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

4-ethyl phenol
p-ethylphenol

Supplier Sponsors

Fragrance Demo Formulas
Flavor Demo Formulas
Name:4-ethylphenol
CAS Number: 123-07-9Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:204-598-6
FDA UNII:AGG7E6G0ZC
Nikkaji Web:J2.496A
Beilstein Number:1363317
MDL:MFCD00002393
CoE Number:550
XlogP3:2.60 (est)
Molecular Weight:122.16690000
Formula:C8 H10 O
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:694 p-ethylphenol
FLAVIS Number:04.022 (Old)
DG SANTE Food Flavourings:04.022 4-ethylphenol
FEMA Number:3156 p-ethylphenol
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):123-07-9 ; P-ETHYLPHENOL
 
Physical Properties:
Appearance:white to yellow crystals (est)
Assay: 98.00 to 100.00
Food Chemicals Codex Listed: No
Melting Point: 44.00 to 46.00 °C. @ 760.00 mm Hg
Boiling Point: 218.00 to 219.00 °C. @ 760.00 mm Hg
Vapor Pressure:0.083000 mmHg @ 25.00 °C. (est)
Vapor Density:4.2 ( Air = 1 )
Flash Point: 213.00 °F. TCC ( 100.56 °C. )
logP (o/w): 2.580
Soluble in:
 alcohol
 water, 2346 mg/L @ 25 °C (est)
 water, 4900 mg/L @ 25 °C (exp)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: smoky
Odor Strength:high ,
recommend smelling in a 1.00 % solution or less
Substantivity:109 hour(s) at 100.00 %
phenolic castoreum smoky guaiacol
Odor Description:at 1.00 % in dipropylene glycol. phenolic castoreum smoke guaiacol
Luebke, William tgsc, (2006)
Odor sample from: Sigma-Aldrich
smoky phenolic guaiacol savory
Odor Description:at 1.00 %. Smoke, phenolic, creosote and savory
Mosciano, Gerard P&F 23, No. 3, 55, (1998)
Flavor Type: smoky
phenolic smoky bacon ham
Taste Description: at 2.50 ppm. Phenolic, smoke, bacon and ham
Mosciano, Gerard P&F 23, No. 3, 55, (1998)
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: perfuming agents
 
Suppliers:
Beijing Lys Chemicals
p-Ethyl phenol
BOC Sciences
For experimental / research use only.
4-Ethylphenol
EMD Millipore
For experimental / research use only.
4-Ethylphenol
M&U International
p-ETHYLPHENOL, Kosher
Penta International
3-ETHYL PHENOL
Penta International
P-ETHYLPHENOL
Sigma-Aldrich
4-Ethylphenol, ≥98%, FG
Odor: alcohol; medicinal
Certified Food Grade Products
Synerzine
p-Ethyl Phenol
TCI AMERICA
For experimental / research use only.
4-Ethylphenol >97.0%(GC)
WholeChem
P-Ethylphenol
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
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:
oral-rat LD50 > 5000 mg/kg
(Blaszcak & Auletta, 1986)

intraperitoneal-mouse LD50 138 mg/kg
Journal of Medicinal Chemistry. Vol. 18, Pg. 868, 1975.

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavor and fragrance agents
Recommendation for 4-ethyl phenol usage levels up to:
  0.0500 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 3.50 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.10 (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: 4
Click here to view publication 4
 average usual ppmaverage maximum ppm
baked goods: -0.20000
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: -0.20000
fish products: --
frozen dairy: --
fruit ices: --
gelatins / puddings: --
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
NLM Hazardous Substances Data Bank:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA GENetic TOXicology:Search
Env. Mutagen Info. Center:Search
EPA Substance Registry Services (TSCA):123-07-9
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :31242
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 2430
WGK Germany:3
4-ethylphenol
Chemidplus:0000123079
RTECS:SL4040000 for cas# 123-07-9
 
References:
 4-ethylphenol
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:123-07-9
Pubchem (cid):31242
Pubchem (sid):134974380
Flavornet:123-07-9
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 Substances Added to Food (formerly EAFUS):View
CHEBI:View
CHEMBL:View
Metabolomics Database:Search
KEGG (GenomeNet):C13637
HMDB (The Human Metabolome Database):HMDB29306
FooDB:FDB000358
Export Tariff Code:2907.19.2000
Haz-Map:View
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Formulations/Preparations:
the purity of the commercial product is 98%.
 
