EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes
 

4-ethyl guaiacol
4-ethylguaiacol

Sponsors

Flavor Demo Formulas
Name:4-ethyl-2-methoxyphenol
CAS Number: 2785-89-9Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:220-500-4
FDA UNII:C9NFD83BJ5
Nikkaji Web:J141.497F
MDL:MFCD00038714
CoE Number:176
XlogP:2.40 (est)
Molecular Weight:152.19304000
Formula:C9 H12 O2
BioActivity Summary:listing
NMR Predictor:Predict (works with chrome or firefox)
Category:flavor and fragrance agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist:Search
Google Patents:Search
US Patents:Search
EU Patents:Search
Pubchem Patents:Search
PubMed:Search
NCBI:Search
JECFA Food Flavoring:716 4-ethylguaiacol
FLAVIS Number:04.008 (Old)
DG SANTE Food Flavourings:04.008 4-ethylguaiacol
FEMA Number:2436 4-ethylguaiacol
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: 4-ETHYLGUAIACOL
FDA Regulation:
FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION
Subpart F--Flavoring Agents and Related Substances
Sec. 172.515 Synthetic flavoring substances and adjuvants.
 
Physical Properties:
Appearance:colorless to pale yellow clear liquid (est)
Assay: 98.00 to 100.00
Food Chemicals Codex Listed: Yes
Specific Gravity:1.06100 to 1.06400 @ 25.00 °C.
Pounds per Gallon - (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
Boiling Point: 82.00 to 85.00 °C. @ 1.30 mm Hg
Acid Value: 1.00 max. KOH/g
Vapor Pressure:0.017000 mm/Hg @ 25.00 °C. (est)
Vapor Density:5.2 ( Air = 1 )
Flash Point: 226.00 °F. TCC ( 107.78 °C. )
logP (o/w): 2.434 (est)
Soluble in:
 alcohol
 dipropylene glycol
 water, 693.8 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
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 clove
Luebke, 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 nuances
Mosciano, Gerard P&F 15, No. 1, 19, (1990)
Flavor Type: woody
woody smoky spicy sweet vanilla
Taste Description: at 30.00 ppm. Woody, smokey and spicy with a sweet vanilla background
Mosciano, Gerard P&F 15, No. 1, 19, (1990)
Odor and/or flavor descriptions from others (if found).
Treatt
4-Ethylguaiacol Halal, Kosher
Odor Description:spicy and clove-like with medicinal, woody and sweet vanilla nuances
Odour threshold in water: 50 ppb.
Taste Description:spicy with a sweet vanilla background at 30 ppm.
Used as a background note in NI flavors (e.g., Cinnamon, Coffee, Cranberry, Rum, Tea, Whisky). Also used in Artificial Smoke flavours, and as a modifier in meat, spice, vanilla and tobacco flavors. Normal use levels in finished consumer product: 0.001-1 ppm. Council of Europe limits: Foods (1 ppm); Beverages (0.1 ppm).
Firmenich
4-ETHYLGUAIACOL min. 98%, Kosher
Taste Description:Nice smoky, spicy and clove-like notes
4-ETHYLGUAIACOL has a typical smoky and clove-like profile complemented by interesting woody and sweet vanilla nuances which are excellent for sweet and meat flavors.
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: perfuming agents
 
