4-ethyl phenol
p-ethylphenol
 
Notes:
4-Ethylphenol (4-EP) is a phenolic compound produced in wine and beer by the spoilage yeast Brettanomyces. (Wikipedia)
  • Beijing Lys Chemicals
    • Beijing Lys Chemicals Co, LTD.
      From Grams to Tons
      Fine chemical high-tech company which contains R&D, production, and sales.
      BEIJING LYS CHEMICALS CO, LTD, established in 2004, is a fine chemical high-tech company which contains R&D, production, and sales. We mainly engaged in export and technology development of flavor and fragrance materials and pharmaceutical intermediates. We have nearly 500 kinds of products, from grams to tons, exported to USA, Europe, South Asia and etc. And we custom manufacture new products according to customers’ needs, and serve good quality products and service. Our goal is to become a fine chemical enterprise which could provide special products and services.
      Email: Mr. Jia
      Email: Mr. Guo
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      Fax: 86-10-68418739
      Mr. Guo86-10-68483445
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      News
      Product(s):
      10405 p-Ethyl phenol
       
  • BOC Sciences
    • BOC Sciences
      Best of Chemicals Supplier
      Quality supplier of research chemicals and biochemicals including inhibitors, building blocks, GMP Products, impurities and metabolites, APIs for Veterinary, Natural Compounds, ADCs, Stem Cell Molecule and chiral compounds.
      BOC Sciences provides a wide range of services to support the pharmaceutical industry through all stages of drug discovery including Custom Synthesis of those chemicals that are not in stock, Isotope Labeling Service, Chiral Synthesis and Resolution, Bioconjugation, PEGylation services, analytical services.
      BOC Sciences is a brand of BOCSCI Inc. We leverage our wide spectrum of business in the fields of development, manufacturing, marketing, and distribution to help you make best-informed decisions tailored to your evolving needs for premium chemicals. Our complete suite of CRO services spans the entire molecule development pipeline including contract research for target identification, building blocks, compound synthesis, biochemical and cellular analysis, preclinical animal tests, and clinical studies.
      Email: Marketing
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      Voice: 1-631-504-6093
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      Product(s):
      123-07-9 4-Ethylphenol
       
  • FCI SAS
    • FCI SAS
      Inspired by Nature
      At FCI customer service is not a department it’s an attitude.
      Our team is composed of motivated professionals with great experience in the flavours and fragrances market. Our company has been serving this industry for more than 40 years and is ISO 9001 certified since 2009 . Whatever your question on flavour and fragrance ingredients: commercial, technical or regulatory – we will answer it very quickly.
      Email: Info
      Email: Philippe Faucher
      US Email: USA Sales
      Email: Germany Sales
      Email: Italy Sales
      Email: Japan Sales
      Voice: +33 (0)1 34 25 58 10
      Fax: + 33 1 34 25 58 18
      About Us
      Product(s):
      13330 4-Ethyl Phenol
       
  • M&U International
    • M&U International LLC
      Steady supply & demand
      Meeting customers increasing demands at home as well as abroad.
      M&U dedicates itself to the development and production of new products as well as continuously promoting those new products. We’ve maintained a steady supply&demand relationship with a large number of manufacturers at home and abroad. We’ve developed an extensive network and because of our relationships with these manufacturers, we’re able to provide a stable supply of great quality materials. We’re located in China’s largest communications hub, Shanghai and in the U.S. near one of the largest sea ports on the East Coast. The strategic locations of our facilities ensure convenient, prompt and secure delivery of our products to our customers.
      Email: Sales
      US Email: Sales
      Voice: +86-21-32515501 60762991 60762992
      Fax: +86-21-32515502 64204960
      US Voice: 908-359-9000
      US Fax: 908-359-9002
      News
      Product(s):
      A0383 p-ETHYLPHENOL, Kosher
       
