Category:flavor and fragrance agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
Appearance: | white to yellow crystals (est) |
Assay: | 98.00 to 100.00
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Food Chemicals Codex Listed: | No |
Melting Point: | 44.00 to 46.00 °C. @ 760.00 mm Hg
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Boiling Point: | 218.00 to 219.00 °C. @ 760.00 mm Hg
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Vapor Pressure: | 0.083000 mmHg @ 25.00 °C. (est) |
Vapor Density: | 4.2 ( Air = 1 ) |
Flash Point: | 213.00 °F. TCC ( 100.56 °C. )
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logP (o/w): | 2.580 |
Soluble in: |
| water, 2346 mg/L @ 25 °C (est) | | water, 4900 mg/L @ 25 °C (exp) |
Organoleptic Properties:
Odor Type: smoky |
Odor Strength:high , recommend smelling in a 1.00 % solution or less |
Substantivity:109 hour(s) at 100.00 % |
phenolic castoreum smoky guaiacol |
Odor Description:at 1.00 % in dipropylene glycol. phenolic castoreum smoke guaiacol Luebke, William tgsc, (2006) |
Odor sample from: Sigma-Aldrich |
smoky phenolic guaiacol savory |
Odor Description:at 1.00 %. Smoke, phenolic, creosote and savory Mosciano, Gerard P&F 23, No. 3, 55, (1998) |
Flavor Type: smoky |
phenolic smoky bacon ham |
Taste Description: at 2.50 ppm. Phenolic, smoke, bacon and ham Mosciano, Gerard P&F 23, No. 3, 55, (1998) |
Odor and/or flavor descriptions from others (if found). |
Cosmetic Information:
Suppliers:
Safety Information:
Preferred SDS: View |
European information : |
Most important hazard(s): | Xi - Irritant |
R 36/37/38 - Irritating to eyes, respiratory system, and skin. S 02 - Keep out of the reach of children. S 24/25 - Avoid contact with skin and eyes. S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S 36 - Wear suitable protective clothing.
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Hazards identification |
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Classification of the substance or mixture |
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
None found. |
GHS Label elements, including precautionary statements |
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Pictogram | |
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Hazard statement(s) |
None found. |
Precautionary statement(s) |
None found. |
Oral/Parenteral Toxicity: |
oral-rat LD50 > 5000 mg/kg (Blaszcak & Auletta, 1986)
intraperitoneal-mouse LD50 138 mg/kg Journal of Medicinal Chemistry. Vol. 18, Pg. 868, 1975.
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Dermal Toxicity: |
Not determined
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Inhalation Toxicity: |
Not determined
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Safety in Use Information:
Category: | flavor and fragrance agents |
RIFM Fragrance Material Safety Assessment: Search |
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice |
Recommendation for 4-ethyl phenol usage levels up to: | | 0.0500 % in the fragrance concentrate.
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Maximised Survey-derived Daily Intakes (MSDI-EU): | 3.50 (μg/capita/day) |
Maximised Survey-derived Daily Intakes (MSDI-USA): | 0.10 (μg/capita/day) |
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS). |
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library |
publication number: 4 |
Click here to view publication 4 |
| average usual ppm | average maximum ppm |
baked goods: | - | 0.20000 |
beverages(nonalcoholic): | - | - |
beverages(alcoholic): | - | - |
breakfast cereal: | - | - |
cheese: | - | - |
chewing gum: | - | - |
condiments / relishes: | - | - |
confectionery froastings: | - | - |
egg products: | - | - |
fats / oils: | - | 0.20000 |
fish products: | - | - |
frozen dairy: | - | - |
fruit ices: | - | - |
gelatins / puddings: | - | - |
granulated sugar: | - | - |
gravies: | - | - |
hard candy: | - | - |
imitation dairy: | - | - |
instant coffee / tea: | - | - |
jams / jellies: | - | - |
meat products: | - | - |
milk products: | - | - |
nut products: | - | - |
other grains: | - | - |
poultry: | - | - |
processed fruits: | - | - |
processed vegetables: | - | - |
reconstituted vegetables: | - | - |
seasonings / flavors: | - | - |
snack foods: | - | - |
soft candy: | - | - |
soups: | - | - |
sugar substitutes: | - | - |
sweet sauces: | - | - |
Safety References:
European Food Safety Athority(EFSA):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...
