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W315605

4-Ethylphenol

≥98%, FG

Synonym(s):

1-ethyl-4-hydroxybenzene, 4-hydroxyphenyl ethane, p-ethylphenol

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About This Item

Linear Formula:
C2H5C6H4OH
CAS Number:
123-07-9
Molecular Weight:
122.16
FEMA Number:
3156
Council of Europe no.:
550
UNSPSC Code:
12164502
eCl@ss:
39023356
PubChem Substance ID:
24901498
Flavis number:
4.022
EC Number:
204-598-6
NACRES:
NA.21
MDL number:
MFCD00002393
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
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biological source

synthetic

Quality Level

300, 400

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

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

General description

4-Ethylphenol (4-EP) is a para-substituted phenolic compound. It is one of the important aroma compounds in red wine. The aroma associated with 4-EP in red wine has been described as ′′horsy′′, ′′leather′′, ′′medicinal′′, ′′smoky′′, ′′barnyard′′, ′′animal′′ and ′′sweaty saddle′′-like. Production of 4-EP from p-coumaric acid in synthetic media utilizing several yeast species associated with wine production has been reported.

Application


  • Sorption Behavior of Volatile Phenols at the Oak Wood/Wine Interface in a Model System.: This research explores the interaction between 4-ethylphenol and oak wood in wine aging, contributing to the understanding of volatile phenol adsorption and its impact on wine flavor (Barrera-García et al., 2006).

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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
SHBT0542
SHBT0538
SHBS7694
SHBS5038
SHBQ0565

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Removal of 4-Ethylphenol and 4-Ethylguaiacol with Polyaniline-Based Compounds in Wine-Like Model Solutions and Red Wine.
Carrasco-Sanchez V, et al.
Molecules (Basel), 20(8), 14312-14325 (2015)
Sorption of 4-ethylphenol and 4-ethylguaiacol by suberin from cork.
Gallardo-Chacon JJ and Karbowiak T.
Food Chemistry, 181, 222-226 (2015)
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)
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