  • Penta International
    • Penta International Corporation
      Chemistry innovation
      At Penta, our products and services help businesses do business better.
      For over 30 years, Penta Manufacturing Company has played a growing role in worldwide chemistry innovations and applications. As an industry leader, Penta continues to pioneer chemistry-based solutions for practically every area of commerce. Our products and expertise have helped fuel technical advances in dozens of commercial applications including flavoring, coloring, fragrances and chemical processes.
      US Email: Technical Services
      US Email: Sales
      US Voice: (973) 740-2300
      US Fax: (973) 740-1839
      Product(s):
      05-61600 P-ETHYLPHENOL
      05-61575 3-ETHYL PHENOL
       
  • Sigma-Aldrich
  • Synerzine
    • Synerzine, Inc.
      Innovation. Customization. Aroma Ingredients.
      Synerzine is a leading supplier of flavor and fragrance ingredients.
      Synerzine expresses what we have grown to embody as an organization - the synergy and connection between raw ingredients, science, technology, and the final product. Our experienced team is passionate about bringing our customers high-quality innovative ingredients that they can trust.
      Building upon our 44 year history, the Synerzine team provides customers around the globe with convenient access to over 1200 high-quality aroma ingredients. We actively engage with customers to add a wide array of new products and services on a regular basis. Our aim is to delight every customer with our exceptional services, large product selection, customization and the highest quality and safety standards. We provide our customers with true value designed to help them bring their products to market faster.
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      Products List: View
      Product(s):
      W0523 p-Ethyl Phenol
       
  • TCI AMERICA
    • TCI AMERICA
      Moving Your Chemistry Forward
      We continuously strive to advance our technology.
      With East & West Coast distribution centers, count on TCI to deliver products quickly and reliably. Over 28,000 Reagents available today in benchtop to bulk quantities. Sign up for a TCI account today for fast and free shipping!
      Tokyo Chemical Industry Co., Ltd. (TCI) is a leading worldwide manufacturer of specialty organic chemicals founded in 1946. TCI provides organic laboratory chemicals as well as pharmaceutical, cosmetic and functional materials. More than 60 years of synthesis experience and multi-purpose plants enable TCI to offer more than 28,000 products as well as custom synthesis. TCI has established overseas facilities in North America, Europe, China and India to serve customers worldwide.
      US Email: Sales
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      Voice: 1-800-423-8616
      Fax: 1- 888-520-1075
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      Product(s):
      E0159 4-Ethylphenol >97.0%(GC)
       
  • WholeChem
    • WholeChem, LLC
      Connecting Innovators To the Building Blocks Of the Universe
      Custom manufacturer and distributor of specialty ingredients. We make global local.
      We owe our success to our integrity, our dedication to the industry, and our commitment to our clients. We invite your inquiries regarding our current product list and any other products you may be having trouble sourcing.
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      Certification
      Products List: View
      Product(s):
      P-Ethylphenol
       
Synonyms   Articles   Notes   Search
Fragrance Demo Formulas    Flavor Demo Formulas
CAS Number: 123-07-9Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg: 204-598-6
FDA UNII: AGG7E6G0ZC
Nikkaji Web: J2.496A
Beilstein Number: 1363317
MDL: MFCD00002393
CoE Number: 550
XlogP3: 2.60 (est)
Molecular Weight: 122.16690000
Formula: C8 H10 O
BioActivity Summary: listing
NMR Predictor: Predict (works with chrome or firefox)
Category: flavor and fragrance agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar: Search
Google Books: Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist: Search
Google Patents: Search
US Patents: Search
EU Patents: Search
Pubchem Patents: Search
PubMed: Search
NCBI: Search
JECFA Food Flavoring: 694  p-ethylphenol
FLAVIS Number: 04.022 (Old)
DG SANTE Food Flavourings: 04.022  4-ethylphenol
FEMA Number: 3156  p-ethylphenol
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):123-07-9 ; P-ETHYLPHENOL
Synonyms   Articles   Notes   Search   Top
Physical Properties:
Appearance: white to yellow crystals (est)
Assay: 98.00 to 100.00 % 
Food Chemicals Codex Listed: No
Melting Point: 44.00 to  46.00 °C. @ 760.00 mm Hg
Boiling Point: 218.00 to  219.00 °C. @ 760.00 mm Hg
Vapor Pressure: 0.083000 mmHg @ 25.00 °C. (est)
Vapor Density: 4.2 ( Air = 1 )
Flash Point: 213.00 °F. TCC ( 100.56 °C. )
logP (o/w): 2.580
Soluble in:
 alcohol
 water, 2346 mg/L @ 25 °C (est)
 water, 4900 mg/L @ 25 °C (exp)
Insoluble in:
 water
Synonyms   Articles   Notes   Search   Top
Organoleptic Properties:
 