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European Food Safety Authority (EFSA) reference(s):
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Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to Flavouring Group Evaluation 22 (FGE.22): Ring-substituted phenolic substances from chemical groups 21 and 25 (Commission Regulation (EC) No 1565/2000 of 18 July 2000) View page or View pdf
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Flavouring Group Evaluation 58 (FGE.58) Consideration of phenol derivatives evaluated by JECFA (55th meeting) structurally related to ring substituted phenolic substances evaluated by EFSA in FGE.22 (2006) (Commission Regulation (EC) No 1565/2000 of 18 July 2000) - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) View page or View pdf
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Flavouring Group Evaluation 60 (FGE.60): Consideration of eugenol and related hydroxyallylbenzene derivatives evaluated by JECFA (65th meeting) structurally related to ring- substituted phenolic substances evaluated by EFSA in FGE.22 (2006) View page or View pdf
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Scientific Opinion on Flavouring Group Evaluation 22, Revision 1 (FGE.22Rev1): Ring-substituted phenolic substances from chemical groups 21 and 25 View page or View pdf
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Scientific Opinion on the safety and efficacy of phenol derivatives containing ring-alkyl, ring-alkoxy and side-chains with an oxygenated functional group (chemical group 25) when used as flavourings for all species View page or View pdf
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EPI System: View |
AIDS Citations:Search |
Cancer Citations:Search |
Toxicology Citations:Search |
EPA GENetic TOXicology:Search |
EPA Substance Registry Services (TSCA):123-07-9 |
EPA ACToR:Toxicology Data |
EPA Substance Registry Services (SRS):Registry |
Laboratory Chemical Safety Summary :31242 |
National Institute of Allergy and Infectious Diseases:Data |
WISER:UN 2430 |
WGK Germany:3 |
4-ethylphenol |
Chemidplus:0000123079 |
RTECS:SL4040000 for cas# 123-07-9 |
References:
Other Information:
Potential Blenders and core components note
For Odor |
aldehydic |
dodecanal (aldehyde C-12 lauric) FL/FR |
10- undecenal (aldehyde C-11 undecylenic) FL/FR |
amber |
ambroxan FL/FR |
angelica root oil FL/FR |
cistus ladaniferus resinoid FL/FR |
animal |
iso butyl quinoline FR |
iso butyl quinoline FR |
costus valerolactone FR |
para- cresyl caprylate FL/FR |
6- methyl quinoline FL/FR |
anise |
anise seed oil colombia FL/FR |
anisic |
para- anisaldehyde FL/FR |
dihydroanethol FL/FR |
balsamic |
amyris wood oil FL/FR |
siam benzoin resinoid FL/FR |
benzyl salicylate FL/FR |
laevo- bornyl acetate FL/FR |
iso bornyl acetate FL/FR |
iso butyl cinnamate FL/FR |
clover nitrile FR |
ethyl cinnamate FL/FR |
fir balsam absolute FR |
methyl cinnamate FL/FR |
3- phenyl propyl alcohol FL/FR |
burnt |
amber oil FR |
caramellic |
cyclotene FL/FR |
immortelle absolute FL/FR |
maltol FL/FR |
chocolate |
iso amyl phenyl acetate FL/FR |
vanillyl ethyl ether FL/FR |
coconut |
gamma- heptalactone FL/FR |
gamma- nonalactone (aldehyde C-18 (so-called)) FL/FR |
gamma- octalactone FL/FR |
coffee |
furfuryl mercaptan FL/FR |
floral |
iso amyl salicylate FL/FR |
iso butyl salicylate FL/FR |
heliotropin FL/FR |
heliotropyl acetone FL/FR |
alpha- hexyl cinnamaldehyde FL/FR |
