4-Ethyl-2-methoxyphenol Chemical Properties

Melting point:

15 °C(lit.)

Boiling point:

234-236 °C(lit.)

Density 

1.063 g/mL at 25 °C(lit.)

refractive index 

n20/D 1.528(lit.)

FEMA 

2436 | 4-ETHYLGUAIACOL

Flash point:

226 °F

storage temp. 

2-8°C

solubility 

Chloroform (Slightly), Methanol (Slightly)

pka

10.31±0.18(Predicted)

form 

Liquid

Specific Gravity

1.06

color 

Clear colorless to light yellow

Odor

Warm, sweet and spicy-medicinal, very powerful odor

Odor Type

spicy

JECFA Number

716

BRN 

2045329

LogP

2.18

CAS DataBase Reference

2785-89-9(CAS DataBase Reference)

NIST Chemistry Reference

Phenol, 4-ethyl-2-methoxy-(2785-89-9)

EPA Substance Registry System

Phenol, 4-ethyl-2-methoxy- (2785-89-9)

Safety Information

Hazard Codes 

Xi,Xn

Risk Statements 

36/37/38-22

Safety Statements 

26-36-37/39

RIDADR 

2810

WGK Germany 

2

TSCA 

Yes

HazardClass 

6.1(b)

PackingGroup 

III

HS Code 

29071990

MSDS

• Language:English Provider:ACROS
• Language:English Provider:SigmaAldrich
• Language:English Provider:ALFA

4-Ethyl-2-methoxyphenol Usage And Synthesis

Chemical Properties

clear colorless to light yellow liquid

Chemical Properties

4-Ethylguaiacol has a warm, sweet, spicy, medicinal odor.

Occurrence

Reported 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.

Uses

4-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.

Uses

4-Ethylguaiacol 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.

Definition

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

Aroma threshold values

Detection: 25 ppb. Aroma characteristics at 1.0%: slightly sweet, spicy, clove, smoky and phenolic with charred whiskey barrel notes and a slight vanilla-like creaminess.

Taste threshold values

Taste characteristics at 5 to 10 ppm: dry, smoky, clove, phenolic and vanilla-like with tobacco and woody notes, and a burnt bacon oily aftertaste. Taste characteristics at 30 ppm: woody, smoky and spicy with sweet vanilla background.

General Description

4-Ethylguaiacol is a volatile compound, belonging to the class of phenols. It is identified as one of the key aroma components in commercial soy sauce, red wine, and apple cider. The unpleasant smoky, spicy, and clove-like aroma in wine is due to the presence of high concentrations of 4-Ethylguaiacol.

Synthesis

4-Ethyl-2-methoxyphenol is produced from ortho-Dichloro ethylphenol by heating with Ethyl benzyl disulfonic acid and aqueous alkali at 180-200℃, followed by single Methylation.

4-Ethyl-2-methoxyphenol(2785-89-9)Related Product Information

• (Trifluoromethoxy)benzene
• CHLOROETHANE
• 2-Methoxy-5-nitrophenol sodium salt
• Sulfogaiacol
• 2-Methoxy-5-nitrophenol
• 4-Ethylphenol
• Hydroxyethyl starch
• 2-Methoxy-4-methylphenol
• Guaifenesin
• 4-Hydroxy-3-methoxystyrene
• m-Anisyl alcohol
• 4-Methoxyphenol
• Ethyl maltol
• p-Anisidine
• Methoxydiethylborane
• Anisole
• Ethyl cellulose
• Hydroxyethyl Cellulose