Potential Blenders and core components note
For Odor
aldehydic
dodecanal (aldehyde C-12 lauric)
FL/FR
10-
undecenal (aldehyde C-11 undecylenic)
FL/FR
amber
ambroxan
FL/FR
angelica root oil
FL/FR
cistus ladaniferus resinoid
FL/FR
animal
iso
butyl quinoline
FR
iso
butyl quinoline
FR
costus valerolactone
FR
para-
cresyl caprylate
FL/FR
6-
methyl quinoline
FL/FR
anise
anise seed oil colombia
FL/FR
anisic
para-
anisaldehyde
FL/FR
dihydroanethol
FL/FR
balsamic
amyris wood oil
FL/FR
siam
benzoin resinoid
FL/FR
benzyl salicylate
FL/FR
iso
bornyl acetate
FL/FR
laevo-
bornyl acetate
FL/FR
iso
butyl cinnamate
FL/FR
clover nitrile
FR
ethyl cinnamate
FL/FR
fir balsam absolute
FR
methyl cinnamate
FL/FR
3-
phenyl propyl alcohol
FL/FR
burnt
amber oil
FR
caramellic
cyclotene
FL/FR
immortelle absolute
FL/FR
maltol
FL/FR
chocolate
iso
amyl phenyl acetate
FL/FR
vanillyl ethyl ether
FL/FR
coconut
gamma-
heptalactone
FL/FR
gamma-
nonalactone (aldehyde C-18 (so-called))
FL/FR
gamma-
octalactone
FL/FR
coffee
furfuryl mercaptan
FL/FR
floral
iso
amyl salicylate
FL/FR
iso
butyl salicylate
FL/FR
heliotropin
FL/FR
heliotropyl acetone
FL/FR
alpha-
hexyl cinnamaldehyde
FL/FR
orris pyridine 25% IPM
FR
phenethyl alcohol
FL/FR
phenethyl phenyl acetate
FL/FR
fruity
ethyl 3-hydroxyhexanoate
FL/FR
green
para-
dimethyl hydroquinone
FL/FR
3,7-
dimethyl-6-octenoic acid
FL/FR
narcissus flower absolute
FR
hay
hay absolute
FR
herbal
yerba mate absolute
FL/FR
honey
methyl phenyl acetate
FL/FR
leathery
castoreum absolute
FL/FR
black
tea leaf absolute
FL/FR
mossy
oakmoss absolute
FL/FR
veramoss (IFF)
FR
phenolic
2,3-
dimethyl benzofuran
FL/FR
ethyl vanillate
FL/FR
ortho-
guaiacol
FL/FR
4-
methyl-2,6-dimethoxyphenol
FL/FR
piper betle leaf oil
FR
2-
propyl phenol
FL/FR
2,5-
xylenol
FL/FR
powdery
para-
anisyl acetate
FL/FR
smoky
birch tar oil
FL/FR
cade oil
FR
2,6-
dimethoxyphenol
FL/FR
alpha-
ethoxy-ortho-cresol
FL/FR
propyl paraben
CS
pyroligneous acids
FL/FR
pyroligneous acids hickory
FL/FR
spicy
allspice oil
FL/FR
ayou wood oil
FR
benzyl isoeugenol
FL/FR
cassia bark oil china
FL/FR
clove bud oil
FL/FR
cubeb oil
FL/FR
4-
ethyl guaiacol
FL/FR
eugenol
FL/FR
iso
eugenyl acetate
FL/FR
alpha-
methyl cinnamaldehyde
FL/FR
methyl isoeugenol
FL/FR
pepper tree berry oil
FL/FR
terpenic
frankincense oil
FL/FR
tonka
coumarin
FR
tonka bean absolute
FR
vanilla
ethyl vanillin
FL/FR
vanilla bean absolute (vanilla planifolia)
FL/FR
vanillyl acetate
FL/FR
waxy
ethyl laurate
FL/FR
woody
cistus twig/leaf oil
FL/FR
guaiacwood oil
FL/FR
guaiacyl acetate
FL/FR
2-
methoxy-4-vinyl phenol
FL/FR
methyl cedryl ketone
FL/FR
patchouli ethanone
FR
patchouli oil
FL/FR
santall
FR
tobacarol (IFF)
FR
woody acetate
