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Merck

E44205

4-Ethylphenol

99%

Synonym(s):

(4-Hydroxyphenyl)ethane, (p-Hydroxyphenyl)ethane, 1-Ethyl-4-hydroxybenzene, 4-Ethylphenol, p-Ethylphenol, p-Hydroxyethylbenzene

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About This Item

Linear Formula:
C2H5C6H4OH
CAS Number:
123-07-9
Molecular Weight:
122.16
NACRES:
NA.22
PubChem Substance ID:
24894555
eCl@ss:
39023356
UNSPSC Code:
12352100
EC Number:
204-598-6
MDL number:
MFCD00002393
Beilstein/REAXYS Number:
1363317
Assay:
99%

Key Documents

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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

vapor density

4.2 (vs air)

vapor pressure

0.13 mmHg ( 20 °C)

assay

99%

bp

218-219 °C (lit.)

Quality Level

100

mp

40-42 °C (lit.)

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Related Categories

pictograms

Corrosion
GHS05

signalword

Danger

hcodes

H318

Hazard Classifications

Eye Dam. 1

Storage Class

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

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Certificates of Analysis (COA)

Lot/Batch Number
0000539945
0000539945
SHBT2666
SHBS1595
0000397760

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Antonio Santos et al.
International journal of food microbiology, 145(1), 147-154 (2011-01-05)
Brettanomyces bruxellensis is one of the most damaging species for wine quality, and tools for controlling its growth are limited. In this study, thirty-nine strains belonging to Saccharomyces cerevisiae and B. bruxellensis have been isolated from wineries, identified and then
Isa Silva et al.
International journal of food microbiology, 145(2-3), 471-475 (2011-02-19)
This work aimed to evaluate the effect of certain factors on the production of volatile phenols from the metabolism of p-coumaric acid by lactic acid bacteria (LAB) (Lactobacillus plantarum, L. collinoides and Pediococcus pentosaceus). The studied factors were: pH, L-malic
Michael R L Stratford et al.
Bioorganic & medicinal chemistry, 20(14), 4364-4370 (2012-06-16)
In vitro studies, using combined spectrophotometry and oximetry together with hplc/ms examination of the products of tyrosinase action demonstrate that hydroquinone is not a primary substrate for the enzyme but is vicariously oxidised by a redox exchange mechanism in the
R Pradelles et al.
International journal of food microbiology, 135(2), 152-157 (2009-09-05)
Volatile phenols, such as 4-ethylphenol, are responsible for a "horsey" smell in wine. Thus, the study of volatile phenol sorption in yeasts, and their subsequent elimination from wine, helps to optimize eco-friendly wine curative processes. Here, we compared the influences
I Carpinteiro et al.
Journal of chromatography. A, 1229, 79-85 (2012-02-14)
Selectivity of mixed-mode solid-phase extraction (SPE) was combined with the concentration power of dispersive liquid-liquid microextraction (DLLME) to obtain a sensitive, low solvent consumption method for gas chromatography-mass spectrometry determination of ethylphenol off-flavours (4-ethylphenol, EP; 4-ethylguaicol, EG and 4-ethylcathecol, EC)
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