| Revision as of 18:12, 16 February 2012 editBeetstra (talk | contribs)Edit filter managers, Administrators172,031 edits Saving copy of the {{chembox}} taken from revid 465224210 of page 4-Ethylguaiacol for the Chem/Drugbox validation project (updated: ''). |
Latest revision as of 05:30, 9 June 2022 edit Beland (talk | contribs)Autopatrolled, Administrators237,077 editsm convert special characters found by Misplaced Pages:Typo Team/moss (via WP:JWB) |
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{{ambox | text = This page contains a copy of the infobox ({{tl|chembox}}) taken from revid of page ] with values updated to verified values.}} |
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{{chembox |
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{{chembox |
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| verifiedrevid = 451545262 |
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| verifiedrevid = 477221750 |
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| Name = 4-Ethylguaiacol |
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| Name = 4-Ethylguaiacol |
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| ImageFile = 4-Ethylguaiacol.svg |
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| ImageFile = 4-Ethylguaiacol.svg |
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| IUPACName = 4-Ethyl-2-methoxy-phenol |
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| PIN = 4-Ethyl-2-methoxyphenol |
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| OtherNames = ''p''-Ethylguaiacol<br />Homocresol<br />Guaiacyl ethane<br />2-Methoxy-4-ethylphenol |
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| OtherNames = ''p''-Ethylguaiacol<br />Homocresol<br />Guaiacyl ethane<br />2-Methoxy-4-ethylphenol |
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| Section1 = {{Chembox Identifiers |
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|Section1={{Chembox Identifiers |
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| PubChem = 62465 |
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| PubChem = 62465 |
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| SMILES = Oc1ccc(cc1OC)CC |
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| SMILES = Oc1ccc(cc1OC)CC |
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| ChemSpiderID_Ref = {{chemspidercite|correct|chemspider}} |
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| ChemSpiderID_Ref = {{chemspidercite|correct|chemspider}} |
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| ChemSpiderID = 56245 |
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| ChemSpiderID = 56245 |
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| UNII_Ref = {{fdacite|correct|FDA}} |
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| UNII_Ref = {{fdacite|correct|FDA}} |
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| StdInChIKey = CHWNEIVBYREQRF-UHFFFAOYSA-N |
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| StdInChIKey = CHWNEIVBYREQRF-UHFFFAOYSA-N |
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| CASNo_Ref = {{cascite|correct|CAS}} |
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| CASNo_Ref = {{cascite|correct|CAS}} |
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| CASNo = 2785-89-9 |
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| CASNo = 2785-89-9 |
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}} |
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| Section2 = {{Chembox Properties |
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|Section2={{Chembox Properties |
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| C=9|H=12|O=2 |
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| C=9 | H=12 | O=2 |
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| Appearance = Colorless liquid |
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| Appearance = Colorless liquid |
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| MeltingPtC = 15 |
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| MeltingPtC = 15 |
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| BoilingPtC = 235.1 |
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| BoilingPt = 234–236 °C |
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| BoilingPt_ref = <ref name="Mozaffari2020" /> |
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| Density = 1064 kg/m<sup>3</sup> (20{{nbsp}}°C)<ref name="Mozaffari2020">{{Cite journal|last1=Mozaffari|first1=Parsa|last2=Järvik|first2=Oliver|last3=Baird|first3=Zachariah Steven|date=2020-10-28|title=Vapor Pressures of Phenolic Compounds Found in Pyrolysis Oil|url=https://doi.org/10.1021/acs.jced.0c00675|journal=Journal of Chemical & Engineering Data|volume=65|issue=11|pages=5559–5566|doi=10.1021/acs.jced.0c00675|s2cid=228958726 |issn=0021-9568}}</ref> |
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| Section7 = {{Chembox Hazards |
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| ExternalMSDS = |
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|Section7={{Chembox Hazards |
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| EUClass = {{Hazchem_Xi}} |
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| ExternalSDS = |
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| NFPA-H = 2 |
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| GHSPictograms = {{GHS07}} |
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| NFPA-F = 1 |
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| GHSSignalWord = Warning |
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| NFPA-R = 0 |
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| SPhrases = {{S26}} {{S37/39}} |
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| HPhrases = {{HPhrases|H315 | H319 | H335}} |
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| PPhrases = {{PPhrases|P302 + P352 | P305 + P351 + P338}} |
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| GHS_ref = <ref>GHS: </ref> |
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| NFPA-H = 2 |
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| NFPA-F = 1 |
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| NFPA-R = 0 |
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'''4-Ethylguaiacol''', often abbreviated to '''4-EG''', is a ] compound with the molecular formula C<sub>9</sub>H<sub>12</sub>O<sub>2</sub>. It can be produced in ] and ] by '']''.<ref name=":0" /> It is also frequently present in ] produced by ] of ].<ref name=":1">{{Cite journal|last1=Lyu|first1=Gaojin|last2=Wu|first2=Shubin|last3=Zhang|first3=Hongdan|date=2015|title=Estimation and Comparison of Bio-Oil Components from Different Pyrolysis Conditions|journal=Frontiers in Energy Research|language=English|volume=3|doi=10.3389/fenrg.2015.00028|issn=2296-598X|doi-access=free}}</ref> |
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== Winemaking == |
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It is produced along with ] (4-EP) in ] and ] by the spoilage yeast '']''.<ref name=":0">{{cite journal | last1 = Caboni | first1 = Pierluigi | last2 = Sarais | first2 = Giorgia | last3 = Cabras | first3 = Marco | last4 = Angioni | first4 = Alberto | title = Determination of 4-Ethylphenol and 4-Ethylguaiacol in Wines by LC-MS-MS and HPLC-DAD-Fluorescence | journal = Journal of Agricultural and Food Chemistry | volume = 55 | pages = 7288–93 | year = 2007 | doi = 10.1021/jf071156m | issue = 18 | pmid = 17676867}}</ref> When it is produced by the yeast to concentrations greater than the ] 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 ]. The ratio in which 4-EP and 4-EG are present can greatly affect the ] properties of the wine. |
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== Bio-oil == |
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4-Ethylguaiacol can also be produced by ] of ]. It is produced from the ], along with many of the other phenolic compounds present in ]. In particular, 4-ethylguaiacol is derived from ] in the lignin.<ref name=":1" /> |
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== See also == |
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* ] |
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* ] |
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== References == |
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<references/> |
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{{DEFAULTSORT:Ethylguaiacol, 4-}} |
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] |
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] |
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] |