Suppliers:
Advanced Biotech
4 ETHYL GUAIACOL SYNTHETIC
98% min.
Odor: Sweet, medicinal
Advanced Biotech
4-ETHYL GUAIACOL NATURAL
98% min.
Odor: Sweet, medicinal
Anhui Haibei
4-Ethyl Guaiacol natural
Odor: Bacon smoky phenolic clove
Anhui Suzhou Jinli Aromatic Chemicals
4-Ethyl guaiacol(natural)
Odor: soy sauce, baked meat
Aurochemicals
4-ETHYL GUAIACOL, Natural
Beijing Lys Chemicals
4-Ethylguaiacol (natural)
Beijing Lys Chemicals
4-Ethylguaiacol
Berjé
4-Ethyl Guaiacol
Happening at Berje
BOC Sciences
For experimental / research use only.
4-Ethylguaiacol
Charkit Chemical
ETHYLGUAIACOL, 4- FEMA 2436
DeLong Chemicals America
4-Ethylguaiacol
Endeavour Specialty Chemicals
4-Ethylguaiacol 98%
Speciality Chemical Product Groups
Firmenich
4-ETHYLGUAIACOL
min. 98%, Kosher
Flavor: Nice smoky, spicy and clove-like notes
4-ETHYLGUAIACOL has a typical smoky and clove-like profile complemented by interesting woody and sweet vanilla nuances which are excellent for sweet and meat flavors.
Foreverest Resources
4-Ethylguaiacol
Odor: characteristic
Use: 4-Ethylguaiacol is extracted from natural wood oil. 4-Ethylguaiacol is colourless to slightly yellow liquid with condimental smell and distinctive soy scent. 4-Ethylguaiacol can be used as spices in various ways like foodstuff, feed, cosmetic and daily commodities. It has the function of antisepsis and deoxidization and prevention of hypersensitive skin. With strong soy scent, 4-Ethylguaiacol can preserve wine and soy sauce for lasting longer without decaying. Yet, it can still remain aromatic even after heating. 4-Ethylguaiacol also can be used to deploy, bacon, Vanilla Flavor, such as food and tobacco flavor.
Frinton Laboratories
For experimental / research use only.
4-Ethylguaiacol
Frutarom
4 ETHYL GUAIACOL NATURAL
Fuzhou Farwell
4-Ethylguaiacol
H. Interdonati, Inc.
4-Ethylguaiacol Natural, Kosher
Featured Products
Indukern F&F
4-ETHYL GUAIACOL NATURAL
Odor: WARM, SPICY, MEDICINAL
Jiangyin Healthway
4-Ethyl Guaiacol
New functional food ingredients
Jinan Enlighten Chemical Technology(Wutong Aroma )
4-Ethyl guaiacol(naural), Kosherk
Kunshan Sainty
4-Ethyl Guaiacol, Natural
Lluch Essence
4-ETHYL GUAIACOL NATURAL 98%
M&U International
4-ETHYL GUAIACOL
M&U International
NAT.4-ETHYL GUAIACOL, Kosher
Moellhausen
4-ETHYL GUAIACOL
Odor: Spicy; Smoky; Medicinal
Flavor: Spicy; Smoky; Medicinal; Woody
OQEMA
4-Ethyl Guaiacol(natural)
Penta International
4-ETHYL GUAIACOL FCC, Kosher
Penta International
4-ETHYL GUAIACOL, NATURAL, Kosher
Perfumery Laboratory
4-ethyl guaiacol 20% in DPG natural Firmenich (4-ethyl guaiacol natural Firmenich)
Odor: Spicy and clove with wood and sweet note of vanilla
Reincke & Fichtner
4-Ethyl Guaiacol natural
Reincke & Fichtner
4-Ethyl Guaiacol
Riverside Aromatics
4-ETHYLGUAIACOL
Robinson Brothers
4-Ethylguaiacol
https://www.robinsonbrothers.uk/chemistry-competences
Sigma-Aldrich
4-Ethylguaiacol, ≥98%, FCC, FG
Odor: meaty; smoky
Certified Food Grade Products
Sigma-Aldrich
4-Ethylguaiacol, natural, FG
Odor: warm; spicy; medicinal
Sunaux International
nat.4-Ethyl Guaiacol
Synerzine
4-Ethyl Guaiacol
Synerzine
Natural 4-Ethyl Guaiacol
TCI AMERICA
For experimental / research use only.
2-Methoxy-4-ethylphenol >98.0%(GC)
Tengzhou Jitian Aroma Chemiclal
4-Ethyl Guaiacol
Tengzhou Xiang Yuan Aroma Chemicals
4-Ethyl Guaiacol(natural)
Treatt
4-Ethylguaiacol
Halal, Kosher
Odor: spicy and clove-like with medicinal, woody and sweet vanilla nuances
Use: Odour threshold in water: 50 ppb.
Flavor: spicy with a sweet vanilla background at 30 ppm.
Used as a background note in NI flavors (e.g., Cinnamon, Coffee, Cranberry, Rum, Tea, Whisky). Also used in Artificial Smoke flavours, and as a modifier in meat, spice, vanilla and tobacco flavors. Normal use levels in finished consumer product: 0.001-1 ppm. Council of Europe limits: Foods (1 ppm); Beverages (0.1 ppm).
Vigon International
Ethyl-4 Guaiacol
Odor: WARM, SPICY, MEDICINAL.
Wujiang CIYUN Flavor & Fragrance
4-Ethyl Guaiacol ≥98.0%
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 36/38 - Irritating to skin and eyes.
S 02 - Keep out of the reach of children.
S 24/25 - Avoid contact with skin and eyes.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36 - Wear suitable protective clothing.
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavor and fragrance agents
Recommendation for 4-ethyl guaiacol usage levels up to:
  1.0000 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 6.90 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.40 (μg/capita/day)
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 3
 average usual ppmaverage maximum ppm
baked goods: --
beverages(nonalcoholic): -0.05000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -1.10000
fruit ices: -1.10000
gelatins / puddings: -0.23000
granulated sugar: --
gravies: --
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: --
sugar substitutes: --
sweet sauces: --
 
Safety References:
European Food Safety Athority(efsa):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...

