4-ethyl guaiacol
4-ethylguaiacol
 
Notes:
a constituent of wood creosote; suppresses intestinal smooth muscle contraction. Constit. of numerous plant spp. and cooked foods. Flavouring agent
  • Advanced Biotech
  • Beijing Lys Chemicals
    • Beijing Lys Chemicals Co, LTD.
      From Grams to Tons
      Fine chemical high-tech company which contains R&D, production, and sales.
      BEIJING LYS CHEMICALS CO, LTD, established in 2004, is a fine chemical high-tech company which contains R&D, production, and sales. We mainly engaged in export and technology development of flavor and fragrance materials and pharmaceutical intermediates. We have nearly 500 kinds of products, from grams to tons, exported to USA, Europe, South Asia and etc. And we custom manufacture new products according to customers’ needs, and serve good quality products and service. Our goal is to become a fine chemical enterprise which could provide special products and services.
      Email: Mr. Jia
      Email: Mr. Guo
      Voice: 86-10-68418738
      Fax: 86-10-68418739
      Mr. Guo86-10-68483445
      Mr. Guo86-10-68418739
      News
      Product(s):
      20030 4-Ethylguaiacol (natural)
       
  • Berjé
    • Berje Inc.
      The solution is clear
      Where the world comes to its senses - Berjé is a global distributor of Essential Oils and Aromatic Chemicals.
      Berjé is a family-owned business that has been in operation for six decades. The company's origins and strength lie in a profound understanding of the supply and the quality of the diverse raw materials consumed by the flavor and fragrance industries. This base was expanded upon more than two decades ago to include fragrance production. The company's unparalleled raw material expertise is focused on the supply of essential oils and aromatic chemicals. This is supported by our long-standing relationships with a worldwide fabric of producers ensuring the greatest prospects for uninterrupted supply in markets that are often volatile and unpredictable.
      Email: For Information
      Email: For Sales
      Voice: 973-748-8980
      Fax: 973-680-9618
      Flavor Ingredients
      Fragrance Ingredients
      Functional Ingredients
      Happening at Berje
      Product(s):
      4-Ethyl Guaiacol
       
  • Charkit Chemical
    • Charkit Chemical Corporation
      The Specialty Chemical Specialists
      Explore this website to discover the products and services that Charkit provides for your industry and please contact us directly to find out how we can be of service to you.
      Since 1982, Charkit has been committed to expanding the markets we serve and our roster of products and services continues to grow with us. Personal care ingredients now include a substantial array of luxury and exotic components. Substantial inroads have been made in the nutraceutical and resins markets, with a growing roster of versatile and unique ingredients. And we continue to lead the way in our traditional markets such as Metal and Water Treatment, Imaging, Flavor & Fragrance, Aroma and Food. Our Pharmaceutical offerings continue to expand, still anchored by the Boronic Derivatives that meet the demands of Suzuki coupling reactions.
      Email: Sales
      Voice: 203-299-3220
      Fax: 203-299-1355
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      Product(s):
      ETHYLGUAIACOL, 4- FEMA 2436
       
  • CTC Organics
    • CTC Organics
      For More Than 40 Year
      Your source for rare aroma chemicals for the flavor and fragrance industy.
      “The world is run by middle men.” The number of times I have heard Dr. Liu utter those words are innumerable. He loved reciting and recording famous quotes and had many of his own. Among his many talents, Dr. Liu had a unique genius in the area of chemistry. He had an uncanny understanding of the pulse of the chemical industry and was a superb salesman.
      US Email: Customer Service
      US Voice: (404) 524-6744
      US Fax: (404) 577-1651
      Resources
      History
      Product(s):
      W0570 4-ethyl guaiacol
       
