4-hydroxyphenethyl alcohol
2-(4-hydroxyphenyl)ethan-1-ol
 
Notes:
in chest gland secretion of galagos. Galactan is a beta-glucan consisting of polymerized galactose. Beta -glucans are glucose polymers found in the cell walls of plants, fungi, and bacteria and as conserved structures can be considered to be classical pathogen-associated molecular patterns. These polymers belong to a class of drugs known as biological response modifiers and have a variety of effects on the immune system, including antitumor and anti-infective activities, protecting against fungal, bacterial, viral, and protozoal infections. Both particulate and soluble beta -glucans mediate these activities by activating leukocytes and stimulating their phagocytic activity and the production of reactive oxygen intermediates, inflammatory mediators, and cytokines. Despite the wealth of knowledge regarding the effects of beta-glucans and their obvious therapeutic potential, the molecular mechanisms that underlie these responses are not well understood. A number of receptors are thought to play a role in mediating these responses, including murine Dectin-1, which we recently identified as a beta-glucan receptor. Dectin-1 is a C-type lectin receptor that mediates the production of reactive oxygen species and inflammatory cytokines. Galactan is found in hemicellulose and can be converted to galactose by hydrolysis. (PMID: 11567029, 11567029, 16880608); Galactan is a polymer of the sugar galactose. It is found in hemicellulose and can be converted to galactose by hydrolysis. Galactose solubility in water is 68.30 grams per 100 grams of water at 20?25C.; Galactose (Gal) is a type of sugar which is less sweet than glucose. It is considered a nutritive sweetener because it has food energy. Its name comes from the Ancient Greek word for milk, ???????? (galaktos).; Galactose is a component of the antigens present on blood cells that determine blood type within the ABO blood group system.; Galactose is a monosaccharide. When combined with glucose, through a dehydration reaction, the result is the disaccharide lactose. The hydrolysis of lactose to glucose and galactose is catalyzed by the enzyme lactase, a ?-galactosidase.; The first and last -OH groups point the same way and the second and third -OH groups point the other way. D-Galactose has the same configuration at its penultimate carbon as D-glyceraldehyde. Galactose is an epimer of glucose. Isol. from peanuts Tyrosol is a phenolic antioxidant present in a variety of natural sources. The principal source in the human diet is olive oil. Tyrosol is a derivative of phenethyl alcohol; Tyrosol is a phenolic compound present in two of the traditional components of the Mediterranean diet: wine and virgin olive oil. The presence of tyrosol has been described in red and white wines. Tyrosol is also present in vermouth and beer. Tyrosol has been shown to be able to exert antioxidant activity in vitro studies. Oxidation of low-density lipoprotein (LDL) appears to occur predominantly in arterial intimae in microdomains sequestered from antioxidants of plasma. The antioxidant content of the LDL particle is critical for its protection. The ability of tyrosol to bind human LDL has been reported. The bioavailability of tyrosol in humans from virgin olive oil in its natural form has been demonstrated. Urinary tyrosol increases, reaching a peak at 0-4 h after virgin olive oil administration. Men and women show a different pattern of urinary excretion of tyrosol. Moreover, tyrosol is absorbed in a dose-dependent manner after sustained and moderate doses of virgin olive oil. Tyrosol from wine or virgin olive oil could exert beneficial effects on human health in vivo if its biological properties are confirmed. (PMID 15134375)
  • Beijing Lys Chemicals
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      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.
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      10503 2-(4-Hydroxyphenyl)ethanol
       
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      Product(s):
      08-68000 2-(4-HYDROXYPHENYL) ETHANOL
       
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    • TCI AMERICA
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      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.
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      Product(s):
      H0720 2-(4-Hydroxyphenyl)ethanol >98.0%(GC)
       
