4-Ethylguajakol

Bezeichnung:4-Ethylguajakol

CAS-Nr2785-89-9

Englisch Name:4-Ethyl-2-methoxyphenol

CBNumberCB7723928

SummenformelC9H12O2

Molgewicht152.19

MOL-Datei2785-89-9.mol

Synonyma

4-Ethylguajakol

4-Ethylguajakol physikalisch-chemischer Eigenschaften

Schmelzpunkt	15 °C(lit.)
Siedepunkt	234-236 °C(lit.)
Dichte	1.063 g/mL at 25 °C(lit.)
FEMA	2436 \| 4-ETHYLGUAIACOL
Brechungsindex	n20/D 1.528(lit.)
Flammpunkt	226 °F
storage temp.	2-8°C
Löslichkeit	Chloroform (Slightly), Methanol (Slightly)
pka	10.31±0.18(Predicted)
Aggregatzustand	Liquid
Wichte	1.06
Farbe	Clear colorless to light yellow
Geruch (Odor)	Warm, sweet and spicy-medicinal, very powerful odor
Geruchsart	spicy
JECFA Number	716
BRN	2045329
LogP	2.18
CAS Datenbank	2785-89-9(CAS DataBase Reference)
NIST chemische Informationen	Phenol, 4-ethyl-2-methoxy-(2785-89-9)
EPA chemische Informationen	Phenol, 4-ethyl-2-methoxy- (2785-89-9)

Sicherheit

Kennzeichnung gefährlicher	Xi,Xn
R-Sätze:	36/37/38-22
S-Sätze:	26-36-37/39
RIDADR	2810
WGK Germany	2
TSCA	Yes
HazardClass	6.1(b)
PackingGroup	III
HS Code	29071990

Gefahreninformationscode (GHS)

4-Ethyl-2-methoxyphenol Chemische Eigenschaften,Einsatz,Produktion Methoden

R-Sätze Betriebsanweisung:
R36/37/38:Reizt die Augen, die Atmungsorgane und die Haut.
R22:Gesundheitsschädlich beim Verschlucken.
S-Sätze Betriebsanweisung:
S26:Bei Berührung mit den Augen sofort gründlich mit Wasser abspülen und Arzt konsultieren.
S36:DE: Bei der Arbeit geeignete Schutzkleidung tragen.
S37/39:Bei der Arbeit geeignete Schutzhandschuhe und Schutzbrille/Gesichtsschutz tragen.
Chemische Eigenschaften
clear colorless to light yellow liquid
Chemische Eigenschaften
4-Ethylguaiacol has a warm, sweet, spicy, medicinal odor.
Occurrence
Reported found in several distillates of plant origin; it was identified in camphor oil, and it had been reported previously in Tolu and Peru balsam as well as in various wood distillates. Also reported found in cinnamon, coffee, grape, brandy, malt, rum, soy sauce, whiskey, grapefruit juice, smoked fish, lean fish, beer, cognac, cider, grape wines and apple brandy.
Verwenden
4-Ethylguaiacol is used as smoke flavoring in the food industry and displays antioxidant activity due to its phenolic composition. It is also present in red grapes and in red wines.
Verwenden
4-Ethyl-2-methoxyphenol is used as smoke flavoring in the food industry and displays antioxidant activity due to its phenolic composition. It is also present in red grapes and in red wines.
Definition
ChEBI: 4-Ethyl-2-methoxyphenol is a member of methoxybenzenes and a member of phenols.
Aroma threshold values
Detection: 25 ppb. Aroma characteristics at 1.0%: slightly sweet, spicy, clove, smoky and phenolic with charred whiskey barrel notes and a slight vanilla-like creaminess.
Taste threshold values
Taste characteristics at 5 to 10 ppm: dry, smoky, clove, phenolic and vanilla-like with tobacco and woody notes, and a burnt bacon oily aftertaste. Taste characteristics at 30 ppm: woody, smoky and spicy with sweet vanilla background.
Allgemeine Beschreibung
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.
Synthese
4-Ethyl-2-methoxyphenol is produced from ortho-Dichloro ethylphenol by heating with Ethyl benzyl disulfonic acid and aqueous alkali at 180-200℃, followed by single Methylation.

4-Ethyl-2-methoxyphenol Upstream-Materialien And Downstream Produkte

4-Ethylguajakol Anbieter Lieferant Produzent Hersteller Vertrieb Händler.

2785-89-9, 4-Ethyl-2-methoxyphenol Verwandte Suche:

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