  • DeLong Chemicals America
    • DeLong Chemicals America
      Custom Manufacturing
      Supplier of aroma chemicals, pharmaceutical and specialty chemical intermediates.
      DeLong Chemicals America, LLC is an extension of Shijiazhuang Lida Chemical Co, Ltd to North America, a leading supplier and manufacturer of aroma chemicals, serving the industries of food, tobacco and perfume, while also providing intermediates, custom synthesis and custom manufacturing for pharmaceutical and specialty chemical industries.
      US Email: Customer Service
      US Email: Sales
      US Voice: (203) 271-9017
      New products
      Product(s):
      0123 4-Ethylguaiacol
       
  • Endeavour Specialty Chemicals
    • Endeavour Specialty Chemicals Ltd
      Expertise in Small to Medium Scale Chemical Manufacturing
      Endeavour Speciality Chemicals offers high-impact aroma chemicals, all produced at the highest standards of quality.
      Endeavour Speciality Chemical has 25 years' experience of manufacturing high-impact aroma chemicals. With our core expertise in sulfur and heterocyclic chemistries, Endeavour's products have applications in a range of industry sectors including flavours and fragrances, pharmaceutical research and material sciences. Endeavour also offer custom synthesis and contract manufacturing services at their UK manufacturing site.
      Email: Info
      Email: Sales
      Voice: +44 (0)1327 310 079
      Fax: +44 (0)1327 310 701
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      Speciality Chemical Product Groups
      Product(s):
      PH0050 4-Ethylguaiacol 98%
       
  • Firmenich
    • Firmenich Inc.
      We Create
      We create perfumes and flavors for the World's most desirable brands.
      Firmenich is the largest privately-owned company in the perfume and flavor business. Swiss and family owned, we have created many of the world’s favorite perfumes for over 100 years and produced a number of the most well known flavors we enjoy each day.
      US Email: Fred Keifer
      US Voice: +1 609 452 1000
      US Fax: +1 609 452 6077
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      Product(s):
      965930 4-Ethylguaiacol min. 98%, Kosher

      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
    • Foreverest Resources Ltd.
      Leading pine based chemicals supplier
      Supplying turpentine based and natural/extracted flavor & fragrance ingredients.
      Foreverest Resources Ltd. is a materials supplier, exporting gum turpentine based, terpene derivertives and natural/extracted monomers and intermediates from China since 1988. We offers high quality raw materials for flavors and fragrances synthetic manufacturing in the world.
      Email: Info
      Email: Sales
      Voice: +86 (0)592 5105533
      Fax: +86 (0)592 5151667
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      Product(s):
      4-Ethylguaiacol
      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.
       
       
  • H. Interdonati, Inc.
    • H. Interdonati, Inc.
      Innovative products
      Because your flavors and fragrances are only as good as their source "Since 1952"
      H. Interdonati, Inc. began in 1952 with the tradition of delivering quality pharmaceuticals and fine chemical ingredients at competitive prices. The mission was simple: To provide the most reliable, personal service in the industry.
      Email: Info
      US Email: Info
      Email: Sales
      US Email: Andrew Interdonati (Sales)
      Voice: 800 367-6617
      Fax: 631 367-6626
      Featured Products
      Product(s):
      4-Ethylguaiacol Natural, Kosher
       
  • Indukern F&F
  • Jiangyin Healthway
    • Jiangyin Healthway International Trade Co.
      Independent Ingredients Supplier
      We provide custom synthesis and contract manufacturing from milligrams to metric tonnes.
      Jiangyin Healthway International Trade Co., Ltd is a professional company, main engaged in manufacturing and exporting aroma chemicals ,food additives , cosmetic ingredient ,pharmaceutical intermediates & other fine chemicals; especially on aroma chemicals , as the major manufacturer of heterocyclic and sulphur aroma compounds , we are the leading independent ingredients supplier to the flavour and fragrance industries in China, can offer hundreds of different high quality aroma chemicals.
      Email: Info
      Email: Sales
      Voice: 86-510-86023169
      Fax: 86-510-86023170
      Mobile0086-13093133011
      Services
      Biochemical
      Natural Food Colour
      New functional food ingredients
      Product(s):
      HL0234 4-Ethyl Guaiacol
       
