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Safety Information

W315605

Sigma-Aldrich

4-Ethylphenol

≥98%, FG

Synonym(s):

1-ethyl-4-hydroxybenzene, 4-hydroxyphenyl ethane, p-ethylphenol

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About This Item

Linear Formula:
C2H5C6H4OH
CAS Number:
123-07-9
Molecular Weight:
122.16
FEMA Number:
3156
Beilstein:
1363317
EC Number:
204-598-6
Council of Europe no.:
550
MDL number:
MFCD00002393
UNSPSC Code:
12164502
eCl@ss:
39023356
PubChem Substance ID:
24901498
Flavis number:
4.022
NACRES:
NA.21

biological source

synthetic

Quality Level

400

grade

FG
Fragrance grade
Halal
Kosher

Agency

follows IFRA guidelines

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 872/2012

vapor density

4.2 (vs air)

vapor pressure

0.13 mmHg ( 20 °C)

Assay

≥98%

bp

218-219 °C (lit.)

mp

40-42 °C (lit.)

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

Organoleptic

smoky; phenolic

SMILES string

CCc1ccc(O)cc1

InChI

1S/C8H10O/c1-2-7-3-5-8(9)6-4-7/h3-6,9H,2H2,1H3

InChI key

HXDOZKJGKXYMEW-UHFFFAOYSA-N

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General description

4-Ethylphenol (4-EP) is a para-substituted phenolic compound. It is one of the important aroma compounds in red wine. The aroma associated with 4-EP in red wine has been described as ′′horsy′′, ′′leather′′, ′′medicinal′′, ′′smoky′′, ′′barnyard′′, ′′animal′′ and ′′sweaty saddle′′-like. Production of 4-EP from p-coumaric acid in synthetic media utilizing several yeast species associated with wine production has been reported.

Application


  • Sorption Behavior of Volatile Phenols at the Oak Wood/Wine Interface in a Model System.: This research explores the interaction between 4-ethylphenol and oak wood in wine aging, contributing to the understanding of volatile phenol adsorption and its impact on wine flavor (Barrera-García et al., 2006).

Pictograms

Corrosion
GHS05

Signal Word

Danger

Hazard Statements

H318

Precautionary Statements

P280 - P305 + P351 + P338

Hazard Classifications

Eye Dam. 1

Storage Class Code

11 - Combustible Solids

WGK

WGK 1

Flash Point(F)

212.0 °F - closed cup

Flash Point(C)

100 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Regulatory Listings

Regulatory Listings are mainly provided for chemical products. Only limited information can be provided here for non-chemical products. No entry means none of the components are listed. It is the user’s obligation to ensure the safe and legal use of the product.

ISHL Indicated Name

Substances Subject to be Indicated Names

ISHL Notified Names

Substances Subject to be Notified Names

JAN Code

W315605-1KG-K:4548173975405
W315605-1KG:
W315605-10KG:
W315605-5KG-K:
W315605-SAMPLE:
W315605-5KG:
W315605-SAMPLE-K:
W315605-BULK-K:
W315605-VAR-K:
W315605-10KG-K:4548173975399

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Certificates of Analysis (COA)

Lot/Batch Number
SHBQ0565
SHBP5472
SHBP5473
SHBP2791
SHBQ0378

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Removal of 4-Ethylphenol and 4-Ethylguaiacol with Polyaniline-Based Compounds in Wine-Like Model Solutions and Red Wine.
Carrasco-Sanchez V, et al.
Molecules (Basel), 20(8), 14312-14325 (2015)
Factors affecting the production of 4-ethylphenol by the yeast Dekkera bruxellensis in enological conditions.
Dias L, et al.
Food Microbiology, 20(4), 377-384 (2003)
Molecularly Imprinted High Affinity Nanoparticles for 4-Ethylphenol Sensing.
Garcia-Mutio D, et al.
Procedia Engineering, 120, 1132-1136 (2015)
Sorption of 4-ethylphenol and 4-ethylguaiacol by suberin from cork.
Gallardo-Chacon JJ and Karbowiak T.
Food Chemistry, 181, 222-226 (2015)
W McIntire et al.
The Biochemical journal, 224(2), 617-621 (1984-12-01)
Enzymic hydroxylation of 4-ethylphenol by (a) Pseudomonas putida and (b) highly purified p-cresol methylhydroxylase gave optically active 1-(4'-hydroxyphenyl)-ethanol. The products were transformed into the phenolic methyl ethers and shown to contain 69.5% and 65.6%, respectively, of the (S)-(-)-isomer. The stereochemistry
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