European Food Safety Authority (EFSA) reference(s):

Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to Flavouring Group Evaluation 22 (FGE.22): Ring-substituted phenolic substances from chemical groups 21 and 25 (Commission Regulation (EC) No 1565/2000 of 18 July 2000)
View page or View pdf

Flavouring Group Evaluation 58 (FGE.58) Consideration of phenol derivatives evaluated by JECFA (55th meeting) structurally related to ring substituted phenolic substances evaluated by EFSA in FGE.22 (2006) (Commission Regulation (EC) No 1565/2000 of 18 July 2000) - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
View page or View pdf

Flavouring Group Evaluation 60 (FGE.60): Consideration of eugenol and related hydroxyallylbenzene derivatives evaluated by JECFA (65th meeting) structurally related to ring- substituted phenolic substances evaluated by EFSA in FGE.22 (2006)
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 22, Revision 1 (FGE.22Rev1): Ring-substituted phenolic substances from chemical groups 21 and 25
View page or View pdf

Scientific Opinion on the safety and efficacy of phenol derivatives containing ring-alkyl, ring-alkoxy and side-chains with an oxygenated functional group (chemical group 25) when used as flavourings for all species
View page or View pdf

EPI System: View
Env. Mutagen Info. Center:Search
EPA Substance Registry Services (TSCA):2785-89-9
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :62465
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:2
4-ethyl-2-methoxyphenol
Chemidplus:0002785899
 
References:
 4-ethyl-2-methoxyphenol
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:2785-89-9
Pubchem (cid):62465
Pubchem (sid):135019447
Flavornet:2785-89-9
Pherobase:View
 