orris pyridine 25% IPM FR |
phenethyl alcohol FL/FR |
phenethyl phenyl acetate FL/FR |
fruity |
ethyl 3-hydroxyhexanoate FL/FR |
green |
para- dimethyl hydroquinone FL/FR |
3,7- dimethyl-6-octenoic acid FL/FR |
narcissus flower absolute FR |
hay |
hay absolute FR |
herbal |
yerba mate absolute FL/FR |
honey |
methyl phenyl acetate FL/FR |
leathery |
castoreum absolute FL/FR |
black tea leaf absolute FL/FR |
mossy |
oakmoss absolute FL/FR |
veramoss (IFF) FR |
phenolic |
2,3- dimethyl benzofuran FL/FR |
ethyl vanillate FL/FR |
ortho- guaiacol FL/FR |
4- methyl-2,6-dimethoxyphenol FL/FR |
piper betle leaf oil FR |
2- propyl phenol FL/FR |
2,5- xylenol FL/FR |
powdery |
para- anisyl acetate FL/FR |
smoky |
birch tar oil FL/FR |
cade oil FR |
2,6- dimethoxyphenol FL/FR |
alpha- ethoxy-ortho-cresol FL/FR |
propyl paraben CS |
pyroligneous acids FL/FR |
pyroligneous acids hickory FL/FR |
spicy |
allspice oil FL/FR |
ayou wood oil FR |
benzyl isoeugenol FL/FR |
cassia bark oil china FL/FR |
clove bud oil FL/FR |
cubeb oil FL/FR |
4- ethyl guaiacol FL/FR |
eugenol FL/FR |
iso eugenyl acetate FL/FR |
alpha- methyl cinnamaldehyde FL/FR |
methyl isoeugenol FL/FR |
pepper tree berry oil FL/FR |
terpenic |
frankincense oil FL/FR |
tonka |
coumarin FR |
tonka bean absolute FR |
vanilla |
ethyl vanillin FL/FR |
vanilla bean absolute (vanilla planifolia) FL/FR |
vanillyl acetate FL/FR |
waxy |
ethyl laurate FL/FR |
woody |
cistus twig/leaf oil FL/FR |
guaiacwood oil FL/FR |
guaiacyl acetate FL/FR |
2- methoxy-4-vinyl phenol FL/FR |
methyl cedryl ketone FL/FR |
patchouli ethanone FR |
patchouli oil FL/FR |
santall FR |
tobacarol (IFF) FR |
woody acetate FR |
(Z)- woody amylene FR |
woody propanol FR |
For Flavor |
No flavor group found for these |
benzyl disulfide FL |
birch tar oil FL/FR |
cistus ladaniferus resinoid FL/FR |
alpha- ethoxy-ortho-cresol FL/FR |
1- methyl pyrrole FL |
prenyl mercaptan FL |
2- propyl phenol FL/FR |
animal |
animal |
para- cresyl caprylate FL/FR |
6- methyl quinoline FL/FR |
anise |
anise seed oil colombia FL/FR |
balsamic |
siam benzoin resinoid FL/FR |
benzyl salicylate FL/FR |
laevo- bornyl acetate FL/FR |
iso butyl cinnamate FL/FR |
ethyl cinnamate FL/FR |
berry |
heliotropyl acetone FL/FR |
burnt |
bacon dithiazine FL |
caramellic |
cyclotene FL/FR |
maltol FL/FR |
chemical |
2,3- dimethyl benzofuran FL/FR |
2,5- dimethyl furan FL |
cherry |
heliotropin FL/FR |
coconut |
gamma- nonalactone (aldehyde C-18 (so-called)) FL/FR |
coffee |
furfuryl mercaptan FL/FR |
cooling |
iso butyl salicylate FL/FR |
creamy |
para- anisaldehyde FL/FR |
ethyl vanillate FL/FR |
fatty |
bacon fat flavor FL |
10- undecenal (aldehyde C-11 undecylenic) FL/FR |
floral |
iso amyl phenyl acetate FL/FR |
3,7- dimethyl-6-octenoic acid FL/FR |
methyl phenyl acetate FL/FR |
phenethyl alcohol FL/FR |
fruity |
para- anisyl acetate FL/FR |
ethyl 3-hydroxyhexanoate FL/FR |
green |
iso amyl salicylate FL/FR |
angelica root oil FL/FR |
para- dimethyl hydroquinone FL/FR |
immortelle absolute FL/FR |
oakmoss absolute FL/FR |
herbal |
dihydroanethol FL/FR |
yerba mate absolute FL/FR |
honey |
phenethyl phenyl acetate FL/FR |
lactonic |
gamma- heptalactone FL/FR |
gamma- octalactone FL/FR |
leathery |
castoreum absolute FL/FR |
meaty |
4- allyl-2,6-dimethoxyphenol FL |
medicinal |
2,6- dimethoxyphenol FL/FR |
musty |
2,5- xylenol FL/FR |
onion |
2- methyl-1,3-dithiolane FL |
phenolic |
2- ethyl benzene thiol FL |
