4-Ethylguaiacol

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4-Ethylguaiacol
Identifiers
CAS number 2785-89-9 YesY
PubChem 62465
ChemSpider 56245 YesY
UNII C9NFD83BJ5 YesY
Jmol-3D images Image 1
Properties
Molecular formula C9H12O2
Molar mass 152.19 g mol−1
Appearance Colorless liquid
Melting point

15 °C, 288 K, 59 °F

Boiling point

234–236 °C

Hazards
MSDS External MSDS
EU classification Irritant Xi
S-phrases S26 S37/39
NFPA 704
NFPA 704.svg
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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.[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 stoichiometric ratio in which 4-EP and 4-EG are present can greatly affected the organoleptic properties of the wine.

See also

References

  1. ^ Caboni, Pierluigi; Sarais, Giorgia; Cabras, Marco; Angioni, Alberto (2007). "Determination of 4-Ethylphenol and 4-Ethylguaiacol in Wines by LC-MS-MS and HPLC-DAD-Fluorescence". Journal of Agricultural and Food Chemistry 55 (18): 7288–93. doi:10.1021/jf071156m. PMID 17676867. 

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