Synonyms   Articles   Notes   Search
4-(2-hydroxyethyl)phenol (Click)
CAS Number: 501-94-0Picture of molecule
ECHA EINECS - REACH Pre-Reg: 207-930-8
FDA UNII: 1AK4MU3SNX
Nikkaji Web: 121935.3
Beilstein Number: 1859884
MDL: MFCD00002902
CoE Number: 10226
XlogP3: 0.40 (est)
Molecular Weight: 138.16610000
Formula: C8 H10 O2
NMR Predictor: Predict (works with chrome or firefox)
Category: flavoring 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
Flavis Number: 02.166 (Old)
DG SANTE Food Flavourings: 02.166  2-(4-hydroxyphenyl)ethan-1-ol
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Physical Properties:
Assay: 95.00 to 100.00 % 
Food Chemicals Codex Listed: No
Melting Point: 89.00 to  92.00 °C. @ 760.00 mm Hg
Boiling Point: 308.00 to  311.00 °C. @ 760.00 mm Hg
Boiling Point: 139.00 °C. @ 1.00 mm Hg
Vapor Pressure: 0.001000 mm/Hg @ 25.00 °C. (est)
Flash Point: 289.00 °F. TCC ( 142.78 °C. )
logP (o/w): 0.851 (est)
Soluble in:
 alcohol
 water, 1.238e+005 mg/L @ 25 °C (est)
Insoluble in:
 water
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Organoleptic Properties:
Odor Type: floral
Odor Strength: low
 sweet  floral  fruity  
Odor Description:
at 100.00 %. 
mild sweet floral fruity
  
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Cosmetic Information:
None found
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Suppliers:
Beijing Lys Chemicals
2-(4-Hydroxyphenyl)ethanol
Carbosynth
For experimental / research use only.
4-Hydroxyphenethyl Alcohol
EMD Millipore
For experimental / research use only.
2-(4-Hydroxyphenyl)ethanol
ExtraSynthese
For experimental / research use only.
Tyrosol (HPLC) ≥95%
Matrix Scientific
For experimental / research use only.
2-(4-Hydroxyphenyl)ethanol, 95+%
Penta International
2-(4-HYDROXYPHENYL) ETHANOL
Santa Cruz Biotechnology
For experimental / research use only.
2-(4-Hydroxyphenyl)ethanol ≥99%
Sigma-Aldrich: Aldrich
For experimental / research use only.
4-Hydroxyphenethyl alcohol 98%
TCI AMERICA
For experimental / research use only.
2-(4-Hydroxyphenyl)ethanol >98.0%(GC)
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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
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Safety in Use Information:
Category: flavoring agents
Recommendation for 4-hydroxyphenethyl alcohol usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.12 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 2300 (μg/person/day)
Threshold of Concern:1800 (μg/person/day)
Structure Class: I
 
Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i).
Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.
 average usage mg/kgmaximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0): 7.0000035.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 5.0000025.00000
Edible ices, including sherbet and sorbet (03.0): 10.0000050.00000
Processed fruit (04.1): 7.0000035.00000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 10.0000050.00000
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 5.0000025.00000
Bakery wares (07.0): 10.0000050.00000
Meat and meat products, including poultry and game (08.0): 2.0000010.00000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 2.0000010.00000
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 5.0000025.00000
Foodstuffs intended for particular nutritional uses (13.0): 10.0000050.00000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): --
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 10.0000050.00000
Ready-to-eat savouries (15.0): 20.00000100.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 5.0000025.00000
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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 14 (FGE.14): Phenethyl alcohol, aldehyde, esters, and related phenylacetic acid esters from chemical group 15 (Commission Regulation (EC) No 1565/2000 of 18 July 2000)
View page or View pdf
Flavouring Group Evaluation 55 (FGE.55): Consideration of phenyl-substituted aliphatic alcohols and related aldehydes and esters evaluated by JECFA (63rd meeting) structurally related to phenethyl alcohol, aldehyde, esters and related phenylacetic acid esters evaluated by EFSA in FGE.14 (2005) and aryl-substituted saturated and unsaturated primary alcohol/aldehyde/acid/ester derivatives evaluated by EFSA in FGE.15 (2005) (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 53 (FGE.53): Consideration of phenethyl alcohol, aldehyde, acid and related acetals and esters evaluated by JECFA (59th meeting) structurally related to phenethyl alcohol, aldehyde, esters and related phenylacetic acid esters evaluated by EFSA in FGE.14 (2005) and one phenoxyethyl ester evaluated in FGE.23 (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 14, Revision 1 (FGE.14Rev1): Phenethyl alcohol, aldehyde, acetals, carboxylic acid and related esters from chemical group 15 and 22 [1] - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food
View page or View pdf
Flavouring Group Evaluation 53, Revision 1 (FGE.53Rev1): Consideration of phenethyl alcohol, aldehyde, acid and related acetals and esters evaluated by JECFA (59th meeting) FGE.23Rev1 (2008)
View page or View pdf
EPI System: View
Cancer Citations: Search
Toxicology Citations: Search
Env. Mutagen Info. Center: Search
EPA Substance Registry Services (TSCA): 501-94-0
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 10393
National Institute of Allergy and Infectious Diseases: Data
WGK Germany: 3
 4-(2-hydroxyethyl)phenol
Chemidplus: 0000501940
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References:
 4-(2-hydroxyethyl)phenol
NIST Chemistry WebBook: Search Inchi
Canada Domestic Sub. List: 501-94-0
Pubchem (cid): 10393
Pubchem (sid): 134978581
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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
CHEBI: View
CHEMBL: View
Golm Metabolome Database: Search
Metabolomics Database: Search
KEGG (GenomeNet): C06044
HMDB (The Human Metabolome Database): HMDB04284
FooDB: FDB012695
YMDB (Yeast Metabolome Database): YMDB01798
Export Tariff Code: 2907.29.0500
VCF-Online: VCF Volatile Compounds in Food
ChemSpider: View
Wikipedia: View
RSC Learn Chemistry: View
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Potential Blenders and core components note
 
For Odor
balsamic
 cinnamyl formateFL/FR
chemical
isobutyl formateFL/FR
citrus
2-heptanolFL/FR
fatty
 butyl undecylenateFL/FR
fermented
 methyl decanoateFL/FR
isoamyl angelateFL/FR
 benzyl acetateFL/FR
 benzyl acetoacetateFL/FR
 benzyl isobutyrateFL/FR
(S)-citronellyl acetateFL/FR
 citronellyl butyrateFL/FR
 citronellyl hexanoateFL/FR
(E)-citronellyl tiglateFL/FR
 dimethyl benzyl carbinyl acetateFL/FR
 ethyl anthranilateFL/FR
 ethyl ethyl anthranilateFL/FR
 geraniolFL/FR
 geranyl isobutyrateFL/FR
beta-iononeFL/FR
 ionone mixed isomersFL/FR
isojasmoneFL/FR
 linalyl butyrateFL/FR
 methoxymelonalFL/FR
para-methyl benzyl acetateFL/FR
 methyl benzyl acetate (mixed ortho-,meta-,para-)FL/FR
alpha-isomethyl ionone (90% min.)FL/FR
 methyl ionyl acetateFL/FR
(±)-3-methyl-gamma-decalactoneFL/FR
3-nonanon-1-yl acetateFL/FR
 orris rhizome concrete butter (iris pallida)FL/FR
 osmanthus concreteFL/FR
 petitgrain mandarin oilFL/FR
 phenethyl isobutyrateFL/FR
 phenethyl isovalerateFL/FR
1-phenyl propyl butyrateFL/FR
2-phenyl propyl isobutyrateFL/FR
4-phenyl-3-buten-2-olFL/FR
isopropyl benzoateFL/FR
 rhodinyl butyrateFL/FR
 star fruit oil cubaFL/FR
 styralyl propionateFL/FR
 terpinyl valerateFL/FR
fruity
isoamyl decanoateFL/FR
 amyl hexanoateFL/FR
isoamyl hexanoateFL/FR
 apricot essenceFL/FR
 benzyl propionateFL/FR
 benzyl valerateFL/FR
 butyl 2-naphthyl etherFL/FR
isobutyl furyl propionateFL/FR
 citronellyl isobutyrateFL/FR
(Z)-beta-damasconeFL/FR
beta-damasconeFL/FR
(E)-beta-damasconeFL/FR
(R)-gamma-dodecalactoneFL/FR
 linalool oxide acetatesFL/FR
3-mercaptohexyl acetateFL/FR
 methyl isobutyrateFL/FR
(E)-7-methyl-3-octen-2-oneFL/FR
2-nonanoneFL/FR
2-nonanone propylene glycol acetalFL/FR
alpha-ocimeneFL/FR
isopropenyl acetateFL/FR
 propyl butyrateFL/FR
 sambucus canadensis fruit absoluteFL/FR
 strawberry glycidate 1 (aldehyde C-16 (so-called))FL/FR
(R)-styralyl acetateFL/FR
4-(para-tolyl)-2-butanoneFL/FR
green
 acetaldehyde benzyl 2-methoxyethyl acetalFL/FR
isoamyl 3-(2-furan) propionateFL/FR
(Z)-3-hexen-1-yl acetateFL/FR
3-hexenyl 2-methyl butyrateFL/FR
 magnolia flower oil CO2 extractFL/FR
herbal
 marigold oil mexicoFL/FR
 tagete oil madagascarFL/FR
medicinal
ortho-cresyl acetateFL/FR
powdery
alpha-methyl iononeFL/FR
(E)-alpha-methyl ionone (74-80%)FL/FR
spicy
 spicy acetoacetateFL/FR
sweet
 vanilla oleoresin bourbonFL/FR
waxy
 dihydrocitronellyl acetateFL/FR
(E)-methyl geranateFL/FR
 phytyl acetateFL/FR
 