  • Lluch Essence
    • Lluch Essence S.L.
      A family company dedicated to sales and distribution
      Flexibility, availability, price and quality.
      Flexibility, availability, price and quality make LLUCH ESSENCE S.L. one of Europe’s references when it comes to essential oils and aroma chemicals, and it is now well known all around the world.
      Email: Info
      Voice: 34 93 379 38 49
      Fax: 34 93 370 65 04
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      Product(s):
      4-ETHYL GUAIACOL NATURAL 98%
       
  • M&U International
    • M&U International LLC
      Steady supply & demand
      Meeting customers increasing demands at home as well as abroad.
      M&U dedicates itself to the development and production of new products as well as continuously promoting those new products. We’ve maintained a steady supply&demand relationship with a large number of manufacturers at home and abroad. We’ve developed an extensive network and because of our relationships with these manufacturers, we’re able to provide a stable supply of great quality materials. We’re located in China’s largest communications hub, Shanghai and in the U.S. near one of the largest sea ports on the East Coast. The strategic locations of our facilities ensure convenient, prompt and secure delivery of our products to our customers. We warmly welcome your inquiries, come witness our solemn commitment for yourself.
      Email: Sales
      US Email: Sales
      Voice: +86-21-32515501 60762991 60762992
      Fax: +86-21-32515502 64204960
      US Voice: 908-359-9000
      US Fax: 908-359-9002
      News
      Product(s):
      N0045 NAT.4-ETHYL GUAIACOL, Kosher
      A0435 4-ETHYL GUAIACOL
       
  • Moellhausen
    • Moellhausen S.P.A.
      THE CHEMISTRY OF EMOTIONS
      Innovation and commitment in the name of excellence.
      After 50 years in business, Moellhausen stands out as one of the world’s leading family-run companies in the industry of flavors and fragrances, raw materials, and specialties. My personal history is inextricably bound to that of the company, and I continue to dedicate all my energy to it along with our partners and collaborators who have supported us thus far with dedication, passion, love, and experience. Continuous investments and a professionalism aimed at achieving the highest levels of performance in service and quality, along with that same dedication, passion, love, and experience, have together enabled us to reach the absolute avant-garde level that characterizes Moellhausen today, recognized worldwide for its modernity, innovation, creativity, and respect for the environment and the safety and rights of those who work with us. As President and CEO of the company for 32 years, I offer a well-deserved thank you to all of our numerous customers, suppliers, employees, and company friends for helping to sustain our unstoppable and honorable growth. And it is with the support of all of our stakeholders that we will confidently continue to pursue our commitment to further advancing the excellence that our industry demands.
      Voice: +39 039.685.6262
      Fax: +39 039.685.6263
      Linkedin
      A network of knowledge to grow together
      Sustainability is at the foundation of a
      Pervasive technology and total control
      Product(s):
      1000408 4-ETHYL GUAIACOL
       
  • Penta International
    • Penta International Corporation
      Chemistry innovation
      At Penta, our products and services help businesses do business better.
      For over 30 years, Penta Manufacturing Company has played a growing role in worldwide chemistry innovations and applications. As an industry leader, Penta continues to pioneer chemistry-based solutions for practically every area of commerce. Our products and expertise have helped fuel technical advances in dozens of commercial applications including flavoring, coloring, fragrances and chemical processes.
      US Email: Technical Services
      US Email: Sales
      US Voice: (973) 740-2300
      US Fax: (973) 740-1839
      Product(s):
      05-34400 4-ETHYL GUAIACOL FCC, Kosher
      05-33401 4-ETHYL GUAIACOL, NATURAL, Kosher
       
