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4-Ethylguaiacol

Name: 4-Ethylguaiacol
Brand: SIAL
Price: 81.3 USD
Availability: InStock

analytical standard

Synonym(s):

4-Ethyl-2-methoxyphenol, NSC 82313

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Pack Size	SKU	Availability	Price
1 mL		Available to ship TODAYfromMILWAUKEE	$81.30

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

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Properties

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

Description

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	W243604	W243615	W267112
Supelco 39774 4-Ethylguaiacol	Sigma-Aldrich W243604 4-Ethylguaiacol	Sigma-Aldrich W243615 4-Ethylguaiacol	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

GHS07

signalword

Warning

hcodes

H315,H319,H335

pcodes

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

10 - Combustible liquids

wgk

WGK 2

flash_point_f

226.4 °F - closed cup

flash_point_c

108 °C - closed cup

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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)

Characterization of aroma compounds in apple cider using solvent-assisted flavor evaporation and headspace solid-phase microextraction.

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

Qualitative Factor-Based Comparison of NMR, Targeted and Untargeted GC-MS and LC-MS on the Metabolomic Profiles of Rioja and Priorat Red Wines.

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

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Global Trade Item Number

SKU	GTIN
39774-1ML	04061831983661
39774-5ML	04061837240782

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4-Ethylguaiacol

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39774-1ML

$81.30

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pictograms

signalword

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wgk

flash_point_f

flash_point_c

Documentation

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