Odor Type: smoky
 
Odor Strength: high ,
recommend smelling in a 1.00 % solution or less
 
Substantivity: 109 hour(s) at 100.00 %
 
 phenolic  castoreum  smoky  guaiacol  
Odor Description:
at 1.00 % in dipropylene glycol. 
phenolic castoreum smoke guaiacol
Luebke, William tgsc, (2006)
 
 smoky  phenolic  guaiacol  savory  
Odor Description:
at 1.00 %.  
Smoke, phenolic, creosote and savory
Mosciano, Gerard P&F 23, No. 3, 55, (1998)
 
 
Flavor Type: smoky
 
 phenolic  smoky  bacon  ham  
Taste Description:
at 2.50 ppm.  
Phenolic, smoke, bacon and ham
Mosciano, Gerard P&F 23, No. 3, 55, (1998)
 
Odor and/or flavor descriptions from others (if found).
 
 
Synonyms   Articles   Notes   Search   Top
Cosmetic Information:
CosIng: cosmetic data
Cosmetic Uses: perfuming agents
Synonyms   Articles   Notes   Search   Top
Suppliers:
Beijing Lys Chemicals
p-Ethyl phenol
BOC Sciences
For experimental / research use only.
4-Ethylphenol
EMD Millipore
For experimental / research use only.
4-Ethylphenol
FCI SAS
4-Ethyl Phenol
M&U International
p-ETHYLPHENOL, Kosher
Penta International
3-ETHYL PHENOL
Penta International
P-ETHYLPHENOL
Sigma-Aldrich
4-Ethylphenol, ≥98%, FG
Odor: alcohol; medicinal
Certified Food Grade Products
Synerzine
p-Ethyl Phenol
TCI AMERICA
For experimental / research use only.
4-Ethylphenol >97.0%(GC)
WholeChem
P-Ethylphenol
Synonyms   Articles   Notes   Search   Top
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
S 02 - Keep out of the reach of children.
S 24/25 - Avoid contact with skin and eyes.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36 - Wear suitable protective clothing.
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
oral-rat LD50  > 5000 mg/kg
(Blaszcak & Auletta, 1986)

intraperitoneal-mouse LD50  138 mg/kg
Journal of Medicinal Chemistry. Vol. 18, Pg. 868, 1975.

