4-Ethylguajakol

4-Ethylguaiacol

HCID 62465CAS 2785-89-9

Grundinformationen

Standard-SMILES
CCc1ccc(O)c(OC)c1
InChIKey
CHWNEIVBYREQRF-UHFFFAOYSA-N
Summenformel
C9H12O2
Durchschnittliche Molmasse
152,19 g/mol
Monoisotopische Masse
152,08372962

Überblick

4-Ethyl-2-methoxyphenol is a member of phenols and a member of methoxybenzenes.

Namen und Bezeichner

Bevorzugter Name
4-Ethylguaiacol
IUPAC
4-ethyl-2-methoxyphenol
Lokaler Name
4-Ethylguajakol
Englischer Name
4-Ethyl-2-methoxyphenol
Summenformel
C9H12O2
Molmasse
152.19

Namen und Synonyme

4-Ethyl-2-methoxyphenol2785-89-94-Ethylguaiacol2-Methoxy-4-ethylphenolp-EthylguaiacolPHENOL, 4-ETHYL-2-METHOXY-Guaiacol, 4-ethyl-4-Hydroxy-3-methoxyethylbenzeneDTXSID0047038FEMA No. 2436C9NFD83BJ5NSC-82313
Weitere Namen anzeigen
ETHYL GUAIACOLHOMOVANILLINFEMA 24364-Ethylquaiacol4-Ethyl-2-methoxyphenol (4-ethylguaiacol)Guaiacylethane
DTXCID8027038RefChem:522862220-500-4Guaiacyl ethaneHomocresol4-ethyl-2-methoxy-phenol4-Ethyl guiacol4-ethyl guaiacol

Datenbank-Bezeichner

CAS
2785-89-9、29760-89-2
PubChem CID
62465
DTXSID
DTXSID0047038
ChEMBL
CHEMBL3186900
ChEBI
CHEBI:179252
UNII
C9NFD83BJ5
EC Number
220-500-4
Nikkaji
J141.497F

Eigenschaften

Berechnete Struktureigenschaften

XLogP
1,7
Polarare Oberfläche (TPSA)
29,5 Ų
H-Brücken-Donoren
1
H-Brücken-Akzeptoren
2
Frei drehbare Bindungen
2
Schwere Atome
11

Experimentelle und physikochemische Eigenschaften

FragrancesFragrance Ingredient (4-Ethylguaiacol) -> IFRA transparency List
Food AdditivesFLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT -> FDA Substance added to food
Density1.056-1.066
Flavoring AgentsEU Flavoring substances
Solubility · 2 Einträge

slightly soluble in water; miscible in oils

miscible (in ethanol)

Boiling Point · 2 Einträge

235.00 to 236.00 °C. @ 760.00 mm Hg

229-235 °C

Physikochemische Eigenschaften

Schmelzpunkt
15 °C · 15 °C(lit.)
Siedepunkt
234 · 234-236 °C(lit.)
Dichte
1.063 g/mL · 1.063 g/mL at 25 °C(lit.)
Brechungsindex
20 · n20/D 1.528(lit.)
FEMA
2436 · 2436 | 4-ETHYLGUAIACOL
Flammpunkt
226 °F · 226 °F

Sicherheit und Regulatorisches

GHS-Klassifizierung

GHS Classification · 5 Einträge

This chemical does not meet GHS hazard criteria for < 0.1% (1 of 1595) of reports.

Warning

H302 (93.1%): Harmful if swallowed [Warning Acute toxicity, oral]

P261, P264, P264+P265, P270, P271, P280, P301+P317, P302+P352, P304+P340, P305+P351+P338, P319, P321, P330, P332+P317, P337+P317, P362+P364, P403+P233, P405, and P501 (click each P-code to see the statement)

Aggregated GHS information provided per 1595 reports by companies from 21 notifications to the ECHA C&L Inventory. Each notification may be associated with multiple companies.

Gefahrenhinweise

Regulatory Information · 3 Einträge

Chemical: Phenol, 4-ethyl-2-methoxy-

Commission Regulation (EC) No 1565/2000 (Repealed by Com. Implementing Reg. (EU) No 872/2012)

Phenol, 4-ethyl-2-methoxy-: Does not have an individual approval but may be used under an appropriate group standard

Other Safety InformationIMAP assessments - Phenol, 4-ethyl-2-methoxy-: Environment tier I assessment
Hazard Classes and CategoriesAcute Tox. 4 (93.1%)

Sicherheitsdaten

wgk
2
tsca
TSCA listed
ridadr
2810
hs_code
29071990
risk_code
36/37/38-22
hazard_code
Xi,Xn

Chemie und Industrie

Pharmakologische Informationen

Cellular LocationsCytoplasm

Verwendung und Herstellung

Use Classification · 4 Einträge

Fragrance Ingredients

Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes

Flavoring Agents -> JECFA Flavorings Index

Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes

General Manufacturing InformationPhenol, 4-ethyl-2-methoxy-: ACTIVE
Anwendungen · 2 Einträge

OccurrenceReported found in several distillates of plant origin; it was identified in camphor oil, and it had been reported previously in Tolu and Peru balsam as well as in various wood distillates. Also reported found in cinnamon, coffee, grape, brandy, malt, rum, soy sauce, whiskey, grapefruit juice, smoked fish, lean fish, beer, cognac, cider, grape wines and apple brandy.

Verwenden4-Ethyl-2-methoxyphenol is used as smoke flavoring in the food industry and displays antioxidant activity due to its phenolic composition. It is also present in red grapes and in red wines.

Anbieter50 Anbieter

国药集团化学试剂有限公司86-21-63210123 · [email protected]
梯希爱(上海)化成工业发展有限公司021-67121386 · [email protected]
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T&W GROUP021-61551611 13296011611 · [email protected]
Baoji Guokang Healthchem co.,ltd+8615604608665 15604608665 · [email protected]

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