4-ethyl guaiacol

Full Material List
4-ethyl-2-methoxyphenol

Identifiers

FEMA 2436
CAS 2785-89-9
EINECS 220-500-4
Synonyms
  • homo creosol
  • nat.4- ethyl guaiacol
  • p- ethyl guaiacol
  • para- ethyl guaiacol
  • 4- ethyl guaiacol FCC
  • 4- ethyl guaiacol natural
  • 4- ethyl guaiacol synthetic
  • 4- ethyl-2-methoxyphenol
  • ethyl-4 guaiacol
  • 4- ethylguaiacol
  • p- ethylguaiacol
  • para- ethylguaiacol
  • guaiacol, 4-ethyl-
  • guaiacyl ethane
  • guaiacylethane
  • 1- hydroxy-2-methoxy-4-ethyl benzene
  • 1- hydroxy-2-methoxy-4-ethylbenzene
  • 4- hydroxy-3-methoxy ethylbenzene
  • 4- hydroxy-3-methoxyethyl benzene
  • 4- hydroxy-3-methoxyphenyl ethane
  • 4- hydroxy-3-methoxyphenylethane
  • 2- methoxy-4-ethyl phenol
  • 2- methoxy-4-ethylphenol
  • phenol, 4-ethyl-2-methoxy-
JECFA Food Flavoring 716
JECFA Food Additive N/A
DG SANTE Food Flavourings 04.008 4-ethylguaiacol
DG SANTE Food Contact Materials N/A
FDA UNII C9NFD83BJ5
CoE Number 176
XlogP3-AA N/A
Molecular Weight 152.19304
Molecular Formula C9 H12 O2

Organoleptic

Organoleptic Notes
  • 1. Odor Type: spicy Odor Strength:medium ,recommend smelling in a 10.00 % solution or less
  • Substantivity:304 hour(s) at 100.00 %
  • spicy smoky bacon phenolic clove
  • Odor Description:at 10.00 % in dipropylene glycol. spicy smoky bacon phenolic cloveLuebke, William tgsc, (1996)
  • Odor sample from: Sigma-Aldrich
  • spicy clove medicinal woody sweet vanilla
  • Odor Description:Spicy and clove-like with medicinal, woody and sweet vanilla nuancesMosciano, Gerard P&F 15, No. 1, 19, (1990)
Odor spicy
spicy, smoky, bacon, phenolic, clove, medicinal, woody, sweet, vanilla
Flavor woody
woody, smoky, spicy, sweet, vanilla,

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Suppliers

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4-ETHYL GUAIACOL NATURAL • 1090

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4 ETHYL GUAIACOL SYNTHETIC • 4054

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Properties

Food Chemicals Codex Listed Yes
Appearance colorless to pale yellow clear liquid (est)
Assay 98.00 to 100.00
Specific Gravity 1.06100 to 1.06400 @ 25.00 °C.
Lbs/Gal (est) 8.829 to 8.854
Refractive Index 1.52500 to 1.53000 @ 20.00 °C.
Melting Point 13.00 to 15.00 °C. @ 760.00 mm Hg
Boiling Point 235.00 to 236.00 °C. @ 760.00 mm Hg
Flash Point 226.00 °F. TCC ( 107.78 °C. )
Acid Value 1.00 max. KOH/g
Vapor Pressure 0.017000 mmHg @ 25.00 °C. (est)
Vapor Density 5.2 ( Air = 1 )
logP (o/w) 2.434 (est)
Soluble In
  • alcohol
  • dipropylene glycol
  • water, 693.8 mg/L @ 25 °C (est)
  • water
Occurrence
  • beer
  • brandy grape brandy
  • cassia plant
  • cinnamon
  • coffee arabica coffee bean
  • corn seed
  • malt
  • pepper bell pepper fruit
  • rum
  • sesame seed
  • soy sauce
  • tea leaf
  • tomato
  • whiskey
  • wine