Other Information:
(IUPAC):Atomic Weights of the Elements 2009
(IUPAC):Atomic Weights of the Elements 2009 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Everything Added to Food in the United States (EAFUS):View
CHEMBL:View
HMDB (The Human Metabolome Database):HMDB40175
FooDB:FDB019887
YMDB (Yeast Metabolome Database):YMDB01615
Export Tariff Code:2909.50.2000
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
Potential Blenders and core components note
For Odor
amber
ambroxan
FL/FR
cistus ladaniferus resinoid
FR
animal
animal carbolactone
FR
iso
butyl quinoline
FR
costus valerolactone
FR
anisic
para-
acetanisole
FL/FR
para-
anisaldehyde
FL/FR
balsamic
2-
acetyl furan
FL/FR
amyris wood oil
FL/FR
siam
benzoin resinoid
FL/FR
benzyl benzoate
FL/FR
benzyl salicylate
FL/FR
laevo-
bornyl acetate
FL/FR
iso
bornyl acetate
FL/FR
iso
butyl cinnamate
FL/FR
cinnamyl alcohol
FL/FR
clover nitrile
FR
ethyl cinnamate
FL/FR
fir balsam absolute
FR
guaiacyl phenyl acetate
FL/FR
methyl (E)-cinnamate
FL/FR
myrrh oil
FL/FR
3-
phenyl propyl alcohol
FL/FR
berry
raspberry ketone
FL/FR
burnt
rum ether
FL/FR
caramellic
ethyl maltol
FL/FR
immortelle absolute
FL/FR
maltol
FL/FR
strawberry furanone
FL/FR
chocolate
iso
amyl phenyl acetate
FL/FR
citrus
bergamot oil bergaptene reduced italy
FL/FR
blood
orange oil italy
FL/FR
alpha-
terpinyl methyl ether
FL/FR
coconut
gamma-
heptalactone
FL/FR
gamma-
nonalactone (aldehyde C-18 (so-called))
FL/FR
gamma-
octalactone
FL/FR
creamy
para-
vanillic acid
FL/FR
fatty
coconut absolute
FL/FR
decanol
FL/FR
floral
acetophenone
FL/FR
alpha-
amyl cinnamaldehyde
FL/FR
iso
amyl salicylate
FL/FR
benzyl acetate
FL/FR
benzyl alcohol
FL/FR
bois de rose oil brazil
FL/FR
cassie absolute
FL/FR
citronellol
FL/FR
coriander seed oil
FL/FR
cyclamen aldehyde
FL/FR
dimethyl anthranilate
FL/FR
dimethyl benzyl carbinyl acetate
FL/FR
dimethyl benzyl carbinyl butyrate
FL/FR
ethyl phenyl acetate
FL/FR
floral pyranol
FR
geraniol
FL/FR
geranyl acetate
FL/FR
heliotropin
FL/FR
heliotropyl acetone
FL/FR
heliotropyl diethyl acetal
FR
(Z)-3-
hexen-1-yl salicylate
FL/FR
alpha-
hexyl cinnamaldehyde
FL/FR
ho leaf oil
FR
hyacinth ether
FR
hydroxycitronellal
FL/FR
leerall
FR
laevo-
linalool
FL/FR
linalool
FL/FR
linalool oxide
FL/FR
para-
methyl acetophenone
FL/FR
methyl dihydrojasmonate
FL/FR
muguet carboxaldehyde
FR
nerol
FL/FR
neryl acetate
FL/FR
nonanol
FL/FR
ocean propanal
FL/FR
phenethyl acetate
FL/FR
phenethyl alcohol
FL/FR
phenethyl phenyl acetate
FL/FR
phenethyl salicylate
FL/FR
rhodinol
FL/FR
rose butanoate
FL/FR
tetrahydrolinalool
FL/FR
tuberose absolute (from pommade)
FL/FR
fruity
artemisia pallens herb oil
FL/FR
gamma-
decalactone
FL/FR
ethyl 3-(2-furyl) propanoate
FL/FR
para-
tolualdehyde
FL/FR
green
seaweed absolute (fucus vesiculosus et serratus)
FL/FR
hay
