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 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.

CAS：2785-89-9
中文别名：2-甲氧基-4-乙基苯酚;4-乙基愈创木酚;升香草精;4-乙基愈疮木酚;
英文别名：Guaiacyl ethane;4-Ethylguaiacol;4-Hydroxy-3-methoxy ethylbenzene;2-methoxy-4-ethyphenol;2-Methoxy-4-ethylphenol;p-Ethylguaiacol;4-ethyl-2-methoxy-phenol;4-ethyl-guaiacol;PHENOL,4-ETHYL-2-METHOXY;Phenol, 4-ethyl-2-methoxy-;4-Ethylguaiacol,natural;Homocresol;
分子式：C9H12O2
分子量：152.19
精确质量：152.084
Psa：29.46
Logp：1.9632

EINECS号：220-500-4

外观与性状：透明无色至淡黄色液体
密度：1.063g/mLat 25°C(lit.)
沸点：234-236°C(lit.)
熔点：15°C(lit.)
闪点：226°F
折射率：n20/D 1.528(lit.)
蒸汽压：0.0173mmHg at 25°C

安全说明：S26-S36-S37/39
危险类别码：R22; R36/37/38
WGK Germany：2
危险品运输编码：2810
海关编码：2932999099
危险类别：6.1(b)
包装等级：III
危险品标志：Xn

用途
用作食品添加剂及香料。