  • Riverside Aromatics
    • Riverside Aromatics Ltd.
      Speciality Aroma Chemicals, Naturals and Synthetics
      Specialist raw material suppliers to the Flavour & Fragrance Industry.
      Peter Cannon & David Rowe established Riverside Aromatics in 2006 in Poole, UK, to offer a new type of specialist raw material supplier to the Flavour & Fragrance Industry. We bring together over 40 years of commercial & technical experience in the F&F industry which allows us to understand the needs of the Global F&F business and especially that of the West European Market.
      Email: Info
      Email: Peter Cannon (sales)
      Voice: +44 (0) 1202 679532
      Fax: +44 (0) 1202 679532
      Library
      Products List: View
      Product(s):
      EG1000 4-Ethylguaiacol
       
  • Robinson Brothers
  • Sigma-Aldrich
  • Sunaux International
    • Sunaux International
      Buy With Confidence
      We have industry leading processes and procedures to ensure nothing but the most reliable product.
      Sunaux International was founded in 2012 by the owner Mr.John Felton after spending 18 years involved in developing global business in the aromatic chemicals, fragrance and flavour compounds business.
      Email: John Felton
      Email: Stephen Zhou (Sales)
      Voice: 0512-57995626
      Fax: 0512-57570299
      Sales0512-57995626
      Sales0512-57570299
      News
      Product(s):
      N0050 nat.4-Ethyl Guaiacol
       
  • TCI AMERICA
    • TCI AMERICA
      Moving Your Chemistry Forward
      We continuously strive to advance our technology.
      Tokyo Chemical Industry Co., Ltd. (TCI) is a leading worldwide manufacturer of specialty organic chemicals founded in 1946. TCI provides organic laboratory chemicals as well as pharmaceutical, cosmetic and functional materials. More than 60 years of synthesis experience and multi-purpose plants enable TCI to offer more than 27,000 products as well as custom synthesis. TCI established overseas facilities in North America, Europe, China and India to serve customers worldwide.
      Email: Sales
      US Email: Sales
      Email: Global Business
      Voice: +81-3-5640-8878
      Fax: +81-3-5640-8902
      US Voice: 800-423-8616
      US Fax: 888-520-1075
      Tokyo Tel:03-5640-8851
      Tokyo Fax:03-5640-8865
      Facebook
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      Product(s):
      E0353 2-Methoxy-4-ethylphenol >98.0%(GC)
       
  • Treatt
    • Treatt PLC
      Innovative ingredient solutions
      World-leading innovative ingredient solutions provider for the flavour, fragrance and FMCG industries.
      We offer innovative and trend-setting product concepts for our customers, collaborating with them to create true value for their products.
      Email: Enquiries
      US Email: Enquiries
      Voice: +44 (0) 1284 702500
      Fax: +44 (0) 1284 703809
      US Voice: +1 863 668 9500
      US Fax: +1 863 668 3388
      News
      Product(s):
      4-Ethylguaiacol Halal, Kosher
      Odour threshold in water: 50 ppb.
      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
    • Vigon International, Inc.
      Passion for Simplicity
      Manufacturer and supplier of high quality flavor and fragrance ingredients.
      The growth and success of Vigon is due in large part to a unique corporate concept that Vigon has developed and established within the industry: Creative Partnerships. This partnership concept has been and continues to be the foundation and guiding principle for all of Vigon's activities.
      US Email: Sales
      US Voice: 570-476-6300
      US Fax: 570-476-1110
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      Blog
      Products List: View
      Product(s):
      501049 Ethyl-4 Guaiacol
       
Synonyms   Articles   Notes   Search
    Flavor Demo Formulas
4-ethyl-2-methoxyphenol (Click)
CAS Number: 2785-89-9Picture of molecule
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 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.
Synonyms   Articles   Notes   Search   Top
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
Synonyms   Articles   Notes   Search   Top
Organoleptic Properties:
Odor Type: spicy
Odor Strength: medium ,
recommend smelling in a 10.00 % solution or less
 spicy  smoky  bacon  phenolic  clove  
Odor Description:
at 10.00 % in dipropylene glycol. 
spicy smoky bacon phenolic clove
Luebke, William tgsc, (1996)
 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)
 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)
Substantivity: 304 Hour(s)
  
