Phenol, 4-ethyl-2-methoxy-
- Formula: C9H12O2
- Molecular weight: 152.1904
- IUPAC Standard InChIKey: CHWNEIVBYREQRF-UHFFFAOYSA-N
- CAS Registry Number: 2785-89-9
- Chemical structure:
This structure is also available as a 2d Mol file or as a computed 3d SD file
The 3d structure may be viewed using Java or Javascript. - Other names: p-Ethylguaiacol; 2-Methoxy-4-ethylphenol; 4-Ethyl-2-methoxyphenol; 4-Ethylguaiacol; 4-Hydroxy-3-methoxy ethylbenzene; 4-Ethyl-2-methoxyphenol (4-ethylguaiacol); 4-Ethyl-2-metoxy phenol; Guaiacol, 4-ethyl; p-Ethyl-2-methoxyphenol; Phenol, 2-methoxy-4-ethyl; 4-ethyl guiacol; ethylguiacol (4-ethyl-2-methoxyphenol)
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- Information on this page:
- Other data available:
- Options:
Normal alkane RI, non-polar column, custom temperature program
Go To: Top, References, Notes
Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.
Data compiled by: NIST Mass Spectrometry Data Center, William E. Wallace, director
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | CP-Sil 5 CB | CP-Sil 5 CB | Polydimethyl siloxane with 5 % Ph groups | Polydimethyl siloxane with 5 % Ph groups | HP-5 MS |
Column length (m) | 50. | 50. | 30. | ||
Carrier gas | Nitrogen | Nitrogen | Helium | ||
Substrate | |||||
Column diameter (mm) | 0.32 | 0.32 | 0.32 | ||
Phase thickness (μm) | 1.20 | 1.20 | 0.25 | ||
Program | 36 0C 20 0C/min -> 85 0C 1 0C/min -> 145 0C 3 0C/min -> 250 0C (30 min) | 36 0C 20 0C/min -> 85 0C 1 0C/min -> 145 0C 3 0C/min -> 250 0C | not specified | not specified | 40 0C (1 min) 3 0C/min -> 150 0C (15 min) 5 0C/min -> 250 0C (5 min) |
I | 1260. | 1257. | 1282. | 1284. | 1264. |
Reference | Collin, Nizet, et al., 2012 | Collin, Nizet, et al., 2012, 2 | Robinson, Adams, et al., 2012 | Robinson, Adams, et al., 2012 | Rodrigues, Hanson, et al., 2012 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | VF-5 MS | DB-5 | ZB-5 | CP-Sil 5 Cb | SLB-5MS |
Column length (m) | 30. | 30. | 30. | 50. | 10. |
Carrier gas | Helium | Hydrogen | Helium | Nitrogen | Helium |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.32 | 0.25 | 0.32 | 0.18 |
Phase thickness (μm) | 0.25 | 0.50 | 0.25 | 1.20 | 0.18 |
Program | not specified | 40 0C (5 min) 4 0C/min -> 100 0C 6 0C/min -> 220 0C (20 min) | 45 0C 3 0C/min -> 230 0C (10 min) 10 0C/min -> 270 0C (21 min) | 40 0C 20 0C/min -> 85 0C 1 0C/min -> 145 0C 3 0C/min -> 250 0C (30 min) | not specified |
I | 1286. | 1285. | 1274. | 1263. | 1275. |
Reference | Souza, Re-Poppi, et al., 2012 | San-Juan, Petka, et al., 2010 | de Simon, Estruelas, et al., 2009 | Collin, Nizet, et al., 2008 | Risticevic, Carasek, et al., 2008 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | HP-5 | HP-5 | Polydimethyl siloxane | DB-1 | HP-5MS |
Column length (m) | 30. | 30. | 30. | 30. | |
Carrier gas | Helium | He | |||
Substrate | |||||
Column diameter (mm) | 0.25 | 0.25 | 0.25 | 0.25 | |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | ||
Program | 40 0C (2 min) 5 0C/min -> 80 0C 7 oC/min -> 160 0C 9 0C/min -> 200 0C 20 0C/min -> 280 0C (10 min) | not specified | not specified | 120 0C (2 min( 5 0C/min -> 200 0C 10 0C/min -> 290 0C (5 min) | 40C(1min) => 8C/min => 160C => 12C/min => 300C(5min) |
I | 1281. | 1280. | 1247. | 1252. | 1243. |
Reference | Zhao, Li, et al., 2008 | Zhao, Li, et al., 2008 | RAyne and Eggers, 2007 | Sung, Stone, et al., 2007 | Li, Deng, et al., 2006 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-5 | SE-30 | HP-5MS | HP-5 | OV-101 |
Column length (m) | 30. | 30. | 30. | ||
Carrier gas | He | He | He | ||
Substrate | |||||
Column diameter (mm) | 0.25 | 0.25 | 0.25 | ||
