4-Ethyl-2-methoxyphenol 2785-89-9

Superiority:

Product Name: 4-Ethyl-2-methoxyphenol
Synonyms: 4-ethvlguaiacol;4-ethyl guiacol;4-ETHYLGUAIACOL;4-ETHYL-2-METHOXYPHENOL;ETHYL GUAIACOL;FEMA 2436;HOMOVANILLIN;4-ETHYLGUAIACOL 98+% FCC
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
pka 10.31±0.18(Predicted)
form  Liquid
color  Clear colorless to light yellow
Specific Gravity 1.06
JECFA Number 716
BRN  2045329
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

4-Ethyl-2-methoxyphenol Usage And Synthesis
Chemical Properties clear colorless to light yellow liquid
Chemical Properties 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.
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.
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.