Synonyms   Articles   Notes   Search   Top
Cosmetic Information:
CosIng: cosmetic data
Cosmetic Uses: perfuming agents
Synonyms   Articles   Notes   Search   Top
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)
Berjé
4-Ethyl Guaiacol
Happening at Berje
Charkit Chemical
ETHYLGUAIACOL, 4- FEMA 2436
CTC Organics
4-ethyl guaiacol
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
Fuzhou Farwell
4-Ethylguaiacol
H. Interdonati, Inc.
4-Ethylguaiacol Natural, Kosher
Featured Products
Indukern F&F
4-ETHYL GUAIACOL NATURAL
Odor: WARM, SPICY, MEDICINAL
CROP CALENDAR
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
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
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%
Synonyms   Articles   Notes   Search   Top
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
Synonyms   Articles   Notes   Search   Top
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
Click here to view publication 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: --
Synonyms   Articles   Notes   Search   Top
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)
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Scientific Opinion on Flavouring Group Evaluation 22, Revision 1 (FGE.22Rev1): Ring-substituted phenolic substances from chemical groups 21 and 25
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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
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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
Synonyms   Articles   Notes   Search   Top
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
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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
Read: Under the conditions of intended use - New developments in the FEMA GRAS program and the safety assessment of flavor ingredients
Read: A GRAS assessment program for flavor ingredients
Read: Sensory testing for flavorings with modifying properties. Food Technology
Read: Criteria for the safety evaluation of flavoring substances
Read: A procedure for the safety evaluation of natural flavor complexes used as ingredients in food: essential oils
Read: FEMA Expert Panel: 30 Years of safety evaluation for the flavor industry
Read: Consumption ratio and food predominance of flavoring materials
Synonyms   Articles   Notes   Search   Top
Potential Blenders and core components note
 
