36724
4-Ethylphenol
PESTANAL®, analytical standard
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About This Item
Linear Formula:
C2H5C6H4OH
CAS Number:
Molecular Weight:
122.16
EC Number:
204-598-6
UNSPSC Code:
41116107
PubChem Substance ID:
Beilstein/REAXYS Number:
1363317
MDL number:
grade
analytical standard
vapor density
4.2 (vs air)
vapor pressure
0.13 mmHg ( 20 °C)
product line
PESTANAL®
shelf life
limited shelf life, expiry date on the label
technique(s)
HPLC: suitable, gas chromatography (GC): suitable
bp
218-219 °C (lit.)
mp
40-42 °C (lit.)
application(s)
agriculture
cleaning products
cosmetics
environmental
flavors and fragrances
food and beverages
personal care
format
neat
SMILES string
CCc1ccc(O)cc1
InChI
1S/C8H10O/c1-2-7-3-5-8(9)6-4-7/h3-6,9H,2H2,1H3
InChI key
HXDOZKJGKXYMEW-UHFFFAOYSA-N
Application
Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.
Other Notes
Find a digital Reference Material for this product available on our online platform ChemisTwin® for NMR. You can use this digital equivalent on ChemisTwin® for your sample identity confirmation and compound quantification (with digital external standard). An NMR spectrum of this substance can be viewed and an online comparison against your sample can be performed with a few mouseclicks. Learn more here and start your free trial.
Legal Information
PESTANAL is a registered trademark of Merck KGaA, Darmstadt, Germany
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signalword
Danger
hcodes
Hazard Classifications
Eye Dam. 1
Storage Class
11 - Combustible Solids
flash_point_f
212.0 °F - closed cup
flash_point_c
100 °C - closed cup
ppe
dust mask type N95 (US), Eyeshields, Gloves
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S Benito et al.
Journal of applied microbiology, 106(5), 1743-1751 (2009-02-20)
The formation of ethylphenols in wines, a consequence of Dekkera/Brettanomyces metabolism, can affect their quality. The main aims of this work were to further our knowledge of Dekkera/Brettanomyces with respect to ethylphenol production, and to develop a methodology for detecting
Cyrille Sabot et al.
Chemical communications (Cambridge, England), (20)(20), 2941-2943 (2009-05-14)
A concise total synthesis of (+/-)-aspidospermidine has been achieved in twelve steps from inexpensive 4-ethylphenol, based on an oxidative Hosomi-Sakurai reaction via the concept of "aromatic ring umpolung".
Isa Silva et al.
International journal of food microbiology, 145(2-3), 471-475 (2011-02-19)
This work aimed to evaluate the effect of certain factors on the production of volatile phenols from the metabolism of p-coumaric acid by lactic acid bacteria (LAB) (Lactobacillus plantarum, L. collinoides and Pediococcus pentosaceus). The studied factors were: pH, L-malic