clear colorless to light yellow liquid
4-Ethylguaiacol has a warm, sweet, spicy, medicinal odor.
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.
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.
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.
ChEBI: 4-Ethyl-2-methoxyphenol is a member of methoxybenzenes and a member of phenols.
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 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.
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.
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.
