跳转至内容
Merck
CN

W243604

Sigma-Aldrich

4-乙基愈创木酚

≥98%, FCC, FG

别名:

4-乙基-2-甲氧基苯酚, NSC 82313

登录查看公司和协议定价

选择尺寸

关于此项目

线性分子式:
C2H5C6H3-2-(OCH3)OH
化学文摘社编号:
2785-89-9
分子量:
152.19
FEMA编号:
2436
EC 号:
220-500-4
欧洲委员会编号:
176
MDL编号:
MFCD00038714
UNSPSC代码:
12164502
PubChem化学物质编号:
24901079
Flavis编号:
4.008
NACRES:
NA.21
Agency:
follows IFRA guidelines
meets purity specifications of JECFA

主要文件

查看所有文档
技术服务
需要帮助？我们经验丰富的科学家团队随时乐意为您服务。
让我们为您提供帮助
技术服务
需要帮助？我们经验丰富的科学家团队随时乐意为您服务。
让我们为您提供帮助

生物来源

synthetic

质量水平

300
400

等级

FG
Fragrance grade
Halal
Kosher

Agency

follows IFRA guidelines
meets purity specifications of JECFA

管理合规性

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 117
FDA 21 CFR 172.515

方案

≥98%

折射率

n20/D 1.528 (lit.)

沸点

234-236 °C (lit.)

mp

15 °C (lit.)

密度

1.063 g/mL at 25 °C (lit.)

应用

flavors and fragrances

文件

see Safety & Documentation for available documents

食品过敏原

no known allergens

致敏芳香化合物

no known allergens

性状检查

bacon; clove; leather; smoky; spicy

SMILES字符串

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 key

CHWNEIVBYREQRF-UHFFFAOYSA-N

正在寻找类似产品? 访问 产品对比指南

相关类别

一般描述

4-乙基愈创木酚已被确定为绿茶 、红酒 和酱油中的关键香味成分之一。

应用


  • 扣囊复膜孢酵母和乳酸菌共培养发酵提高了小麦麸皮和含麸皮馒头的生物活性和香气特征。: 该研究考察了共培养发酵对麦麸生物活性和香气的影响，重点研究了4-乙基愈创木酚在食品加工中对风味增强的贡献，强调了其改善烘焙食品营养和感官质量的潜力（Tang et al., 2024）。

包装

玻璃瓶包装

象形图

Exclamation mark
GHS07

警示用语：

Warning

危险声明

H315,H319,H335

危险分类

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

靶器官

Respiratory system

储存分类代码

10 - Combustible liquids

WGK

WGK 2

闪点(°F)

226.4 °F - closed cup

闪点(°C)

108 °C - closed cup

个人防护装备

Eyeshields, Gloves, type ABEK (EN14387) respirator filter

历史批次信息供参考:

分析证书(COA)

Lot/Batch Number
SHBS6726
SHBS0507
SHBR3948
SHBQ4717
SHBP1030

没有发现合适的版本？

如果您需要特殊版本，可通过批号或批次号查找具体证书。

搜索COA

已有该产品？

在文件库中查找您最近购买产品的文档。

访问文档库

Sierra Rayne et al.
Journal of environmental science and health. Part. B, Pesticides, food contaminants, and agricultural wastes, 42(8), 887-897 (2007-11-06)
Analyses of commercially available wines suggested non-Brettanomyces sources of 4-ethylphenol and 4-ethylguaiacol. Grapes, enological additions, exposure to plastics, and oak-barrel aging were potential inputs considered. Investigations of whole grape bunch samples from two major red wine Vitis vinifera cultivars (L.
Pierluigi Caboni et al.
Journal of agricultural and food chemistry, 55(18), 7288-7293 (2007-08-07)
Volatile phenols produced by Brettanomyces dekkera have been associate with off-flavors of wines. A versatile liquid chromatography-tandem mass spectrometry together with an HPLC-DAD-fluorescence methods were developed for the quantitation of two phenols, 4-ethylphenol (4EP) and 4-ethylguaiacol (4EG), in red and
Ileana Vigentini et al.
FEMS yeast research, 8(7), 1087-1096 (2008-06-21)
Contamination of wine by Dekkera/Brettanomyces bruxellensis is mostly due to the production of off-flavours identified as vinyl- and especially ethyl-phenols, but these yeasts can also produce several other spoiling metabolites, such as acetic acid and biogenic amines. Little information is
Amalia Z Berna et al.
Journal of agricultural and food chemistry, 56(9), 3238-3244 (2008-04-17)
Taints caused by Brettanomyces sp. spoilage are of concern to winemakers and consumers. Typically the taints are described as "barnyard", "sweaty saddle", and "Band-aid" when present in red wine at concentrations of several hundred micrograms per liter or more. The
C van der Sluis et al.
Journal of biotechnology, 88(2), 129-139 (2001-06-14)
Immobilization of salt-tolerant yeasts considerably decreases the total time required for the flavour development in soy-sauce processes. For immobilization of cells, alginate gel is mostly used as support material. However, alginate is not very suitable for use in soy-sauce processes
查看所有相关文献

我们的科学家团队拥有各种研究领域经验，包括生命科学、材料科学、化学合成、色谱、分析及许多其他领域.

联系客户支持