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39774

4-Ethylguaiacol

analytical standard

Synonym(s):

4-Ethyl-2-methoxyphenol, NSC 82313

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Pack SizeSKUAvailabilityPrice
1 mL
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PLN 328.00

About This Item

Linear Formula:
C2H5C6H3-2-(OCH3)OH
CAS Number:
2785-89-9
Molecular Weight:
152.19
NACRES:
NA.24
PubChem Substance ID:
329755900
UNSPSC Code:
85151701
EC Number:
220-500-4
MDL number:
MFCD00038714

PLN 328.00

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grade

analytical standard

Quality Segment

100

assay

≥98.0% (GC)

shelf life

limited shelf life, expiry date on the label

technique(s)

HPLC: suitable, gas chromatography (GC): suitable

refractive index

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

bp

234-236 °C (lit.)

mp

15 °C (lit.)

density

1.063 g/mL at 25 °C (lit.)

application(s)

cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care

format

neat

storage temp.

2-8°C

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

General description

4-Ethylguaiacol is a volatile compound, belonging to the class of phenols.[1] It is identified as one of the key aroma components in commercial soy sauce, red wine,[2] and apple cider.[1] The unpleasant smoky, spicy,[3] and clove-like aroma in wine is due to the presence of high concentrations of 4-Ethylguaiacol.[2]

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).[2][3]
  • Apple cider using gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS).[1]

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

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This Item
W243604W243615W267112
4-Ethylguaiacol analytical standard

Supelco

39774

4-Ethylguaiacol

4-Ethylguaiacol ≥98%, FCC, FG

Sigma-Aldrich

W243604

4-Ethylguaiacol

4-Ethylguaiacol natural, FG

Sigma-Aldrich

W243615

4-Ethylguaiacol

2-Methoxy-4-methylphenol natural, 97%, FG

Sigma-Aldrich

W267112

2-Methoxy-4-methylphenol

grade

analytical standard

grade

FG, Fragrance grade, Halal, Kosher

grade

FG, Fragrance grade, Halal, Kosher, natural

grade

FG, Halal, Kosher, natural

technique(s)

HPLC: suitable, gas chromatography (GC): suitable

technique(s)

-

technique(s)

-

technique(s)

-

format

neat

format

-

format

-

format

-

application(s)

cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care

application(s)

flavors and fragrances

application(s)

flavors and fragrances

application(s)

flavors and fragrances

Quality Level

100

Quality Level

300, 400

Quality Level

300

Quality Level

300, 400

mp

15 °C (lit.)

mp

15 °C (lit.)

mp

15 °C (lit.)

mp

5 °C (lit.)

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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

WGK 2

flash_point_f

226.4 °F - closed cup

flash_point_c

108 °C - closed cup

Choose from one of the most recent versions:

Certificates of Analysis (COA)

Lot/Batch Number
BCCM8947
BCCL7240
BCCK2876
BCCF6081
BCCB3725

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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
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Global Trade Item Number

SKUGTIN
39774-1ML04061831983661
39774-5ML04061837240782

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