beeswax absolute
FL/FR
hay absolute
FR
herbal
apium graveolens seed oil
FL/FR
apium graveolens seed oil india
FL/FR
clary sage oil france
FL/FR
linalyl acetate
FL/FR
curled
parsley leaf oil
FL/FR
honey
phenyl acetic acid
FL/FR
mossy
oakmoss absolute
FL/FR
oakmoss concrete
FR
oakmoss phenol
FR
veramoss (IFF)
FR
naphthyl
beta-
naphthyl ethyl ether
FL/FR
nutty
3-
acetyl pyridine
FL/FR
phenolic
ortho-
guaiacol
FL/FR
2-iso
propyl phenol
FL/FR
powdery
para-
anisyl alcohol
FL/FR
smoky
pyroligneous acids
FL/FR
spicy
allspice berry oil
FL/FR
allspice berry oil terpeneless
FL/FR
allspice leaf oil
FL/FR
allspice leaf oil terpeneless
FL/FR
allspice oil
FL/FR
allspice oleoresin
FL/FR
benzyl isoeugenol
FL/FR
iso
butyl angelate
FL/FR
calamus leaf oil
FR
carnation absolute
FR
beta-
caryophyllene
FL/FR
cassia bark oil china
FL/FR
cinnamomum culilawan bark oil
FR
cinnamomum culilawan leaf oil
FR
cinnamon leaf oil replacer
FR
clove bud absolute
FL/FR
clove bud oil
FL/FR
clove bud oil CO2 extract
FL/FR
dihydroeugenol
FL/FR
ethyl isoeugenol
FL/FR
eugenol
FL/FR
iso
eugenol
FL/FR
iso
eugenyl acetate
FL/FR
iso
eugenyl phenyl acetate
FL/FR
laurus nobilis leaf oil turkey
FL/FR
alpha-
methyl cinnamaldehyde
FL/FR
methyl eugenol
FR
4-
methyl guaiacol
FL/FR
methyl isoeugenol
FL/FR
pimenta acris leaf oil
FL/FR
pimenta officinalis fruit extract
FR
(E)-
propyl 2-furan acrylate
FL/FR
terpenic
alpha-
terpineol
FL/FR
tonka
coumarin
FR
gamma-
hexalactone
FL/FR
mint lactone
FL/FR
vanilla
ethyl vanillin
FL/FR
propenyl guaethol
FL/FR
vanilla bean absolute (vanilla planifolia)
FL/FR
vanillyl acetate
FL/FR
vanillylidene acetone
FL/FR
woody
amber carbinol
FR
guaiacwood extract acetate
FR
guaiacwood oil
FL/FR
guaiacyl acetate
FL/FR
gurjun balsam oil
FR
2-
methoxy-4-vinyl phenol
FL/FR
patchouli ethanone
FR
patchouli oil
FL/FR
santall
FR
beta-
thujaplicin
FR
tobacarol (IFF)
FR
vetiver oil haiti
FL/FR
woody acetate
FR
(Z)-
woody amylene
FR
For Flavor
No flavor group found for these
laurus nobilis leaf oil turkey
FL/FR
methyl (E)-cinnamate
FL/FR
seaweed absolute (fucus vesiculosus et serratus)
FL/FR
sodium ferulate
FL
anisic
anisic
para-
acetanisole
FL/FR
balsamic
siam
benzoin resinoid
FL/FR
benzyl benzoate
FL/FR
benzyl salicylate
FL/FR
laevo-
bornyl acetate
FL/FR
iso
butyl cinnamate
FL/FR
ethyl cinnamate
FL/FR
myrrh oil
FL/FR
vanillylidene acetone
FL/FR
berry
heliotropyl acetone
FL/FR
raspberry ketone
FL/FR
brown
beeswax absolute
FL/FR
burnt
rum ether
FL/FR
caramellic
ethyl maltol
FL/FR
maltol
FL/FR
strawberry furanone
FL/FR
cherry
heliotropin
FL/FR
citrus
bergamot oil bergaptene reduced italy
FL/FR
linalool
FL/FR
laevo-
linalool
FL/FR
nerol
FL/FR
blood
orange oil italy
FL/FR
alpha-
terpineol
FL/FR
coconut
gamma-
nonalactone (aldehyde C-18 (so-called))
FL/FR
creamy
para-
anisaldehyde
FL/FR
gamma-