4- methyl-2,6-dimethoxyphenol FL/FR |
roasted |
3,5- diisobutyl-1,2,4-trithiolane FL |
rummy |
vanillyl ethyl ether FL/FR |
smoky |
2- methoxy-4-vinyl phenol FL/FR |
pyroligneous acids FL/FR |
pyroligneous acids hickory FL/FR |
dextro- xylose FL |
soapy |
dodecanal (aldehyde C-12 lauric) FL/FR |
spicy |
allspice oil FL/FR |
benzyl isoeugenol FL/FR |
cassia bark oil china FL/FR |
chipotle chili oleoresin FL |
clove bud oil FL/FR |
cubeb oil FL/FR |
eugenol FL/FR |
iso eugenyl acetate FL/FR |
alpha- methyl cinnamaldehyde FL/FR |
methyl cinnamate FL/FR |
methyl isoeugenol FL/FR |
pepper tree berry oil FL/FR |
3- phenyl propyl alcohol FL/FR |
tea |
black tea leaf absolute FL/FR |
vanilla |
ethyl vanillin FL/FR |
vanilla bean absolute (vanilla planifolia) FL/FR |
vanillyl acetate FL/FR |
waxy |
ethyl laurate FL/FR |
alpha- hexyl cinnamaldehyde FL/FR |
woody |
ambroxan FL/FR |
amyris wood oil FL/FR |
iso bornyl acetate FL/FR |
cistus twig/leaf oil FL/FR |
4- ethyl guaiacol FL/FR |
frankincense oil FL/FR |
ortho- guaiacol FL/FR |
guaiacwood oil FL/FR |
guaiacyl acetate FL/FR |
methyl cedryl ketone FL/FR |
patchouli oil FL/FR |
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| benzene,1-ethyl,4-hydroxy | p- | ethyl phenol | para- | ethyl phenol | 1- | ethyl-4-hydroxybenzene | 4- | ethylphenol | p- | ethylphenol | para- | ethylphenol | p- | ethylphenol (food grade) | p- | ethylphenol natural | 1- | hydroxy-4-ethyl benzene | 1- | hydroxy-4-ethylbenzene | 4- | hydroxyethyl benzene | 4- | hydroxyethylbenzene | 4- | hydroxyphenyl ethane | (4- | hydroxyphenyl)ethane | 4- | hydroxyphenylethane | | phenol, 4-ethyl- | | phenol, p-ethyl- |
Articles:
US Patents:3,946,080 - Flavouring and perfuming ingredients |
PubMed:Occurrence of Brettanomyces/Dekkera in Brazilian red wines and its correlation with ethylphenols. |
US Patents:3,952,024 - Furfurylthioacetone |
PubMed:Osmotic stress response in the wine yeast Dekkera bruxellensis. |
PubMed:Aroma chemistry of African Oryza glaberrima and Oryza sativa rice and their interspecific hybrids. |
PubMed:Comparison of fermented soybean paste (Doenjang) prepared by different methods based on profiling of volatile compounds. |
PubMed:[Identification of volatile organic compounds in the manures of cow, hog and chicken by solid phase microextraction coupled with gas chromatography/mass spectrometry]. |
PubMed:Quantitative gas chromatography-olfactometry carried out at different dilutions of an extract. Key differences in the odor profiles of four high-quality Spanish aged red wines. |
PubMed:A Response Surface Methodology study on the role of factors affecting growth and volatile phenol production by Brettanomyces bruxellensis ISA 2211 in wine. |
PubMed:Microwave-assisted deuterium exchange: the convenient preparation of isotopically labelled analogues for stable isotope dilution analysis of volatile wine phenols. |
PubMed:Sorption of 4-ethylguaiacol and 4-ethylphenol on yeast cell walls, using a synthetic wine. |
PubMed:Aromatic profile of ciders by chemical quantitative, gas chromatography-olfactometry, and sensory analysis. |
PubMed:Volatile constituents of commercial imported and domestic black-ripe table olives (Olea europaea). |
PubMed:Influence of the matrix composition on the volatility and sensory perception of 4-ethylphenol and 4-ethylguaiacol in model wine solutions. |
PubMed:Impact of sulfur dioxide and temperature on culturability and viability of Brettanomyces bruxellensis in Wine. |
