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4-Ethylguaiacol

analytical standard

Synonym(s):

4-Ethyl-2-methoxyphenol, NSC 82313

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About This Item

Linear Formula:
C2H5C6H3-2-(OCH3)OH
CAS Number:
2785-89-9
Molecular Weight:
152.19
EC Number:
220-500-4
MDL number:
MFCD00038714
UNSPSC Code:
85151701
PubChem Substance ID:
329755900
NACRES:
NA.24

grade

analytical standard

Quality Level

100

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

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

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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.

pictograms

Exclamation mark
GHS07

signalword

Warning

Hazard Classifications

Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3

target_organs

Respiratory system

wgk_germany

WGK 2

flash_point_f

226.4 °F

flash_point_c

108 °C

Choose from one of the most recent versions:

Certificates of Analysis (COA)

Lot/Batch Number
BCCF6081
BCCB3725
BCBZ4795
BCBT8646
BCBT1532

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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
Zuobing Xiao et al.
Journal of chromatography. B, Analytical technologies in the biomedical and life sciences, 978-979, 122-130 (2014-12-30)
A simple, rapid and solvent-free multi-residue method has been developed and applied to confirm and quantify a series of volatile compounds in five cherry wines by gas chromatography coupled with mass spectrometry (GC-MS). Four parameters (e.g., coating material of fiber

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