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
Synonyms   Articles   Notes   Search   Top
Safety in Use Information:
Category: flavor and fragrance agents
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice
Recommendation for 4-ethyl phenol usage levels up to:
  0.0500 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 3.50 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.10 (μg/capita/day)
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 4
Click here to view publication 4
 average usual ppmaverage maximum ppm
baked goods: -0.20000
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: -0.20000
fish products: --
frozen dairy: --
fruit ices: --
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: --
sugar substitutes: --
sweet sauces: --
Synonyms   Articles   Notes   Search   Top
Safety References:
European Food Safety Athority(efsa): Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...
European Food Safety Authority (EFSA) reference(s):
Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to Flavouring Group Evaluation 22 (FGE.22): Ring-substituted phenolic substances from chemical groups 21 and 25 (Commission Regulation (EC) No 1565/2000 of 18 July 2000)
View page or View pdf
Flavouring Group Evaluation 58 (FGE.58) Consideration of phenol derivatives evaluated by JECFA (55th meeting) structurally related to ring substituted phenolic substances evaluated by EFSA in FGE.22 (2006) (Commission Regulation (EC) No 1565/2000 of 18 July 2000) - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
View page or View pdf
Flavouring Group Evaluation 60 (FGE.60): Consideration of eugenol and related hydroxyallylbenzene derivatives evaluated by JECFA (65th meeting) structurally related to ring- substituted phenolic substances evaluated by EFSA in FGE.22 (2006)
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 22, Revision 1 (FGE.22Rev1): Ring-substituted phenolic substances from chemical groups 21 and 25
View page or View pdf
Scientific Opinion on the safety and efficacy of phenol derivatives containing ring-alkyl, ring-alkoxy and side-chains with an oxygenated functional group (chemical group 25) when used as flavourings for all species
View page or View pdf
EPI System: View
NLM Hazardous Substances Data Bank: Search
Cancer Citations: Search
Toxicology Citations: Search
EPA GENetic TOXicology: Search
Env. Mutagen Info. Center: Search
EPA Substance Registry Services (TSCA): 123-07-9
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 31242
National Institute of Allergy and Infectious Diseases: Data
WISER: UN 2430
WGK Germany: 3
 4-ethylphenol
Chemidplus: 0000123079
RTECS: SL4040000 for cas# 123-07-9
Synonyms   Articles   Notes   Search   Top
References:
 4-ethylphenol
NIST Chemistry WebBook: Search Inchi
Canada Domestic Sub. List: 123-07-9
Pubchem (cid): 31242
Pubchem (sid): 134974380
Flavornet: 123-07-9
Pherobase: View
Synonyms   Articles   Notes   Search   Top
Other Information:
(IUPAC): Atomic Weights of the Elements 2009
(IUPAC): Atomic Weights of the Elements 2009 (pdf)
Videos: The Periodic Table of Videos
tgsc: Atomic Weights use for this web site
(IUPAC): Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS): View
CHEBI: View
CHEMBL: View
Metabolomics Database: Search
KEGG (GenomeNet): C13637
HMDB (The Human Metabolome Database): HMDB29306
FooDB: FDB000358
Export Tariff Code: 2907.19.2000
Haz-Map: View
VCF-Online: VCF Volatile Compounds in Food
ChemSpider: View
Formulations/Preparations:
the purity of the commercial product is 98%.
Synonyms   Articles   Notes   Search   Top
Potential Blenders and core components note
 
