4-Ethylguaiacol

4-Ethylguaiacol

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Names
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
ChemSpider	56245 Y
Jmol 3D model	Interactive image
PubChem	62465
UNII	C9NFD83BJ5 Y
InChI InChI=1S/C9H12O2/c1-3-7-4-5-8(10)9(6-7)11-2/h4-6,10H,3H2,1-2H3 Y Key: CHWNEIVBYREQRF-UHFFFAOYSA-N Y InChI=1/C9H12O2/c1-3-7-4-5-8(10)9(6-7)11-2/h4-6,10H,3H2,1-2H3 Key: CHWNEIVBYREQRF-UHFFFAOYAE
SMILES Oc1ccc(cc1OC)CC
Properties
Chemical formula	C9H12O2
Molar mass	152.19 g·mol−1
Appearance	Colorless liquid
Melting point	15 °C (59 °F; 288 K)
Boiling point	234 to 236 °C (453 to 457 °F; 507 to 509 K)
Vapor pressure	{{{value}}}
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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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 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.

See also

• Yeast in winemaking
• Wine chemistry