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39774

4-Ethylguaiacol

analytical standard

Synonym(s):

4-Ethyl-2-methoxyphenol, NSC 82313

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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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grade

analytical standard

Quality Level

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

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General description

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

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).
  • Apple cider using gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS).

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

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)
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
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
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
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
View All Related Papers

Global Trade Item Number

SKUGTIN
39774-1ML04061831983661
39774-5ML04061837240782

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