For Odor
aldehydic
aldehydic
 dodecanal (aldehyde C-12 lauric)FL/FR
10-undecenal (aldehyde C-11 undecylenic)FL/FR
amber
 ambroxanFL/FR
 angelica root oilFL/FR
 cistus ladaniferus resinoidFL/FR
animal
isobutyl quinolineFR
isobutyl quinolineFR
 costus valerolactoneFR
para-cresyl caprylateFL/FR
6-methyl quinolineFL/FR
anise
 anise seed oil colombiaFL/FR
anisic
para-anisaldehydeFL/FR
 dihydroanetholFL/FR
balsamic
 amyris wood oilFL/FR
siam benzoin resinoidFL/FR
 benzyl salicylateFL/FR
isobornyl acetateFL/FR
laevo-bornyl acetateFL/FR
isobutyl cinnamateFL/FR
 clover nitrileFR
 ethyl cinnamateFL/FR
 fir balsam absoluteFR
 methyl cinnamateFL/FR
3-phenyl propyl alcoholFL/FR
burnt
 amber oilFR
caramellic
 cycloteneFL/FR
 immortelle absoluteFL/FR
 maltolFL/FR
chocolate
isoamyl phenyl acetateFL/FR
 vanillyl ethyl etherFL/FR
coconut
gamma-heptalactoneFL/FR
gamma-nonalactone (aldehyde C-18 (so-called))FL/FR
gamma-octalactoneFL/FR
coffee
 furfuryl mercaptanFL/FR
floral
isoamyl salicylateFL/FR
isobutyl salicylateFL/FR
 heliotropinFL/FR
 heliotropyl acetoneFL/FR
alpha-hexyl cinnamaldehydeFL/FR
 orris pyridine 25% IPMFR
 phenethyl alcoholFL/FR
 phenethyl phenyl acetateFL/FR
fruity
 ethyl 3-hydroxyhexanoateFL/FR
green
para-dimethyl hydroquinoneFL/FR
3,7-dimethyl-6-octenoic acidFL/FR
 narcissus flower absoluteFR
hay
 hay absoluteFR
herbal
 yerba mate absoluteFL/FR
honey
 methyl phenyl acetateFL/FR
leathery
 castoreum absoluteFL/FR
black tea leaf absoluteFL/FR
mossy
 oakmoss absoluteFL/FR
 veramoss (IFF)FR
phenolic
2,3-dimethyl benzofuranFL/FR
 ethyl vanillateFL/FR
ortho-guaiacolFL/FR
4-methyl-2,6-dimethoxyphenolFL/FR
 piper betle leaf oilFR
2-propyl phenolFL/FR
2,5-xylenolFL/FR
powdery
para-anisyl acetateFL/FR
roasted
2-acetyl-2-pyrroline 
 birch tar oilFL/FR
 cade oilFR
2,6-dimethoxyphenolFL/FR
alpha-ethoxy-ortho-cresolFL/FR
 phoebe oil brazil 
 propyl parabenCS
 pyroligneous acidsFL/FR
 pyroligneous acids hickoryFL/FR
spicy
 allspice oilFL/FR
 ayou wood oilFR
 benzyl isoeugenolFL/FR
 cassia bark oil chinaFL/FR
 clove bud oilFL/FR
 cubeb oilFL/FR
4-ethyl guaiacolFL/FR
 eugenolFL/FR
isoeugenyl acetateFL/FR
alpha-methyl cinnamaldehydeFL/FR
 methyl isoeugenolFL/FR
 pepper tree berry oilFL/FR
terpenic
 frankincense oilFL/FR
tonka
 coumarinFR
 tonka bean absoluteFR
vanilla
 ethyl vanillinFL/FR
 vanilla bean absolute (vanilla planifolia)FL/FR
 vanillyl acetateFL/FR
waxy
 ethyl laurateFL/FR
woody
 cistus twig/leaf oilFL/FR
 guaiacwood oilFL/FR
 guaiacyl acetateFL/FR
2-methoxy-4-vinyl phenolFL/FR
 methyl cedryl ketoneFL/FR
 patchouli ethanoneFR
 patchouli oilFL/FR
 santallFR
 tobacarol (IFF)FR
 woody acetateFR
(Z)-woody amyleneFR
 woody propanolFR
 
