4-ethylguaiacol
₹850.00
Applications
4-Ethylguaiacol is commonly used to impart a smoky and spicy flavor in foods and beverages, such as smoked meats and whiskeys.
Description
4-Ethylguaiacol, often abbreviated to 4-EG, is a phenolic compound with the molecular formula C9H12O2. It can be produced in wine and beer by Brettanomyces. It is also frequently present in bio-oil produced by pyrolysis of lignocellulosic biomass.
Preparation
4-Ethylguaiacol can also be produced by pyrolysis of lignocellulosic biomass. It is produced from the lignin, along with many of the other phenolic compounds present in bio-oil. In particular, 4-ethylguaiacol is derived from guaiacyl in the lignin.
Chemical Properties
4-Ethylguaiacol is a phenolic compound with a distinct smoky aroma, characterized by its hydroxyl group (OH) and aromatic ring structure, making it valuable in flavor and fragrance applications.
Definition
4-Ethylguaiacol is a chemical compound with a smoky, phenolic aroma, often used to add a distinctive flavor and fragrance to food, beverages, and other products.
Description
| Product Name | 4-ethylguaiacol |
| Form | Liquid |
| Packaging Size | As Per Requirement |
| Usage/Application | Industrial |
| Material | Liquid |
| Brand | Imported |
| Grade Standard | Analytical Grade, Bio-Tech Grade |
| 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 | at 10.00 % in dipropylene glycol. spicy smoky bacon phenolic clove |
| Odor Type | spicy |
PRODUCT NAME:4-ETHYLGUAIACOL
INFORMATION OF 4-ETHYLGUAIACOL:4-Ethylguaiacol, often abbreviated to 4-EG, is a phenolic compound with the molecular formula C9H12O2. It is produced along with4-ethylphenol (4-EP) in wine and by the spoilage yeast Brettanomyces.[1] 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 affected the organoleptic properties of the wine.
Our Export Location as a 4-ethylguaiacol Manufacturer, Supplier, Exporter, Stockist from India.
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