4-ethyl phenol

Full Material List
4-ethylphenol

Identifiers

FEMA 3156
CAS 123-07-9
EINECS 204-598-6
Synonyms
  • benzene,1-ethyl,4-hydroxy
  • p- ethyl phenol
  • para- ethyl phenol
  • 1- ethyl-4-hydroxybenzene
  • 4- ethylphenol
  • p- ethylphenol
  • para- ethylphenol
  • p- ethylphenol (food grade)
  • p- ethylphenol natural
  • 1- hydroxy-4-ethyl benzene
  • 1- hydroxy-4-ethylbenzene
  • 4- hydroxyethyl benzene
  • 4- hydroxyethylbenzene
  • 4- hydroxyphenyl ethane
  • (4- hydroxyphenyl)ethane
  • 4- hydroxyphenylethane
  • phenol, 4-ethyl-
  • phenol, p-ethyl-
JECFA Food Flavoring 694
JECFA Food Additive N/A
DG SANTE Food Flavourings 04.022 4-ethylphenol
DG SANTE Food Contact Materials N/A
FDA UNII AGG7E6G0ZC
CoE Number 550
XlogP3-AA 2.60 (est)
Molecular Weight 122.1669
Molecular Formula C8 H10 O

Organoleptic

Organoleptic Notes
  • 1. Odor Type: smoky Odor Strength:high ,recommend smelling in a 1.00 % solution or less
  • Substantivity:109 hour(s) at 100.00 %
  • phenolic castoreum smoky guaiacol
  • Odor Description:at 1.00 % in dipropylene glycol. phenolic castoreum smoke guaiacolLuebke, William tgsc, (2006)
  • Odor sample from: Sigma-Aldrich
  • smoky phenolic guaiacol savory
  • Odor Description:at 1.00 %. Smoke, phenolic, creosote and savoryMosciano, Gerard P&F 23, No. 3, 55, (1998)
Odor smoky
phenolic, castoreum, smoky, guaiacol, savory
Flavor smoky
phenolic, smoky, bacon, ham,

Sign in or sign up for free for more info and features

Suppliers

No suppliers are currently related to this material.

Become a FlavScents Supplier

Properties

Food Chemicals Codex Listed No
Appearance white to yellow crystals (est)
Assay 98.00 to 100.00
Specific Gravity N/A
Lbs/Gal (est) N/A
Refractive Index N/A
Melting Point 44.00 to 46.00 °C. @ 760.00 mm Hg
Boiling Point 218.00 to 219.00 °C. @ 760.00 mm Hg
Flash Point 213.00 °F. TCC ( 100.56 °C. )
Acid Value N/A
Vapor Pressure 0.083000 mmHg @ 25.00 °C. (est)
Vapor Density 4.2 ( Air = 1 )
logP (o/w) 2.58
Soluble In
  • water, 2346 mg/L @ 25 °C (est)
  • water, 4900 mg/L @ 25 °C (exp)
Occurrence
  • beer
  • castoreum
  • cheese cottage cheese
  • coffee bean
  • cognac
  • corn seed
  • cranberry fruit
  • fish
  • pork
  • raspberry red raspberry plant
  • rum
  • wine red wine