4-Ethylguaiacol

4-Ethylguaiacol
IUPAC name	4-Ethyl-2-methoxy-phenol
Other names	p-Ethylguaiacol homocresol Guaiacyl ethane 2-Methoxy-4-ethylphenol
Identifiers
CAS number	2785-89-9 Y
SMILES	CCC1=CC(=C(C=C1)O)OC
Properties
Molecular formula	C9H12O2
Molar mass	152.19
Appearance	colourless liquid
Melting point	15°C
Boiling point	234-236°C
Hazards
MSDS	External MSDS
EU classification	Xi
S-phrases	S26, S37/39
NFPA 704	1 2 0
Y (what is this?)  (verify) Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa)
Infobox references

4-Ethylguaiacol, often abbreviated to 4-EG, is a phenolic compound with the molecular formula C₉H₁₂O₂. It is produced along with 4-ethylphenol (4-EP) in wine and beer by the spoilage yeast Brettanomyces. 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 aggressing, the presence of the compound often signifies a wine fault. Interestingly the stoichiometric ratio in which 4-EP and 4-EG are present can greatly affected the organoleptic properties of the wine.

See also

• 4-Ethylphenol
• Brettanomyces
• Wine fault

References

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External links

• 4-ethylguaiacol at PubChem