FR
(Z)-
woody amylene
FR
woody propanol
FR
For Flavor
No flavor group found for these
benzyl disulfide
FL
birch tar oil
FL/FR
cistus ladaniferus resinoid
FL/FR
alpha-
ethoxy-ortho-cresol
FL/FR
1-
methyl pyrrole
FL
prenyl mercaptan
FL
2-
propyl phenol
FL/FR
animal
animal
para-
cresyl caprylate
FL/FR
6-
methyl quinoline
FL/FR
anise
anise seed oil colombia
FL/FR
balsamic
siam
benzoin resinoid
FL/FR
benzyl salicylate
FL/FR
laevo-
bornyl acetate
FL/FR
iso
butyl cinnamate
FL/FR
ethyl cinnamate
FL/FR
berry
heliotropyl acetone
FL/FR
burnt
bacon dithiazine
FL
caramellic
cyclotene
FL/FR
maltol
FL/FR
chemical
2,3-
dimethyl benzofuran
FL/FR
2,5-
dimethyl furan
FL
cherry
heliotropin
FL/FR
coconut
gamma-
nonalactone (aldehyde C-18 (so-called))
FL/FR
coffee
furfuryl mercaptan
FL/FR
cooling
iso
butyl salicylate
FL/FR
creamy
para-
anisaldehyde
FL/FR
ethyl vanillate
FL/FR
fatty
bacon
fat flavor
FL
10-
undecenal (aldehyde C-11 undecylenic)
FL/FR
floral
iso
amyl phenyl acetate
FL/FR
3,7-
dimethyl-6-octenoic acid
FL/FR
methyl phenyl acetate
FL/FR
phenethyl alcohol
FL/FR
fruity
para-
anisyl acetate
FL/FR
ethyl 3-hydroxyhexanoate
FL/FR
green
iso
amyl salicylate
FL/FR
angelica root oil
FL/FR
para-
dimethyl hydroquinone
FL/FR
immortelle absolute
FL/FR
oakmoss absolute
FL/FR
herbal
dihydroanethol
FL/FR
yerba mate absolute
FL/FR
honey
phenethyl phenyl acetate
FL/FR
lactonic
gamma-
heptalactone
FL/FR
gamma-
octalactone
FL/FR
leathery
castoreum absolute
FL/FR
meaty
4-
allyl-2,6-dimethoxyphenol
FL
medicinal
2,6-
dimethoxyphenol
FL/FR
musty
2,5-
xylenol
FL/FR
onion
2-
methyl-1,3-dithiolane
FL
phenolic
2-
ethyl benzene thiol
FL
4-
methyl-2,6-dimethoxyphenol
FL/FR
roasted
3,5-
diisobutyl-1,2,4-trithiolane
FL
rummy
vanillyl ethyl ether
FL/FR
smoky
2-
methoxy-4-vinyl phenol
FL/FR
pyroligneous acids
FL/FR
pyroligneous acids hickory
FL/FR
dextro-
xylose
FL
soapy
dodecanal (aldehyde C-12 lauric)
FL/FR
spicy
allspice oil
FL/FR
benzyl isoeugenol
FL/FR
cassia bark oil china
FL/FR
chipotle chili oleoresin
FL
clove bud oil
FL/FR
cubeb oil
FL/FR
eugenol
FL/FR
iso
eugenyl acetate
FL/FR
alpha-
methyl cinnamaldehyde
FL/FR
methyl cinnamate
FL/FR
methyl isoeugenol
FL/FR
pepper tree berry oil
FL/FR
3-
phenyl propyl alcohol
FL/FR
tea
black
tea leaf absolute
FL/FR
vanilla
ethyl vanillin
FL/FR
vanilla bean absolute (vanilla planifolia)
FL/FR
vanillyl acetate
FL/FR
waxy
ethyl laurate
FL/FR
alpha-
hexyl cinnamaldehyde
FL/FR
woody
ambroxan
FL/FR
amyris wood oil
FL/FR
iso
bornyl acetate
FL/FR
cistus twig/leaf oil
FL/FR
4-
ethyl guaiacol
FL/FR
frankincense oil
FL/FR
ortho-
guaiacol
FL/FR
guaiacwood oil
FL/FR
guaiacyl acetate
FL/FR
methyl cedryl ketone
FL/FR
patchouli oil
FL/FR
 
