.jpg){kind=logo}
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.
Chemical formula C₉H₁₂O₂
Molar mass 119.120 g·mol−1
Density 0.85 g/cm3
Boiling point 236.5 °CTechnical Analysis
Specification Typical Values
Colour (APHA) colorless to slightly yellow
CAS NO. 72-19-5 / 80-68-2
Density 1.3±0.1 g/cm3
Solubility (H2O, g/dl) 10.6(30°),14.1(52°),19.0(61°)
4-ethylguaiacol (4-EG) is a volatile phenolic compound with the molecular formula C₉H₁₂O₂. It has a boiling point of 236.5 °C and is often abbreviated to 4-EG.
Sihauli Chemicals is one of the leading 4-ethylguaiacol Manufacturer and Exporter form India. Sihauli Chemicals Supply 4-ethylguaiacol to Asia, Africa, Europe, North & South America and Oceania.
Our Global Presense:Asia: Bangladesh, Burma (Myanmar), China, Hong Kong (UK), Indonesia, Iran, Israel, Japan, Jordan, Kampuchea (Cambodia), Kuwait, Laos, Lebanon, Macao (Portuguese), Malaysia, Maldives, Mongolia, Nepal, Oman, Philippines, Qatar, Saudi Arabia, Singapore, South Korea, Sri Lanka, Taiwan, Thailand, Turkey, United Arab Emirates, Vietnam.
Europe: Albania, Andorra, Austria, Belgium, Bulgaria, Cyprus, Czechoslovakia, Denmark, Finland, France, German Democratic Republic, Gibraltar, Greece, Hungary, Iceland, Ireland, Italy, Liechtenstein, Luxembourg, Malta, Monaco, Netherlands, Norway, Poland, Portugal, Romania, San Marino, Spain, Sweden, Switzerland, United Kingdom, U.S.S.R., Yugoslavia. Africa: Algeria, Angola, Egypt, Ethiopia, Gabon, Ghana, Kenya, Liberia, Libya, Madagascar, Mauritius, Morocco, Mozambique, Namibia, Nigeria, Reunion (France), Seychelles, Somalia, South Africa, Sudan, Tanzania, Tunisia, Uganda, Zambia, Zimbabwe.
North America: Bahamas, Barbados, Bermuda, British Virgin Islands, Canada, Costa Rica, Cuba, Dominica, El Salvador, Greenland (Denmark), Grenada, Guatemala, Haiti, Honduras, Jamaica, Martinique, Mexico, Montserrat, Nicaragua, Panama, Puerto Rico (USA), St. Vincent & the Grenadines, Trinidad & Tobago, USA, Virgin Islands.
South America: Argentina, Bolivia, Brazil, Chile, Colombia, Ecuador, French Guiana, Guyana, Paraguay, Peru, Venezuela.
Oceania: Australia, New Zealand, Solomon Islands, Wallis & Futuna Islands (France).
4-ethylguaiacol
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.
