4-Ethyl-2-methoxyphenol

Names

[ Name ]:
4-Ethyl-2-methoxyphenol

[Synonym ]:
Guaiacyl ethane
4-Ethylguaiacol
1-Hydroxy-2-methoxy-4-ethylbenzene
4-ethyl-2-methoxy-phenol
4-ethyl-guaiacol
EINECS 220-500-4
MFCD00038714
Homocresol
p-Ethylguaiacol
4-Ethyl-2-methoxyphenol
4-Ethylguaiacol,natural
2-Methoxy-4-ethylphenol
4-Hydroxy-3-methoxyphenylethane
4-Hydroxy-3-methoxy ethylbenzene
2-methoxy-4-ethyphenol
PHENOL,4-ETHYL-2-METHOXY
Phenol, 4-ethyl-2-methoxy-

Chemical & Physical Properties

[ Density]:
1.1±0.1 g/cm3

[ Boiling Point ]:
246.5±20.0 °C at 760 mmHg

[ Melting Point ]:
15 °C(lit.)

[ Molecular Formula ]:
C₉H₁₂O₂

[ Molecular Weight ]:
152.190

[ Flash Point ]:
107.8±0.0 °C

[ Exact Mass ]:
152.083725

[ PSA ]:
29.46000

[ LogP ]:
2.18

[ Vapour Pressure ]:
0.0±0.5 mmHg at 25°C

[ Index of Refraction ]:
1.525

[ Storage condition ]:
2-8°C

MSDS

Click to get detail MSDS

Safety Information

[ Symbol ]:

GHS07

[ Signal Word ]:
Warning

[ Hazard Statements ]:
H315-H319-H335

[ Precautionary Statements ]:
P261-P305 + P351 + P338

[ Personal Protective Equipment ]:
Eyeshields;full-face respirator (US);Gloves;multi-purpose combination respirator cartridge (US);type ABEK (EN14387) respirator filter

[ Hazard Codes ]:
Xn:Harmful;

[ Risk Phrases ]:
R22;R36/37/38

[ Safety Phrases ]:
S26-S36-S37/39

[ RIDADR ]:
2810

[ WGK Germany ]:
2

[ Packaging Group ]:
III

[ Hazard Class ]:
6.1(b)

[ HS Code ]:
2932999099

Synthetic Route

Click to get detail synthetic route

Precursor & DownStream

Precursor

DownStream

Customs

[ HS Code ]: 2909500000

[ Summary ]:
2909500000 ether-phenols, ether-alcohol-phenols and their halogenated, sulphonated, nitrated or nitrosated derivatives VAT:17.0% Tax rebate rate:9.0% Supervision conditions:none MFN tariff:5.5% General tariff:30.0%

Articles

Olfactometry Profiles and Quantitation of Volatile Sulfur Compounds of Swiss Tilsit Cheeses.

J. Agric. Food Chem. 63 , 7511-21, (2015)

To establish the odor profiles of three differently fabricated commercial Swiss Tilsit cheeses, analyses were conducted using headspace solid-phase microextraction gas chromatography-mass spectrometry...

Optimization and application of headspace-solid-phase micro-extraction coupled with gas chromatography-mass spectrometry for the determination of volatile compounds in cherry wines.

J. Chromatogr. B. Analyt. Technol. Biomed. Life Sci. 978-979 , 122-30, (2015)

A simple, rapid and solvent-free multi-residue method has been developed and applied to confirm and quantify a series of volatile compounds in five cherry wines by gas chromatography coupled with mass...

Characterization of Volatile Flavor Compounds in Chinese Rice Wine Fermented from Enzymatic Extruded Rice.

J. Food Sci. 80 , C1476-89, (2015)

Enzymatic extrusion, instead of traditional steam cooking, to treat rice is an efficient and alternative pretreatment for Chinese rice wine fermentation. In order to determine the formation of volatil...