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | ||
Program | 40C(1min) => 9C/min => 130C => 2C/min => 230C | not specified | 40C (10min) => 3C/min => 120C => 10C/min => 250C (5min) | 40C (10min) => 3C/min => 120C => 10C/min => 250C (5min) | not specified |
I | 1270. | 1265. | 1280. | 1277. | 1246. |
Reference | Hamm, Bleton, et al., 2004 | Vinogradov, 2004 | Ansorena, Gimeno, et al., 2001 | Ansorena, Astiasarán, et al., 2000 | Licker, Acree, et al., 1998 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary |
---|---|---|---|
Active phase | DB-5 | SE-54 | SE-54 |
Column length (m) | 30. | 30. | |
Carrier gas | He | ||
Substrate | |||
Column diameter (mm) | 0.32 | 0.32 | |
Phase thickness (μm) | 0.25 | 0.25 | |
Program | 35C(1min) => 40C/min => 60C (1min) => 6C/min => 230C | 35 0C (2 min) 40 0C/min -> 50 0C (1 min) 6 0C/min -> 230 0C | not specified |
I | 1290. | 1278. | 1287. |
Reference | Matsui, Guth, et al., 1998 | Reiners and Grosch, 1998 | Blank, Sen, et al., 1992 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI |
References
Go To: Top, Normal alkane RI, non-polar column, custom temperature program, Notes
Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.
Collin, Nizet, et al., 2012
Collin, S.; Nizet, S.; Gros, J.,
Le houblonnage a cru des bieres speciales belges est bien plus qu'une simple dissolution des composes aromatiques du houblon (in Flamish),
Cerevisia, 2012, 36, 4, 119-124, https://doi.org/10.1016/j.cervis.2011.12.001
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Collin, Nizet, et al., 2012, 2
Collin, S.; Nizet, S.; Bouuaert, T.C.; Despartures, P.-M.,
MAin odorants in Jura Flor-Sherry wines. Relative contributions of sotolon, abhexon, and theaspirane-derived compounds,
J. Agr. Food Chem., 2012, 60, 1, 380-381, https://doi.org/10.1021/jf203832c
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Robinson, Adams, et al., 2012
Robinson, A.L.; Adams, D.O.; Boss, P.K.; Heymann, H.; Solomon, P.S.; Trengove, R.D.,
Influence of geographic origine on the sensory characteristics and wine composition of Vitus viniferas cv. Cabernet Sauvignon wines from Australia (Supplemental data),
Am. J. Enol. Vitic., 2012, 64, 4, 467-476, https://doi.org/10.5344/ajev.2012.12023
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Rodrigues, Hanson, et al., 2012
Rodrigues, C.I.I.; Hanson, C.M.; Nogueira, J.M.F.,
Coffees and industrial blends aroma profile discrimination according to the chromatic value,
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Souza, Re-Poppi, et al., 2012
Souza, J.B.G.; Re-Poppi, N.; Raposo, J.L.(Jr).,
Characterization of pyroligneous acid used in agriculture by gas chromatography - mass spectrometry (in press),
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San-Juan, Petka, et al., 2010
San-Juan, F.; Petka, J.; Cacho, J.; Ferreira, V.; Escudero, A.,
Producing headspace extracts for the gas chromatography - olphactometric evaluation of wine aroma,
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de Simon, Estruelas, et al., 2009
de Simon, B.F.; Estruelas, E.; Munoz, A.M.; Cadahia, E.; Sanz, M.,
Volatile compounds in acacia, chestnut, cherry, ash, and oak woods, with a view to their use in cooperage,
J. Agric. Food Chem., 2009, 57, 8, 3217-3227, https://doi.org/10.1021/jf803463h
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Collin, Nizet, et al., 2008
Collin, S.; Nizet, S.; Muls, S.; Iraqi, R.; Bouseta, A.,
Characterization of odor-active compounds in extracts obtained by simultaneous extraction/distillation from Moroccan black olives,
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Risticevic, Carasek, et al., 2008