hexalactone
FL/FR
para-
methyl acetophenone
FL/FR
mint lactone
FL/FR
para-
vanillic acid
FL/FR
fatty
coconut absolute
FL/FR
floral
iso
amyl phenyl acetate
FL/FR
bois de rose oil brazil
FL/FR
citronellol
FL/FR
dimethyl benzyl carbinyl acetate
FL/FR
dimethyl benzyl carbinyl butyrate
FL/FR
geraniol
FL/FR
linalyl acetate
FL/FR
methyl dihydrojasmonate
FL/FR
neryl acetate
FL/FR
ocean propanal
FL/FR
phenethyl alcohol
FL/FR
phenyl acetic acid
FL/FR
rhodinol
FL/FR
tetrahydrolinalool
FL/FR
tuberose absolute (from pommade)
FL/FR
fruity
para-
anisyl alcohol
FL/FR
artemisia pallens herb oil
FL/FR
benzyl acetate
FL/FR
benzyl alcohol
FL/FR
gamma-
decalactone
FL/FR
dimethyl anthranilate
FL/FR
ethyl 3-(2-furyl) propanoate
FL/FR
(E)-
propyl 2-furan acrylate
FL/FR
rose butanoate
FL/FR
green
iso
amyl salicylate
FL/FR
iso
butyl angelate
FL/FR
cinnamyl alcohol
FL/FR
cyclamen aldehyde
FL/FR
geranyl acetate
FL/FR
(Z)-3-
hexen-1-yl salicylate
FL/FR
immortelle absolute
FL/FR
linalool oxide
FL/FR
oakmoss absolute
FL/FR
herbal
apium graveolens seed oil
FL/FR
apium graveolens seed oil india
FL/FR
clary sage oil france
FL/FR
coriander seed oil
FL/FR
curled
parsley leaf oil
FL/FR
honey
ethyl phenyl acetate
FL/FR
phenethyl acetate
FL/FR
phenethyl phenyl acetate
FL/FR
lactonic
gamma-
heptalactone
FL/FR
gamma-
octalactone
FL/FR
medicinal,
phenethyl salicylate
FL/FR
nutty
2-
acetyl furan
FL/FR
3-
acetyl pyridine
FL/FR
phenolic
guaiacyl phenyl acetate
FL/FR
2-
hydroxyisophorone
FL
powdery
acetophenone
FL/FR
beta-
naphthyl ethyl ether
FL/FR
smoky
2-
methoxy-4-vinyl phenol
FL/FR
pyroligneous acids
FL/FR
solvent
2-iso
propyl phenol
FL/FR
spicy
allspice berry oil
FL/FR
allspice berry oil terpeneless
FL/FR
allspice leaf oil
FL/FR
allspice leaf oil terpeneless
FL/FR
allspice oil
FL/FR
allspice oleoresin
FL/FR
benzyl isoeugenol
FL/FR
beta-
caryophyllene
FL/FR
cassia bark oil china
FL/FR
cassie absolute
FL/FR
clove bud absolute
FL/FR
clove bud oil
FL/FR
clove bud oil CO2 extract
FL/FR
dihydroeugenol
FL/FR
ethyl isoeugenol
FL/FR
iso
eugenol
FL/FR
eugenol
FL/FR
iso
eugenyl acetate
FL/FR
iso
eugenyl phenyl acetate
FL/FR
alpha-
methyl cinnamaldehyde
FL/FR
methyl isoeugenol
FL/FR
3-
phenyl propyl alcohol
FL/FR
pimenta acris leaf oil
FL/FR
para-
tolualdehyde
FL/FR
tropical
alpha-
amyl cinnamaldehyde
FL/FR
vanilla
ethyl vanillin
FL/FR
4-
methyl guaiacol
FL/FR
propenyl guaethol
FL/FR
vanilla bean absolute (vanilla planifolia)
FL/FR
vanillyl acetate
FL/FR
waxy
decanol
FL/FR
alpha-
hexyl cinnamaldehyde
FL/FR
hydroxycitronellal
FL/FR
nonanol
FL/FR
woody
ambroxan
FL/FR
amyris wood oil
FL/FR
iso
bornyl acetate
FL/FR
ginseng distillates
FL
ortho-
guaiacol
FL/FR
guaiacwood oil
FL/FR
guaiacyl acetate
FL/FR
patchouli oil
FL/FR
quercus alba chips extract
FL
alpha-
terpinyl methyl ether
FL/FR
vetiver oil haiti
FL/FR
 