For Flavor
 
No flavor group found for these
 acetaldehyde benzyl 2-methoxyethyl acetalFL/FR
1-acetyl cyclohexyl acetateFL
isoamyl angelateFL/FR
 benzyl valerateFL/FR
 butyl 2-naphthyl etherFL/FR
2-butyl thiopheneFL
ortho-cresyl acetateFL/FR
(Z)-beta-damasconeFL/FR
 dihydrocitronellyl acetateFL/FR
S-(2,5-dimethyl-3-furyl) ethane thioateFL
(R)-gamma-dodecalactoneFL/FR
 ethyl 3-hydroxyoctanoateFL
 ethyl butyryl lactateFL
 ethyl ethyl anthranilateFL/FR
3-hydroxy-4-phenyl-2-butanoneFL
 ionone mixed isomersFL/FR
 linalool oxide acetatesFL/FR
 magnolia flower oil CO2 extractFL/FR
para-methyl benzyl acetateFL/FR
 methyl benzyl acetate (mixed ortho-,meta-,para-)FL/FR
(E)-methyl geranateFL/FR
alpha-isomethyl ionone (90% min.)FL/FR
(±)-3-methyl-gamma-decalactoneFL/FR
2-nonanone propylene glycol acetalFL/FR
alpha-ocimeneFL/FR
1-phenyl propyl butyrateFL/FR
2-phenyl propyl isobutyrateFL/FR
 phytyl acetateFL/FR
isopropyl benzoateFL/FR
(R)-styralyl acetateFL/FR
 vitispiraneFL
isoamyl 3-(2-furan) propionateFL/FR
 benzyl acetoacetateFL/FR
isobutyl furyl propionateFL/FR
beta-damasconeFL/FR
burnt
 ethyl 2-furoateFL
cheesy
2-nonanoneFL/FR
citrus
 petitgrain mandarin oilFL/FR
 styralyl propionateFL/FR
ethereal
 methyl isobutyrateFL/FR
isopropenyl acetateFL/FR
fatty
 methyl decanoateFL/FR
(E)-7-methyl-3-octen-2-oneFL/FR
floral
(S)-citronellyl acetateFL/FR
 citronellyl hexanoateFL/FR
 dimethyl benzyl carbinyl acetateFL/FR
 geraniolFL/FR
 geranyl isobutyrateFL/FR
 linalyl butyrateFL/FR
2-methyl butyl 3-methyl butenoateFL
 orris rhizome concrete butter (iris pallida)FL/FR
 rhodinyl butyrateFL/FR
fruity
isoamyl decanoateFL/FR
isoamyl hexanoateFL/FR
 amyl hexanoateFL/FR
 apricot essenceFL/FR
 benzyl acetateFL/FR
 benzyl isobutyrateFL/FR
 benzyl propionateFL/FR
 citronellyl butyrateFL/FR
 citronellyl isobutyrateFL/FR
 ethyl anthranilateFL/FR
2-heptanolFL/FR
2-hexyl-4-acetoxytetrahydrofuranFL
 methoxymelonalFL/FR
(E)-alpha-methyl ionone (74-80%)FL/FR
3-nonanon-1-yl acetateFL/FR
 osmanthus concreteFL/FR
 phenethyl isovalerateFL/FR
 propyl butyrateFL/FR
 sambucus canadensis fruit absoluteFL/FR
 star fruit oil cubaFL/FR
 strawberry glycidate 1 (aldehyde C-16 (so-called))FL/FR
 tagete oil madagascarFL/FR
 terpinyl valerateFL/FR
4-(para-tolyl)-2-butanoneFL/FR
green
(E)-beta-damasconeFL/FR
(Z)-3-hexen-1-yl acetateFL/FR
3-hexenyl 2-methyl butyrateFL/FR
isojasmoneFL/FR
herbal
 marigold oil mexicoFL/FR
honey
 phenethyl isobutyrateFL/FR
leafy
(E)-citronellyl tiglateFL/FR
rummy
isobutyl formateFL/FR
spicy
 cinnamyl formateFL/FR
 spicy acetoacetateFL/FR
sweet
 vanilla oleoresin bourbonFL/FR
tropical
3-mercaptohexyl acetateFL/FR
waxy
 butyl undecylenateFL/FR
alpha-methyl iononeFL/FR
4-phenyl-3-buten-2-olFL/FR
woody
beta-iononeFL/FR
 methyl ionyl acetateFL/FR
 