PubMed:On-line monitoring of food fermentation processes using electronic noses and electronic tongues: a review. |
PubMed:Metabolism of nonesterified and esterified hydroxycinnamic acids in red wines by Brettanomyces bruxellensis. |
PubMed:Phenolic biotransformations during conversion of ferulic acid to vanillin by lactic acid bacteria. |
PubMed:Osmotic stress response in the wine yeast Dekkera bruxellensis. |
PubMed:Aroma chemistry of African Oryza glaberrima and Oryza sativa rice and their interspecific hybrids. |
PubMed:Biotransformation of rice bran to ferulic acid by pediococcal isolates. |
PubMed:Molecular and physiological comparison of spoilage wine yeasts. |
PubMed:Detection of Brettanomyces spp. in red wines using real-time PCR. |
PubMed:Effect of ethanol on the sorption of four targeted wine volatile compounds in a polyethylene film. |
PubMed:Characterization of the "viable but nonculturable" (VBNC) state in the wine spoilage yeast Brettanomyces. |
PubMed:Hydroxycinnamic acid ethyl esters as precursors to ethylphenols in wine. |
PubMed:Implications of Lactobacillus collinoides and Brettanomyces/Dekkera anomala in phenolic off-flavour defects of ciders. |
PubMed:Screening of representative cider yeasts and bacteria for volatile phenol-production ability. |
PubMed:Comparison of fermented soybean paste (Doenjang) prepared by different methods based on profiling of volatile compounds. |
PubMed:Factors influencing the production of volatile phenols by wine lactic acid bacteria. |
PubMed:Ustilago maydis killer toxin as a new tool for the biocontrol of the wine spoilage yeast Brettanomyces bruxellensis. |
PubMed:Identification and characterization of Dekkera bruxellensis, Candida pararugosa, and Pichia guilliermondii isolated from commercial red wines. |
PubMed:A metabolite profiling approach to identify biomarkers of flavonoid intake in humans. |
PubMed:Influence of the drying processes of yeasts on their volatile phenol sorption capacity in model wine. |
PubMed:Modeling quality of premium spanish red wines from gas chromatography-olfactometry data. |
PubMed:Minimization of ethylphenol precursors in red wines via the formation of pyranoanthocyanins by selected yeasts. |
PubMed:Molecular identification of Brettanomyces bruxellensis strains isolated from red wines and volatile phenol production. |
PubMed:Genetic diversity and physiological traits of Brettanomyces bruxellensis strains isolated from Tuscan Sangiovese wines. |
PubMed:A method for estimating Dekkera/Brettanomyces populations in wines. |
PubMed:Factors affecting the hydroxycinnamate decarboxylase/vinylphenol reductase activity of dekkera/brettanomyces: application for dekkera/brettanomyces control in red wine making. |
PubMed:Ileal and faecal digestibility of daidzein and genistein and plasma bioavailability of these isoflavones and their bioactive metabolites in the ovariectomised rat. |
PubMed:Effects of yeast cell-wall characteristics on 4-ethylphenol sorption capacity in model wine. |
PubMed:Survey of enzyme activity responsible for phenolic off-flavour production by Dekkera and Brettanomyces yeast. |
PubMed:Smoke-derived taint in wine: the release of smoke-derived volatile phenols during fermentation of Merlot juice following grapevine exposure to smoke. |
PubMed:The effect of sugar concentration and temperature on growth and volatile phenol production by Dekkera bruxellensis in wine. |