For Flavor
 
No flavor group found for these
2-acetyl-2-pyrroline 
 benzyl disulfideFL
 birch tar oilFL/FR
 cistus ladaniferus resinoidFL/FR
alpha-ethoxy-ortho-cresolFL/FR
1-methyl pyrroleFL
 phoebe oil brazil 
 prenyl mercaptanFL
2-propyl phenolFL/FR
animal
para-cresyl caprylateFL/FR
6-methyl quinolineFL/FR
anise
 anise seed oil colombiaFL/FR
balsamic
siam benzoin resinoidFL/FR
 benzyl salicylateFL/FR
laevo-bornyl acetateFL/FR
isobutyl cinnamateFL/FR
 ethyl cinnamateFL/FR
berry
 heliotropyl acetoneFL/FR
burnt
 bacon dithiazineFL
caramellic
 cycloteneFL/FR
 maltolFL/FR
chemical
2,3-dimethyl benzofuranFL/FR
2,5-dimethyl furanFL
cherry
 heliotropinFL/FR
coconut
gamma-nonalactone (aldehyde C-18 (so-called))FL/FR
coffee
 furfuryl mercaptanFL/FR
cooling
isobutyl salicylateFL/FR
creamy
para-anisaldehydeFL/FR
 ethyl vanillateFL/FR
fatty
bacon fat flavorFL
10-undecenal (aldehyde C-11 undecylenic)FL/FR
floral
isoamyl phenyl acetateFL/FR
3,7-dimethyl-6-octenoic acidFL/FR
 methyl phenyl acetateFL/FR
 phenethyl alcoholFL/FR
fruity
para-anisyl acetateFL/FR
 ethyl 3-hydroxyhexanoateFL/FR
green
isoamyl salicylateFL/FR
 angelica root oilFL/FR
para-dimethyl hydroquinoneFL/FR
 immortelle absoluteFL/FR
 oakmoss absoluteFL/FR
herbal
 dihydroanetholFL/FR
 yerba mate absoluteFL/FR
honey
 phenethyl phenyl acetateFL/FR
lactonic
gamma-heptalactoneFL/FR
gamma-octalactoneFL/FR
leathery
 castoreum absoluteFL/FR
meaty
4-allyl-2,6-dimethoxyphenolFL
medicinal
2,6-dimethoxyphenolFL/FR
musty
2,5-xylenolFL/FR
onion
2-methyl-1,3-dithiolaneFL
phenolic
2-ethyl benzene thiolFL
4-methyl-2,6-dimethoxyphenolFL/FR
roasted
3,5-diisobutyl-1,2,4-trithiolaneFL
rummy
 vanillyl ethyl etherFL/FR
smoky
2-methoxy-4-vinyl phenolFL/FR
 pyroligneous acidsFL/FR
 pyroligneous acids hickoryFL/FR
dextro-xyloseFL
soapy
 dodecanal (aldehyde C-12 lauric)FL/FR
spicy
 allspice oilFL/FR
 benzyl isoeugenolFL/FR
 cassia bark oil chinaFL/FR
 chipotle chili oleoresinFL
 clove bud oilFL/FR
 cubeb oilFL/FR
 eugenolFL/FR
isoeugenyl acetateFL/FR
alpha-methyl cinnamaldehydeFL/FR
 methyl cinnamateFL/FR
 methyl isoeugenolFL/FR
 pepper tree berry oilFL/FR
3-phenyl propyl alcoholFL/FR
tea
black tea leaf absoluteFL/FR
vanilla
 ethyl vanillinFL/FR
 vanilla bean absolute (vanilla planifolia)FL/FR
 vanillyl acetateFL/FR
waxy
 ethyl laurateFL/FR
alpha-hexyl cinnamaldehydeFL/FR
woody
 ambroxanFL/FR
 amyris wood oilFL/FR
isobornyl acetateFL/FR
 cistus twig/leaf oilFL/FR
4-ethyl guaiacolFL/FR
 frankincense oilFL/FR
ortho-guaiacolFL/FR
 guaiacwood oilFL/FR
 guaiacyl acetateFL/FR
 methyl cedryl ketoneFL/FR
 patchouli oilFL/FR
 