For Odor
amber
amber
 ambroxanFL/FR
 cistus ladaniferus resinoidFR
animal
 animal carbolactoneFR
isobutyl quinolineFR
 costus valerolactoneFR
anisic
para-acetanisoleFL/FR
para-anisaldehydeFL/FR
balsamic
2-acetyl furanFL/FR
 amyris wood oilFL/FR
siam benzoin resinoidFL/FR
 benzyl benzoateFL/FR
 benzyl salicylateFL/FR
isobornyl acetateFL/FR
laevo-bornyl acetateFL/FR
isobutyl cinnamateFL/FR
 cinnamyl alcoholFL/FR
 clover nitrileFR
 ethyl cinnamateFL/FR
 fir balsam absoluteFR
 guaiacyl phenyl acetateFL/FR
 methyl (E)-cinnamateFL/FR
 myrrh oilFL/FR
3-phenyl propyl alcoholFL/FR
burnt
 rum etherFL/FR
caramellic
 ethyl maltolFL/FR
 immortelle absoluteFL/FR
 maltolFL/FR
 strawberry furanoneFL/FR
chocolate
isoamyl phenyl acetateFL/FR
citrus
 bergamot oil bergaptene reduced italyFL/FR
blood orange oil italyFL/FR
alpha-terpinyl methyl etherFL/FR
coconut
gamma-heptalactoneFL/FR
gamma-nonalactone (aldehyde C-18 (so-called))FL/FR
gamma-octalactoneFL/FR
creamy
para-vanillic acidFL/FR
fatty
 coconut absoluteFL/FR
 decanolFL/FR
floral
 acetophenoneFL/FR
alpha-amyl cinnamaldehydeFL/FR
isoamyl salicylateFL/FR
 benzyl acetateFL/FR
 benzyl alcoholFL/FR
 bois de rose oil brazilFL/FR
 cassie absoluteFL/FR
 citronellolFL/FR
 coriander seed oilFL/FR
 cyclamen aldehydeFL/FR
 dimethyl anthranilateFL/FR
 dimethyl benzyl carbinyl acetateFL/FR
 dimethyl benzyl carbinyl butyrateFL/FR
 ethyl phenyl acetateFL/FR
 floral pyranolFR
 geraniolFL/FR
 geranyl acetateFL/FR
 heliotropinFL/FR
 heliotropyl acetoneFL/FR
 heliotropyl diethyl acetalFR
(Z)-3-hexen-1-yl salicylateFL/FR
alpha-hexyl cinnamaldehydeFL/FR
 ho leaf oilFR
 hyacinth etherFR
 hydroxycitronellalFL/FR
 leerallFR
laevo-linaloolFL/FR
 linaloolFL/FR
 linalool oxideFL/FR
para-methyl acetophenoneFL/FR
 methyl dihydrojasmonateFL/FR
 muguet carboxaldehydeFR
 nerolFL/FR
 neryl acetateFL/FR
 nonanolFL/FR
 ocean propanalFL/FR
 phenethyl acetateFL/FR
 phenethyl alcoholFL/FR
 phenethyl phenyl acetateFL/FR
 phenethyl salicylateFL/FR
 rhodinolFL/FR
 rose butanoateFL/FR
 tetrahydrolinaloolFL/FR
 tuberose absolute (from pommade)FL/FR
fruity
 artemisia pallens herb oilFL/FR
gamma-decalactoneFL/FR
 ethyl 3-(2-furyl) propanoateFL/FR
 raspberry ketoneFL/FR
para-tolualdehydeFL/FR
green
 seaweed absolute (fucus vesiculosus et serratus)FL/FR
hay
 beeswax absoluteFL/FR
 hay absoluteFR
herbal
 apium graveolens seed oilFL/FR
 apium graveolens seed oil indiaFL/FR
 clary sage oil franceFL/FR
 linalyl acetateFL/FR
curled parsley leaf oilFL/FR
honey
 phenyl acetic acidFL/FR
mossy
 oakmoss absoluteFL/FR
 oakmoss concreteFR
 oakmoss phenolFR
 veramoss (IFF)FR
naphthyl
beta-naphthyl ethyl etherFL/FR
nutty
3-acetyl pyridineFL/FR
phenolic
ortho-guaiacolFL/FR
2-isopropyl phenolFL/FR
powdery
para-anisyl alcoholFL/FR
smoky
 pyroligneous acidsFL/FR
spicy
 allspice berry oilFL/FR
 allspice berry oil terpenelessFL/FR
 allspice leaf oilFL/FR
 allspice leaf oil terpenelessFL/FR
 allspice oilFL/FR
 allspice oleoresinFL/FR
 benzyl isoeugenolFL/FR
isobutyl angelateFL/FR
 calamus leaf oilFR
 carnation absoluteFR
beta-caryophylleneFL/FR
 cassia bark oil chinaFL/FR
 cinnamomum culilawan bark oilFR
 cinnamomum culilawan leaf oilFR
 cinnamon leaf oil replacerFR
 clove bud absoluteFL/FR
 clove bud oilFL/FR
 clove bud oil CO2 extractFL/FR
 dihydroeugenolFL/FR
 ethyl isoeugenolFL/FR
 eugenolFL/FR
isoeugenolFL/FR
isoeugenyl acetateFL/FR
isoeugenyl phenyl acetateFL/FR
 laurus nobilis leaf oil turkeyFL/FR
alpha-methyl cinnamaldehydeFL/FR
 methyl eugenolFL/FR
4-methyl guaiacolFL/FR
 methyl isoeugenolFL/FR
 pimenta acris leaf oilFL/FR
 pimenta officinalis fruit extractFR
(E)-propyl 2-furan acrylateFL/FR
sweet
 vanilla bean absolute (vanilla planifolia)FL/FR
terpenic
alpha-terpineolFL/FR
tonka
 coumarinFR
gamma-hexalactoneFL/FR
 mint lactoneFL/FR
vanilla
 ethyl vanillinFL/FR
 propenyl guaetholFL/FR
 vanillyl acetateFL/FR
 vanillylidene acetoneFL/FR
woody
 amber carbinolFR
 guaiacwood extract acetateFR
 guaiacwood oilFL/FR
 guaiacyl acetateFL/FR
 gurjun balsam oilFR
2-methoxy-4-vinyl phenolFL/FR
 patchouli ethanoneFR
 patchouli oilFL/FR
 santallFR
beta-thujaplicinFR
 tobacarol (IFF)FR
 vetiver oil haitiFL/FR
 woody acetateFR
(Z)-woody amyleneFR
 