PubMed:Partial vinylphenol reductase purification and characterization from Brettanomyces bruxellensis. |
PubMed:Physiological and oenological traits of different Dekkera/Brettanomyces bruxellensis strains under wine-model conditions. |
PubMed:Comparison of metal oxide-based electronic nose and mass spectrometry-based electronic nose for the prediction of red wine spoilage. |
PubMed:Dekkera and Brettanomyces growth and utilisation of hydroxycinnamic acids in synthetic media. |
PubMed:Smoke-derived taint in wine: effect of postharvest smoke exposure of grapes on the chemical composition and sensory characteristics of wine. |
PubMed:4-ethylphenol and 4-ethylguaiacol in wines: estimating non-microbial sourced contributions and toxicological considerations. |
PubMed:Multiple headspace solid-phase microextraction for eliminating matrix effect in the simultaneous determination of haloanisoles and volatile phenols in wines. |
PubMed:Determination of 4-ethylphenol and 4-ethylguaiacol in wines by LC-MS-MS and HPLC-DAD-fluorescence. |
PubMed:Phyto- and endogenous estrogens differently activate intracellular calcium ion mobilization in bovine endometrial cells. |
PubMed:An accurate and reproducible method for the quantitative analysis of isoflavones and their metabolites in rat plasma using liquid chromatography/mass spectrometry combined with photodiode array detection. |
PubMed:Sorption behavior of volatile phenols at the oak wood/wine interface in a model system. |
PubMed:Equol and para-ethyl-phenol stimulate prostaglandin F(2alpha) secretion in bovine corpus luteum: intracellular mechanisms of action. |
PubMed:Development of an enrichment medium to detect Dekkera/Brettanomyces bruxellensis, a spoilage wine yeast, on the surface of grape berries. |
PubMed:Phytoestrogens and their metabolites inhibit the sensitivity of the bovine corpus luteum to luteotropic factors. |
PubMed:Molecular typing of the yeast species Dekkera bruxellensis and Pichia guilliermondii recovered from wine related sources. |
PubMed:Main compounds responsible for off-odour of strawberries infected by Phytophthora cactorum. |
PubMed:Enrichment of cheeses manufactured from cow's and sheep's milk blends with sheep-like species-related alkylphenols. |
PubMed:Phenolic compounds in olive oils intended for refining: formation of 4-ethylphenol during olive paste storage. |
PubMed:Distribution of conjugates of alkylphenols in milk from different ruminant species. |
PubMed:The effects of sample preparation and gas chromatograph injection techniques on the accuracy of measuring guaiacol, 4-methylguaiacol and other volatile oak compounds in oak extracts by stable isotope dilution analyses. |
PubMed:Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium quality spanish aged red wines. |
PubMed:Volatile compounds in a spanish red wine aged in barrels made of Spanish, French, and American oak wood. |
PubMed:Quantitative gas chromatography-olfactometry carried out at different dilutions of an extract. Key differences in the odor profiles of four high-quality Spanish aged red wines. |
PubMed:Identification and quantification of impact odorants of aged red wines from Rioja. GC-olfactometry, quantitative GC-MS, and odor evaluation of HPLC fractions. |
PubMed:Evaluation of Smoky Taste in Cocoa Powder. |
PubMed:Decarboxylation of substituted cinnamic acids by lactic acid bacteria isolated during malt whisky fermentation. |
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