W315605
4-Ethylphenol
≥98%, FG
동의어(들):
1-ethyl-4-hydroxybenzene, 4-hydroxyphenyl ethane, p-ethylphenol
로그인조직 및 계약 가격 보기
크기 선택
제품정보 (DICE 배송 시 비용 별도)
Linear Formula:
C2H5C6H4OH
CAS 번호:
Molecular Weight:
122.16
FEMA Number:
3156
Beilstein:
1363317
EC Number:
유럽평의회 번호:
550
MDL number:
UNSPSC 코드:
12164502
eCl@ss:
39023356
PubChem Substance ID:
플래비스(Flavis) 번호:
4.022
NACRES:
NA.21
Grade:
FG
Fragrance grade
Halal
Kosher
Fragrance grade
Halal
Kosher
Agency:
follows IFRA guidelines
생물학적 소스
synthetic
Grade
FG
Fragrance grade
Halal
Kosher
Agency
follows IFRA guidelines
규정 준수
EU Regulation 1223/2009
EU Regulation 1334/2008 & 872/2012
vapor density
4.2 (vs air)
vapor pressure
0.13 mmHg ( 20 °C)
분석
≥98%
bp
218-219 °C (lit.)
mp
40-42 °C (lit.)
응용 분야
flavors and fragrances
문건
see Safety & Documentation for available documents
식품 알레르기항원
no known allergens
향수 알레르기항원
no known allergens
감각 수용성의
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
유사한 제품을 찾으십니까? 방문 제품 비교 안내
일반 설명
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.
애플리케이션
- 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).
신호어
Danger
유해 및 위험 성명서
예방조치 성명서
Hazard Classifications
Eye Dam. 1
Storage Class Code
11 - Combustible Solids
WGK
WGK 1
Flash Point (°F)
212.0 °F - closed cup
Flash Point (°C)
100 °C - closed cup
개인 보호 장비
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)
Sorption of 4-ethylphenol and 4-ethylguaiacol by suberin from cork.
Gallardo-Chacon JJ and Karbowiak T.
Food Chemistry, 181, 222-226 (2015)
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
Phenol and para-substituted phenols electrochemical oxidation pathways.
Enache TA and Oliveira-Brett AM.
Journal of Electroanalytical Chemistry, 655(1), 9-16 (2011)
Molecularly Imprinted High Affinity Nanoparticles for 4-Ethylphenol Sensing.
Garcia-Mutio D, et al.
Procedia Engineering, 120, 1132-1136 (2015)
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