Potential Uses:
FLbacon
FRberry
FRcarnation
 cinnamon
FRclove
 coffee
 cranberry
FLdairy
FRfruit
FLmeat smoked meat
FRperu balsam
FRpizza
 rum
FLsalmon smoked salmon
 smoke
FRspice
FLtea
FRtobacco
FRtolu balsam
FLtomato
FRvanilla
FLvegetable
FLwhiskey
 
Occurrence (nature, food, other):note
 beer
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 brandy grape brandy
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 cassia plant
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 cinnamon
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 coffee arabica coffee bean
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 corn seed
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 malt
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 pepper bell pepper fruit
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 rum
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 sesame seed
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 soy sauce
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 tea leaf
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 tomato
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 whiskey
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 wine
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Synonyms:
homocreosol
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-
 

Articles:

US Patents:3,946,080 - Flavouring and perfuming ingredients
PubMed:The binding of 4-ethylguaiacol with polyaniline-based materials in wines.
US Patents:3,952,024 - Furfurylthioacetone
PubMed:Volatile fingerprint of Brazilian defective coffee seeds: corroboration of potential marker compounds and identification of new low quality indicators.
PubMed:Characterisation of volatile compounds in a smoke flavouring from rice husk.
PubMed:Sorption of 4-ethylguaiacol and 4-ethylphenol on yeast cell walls, using a synthetic wine.
PubMed:Aromatic profile of ciders by chemical quantitative, gas chromatography-olfactometry, and sensory analysis.
PubMed:Influence of the matrix composition on the volatility and sensory perception of 4-ethylphenol and 4-ethylguaiacol in model wine solutions.
PubMed:On-line monitoring of food fermentation processes using electronic noses and electronic tongues: a review.
PubMed:Metabolism of nonesterified and esterified hydroxycinnamic acids in red wines by Brettanomyces bruxellensis.
PubMed:Occurrence of Brettanomyces/Dekkera in Brazilian red wines and its correlation with ethylphenols.
PubMed:Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China.
PubMed:Selective defunctionalization by TiO2 of monomeric phenolics from lignin pyrolysis into simple phenols.
PubMed:Osmotic stress response in the wine yeast Dekkera bruxellensis.
PubMed:Impact of Australian Dekkera bruxellensis strains grown under oxygen-limited conditions on model wine composition and aroma.
PubMed:Studies on the key aroma compounds in raw (unheated) and heated Japanese soy sauce.
PubMed:New application of the QuEChERS methodology for the determination of volatile phenols in beverages by liquid chromatography.
PubMed:Bioprocess design for the microbial production of natural phenolic compounds by Debaryomyces hansenii.
PubMed:Detection of Brettanomyces spp. in red wines using real-time PCR.
PubMed:Prenatal and early sucking influences on dietary preference in newborn, weaning, and young adult cats.
PubMed:Genome shuffling of Hansenula anomala to improve flavour formation of soy sauce.
PubMed:Selective production of 4-ethylphenolics from lignin via mild hydrogenolysis.
PubMed:Optimisation of a sensitive method based on ultrasound-assisted emulsification-microextraction for the simultaneous determination of haloanisoles and volatile phenols in wine.
PubMed:Comparison of key aroma compounds in five different types of Japanese soy sauces by aroma extract dilution analysis (AEDA).
PubMed:Characterization of the "viable but nonculturable" (VBNC) state in the wine spoilage yeast Brettanomyces.
PubMed:Hydroxycinnamic acid ethyl esters as precursors to ethylphenols in wine.
PubMed:Implications of Lactobacillus collinoides and Brettanomyces/Dekkera anomala in phenolic off-flavour defects of ciders.
PubMed:Ultrasound-assisted emulsification-microextraction for the sensitive determination of Brett character responsible compounds in wines.
PubMed:Identification and thermochemical analysis of high-lignin feedstocks for biofuel and biochemical production.
PubMed:Comparison of fermented soybean paste (Doenjang) prepared by different methods based on profiling of volatile compounds.
PubMed:Development of a dispersive liquid-liquid microextraction method for the simultaneous determination of the main compounds causing cork taint and Brett character in wines using gas chromatography-tandem mass spectrometry.
PubMed:Interaction Mechanisms between guaiacols and lignin: the conjugated double bond makes the difference.
PubMed:Sorptive extraction with in-sample acetylation for gas chromatography-mass spectrometry determination of ethylphenol species in wine samples.
PubMed:Optimisation of a simple and reliable method based on headspace solid-phase microextraction for the determination of volatile phenols in beer.
PubMed:Use of microfungi in the treatment of oak chips: possible effects on wine.
PubMed:Effect of halotolerant starter microorganisms on chemical characteristics of fermented chum salmon (Oncorhynchus keta) sauce.
PubMed:Genome shuffling of Zygosaccharomyces rouxii to accelerate and enhance the flavour formation of soy sauce.
PubMed:Inhibition by 2-methoxy-4-ethylphenol of Ca2+ influx through acquired and native N-methyl-D-aspartate-receptor channels.
PubMed:Headspace solid-phase microextraction for direct determination of volatile phenols in cider.
PubMed:Production of 4-ethylphenol from 4-hydroxycinnamic acid by Lactobacillus sp. isolated from a swine waste lagoon.
PubMed:Identification and characterization of Dekkera bruxellensis, Candida pararugosa, and Pichia guilliermondii isolated from commercial red wines.
PubMed:Spoilage yeasts in Patagonian winemaking: molecular and physiological features of Pichia guilliermondii indigenous isolates.
PubMed:Chemical causes of the typical burnt smell after accidental fires.
PubMed:Volatile composition of Merlot wine from different vine water status.
PubMed:Minimization of ethylphenol precursors in red wines via the formation of pyranoanthocyanins by selected yeasts.
PubMed:Molecular identification of Brettanomyces bruxellensis strains isolated from red wines and volatile phenol production.
PubMed:Genetic diversity and physiological traits of Brettanomyces bruxellensis strains isolated from Tuscan Sangiovese wines.
PubMed:Comparison of two SPME fibers for the extraction of some off-flavor cork-taint compounds in bottled wines investigated by GC-HRMS.
