4-Ethylguaiacol

4-Ethylguaiacol

Names
Preferred IUPAC name 4-Ethyl-2-methoxyphenol
Other names p-Ethylguaiacol Homocresol Guaiacyl ethane 2-Methoxy-4-ethylphenol
Identifiers
CAS Number	2785-89-9 Y
3D model ( JSmol )	Interactive image
ChemSpider	56245 Y
ECHA InfoCard	100.018.637
PubChem CID	62465
UNII	C9NFD83BJ5 Y
CompTox Dashboard (EPA)	DTXSID0047038
InChI InChI=1S/C9H12O2/c1-3-7-4-5-8(10)9(6-7)11-2/h4-6,10H,3H2,1-2H3 Y Key: CHWNEIVBYREQRF-UHFFFAOYSA-N Y InChI=1/C9H12O2/c1-3-7-4-5-8(10)9(6-7)11-2/h4-6,10H,3H2,1-2H3 Key: CHWNEIVBYREQRF-UHFFFAOYAE
SMILES Oc1ccc(cc1OC)CC
Properties
Chemical formula	C9H12O2
Molar mass	152.193 g·mol−1
Appearance	Colorless liquid
Density	1064 kg/m3 (20 °C)[1]
Melting point	15 °C (59 °F; 288 K)
Boiling point	235.1 °C (455.2 °F; 508.2 K)[1]
Hazards
GHS labelling:[2]
Pictograms
Signal word	Warning
Hazard statements	H315, H319, H335
Precautionary statements	P302+P352, P305+P351+P338
NFPA 704 (fire diamond)	2 1 0
Safety data sheet (SDS)	External MSDS
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). Y verify (what is YN ?) Infobox references

4-Ethylguaiacol, often abbreviated to 4-EG, is a

It is produced along with 4-ethylphenol (4-EP) in wine and beer by the spoilage yeast Brettanomyces.^[3] When it is produced by the yeast to concentrations greater than the sensory threshold 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 wine fault. The ratio in which 4-EP and 4-EG are present can greatly affect the organoleptic properties of the wine.

Bio-oil

4-Ethylguaiacol can also be produced by

• Yeast in winemaking
• Wine chemistry

References