Synonyms   Articles   Notes   Search   Top
Potential Uses:
None Found
Synonyms   Articles   Notes   Search   Top
Occurrence (nature, food, other): note
 beer - up to 59 mg/kg
Search  Picture
 cider - 10 mg/kg
Search  Picture
 coffee bean
Search Trop  Picture
 coriander plant
Search Trop  Picture
 cranberry fruit - up to 0.29 mg/kg
Search Trop  Picture
 hazelnut wood
Search Trop  Picture
 olive fruit
Search Trop  Picture
 orange fruit
Search Trop  Picture
 raspberry red raspberry plant
Search Trop  Picture
 sake - 101 mg/kg
Search  Picture
 sherry - 4.9 mg/kg
Search  Picture
 wort - 0.02 mg/kg
Search  Picture
Synonyms   Articles   Notes   Search   Top
Synonyms:
 benzeneethanol, 4-hydroxy-
 ethanol, 2-(4-hydroxyphenyl)-
 galactan
4-hydroxybenzeneethanol
4-(2-hydroxyethyl)benzolol
4-(2-hydroxyethyl)phenol
p-hydroxyphenethyl alcohol
2-(4-hydroxyphenyl) ethan-1-ol
2-(4-hydroxyphenyl)-1-ethanol
2-(4-hydroxyphenyl)ethan-1-ol
2-(4-hydroxyphenyl)ethanol
2-(p-hydroxyphenyl)ethanol
b-(4-hydroxyphenyl)ethanol
b-(p-hydroxyphenyl)ethanol
2-(4-hydroxyphenyl)ethyl alcohol
2-(4-hydroxyphenyl)ethylalcohol
4-hydroxyphenylethanol
p-hydroxyphenylethanol
4-hydroxyphenylethyl alcohol
 phenethyl alcohol, 4-hydroxy-
p-thyrosol
 tyrosol
p-tyrosol
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