Potential Uses:
FLbacon
FRcastoreum
FLcoffee
FLcranberry
FLrum
 
Occurrence (nature, food, other):note
 beer
Search PMC Picture
 castoreum
Search PMC Picture
 cheese cottage cheese
Search PMC Picture
 coffee bean
Search Trop Picture
 cognac
Search PMC Picture
 corn seed
Search Trop Picture
 cranberry fruit
Search Trop Picture
 fish
Search PMC Picture
 pork
Search PMC Picture
 raspberry red raspberry plant
Search Trop Picture
 rum
Search PMC Picture
 wine red wine
Search Picture
 
Synonyms:
 benzene,1-ethyl,4-hydroxy
p-ethyl phenol
para-ethyl phenol
1-ethyl-4-hydroxybenzene
4-ethylphenol
p-ethylphenol
para-ethylphenol
p-ethylphenol (food grade)
p-ethylphenol natural
1-hydroxy-4-ethyl benzene
1-hydroxy-4-ethylbenzene
4-hydroxyethyl benzene
4-hydroxyethylbenzene
4-hydroxyphenyl ethane
(4-hydroxyphenyl)ethane
4-hydroxyphenylethane
 phenol, 4-ethyl-
 phenol, p-ethyl-
 

Articles:

US Patents:3,946,080 - Flavouring and perfuming ingredients
PubMed:Occurrence of Brettanomyces/Dekkera in Brazilian red wines and its correlation with ethylphenols.
US Patents:3,952,024 - Furfurylthioacetone
PubMed:Osmotic stress response in the wine yeast Dekkera bruxellensis.
PubMed:Aroma chemistry of African Oryza glaberrima and Oryza sativa rice and their interspecific hybrids.
PubMed:Comparison of fermented soybean paste (Doenjang) prepared by different methods based on profiling of volatile compounds.
PubMed:[Identification of volatile organic compounds in the manures of cow, hog and chicken by solid phase microextraction coupled with gas chromatography/mass spectrometry].
PubMed:Quantitative gas chromatography-olfactometry carried out at different dilutions of an extract. Key differences in the odor profiles of four high-quality Spanish aged red wines.
PubMed:A Response Surface Methodology study on the role of factors affecting growth and volatile phenol production by Brettanomyces bruxellensis ISA 2211 in wine.
PubMed:Microwave-assisted deuterium exchange: the convenient preparation of isotopically labelled analogues for stable isotope dilution analysis of volatile wine phenols.
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:Volatile constituents of commercial imported and domestic black-ripe table olives (Olea europaea).
PubMed:Influence of the matrix composition on the volatility and sensory perception of 4-ethylphenol and 4-ethylguaiacol in model wine solutions.
PubMed:Impact of sulfur dioxide and temperature on culturability and viability of Brettanomyces bruxellensis in Wine.
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:Phenolic biotransformations during conversion of ferulic acid to vanillin by lactic acid bacteria.
PubMed:Osmotic stress response in the wine yeast Dekkera bruxellensis.
PubMed:Aroma chemistry of African Oryza glaberrima and Oryza sativa rice and their interspecific hybrids.
PubMed:Biotransformation of rice bran to ferulic acid by pediococcal isolates.
PubMed:Molecular and physiological comparison of spoilage wine yeasts.
PubMed:Detection of Brettanomyces spp. in red wines using real-time PCR.
PubMed:Effect of ethanol on the sorption of four targeted wine volatile compounds in a polyethylene film.
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:Screening of representative cider yeasts and bacteria for volatile phenol-production ability.
PubMed:Comparison of fermented soybean paste (Doenjang) prepared by different methods based on profiling of volatile compounds.
PubMed:Factors influencing the production of volatile phenols by wine lactic acid bacteria.
PubMed:Ustilago maydis killer toxin as a new tool for the biocontrol of the wine spoilage yeast Brettanomyces bruxellensis.
PubMed:Identification and characterization of Dekkera bruxellensis, Candida pararugosa, and Pichia guilliermondii isolated from commercial red wines.
