technique(s)

HPLC: suitable
gas chromatography (GC): suitable

Indice de réfraction

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

Point d'ébullition

234-236 °C (lit.)

Pf

15 °C (lit.)

Densité

1.063 g/mL at 25 °C (lit.)

Application(s)

cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care

Format

neat

Température de stockage

2-8°C

Chaîne 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

Clé InChI

CHWNEIVBYREQRF-UHFFFAOYSA-N

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Description générale

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.

Application

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.

Pictogrammes

Exclamation mark
GHS07

Mention d'avertissement

Warning

Mentions de danger

H315,H319,H335

Classification des risques

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

Organes cibles

Respiratory system

Code de la classe de stockage

10 - Combustible liquids

Classe de danger pour l'eau (WGK)

WGK 2

Point d'éclair (°F)

226.4 °F - closed cup

Point d'éclair (°C)

108 °C - closed cup

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Certificats d'analyse (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)
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
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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