W243604

4-Ethylguaiacol

≥98%, FCC, FG

• Synonym(s): 4-Ethyl-2-methoxyphenol, NSC 82313
• 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

Properties

• biological source: synthetic
• Quality Level: 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

Description

General description

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

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

Safety Information

• Pictograms: GHS07
• Signal Word: Warning
• Hazard Statements: H315,H319,H335
• Precautionary Statements: P261 - P264 - P271 - P280 - P302 + P352 - P305 + P351 + P338
• Hazard Classifications: Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3
• Target Organs: Respiratory system
• Storage Class Code: 10 - Combustible liquids
• WGK: WGK 2
• Flash Point(F): 226.4 °F - closed cup
• Flash Point(C): 108 °C - closed cup
• Personal Protective Equipment: dust mask type N95 (US), Eyeshields, Gloves