PubMed:A metabolite profiling approach to identify biomarkers of flavonoid intake in humans.
PubMed:Influence of the drying processes of yeasts on their volatile phenol sorption capacity in model wine.
PubMed:Modeling quality of premium spanish red wines from gas chromatography-olfactometry data.
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:A method for estimating Dekkera/Brettanomyces populations in wines.
PubMed:Factors affecting the hydroxycinnamate decarboxylase/vinylphenol reductase activity of dekkera/brettanomyces: application for dekkera/brettanomyces control in red wine making.
PubMed:Ileal and faecal digestibility of daidzein and genistein and plasma bioavailability of these isoflavones and their bioactive metabolites in the ovariectomised rat.
PubMed:Effects of yeast cell-wall characteristics on 4-ethylphenol sorption capacity in model wine.
PubMed:Survey of enzyme activity responsible for phenolic off-flavour production by Dekkera and Brettanomyces yeast.
PubMed:Smoke-derived taint in wine: the release of smoke-derived volatile phenols during fermentation of Merlot juice following grapevine exposure to smoke.
PubMed:The effect of sugar concentration and temperature on growth and volatile phenol production by Dekkera bruxellensis in wine.
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:Dekkera and Brettanomyces growth and utilisation of hydroxycinnamic acids in synthetic media.
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: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:Phyto- and endogenous estrogens differently activate intracellular calcium ion mobilization in bovine endometrial cells.
PubMed:An accurate and reproducible method for the quantitative analysis of isoflavones and their metabolites in rat plasma using liquid chromatography/mass spectrometry combined with photodiode array detection.
PubMed:Sorption behavior of volatile phenols at the oak wood/wine interface in a model system.
PubMed:Equol and para-ethyl-phenol stimulate prostaglandin F(2alpha) secretion in bovine corpus luteum: intracellular mechanisms of action.
PubMed:Development of an enrichment medium to detect Dekkera/Brettanomyces bruxellensis, a spoilage wine yeast, on the surface of grape berries.
PubMed:Phytoestrogens and their metabolites inhibit the sensitivity of the bovine corpus luteum to luteotropic factors.
PubMed:Molecular typing of the yeast species Dekkera bruxellensis and Pichia guilliermondii recovered from wine related sources.
PubMed:Main compounds responsible for off-odour of strawberries infected by Phytophthora cactorum.
PubMed:Enrichment of cheeses manufactured from cow's and sheep's milk blends with sheep-like species-related alkylphenols.
PubMed:Phenolic compounds in olive oils intended for refining: formation of 4-ethylphenol during olive paste storage.
PubMed:Distribution of conjugates of alkylphenols in milk from different ruminant species.
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:Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium quality spanish aged red wines.
PubMed:Volatile compounds in a spanish red wine aged in barrels made of Spanish, French, and American oak wood.
PubMed:Quantitative gas chromatography-olfactometry carried out at different dilutions of an extract. Key differences in the odor profiles of four high-quality Spanish aged red wines.
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:Evaluation of Smoky Taste in Cocoa Powder.
PubMed:Decarboxylation of substituted cinnamic acids by lactic acid bacteria isolated during malt whisky fermentation.
 
Notes:
4-Ethylphenol (4-EP) is a phenolic compound produced in wine and beer by the spoilage yeast Brettanomyces. (Wikipedia)
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