Synonyms   Articles   Notes   Search   Top
Potential Uses:
 baconFL
 castoreumFR
 coffeeFL
 cranberryFL
 rumFL
Synonyms   Articles   Notes   Search   Top
Occurrence (nature, food, other): note
 beer
Search  PMC Picture
 castoreum
Search  PMC Picture
 cheese cottage cheese
Search  PMC Picture
 coffee bean
Search Trop  Picture
 cognac
Search  PMC Picture
 corn seed
Search Trop  Picture
 cranberry fruit
Search Trop  Picture
 fish
Search  PMC Picture
 pork
Search  PMC Picture
 raspberry red raspberry plant
Search Trop  Picture
 rum
Search  PMC Picture
 wine red wine
Search  Picture
Synonyms   Articles   Notes   Search   Top
Synonyms:
 benzene,1-ethyl,4-hydroxy
p-ethyl phenol
para-ethyl phenol
1-ethyl-4-hydroxybenzene
4-ethylphenol
p-ethylphenol
para-ethylphenol
p-ethylphenol (food grade)
p-ethylphenol natural
1-hydroxy-4-ethyl benzene
1-hydroxy-4-ethylbenzene
4-hydroxyethyl benzene
4-hydroxyethylbenzene
4-hydroxyphenyl ethane
(4-hydroxyphenyl)ethane
4-hydroxyphenylethane
 phenol, 4-ethyl-
 phenol, p-ethyl-
Synonyms   Articles   Notes   Search   Top
Articles:
US Patents: 3,946,080 - Flavouring and perfuming ingredients
PubMed: Occurrence of Brettanomyces/Dekkera in Brazilian red wines and its correlation with ethylphenols.
US Patents: 3,952,024 - Furfurylthioacetone
PubMed: Osmotic stress response in the wine yeast Dekkera bruxellensis.
PubMed: Aroma chemistry of African Oryza glaberrima and Oryza sativa rice and their interspecific hybrids.
PubMed: Comparison of fermented soybean paste (Doenjang) prepared by different methods based on profiling of volatile compounds.
PubMed: [Identification of volatile organic compounds in the manures of cow, hog and chicken by solid phase microextraction coupled with gas chromatography/mass spectrometry].
PubMed: Quantitative gas chromatography-olfactometry carried out at different dilutions of an extract. Key differences in the odor profiles of four high-quality Spanish aged red wines.
PubMed: A Response Surface Methodology study on the role of factors affecting growth and volatile phenol production by Brettanomyces bruxellensis ISA 2211 in wine.
PubMed: Microwave-assisted deuterium exchange: the convenient preparation of isotopically labelled analogues for stable isotope dilution analysis of volatile wine phenols.
PubMed: Sorption of 4-ethylguaiacol and 4-ethylphenol on yeast cell walls, using a synthetic wine.
PubMed: Aromatic profile of ciders by chemical quantitative, gas chromatography-olfactometry, and sensory analysis.
PubMed: Volatile constituents of commercial imported and domestic black-ripe table olives (Olea europaea).
PubMed: Influence of the matrix composition on the volatility and sensory perception of 4-ethylphenol and 4-ethylguaiacol in model wine solutions.
PubMed: Impact of sulfur dioxide and temperature on culturability and viability of Brettanomyces bruxellensis in Wine.
PubMed: On-line monitoring of food fermentation processes using electronic noses and electronic tongues: a review.
PubMed: Metabolism of nonesterified and esterified hydroxycinnamic acids in red wines by Brettanomyces bruxellensis.
PubMed: Phenolic biotransformations during conversion of ferulic acid to vanillin by lactic acid bacteria.
PubMed: Osmotic stress response in the wine yeast Dekkera bruxellensis.
PubMed: Aroma chemistry of African Oryza glaberrima and Oryza sativa rice and their interspecific hybrids.
PubMed: Biotransformation of rice bran to ferulic acid by pediococcal isolates.
PubMed: Molecular and physiological comparison of spoilage wine yeasts.
PubMed: Detection of Brettanomyces spp. in red wines using real-time PCR.
PubMed: Effect of ethanol on the sorption of four targeted wine volatile compounds in a polyethylene film.
PubMed: Characterization of the "viable but nonculturable" (VBNC) state in the wine spoilage yeast Brettanomyces.
PubMed: Hydroxycinnamic acid ethyl esters as precursors to ethylphenols in wine.
PubMed: Implications of Lactobacillus collinoides and Brettanomyces/Dekkera anomala in phenolic off-flavour defects of ciders.
PubMed: Screening of representative cider yeasts and bacteria for volatile phenol-production ability.
PubMed: Comparison of fermented soybean paste (Doenjang) prepared by different methods based on profiling of volatile compounds.
PubMed: Factors influencing the production of volatile phenols by wine lactic acid bacteria.
PubMed: Ustilago maydis killer toxin as a new tool for the biocontrol of the wine spoilage yeast Brettanomyces bruxellensis.
PubMed: Identification and characterization of Dekkera bruxellensis, Candida pararugosa, and Pichia guilliermondii isolated from commercial red wines.
PubMed: A metabolite profiling approach to identify biomarkers of flavonoid intake in humans.
PubMed: Influence of the drying processes of yeasts on their volatile phenol sorption capacity in model wine.