For Flavor
 
No flavor group found for these
laevo-bornyl acetateFL/FR
2-hydroxyisophoroneFL
 laurus nobilis leaf oil turkeyFL/FR
 methyl (E)-cinnamateFL/FR
 phenethyl salicylateFL/FR
 seaweed absolute (fucus vesiculosus et serratus)FL/FR
 sodium ferulateFL
aldehydic
 nonanolFL/FR
anisic
para-acetanisoleFL/FR
aromatic
 benzyl isoeugenolFL/FR
balsamic
siam benzoin resinoidFL/FR
 benzyl benzoateFL/FR
 benzyl salicylateFL/FR
isobutyl cinnamateFL/FR
 ethyl cinnamateFL/FR
 myrrh oilFL/FR
 vanillylidene acetoneFL/FR
berry
 heliotropyl acetoneFL/FR
brown
 beeswax absoluteFL/FR
burnt
 rum etherFL/FR
caramellic
 ethyl maltolFL/FR
 maltolFL/FR
 strawberry furanoneFL/FR
cherry
 heliotropinFL/FR
citrus
 bergamot oil bergaptene reduced italyFL/FR
 linaloolFL/FR
laevo-linaloolFL/FR
 nerolFL/FR
blood orange oil italyFL/FR
alpha-terpineolFL/FR
coconut
gamma-nonalactone (aldehyde C-18 (so-called))FL/FR
creamy
para-anisaldehydeFL/FR
gamma-hexalactoneFL/FR
para-methyl acetophenoneFL/FR
 mint lactoneFL/FR
para-vanillic acidFL/FR
earthy
 dihydroeugenolFL/FR
fatty
 coconut absoluteFL/FR
floral
isoamyl phenyl acetateFL/FR
 bois de rose oil brazilFL/FR
 citronellolFL/FR
 dimethyl benzyl carbinyl acetateFL/FR
 dimethyl benzyl carbinyl butyrateFL/FR
 geraniolFL/FR
 linalyl acetateFL/FR
 methyl dihydrojasmonateFL/FR
 neryl acetateFL/FR
 ocean propanalFL/FR
 phenethyl alcoholFL/FR
 phenyl acetic acidFL/FR
 rhodinolFL/FR
 tetrahydrolinaloolFL/FR
 tuberose absolute (from pommade)FL/FR
fruity
para-anisyl alcoholFL/FR
 artemisia pallens herb oilFL/FR
 benzyl acetateFL/FR
 benzyl alcoholFL/FR
gamma-decalactoneFL/FR
 dimethyl anthranilateFL/FR
 ethyl 3-(2-furyl) propanoateFL/FR
(E)-propyl 2-furan acrylateFL/FR
 raspberry ketoneFL/FR
 rose butanoateFL/FR
green
isoamyl salicylateFL/FR
isobutyl angelateFL/FR
 cinnamyl alcoholFL/FR
 cyclamen aldehydeFL/FR
 geranyl acetateFL/FR
(Z)-3-hexen-1-yl salicylateFL/FR
 immortelle absoluteFL/FR
 linalool oxideFL/FR
 oakmoss absoluteFL/FR
herbal
 apium graveolens seed oilFL/FR
 apium graveolens seed oil indiaFL/FR
 clary sage oil franceFL/FR
 coriander seed oilFL/FR
curled parsley leaf oilFL/FR
honey
 ethyl phenyl acetateFL/FR
 phenethyl acetateFL/FR
 phenethyl phenyl acetateFL/FR
lactonic
gamma-heptalactoneFL/FR
gamma-octalactoneFL/FR
nutty
2-acetyl furanFL/FR
3-acetyl pyridineFL/FR
phenolic
 guaiacyl phenyl acetateFL/FR
powdery
 acetophenoneFL/FR
beta-naphthyl ethyl etherFL/FR
smoky
2-methoxy-4-vinyl phenolFL/FR
 pyroligneous acidsFL/FR
solvent
2-isopropyl phenolFL/FR
spicy
 allspice berry oilFL/FR
 allspice berry oil terpenelessFL/FR
 allspice leaf oilFL/FR
 allspice leaf oil terpenelessFL/FR
 allspice oilFL/FR
 allspice oleoresinFL/FR
beta-caryophylleneFL/FR
 cassia bark oil chinaFL/FR
 cassie absoluteFL/FR
 clove bud absoluteFL/FR
 clove bud oilFL/FR
 clove bud oil CO2 extractFL/FR
 ethyl isoeugenolFL/FR
isoeugenolFL/FR
 eugenolFL/FR
isoeugenyl acetateFL/FR
isoeugenyl phenyl acetateFL/FR
alpha-methyl cinnamaldehydeFL/FR
 methyl eugenolFL/FR
 methyl isoeugenolFL/FR
3-phenyl propyl alcoholFL/FR
 pimenta acris leaf oilFL/FR
para-tolualdehydeFL/FR
sweet
 vanilla bean absolute (vanilla planifolia)FL/FR
tropical
alpha-amyl cinnamaldehydeFL/FR
vanilla
 ethyl vanillinFL/FR
4-methyl guaiacolFL/FR
 propenyl guaetholFL/FR
 vanillyl acetateFL/FR
waxy
 decanolFL/FR
alpha-hexyl cinnamaldehydeFL/FR
 hydroxycitronellalFL/FR
woody
 ambroxanFL/FR
 amyris wood oilFL/FR
isobornyl acetateFL/FR
 ginseng distillatesFL
ortho-guaiacolFL/FR
 guaiacwood oilFL/FR
 guaiacyl acetateFL/FR
 patchouli oilFL/FR
 quercus alba chips extractFL
alpha-terpinyl methyl etherFL/FR
 vetiver oil haitiFL/FR
 
