4-Ethyl-2-methoxyphenol

Synonym(s):4-Ethyl-2-methoxyphenol;NSC 82313

CAS NO.：2785-89-9
Empirical Formula: C9H12O2
Molecular Weight: 152.19
MDL number: MFCD00038714
EINECS: 220-500-4
SAFETY DATA SHEET (SDS)
Update Date: 2024-10-31 13:32:20

What is 4-Ethyl-2-methoxyphenol?

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.

The Uses of 4-Ethyl-2-methoxyphenol

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.

The Uses of 4-Ethyl-2-methoxyphenol

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.

Synthesis

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.

Properties of 4-Ethyl-2-methoxyphenol

Melting point:	15 °C(lit.)
Boiling point:	234-236 °C(lit.)
Density	1.063 g/mL at 25 °C(lit.)
refractive index	n20/D 1.528(lit.)
FEMA	2436 \| 4-ETHYLGUAIACOL
Flash point:	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	Warm, sweet and spicy-medicinal, very powerful odor
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 for 4-Ethyl-2-methoxyphenol

Signal word	Warning
Pictogram(s)	Exclamation Mark Irritant GHS07
GHS Hazard Statements	H315:Skin corrosion/irritation H319:Serious eye damage/eye irritation H335:Specific target organ toxicity, single exposure;Respiratory tract irritation
Precautionary Statement Codes	P261:Avoid breathing dust/fume/gas/mist/vapours/spray. P264:Wash hands thoroughly after handling. P264:Wash skin thouroughly after handling. P271:Use only outdoors or in a well-ventilated area. P280:Wear protective gloves/protective clothing/eye protection/face protection. P302+P352:IF ON SKIN: wash with plenty of soap and water. P305+P351+P338:IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continuerinsing.