PubMed:Prediction of sensory properties of Brazilian Arabica roasted coffees by headspace solid phase microextraction-gas chromatography and partial least squares.
PubMed:Effects of elevated CO2 on grapevine (Vitis vinifera L.): volatile composition, phenolic content, and in vitro antioxidant activity of red wine.
PubMed:Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham.
PubMed:Smoke-derived taint in wine: the release of smoke-derived volatile phenols during fermentation of Merlot juice following grapevine exposure to smoke.
PubMed:Partial vinylphenol reductase purification and characterization from Brettanomyces bruxellensis.
PubMed:Physiological and oenological traits of different Dekkera/Brettanomyces bruxellensis strains under wine-model conditions.
PubMed:Comparison of metal oxide-based electronic nose and mass spectrometry-based electronic nose for the prediction of red wine spoilage.
PubMed:The chemical characterization of the aroma of dessert and sparkling white wines (Pedro Ximénez, Fino, Sauternes, and Cava) by gas chromatography-olfactometry and chemical quantitative analysis.
PubMed:Smoke-derived taint in wine: effect of postharvest smoke exposure of grapes on the chemical composition and sensory characteristics of wine.
PubMed:4-ethylphenol and 4-ethylguaiacol in wines: estimating non-microbial sourced contributions and toxicological considerations.
PubMed:Quantitative determination of 4-ethylphenol and 4-ethyl-2-methoxyphenol in wines by a stable isotope dilution assay.
PubMed:Multiple headspace solid-phase microextraction for eliminating matrix effect in the simultaneous determination of haloanisoles and volatile phenols in wines.
PubMed:Determination of 4-ethylphenol and 4-ethylguaiacol in wines by LC-MS-MS and HPLC-DAD-fluorescence.
PubMed:The reactivity of ortho-methoxy-substituted catechol radicals with sulfhydryl groups: contribution for the comprehension of the mechanism of inhibition of NADPH oxidase by apocynin.
PubMed:Determination of volatile phenols in red wines by dispersive liquid-liquid microextraction and gas chromatography-mass spectrometry detection.
PubMed:Cytoprotective properties of phenolic antidiarrheic ingredients in cultured astrocytes and neurons of rat brains.
PubMed:Bioconversion of ferulic acid to 4-vinylguaiacol and 4-ethylguaiacol and of 4-vinylguaiacol to 4-ethylguaiacol by halotolerant yeasts belonging to the genus Candida.
PubMed:Discovery of a eugenol oxidase from Rhodococcus sp. strain RHA1.
PubMed:A 4-alkyl-substituted analogue of guaiacol shows greater repellency to savannah tsetse (Glossina spp.).
PubMed:Determination of volatile phenols in wine using high-performance liquid chromatography with a coulometric array detector.
PubMed:Characterization of aroma compounds in apple cider using solvent-assisted flavor evaporation and headspace solid-phase microextraction.
PubMed:Determination of ethylphenols in wine by in situ derivatisation and headspace solid-phase microextraction-gas chromatography-mass spectrometry.
PubMed:Determination of Brett character responsible compounds in wines by using multiple headspace solid-phase microextraction.
PubMed:Rapid headspace solid-phase microextraction/gas chromatographic/mass spectrometric assay for the quantitative determination of some of the main odorants causing off-flavours in wine.
PubMed:Physicochemical model to interpret the kinetics of aroma extraction during wine aging in wood. Model limitations suggest the necessary existence of biochemical processes.
PubMed:Development of an enrichment medium to detect Dekkera/Brettanomyces bruxellensis, a spoilage wine yeast, on the surface of grape berries.
PubMed:Synthesis and cosmetic whitening effect of glycosides derived from several phenylpropanoids.
PubMed:Characterization of cachaça and rum aroma.
PubMed:Flavor characteristics of lapsang souchong and smoked lapsang souchong, a special Chinese black tea with pine smoking process.
PubMed:Main compounds responsible for off-odour of strawberries infected by Phytophthora cactorum.
PubMed:The effects of sample preparation and gas chromatograph injection techniques on the accuracy of measuring guaiacol, 4-methylguaiacol and other volatile oak compounds in oak extracts by stable isotope dilution analyses.
PubMed:Fungal laccase-catalyzed degradation of hydroxy polychlorinated biphenyls.
PubMed:Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium quality spanish aged red wines.
PubMed:Characterization of odor-active compounds in Californian chardonnay wines using GC-olfactometry and GC-mass spectrometry.
PubMed:Wood creosote, the principal active ingredient of seirogan, an herbal antidiarrheal medicine: a single-dose, dose-escalation safety and pharmacokinetic study.
PubMed:Extraction and formation dynamic of oak-related volatile compounds from different volume barrels to wine and their behavior during bottle storage.
PubMed:Determination of 4-ethylguaiacol and 4-ethylphenol in red wines using headspace-solid-phase microextraction-gas chromatography.
PubMed:Identification and quantification of impact odorants of aged red wines from Rioja. GC-olfactometry, quantitative GC-MS, and odor evaluation of HPLC fractions.
PubMed:Immobilized salt-tolerant yeasts: application of a new polyethylene-oxide support in a continuous stirred-tank reactor for flavour production.
PubMed:Binding of alkyl- and alkoxy-substituted simple phenolic compounds to human serum proteins.
PubMed:Measurement of urinary methoxyphenols and their use for biological monitoring of wood smoke exposure.
PubMed:Solid-phase microextraction method development for headspace analysis of volatile flavor compounds.
PubMed:Interactions between anthocyanins and aroma substances in a model system. Effect on the flavor of grape-derived beverages.
PubMed:Quantitative analysis of 4-ethylphenol and 4-ethylguaiacol in red wine.
PubMed:Potent odorants of raw Arabica coffee. Their changes during roasting.
PubMed:[Anti-dermaptophyte activity of phenolic compounds in "mokusaku-eki"].
PubMed:Suppression of intestinal smooth muscle contraction by 4-ethylguaiacol, a constituent of wood creosote.
PubMed:2-Methylthiazolidine and 4-ethylguaiacol, male sex pheromone components of the cockroachNauphoeta cinerea (dictyoptera, blaberidae): A reinvestigation.
PubMed:Suppression of intestinal smooth muscle contraction by phenolic compounds.
PubMed:Analysis of beechwood creosote by gas chromatography-mass spectrometry and high-performance liquid chromatography.
 
Notes:
a constituent of wood creosote; suppresses intestinal smooth muscle contraction. Constit. of numerous plant spp. and cooked foods. Flavouring agent
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