PubMed: Modeling quality of premium spanish red wines from gas chromatography-olfactometry data.
PubMed: Minimization of ethylphenol precursors in red wines via the formation of pyranoanthocyanins by selected yeasts.
PubMed: Molecular identification of Brettanomyces bruxellensis strains isolated from red wines and volatile phenol production.
PubMed: Genetic diversity and physiological traits of Brettanomyces bruxellensis strains isolated from Tuscan Sangiovese wines.
PubMed: A method for estimating Dekkera/Brettanomyces populations in wines.
PubMed: Factors affecting the hydroxycinnamate decarboxylase/vinylphenol reductase activity of dekkera/brettanomyces: application for dekkera/brettanomyces control in red wine making.
PubMed: Ileal and faecal digestibility of daidzein and genistein and plasma bioavailability of these isoflavones and their bioactive metabolites in the ovariectomised rat.
PubMed: Effects of yeast cell-wall characteristics on 4-ethylphenol sorption capacity in model wine.
PubMed: Survey of enzyme activity responsible for phenolic off-flavour production by Dekkera and Brettanomyces yeast.
PubMed: Smoke-derived taint in wine: the release of smoke-derived volatile phenols during fermentation of Merlot juice following grapevine exposure to smoke.
PubMed: The effect of sugar concentration and temperature on growth and volatile phenol production by Dekkera bruxellensis in wine.
PubMed: Partial vinylphenol reductase purification and characterization from Brettanomyces bruxellensis.
PubMed: Physiological and oenological traits of different Dekkera/Brettanomyces bruxellensis strains under wine-model conditions.
PubMed: Comparison of metal oxide-based electronic nose and mass spectrometry-based electronic nose for the prediction of red wine spoilage.
PubMed: Dekkera and Brettanomyces growth and utilisation of hydroxycinnamic acids in synthetic media.
PubMed: Smoke-derived taint in wine: effect of postharvest smoke exposure of grapes on the chemical composition and sensory characteristics of wine.
PubMed: 4-ethylphenol and 4-ethylguaiacol in wines: estimating non-microbial sourced contributions and toxicological considerations.
PubMed: Multiple headspace solid-phase microextraction for eliminating matrix effect in the simultaneous determination of haloanisoles and volatile phenols in wines.
PubMed: Determination of 4-ethylphenol and 4-ethylguaiacol in wines by LC-MS-MS and HPLC-DAD-fluorescence.
PubMed: Phyto- and endogenous estrogens differently activate intracellular calcium ion mobilization in bovine endometrial cells.
PubMed: An accurate and reproducible method for the quantitative analysis of isoflavones and their metabolites in rat plasma using liquid chromatography/mass spectrometry combined with photodiode array detection.
PubMed: Sorption behavior of volatile phenols at the oak wood/wine interface in a model system.
PubMed: Equol and para-ethyl-phenol stimulate prostaglandin F(2alpha) secretion in bovine corpus luteum: intracellular mechanisms of action.
PubMed: Development of an enrichment medium to detect Dekkera/Brettanomyces bruxellensis, a spoilage wine yeast, on the surface of grape berries.
PubMed: Phytoestrogens and their metabolites inhibit the sensitivity of the bovine corpus luteum to luteotropic factors.
PubMed: Molecular typing of the yeast species Dekkera bruxellensis and Pichia guilliermondii recovered from wine related sources.
PubMed: Main compounds responsible for off-odour of strawberries infected by Phytophthora cactorum.
PubMed: Enrichment of cheeses manufactured from cow's and sheep's milk blends with sheep-like species-related alkylphenols.
PubMed: Phenolic compounds in olive oils intended for refining: formation of 4-ethylphenol during olive paste storage.
PubMed: Distribution of conjugates of alkylphenols in milk from different ruminant species.
PubMed: The effects of sample preparation and gas chromatograph injection techniques on the accuracy of measuring guaiacol, 4-methylguaiacol and other volatile oak compounds in oak extracts by stable isotope dilution analyses.
PubMed: Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium quality spanish aged red wines.
PubMed: Volatile compounds in a spanish red wine aged in barrels made of Spanish, French, and American oak wood.
PubMed: Quantitative gas chromatography-olfactometry carried out at different dilutions of an extract. Key differences in the odor profiles of four high-quality Spanish aged red wines.
PubMed: Identification and quantification of impact odorants of aged red wines from Rioja. GC-olfactometry, quantitative GC-MS, and odor evaluation of HPLC fractions.
PubMed: Evaluation of Smoky Taste in Cocoa Powder.
PubMed: Decarboxylation of substituted cinnamic acids by lactic acid bacteria isolated during malt whisky fermentation.
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