39774
4-Ethylguaiacol
analytical standard
동의어(들):
4-Ethyl-2-methoxyphenol, NSC 82313
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크기 선택
제품정보 (DICE 배송 시 비용 별도)
Linear Formula:
C2H5C6H3-2-(OCH3)OH
CAS 번호:
Molecular Weight:
152.19
NACRES:
NA.24
PubChem Substance ID:
UNSPSC Code:
85151701
EC Number:
220-500-4
MDL number:
InChI key
CHWNEIVBYREQRF-UHFFFAOYSA-N
InChI
1S/C9H12O2/c1-3-7-4-5-8(10)9(6-7)11-2/h4-6,10H,3H2,1-2H3
SMILES string
CCc1ccc(O)c(OC)c1
grade
analytical standard
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
Quality Level
유사한 제품을 찾으십니까? 방문 제품 비교 안내
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.
signalword
Warning
hcodes
Hazard Classifications
Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3
target_organs
Respiratory system
저장 등급
10 - Combustible liquids
wgk
WGK 2
flash_point_f
226.4 °F - closed cup
flash_point_c
108 °C - closed cup
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
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
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
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