W243615

4-乙基愈创木酚

Name: 4-乙基愈创木酚
Brand: ALDRICH

natural, FG

别名:

4-乙基-2-甲氧基苯酚, NSC 82313

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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 Number:

2436

Council of Europe no.:

176

UNSPSC Code:

12164502

PubChem Substance ID:

329830484

Flavis number:

4.008

EC Number:

220-500-4

NACRES:

NA.21

MDL number:

MFCD00038714

Organoleptic:

bacon; clove; leather; spicy; smoky

Grade:

FG, Fragrance grade, Halal, Kosher, natural

Agency:

follows IFRA guidelines

Food allergen:

no known allergens

主要文件

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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

grade

FG, Fragrance grade, Halal, Kosher, natural

agency

follows IFRA guidelines

reg. compliance

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

assay

≥97.5%

Quality Level

300

greener alternative product characteristics

Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.

sustainability

Greener Alternative Product

refractive index

n20/D 1.528 (lit.)

bp

234-236 °C (lit.)

mp

15 °C (lit.)

density

1.063 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

greener alternative category

DfS-Developed

organoleptic

bacon; clove; leather; spicy; smoky

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General description

We are committed to bringing you greener alternative products, which adhere to one or more of the 12 Principles of Green Chemistry. This product is Biobased and thus aligns with "Less Hazardous Chemical Syntheses" and "Use of Renewable Feedstocks".

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

存储类别

10 - Combustible liquids

wgk

WGK 2

flash_point_f

226.4 °F

flash_point_c

108 °C

历史批次信息供参考:

分析证书(COA)

Lot/Batch Number

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Physiological and oenological traits of different Dekkera/Brettanomyces bruxellensis strains under wine-model conditions.

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

Comparison of metal oxide-based electronic nose and mass spectrometry-based electronic nose for the prediction of red wine spoilage.

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

Suppression of intestinal smooth muscle contraction by 4-ethylguaiacol, a constituent of wood creosote.

M Toyoda et al.

Pharmacology, 47(5), 300-308 (1993-11-01)

Wood creosote, a mixture of phenolic compounds, suppresses in vitro contractions of rat intestine. To identify a compound in wood creosote able to inhibit intestinal motility, we screened its constituent phenolic compounds and found 4-ethylguaiacol (4-EG) as an active compound.

Immobilized salt-tolerant yeasts: application of a new polyethylene-oxide support in a continuous stirred-tank reactor for flavour production.

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

Determination of 4-ethylphenol and 4-ethylguaiacol in wines by LC-MS-MS and HPLC-DAD-fluorescence.

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

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4-乙基愈创木酚

natural, FG

选择尺寸

关于此项目

主要文件

属性

SMILES string

InChI

InChI key

grade

agency

reg. compliance

assay

Quality Level

greener alternative product characteristics

sustainability

refractive index

bp

mp

density

application(s)

documentation

food allergen

fragrance allergen

greener alternative category

organoleptic

相关类别

说明

General description

安全信息

pictograms

signalword

hcodes

pcodes

Hazard Classifications

target_organs

存储类别

wgk

flash_point_f

flash_point_c

文件

分析证书(COA)

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