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Merck

39774

Supelco

4-乙基愈创木酚

analytical standard

别名:

4-乙基-2-甲氧基苯酚, NSC 82313

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About This Item

线性分子式:
C2H5C6H3-2-(OCH3)OH
CAS号:
分子量:
152.19
EC號碼:
MDL號碼:
分類程式碼代碼:
85151701
PubChem物質ID:
NACRES:
NA.24

等級

analytical standard

品質等級

化驗

≥98.0% (GC)

儲存期限

limited shelf life, expiry date on the label

技術

HPLC: suitable
gas chromatography (GC): suitable

折射率

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

bp

234-236 °C (lit.)

mp

15 °C (lit.)

密度

1.063 g/mL at 25 °C (lit.)

應用

cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care

格式

neat

儲存溫度

2-8°C

SMILES 字串

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 密鑰

CHWNEIVBYREQRF-UHFFFAOYSA-N

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一般說明

4-乙基愈创木酚是一种酚类挥发性物质。它是商品化酱油、红酒和苹果西打/苹果酒中的主体香味物质。高浓度的4-乙基愈创木酚会使葡萄酒发出难闻的烟熏、刺鼻和丁香样气味。

應用

4-乙基愈创木酚在以下样品的定量分析中,可用作分析参考标准品:
  • 商品化酱油的气相色谱-闻香技术(GC-O)分析。
  • 红酒的气相色谱-质谱(GC-MS)分析。
  • 苹果酒的气相色谱-闻香技术(GC-O)和气相色谱-质谱(GC-MS)分析。

有关合适的仪器技术的更多信息,请参阅产品的分析证书。想要获得更多支持,请联系技术服务部。

象形圖

Exclamation mark

訊號詞

Warning

危險聲明

危險分類

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

標靶器官

Respiratory system

儲存類別代碼

10 - Combustible liquids

水污染物質分類(WGK)

WGK 2

閃點(°F)

226.4 °F - closed cup

閃點(°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)
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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