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653:
of >600 μg/L, it can contribute bacon, spice, clove, or smoky aromas to the wine. On their own these characters can be quite attractive in a wine, however as the compound usually occurs with 4-EP whose aromas can be more aggressive, the presence of the compound often signifies a
411:
383:
457:
788:
Caboni, Pierluigi; Sarais, Giorgia; Cabras, Marco; Angioni, Alberto (2007). "Determination of 4-Ethylphenol and 4-Ethylguaiacol in Wines by LC-MS-MS and HPLC-DAD-Fluorescence".
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828:"Estimation and Comparison of Bio-Oil Components from Different Pyrolysis Conditions"
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Mozaffari, Parsa; Järvik, Oliver; Baird, Zachariah Steven (2020-10-28).
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658:. The ratio in which 4-EP and 4-EG are present can greatly affect the
649:. When it is produced by the yeast to concentrations greater than the
431:
679:
532:
Except where otherwise noted, data are given for materials in their
104:
94:
640:
636:
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728:"Vapor Pressures of Phenolic Compounds Found in Pyrolysis Oil"
246:
InChI=1S/C9H12O2/c1-3-7-4-5-8(10)9(6-7)11-2/h4-6,10H,3H2,1-2H3
682:, along with many of the other phenolic compounds present in
256:
InChI=1/C9H12O2/c1-3-7-4-5-8(10)9(6-7)11-2/h4-6,10H,3H2,1-2H3
206:
476:
550:
686:. In particular, 4-ethylguaiacol is derived from
826:Lyu, Gaojin; Wu, Shubin; Zhang, Hongdan (2015).
168:
721:
719:
480:
80:
8:
373:235.1 °C (455.2 °F; 508.2 K)
790:Journal of Agricultural and Food Chemistry
732:Journal of Chemical & Engineering Data
221:
146:
124:
15:
843:
188:
670:4-Ethylguaiacol can also be produced by
715:
277:
242:
217:
137:
585:compound with the molecular formula C
249:Key: CHWNEIVBYREQRF-UHFFFAOYSA-N
7:
821:
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783:
781:
363:15 °C (59 °F; 288 K)
611:. It is also frequently present in
259:Key: CHWNEIVBYREQRF-UHFFFAOYAE
159:
14:
540:
401:
307:
22:
536:(at 25 °C , 100 kPa).
313:
301:
1:
832:Frontiers in Energy Research
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678:. It is produced from the
631:It is produced along with
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288:
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64:
47:
35:
30:
21:
845:10.3389/fenrg.2015.00028
744:10.1021/acs.jced.0c00675
662:properties of the wine.
597:. It can be produced in
448:Precautionary statements
676:lignocellulosic biomass
621:lignocellulosic biomass
577:, often abbreviated to
59:2-Methoxy-4-ethylphenol
41:4-Ethyl-2-methoxyphenol
643:by the spoilage yeast
487:
774:Sigma-Aldrich W243604
486:
469:(fire diamond)
37:Preferred IUPAC name
700:Yeast in winemaking
331: g·mol
18:
563:Infobox references
488:
16:
802:10.1021/jf071156m
738:(11): 5559–5566.
651:sensory threshold
571:Chemical compound
569:
568:
519:Safety data sheet
426:Hazard statements
339:Colorless liquid
202:CompTox Dashboard
106:Interactive image
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296:Chemical formula
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17:4-Ethylguaiacol
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873:Natural phenols
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796:(18): 7288–93.
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690:in the lignin.
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575:4-Ethylguaiacol
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558: ?)
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280:Oc1ccc(cc1OC)CC
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57:Guaiacyl ethane
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705:Wine chemistry
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534:standard state
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458:P305+P351+P338
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53:-Ethylguaiacol
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883:Phenol ethers
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646:Brettanomyces
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633:4-ethylphenol
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608:Brettanomyces
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369:Boiling point
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349:1064 kg/m (20
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138:ECHA InfoCard
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878:Alkylphenols
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660:organoleptic
644:
630:
615:produced by
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65:Identifiers
50:
48:Other names
412:Signal word
336:Appearance
289:Properties
144:100.018.637
867:Categories
711:References
656:wine fault
635:(4-EP) in
627:Winemaking
396:Pictograms
324:Molar mass
190:C9NFD83BJ5
117:ChemSpider
93:3D model (
72:CAS Number
55:Homocresol
854:2296-598X
760:228958726
752:0021-9568
672:pyrolysis
617:pyrolysis
454:P302+P352
387:labelling
82:2785-89-9
810:17676867
694:See also
688:guaiacyl
583:phenolic
466:NFPA 704
378:Hazards
684:bio-oil
666:Bio-oil
613:bio-oil
581:, is a
556:what is
554: (
418:Warning
345:Density
329:152.193
157:PubChem
852:
808:
758:
750:
680:lignin
551:verify
548:
521:(SDS)
351:
273:SMILES
31:Names
772:GHS:
756:S2CID
238:InChI
170:62465
126:56245
95:JSmol
850:ISSN
806:PMID
748:ISSN
641:beer
639:and
637:wine
603:beer
601:and
599:wine
579:4-EG
440:H335
436:H319
432:H315
353:°C)
181:UNII
840:doi
798:doi
740:doi
674:of
619:of
605:by
385:GHS
207:EPA
160:CID
869::
848:.
838:.
834:.
830:.
818:^
804:.
794:55
792:.
780:^
754:.
746:.
736:65
734:.
730:.
718:^
623:.
591:12
456:,
438:,
434:,
389::
311:12
856:.
842::
836:3
812:.
800::
762:.
742::
595:2
593:O
589:H
587:9
546:Y
507:0
500:1
493:2
317:2
314:O
308:H
305:9
302:C
209:)
205:(
97:)
51:p
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