4-Ethyl-2-methoxyphenol

4-Ethyl-2-methoxyphenol Basic information

Product Name:	4-Ethyl-2-methoxyphenol
Synonyms:	4-ethvlguaiacol;4-ethyl guiacol;4-ETHYL-2-METHOXYPHENOL;FEMA 2436;4-ETHYLGUAIACOL 98+% FCC;4-ethylguaiacol,1-hydroxy-2-methoxy-4-ethyl-benzene,4-ethyl-2-methoxyphenol;4-Ethylguajakol;ETHYLGUAJACOL-4
CAS:	2785-89-9
MF:	C9H12O2
MW:	152.19
EINECS:	220-500-4
Product Categories:	Alphabetical Listings;E-F;Flavors and Fragrances;phenol Flavor;Aromatic Phenols;Phenoles and thiophenoles;Pharmaceutical Raw Materials
Mol File:	2785-89-9.mol

4-Ethyl-2-methoxyphenol Chemical Properties

Melting point	15 °C(lit.)
Boiling point	234-236 °C(lit.)
density	1.063 g/mL at 25 °C(lit.)
FEMA	2436 \| 4-ETHYLGUAIACOL
refractive index	n20/D 1.528(lit.)
Fp	226 °F
storage temp.	2-8°C
solubility	Chloroform (Slightly), Methanol (Slightly)
form	Liquid
pka	10.31±0.18(Predicted)
Specific Gravity	1.06
color	Clear colorless to light yellow
Odor	at 10.00 % in dipropylene glycol. spicy smoky bacon phenolic clove
Odor Type	spicy
JECFA Number	716
BRN	2045329
LogP	2.18
CAS DataBase Reference	2785-89-9(CAS DataBase Reference)
NIST Chemistry Reference	Phenol, 4-ethyl-2-methoxy-(2785-89-9)
EPA Substance Registry System	Phenol, 4-ethyl-2-methoxy- (2785-89-9)

Safety Information

Hazard Codes	Xi,Xn
Risk Statements	36/37/38-22
Safety Statements	26-36-37/39
RIDADR	2810
WGK Germany	2
TSCA	Yes
HazardClass	6.1(b)
PackingGroup	III
HS Code	29071990

MSDS Information

Provider	Language
ACROS	English
SigmaAldrich	English
ALFA	English

4-Ethyl-2-methoxyphenol Usage And Synthesis

Chemical Properties	4-Ethylguaiacol has a warm, sweet, spicy, medicinal odor.
Chemical Properties	clear colorless to light yellow liquid
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.
Uses	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.
Uses	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.
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.
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.

4-Ethyl-2-methoxyphenol Preparation Products And Raw materials

Raw materials	CREOSOTE-->2-BROMO-4-ETHYLPHENOL-->4-BENZYLOXY-3-METHOXYSTYRENE-->4-Hydroxy-3-methoxystyrene-->ZINC
Preparation Products	3-(4-HYDROXYPHENYL)-1-PROPANOL-->3,4-Dimethoxyphenol-->N-NONADECANE-->4-Ethylresorcinol-->2,6-Dimethoxyphenol-->2-((4-Ethyl-2-methoxyphenoxy)methyl)oxirane

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4-Ethyl-2-methoxyphenol

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