Synonyms   Articles   Notes   Search   Top
Potential Uses:
 baconFL
 berryFR
 carnation dianthus oeilletFR
 cinnamon 
 cloveFR
 coffee 
 cranberry 
 dairyFL
 fruitFR
 meat smoked meat 
 peru balsamFL/FR
 pizzaFR
 rum 
 salmon smoked salmon 
 smoke 
 spiceFR
 tea 
 tobacco 
 tolu balsamFL/FR
 tomatoFL
 vanillaFR
 vegetable 
 whiskey 
Synonyms   Articles   Notes   Search   Top
Occurrence (nature, food, other): note
 beer
Search  Picture
 brandy grape brandy
Search  Picture
 cassia plant
Search Trop  Picture
 cinnamon
Search  Picture
 coffee arabica coffee bean
Search Trop  Picture
 corn seed
Search Trop  Picture
 malt
Search  Picture
 pepper bell pepper fruit
Search Trop  Picture
 rum
Search  Picture
 sesame seed
Search Trop  Picture
 soy sauce
Search  Picture
 tea leaf
Search Trop  Picture
 tomato
Search  Picture
 whiskey
Search  Picture
 wine
Search  Picture
Synonyms   Articles   Notes   Search   Top
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-
Synonyms   Articles   Notes   Search   Top
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.
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