W315605
4-乙基苯酚
≥98%, FG
别名:
1-乙基-4-羟基苯, 4-羟基苯基乙烷, 对乙基苯酚
登录 查看组织和合同定价。
选择尺寸
关于此项目
线性分子式:
C2H5C6H4OH
化学文摘社编号:
分子量:
122.16
FEMA Number:
3156
Council of Europe no.:
550
UNSPSC Code:
12164502
eCl@ss:
39023356
PubChem Substance ID:
Flavis number:
4.022
EC Number:
204-598-6
NACRES:
NA.21
MDL number:
Beilstein/REAXYS Number:
1363317
Organoleptic:
smoky; phenolic
Grade:
FG, Fragrance grade, Halal, Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines
Food allergen:
no known allergens
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
biological source
synthetic
grade
FG, Fragrance grade, Halal, Kosher
agency
follows IFRA guidelines
reg. compliance
EU Regulation 1223/2009, EU Regulation 1334/2008 & 872/2012
vapor density
4.2 (vs air)
vapor pressure
0.13 mmHg ( 20 °C)
assay
≥98%
bp
218-219 °C (lit.)
mp
40-42 °C (lit.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
fragrance allergen
no known allergens
organoleptic
smoky; phenolic
正在寻找类似产品? 访问 产品对比指南
General description
4-乙基苯酚(4-EP)是对位取代的酚类化合物。它是红酒中一种重要的芳香物质。红酒中与4-乙基苯酚相关的风味形容是′′马厩味′′、′′皮革味′′、′′药味′′、′′烟味′′、′′谷仓场味′′、′′动物味′′和′′汗渍马鞍味′′。据研究报告，葡萄酒生产相关的多种酵母在合成培养基中可以对香豆酸为底物生成4-乙基苯酚。
Application
- 模型系统中挥发性酚类物质在橡木/葡萄酒界面的吸附行为：这项研究探索了 4-乙基苯酚与葡萄酒陈酿过程中橡木之间的相互作用，有助于了解挥发性酚类物质的吸附及其对葡萄酒风味的影响（Barrera-García 等人，2006 年）。
signalword
Danger
hcodes
Hazard Classifications
Eye Dam. 1
存储类别
11 - Combustible Solids
wgk
WGK 1
flash_point_f
212.0 °F - closed cup
flash_point_c
100 °C - closed cup
ppe
dust mask type N95 (US), Eyeshields, Gloves
Identification of yeasts isolated from wine-related environments and capable of producing 4-ethylphenol.
Dias L, et al.
Food Microbiology, 20(5), 567-574 (2003)
Phenol and para-substituted phenols electrochemical oxidation pathways.
Enache TA and Oliveira-Brett AM.
Journal of Electroanalytical Chemistry, 655(1), 9-16 (2011)
W McIntire et al.
The Biochemical journal, 224(2), 617-621 (1984-12-01)
Enzymic hydroxylation of 4-ethylphenol by (a) Pseudomonas putida and (b) highly purified p-cresol methylhydroxylase gave optically active 1-(4'-hydroxyphenyl)-ethanol. The products were transformed into the phenolic methyl ethers and shown to contain 69.5% and 65.6%, respectively, of the (S)-(-)-isomer. The stereochemistry
Molecularly Imprinted High Affinity Nanoparticles for 4-Ethylphenol Sensing.
Garcia-Mutio D, et al.
Procedia Engineering, 120, 1132-1136 (2015)
Factors affecting the production of 4-ethylphenol by the yeast Dekkera bruxellensis in enological conditions.
Dias L, et al.
Food Microbiology, 20(4), 377-384 (2003)
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