Risticevic, S.; Carasek, E.; Pawliszyn, J.,
Headspace solid-phase microextraction-gas chromatographic-time-of-flight mass spectrometric methodology for geographical origin verification of coffee,
Anal. Chim. Acta, 2008, 617, 1-2, 72-84, https://doi.org/10.1016/j.aca.2008.04.009
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Zhao, Li, et al., 2008
Zhao, Y.; Li, J.; Xu, Y.; Duan, H.; Fan, W.; Zhao, G.,
EXtraction, preparation and identification of volatile compounds in Changyu XO brandy,
Chinese J. Chromatogr., 2008, 26, 2, 212-222, https://doi.org/10.1016/S1872-2059(08)60014-0
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RAyne and Eggers, 2007
RAyne, S.; Eggers, N.J.,
A new conceptual approach to assisting biomass combustion-derived methoxyphenol structures by using a gas chromatographic retention index method,
Anal. Bioanal. Chem., 2007, 389, 2, 555-561, https://doi.org/10.1007/s00216-007-1442-5
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Sung, Stone, et al., 2007
Sung, W.-C.; Stone, M.; Sun, F.-M.,
Analysis of volatile constituents of different temperature rice hulls liquid smoke,
Chi-Nan Annual Bull., 2007, 33, 1-12. [all data]
Li, Deng, et al., 2006
Li, N.; Deng, C.; Li, Y.; Ye, H.; Zhang, X.,
Gas chromatography-mass spectrometry following microwave distillation and headspace solid-phase microextraction for fast analysis of essential oil in dry traditional Chinese medicine,
J. Chromatogr. A, 2006, 1133, 1-2, 29-34, https://doi.org/10.1016/j.chroma.2006.08.046
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Hamm, Bleton, et al., 2004
Hamm, S.; Bleton, J.; Tchapla, A.,
Headspace solid phase microextraction for screening for the presence of resins in Egyptian archaeological samples,
J. Sep. Sci., 2004, 27, 3, 235-243, https://doi.org/10.1002/jssc.200301611
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Vinogradov, 2004
Vinogradov, B.A.,
Production, composition, properties and application of essential oils, 2004, retrieved from http://viness.narod.ru. [all data]
Ansorena, Gimeno, et al., 2001
Ansorena, D.; Gimeno, O.; Astiasarán, I.; Bello, J.,
Analysis of volatile compounds by GC-MS of a dry fermented sausage: chorizo de Pamplona,
Food Res. Int., 2001, 34, 1, 67-75, https://doi.org/10.1016/S0963-9969(00)00133-2
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Ansorena, Astiasarán, et al., 2000
Ansorena, D.; Astiasarán, I.; Bello, J.,
Influence of the simultaneous addition of the protease flavourzyme and the lipase novozyme 677BG on dry fermented sausage compounds extracted by SDE and analyzed by GC-MS,
J. Agric. Food Chem., 2000, 48, 6, 2395-2400, https://doi.org/10.1021/jf990931y
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Licker, Acree, et al., 1998
Licker, J.L.; Acree, T.E.; Henick-Kling, T.,
What is Brett (Brettanomyces) flavor?,
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Matsui, Guth, et al., 1998
Matsui, T.; Guth, H.; Grosch, W.,
A comparative study of potent odorants in peanut, hazelnut, and pumpkin seed oils on the basis of aroma extract dilution analysis (AEDA) and gas chromatography-olfactometry of headspace samples (GCOH),
Lipid - Fett, 1998, 100, 2, 51-56, https://doi.org/10.1002/(SICI)1521-4133(199802)100:2<51::AID-LIPI51>3.0.CO;2-W
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Reiners and Grosch, 1998
Reiners, J.; Grosch, W.,
Odorants of virgin olive oils with different flavor profiles,
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Blank, Sen, et al., 1992
Blank, I.; Sen, A.; Grosch, W.,
Potent odorants of the roasted powder and brew of Arabica coffee,
Z. Lebensm. Unters Forsch., 1992, 195, 3, 239-245, https://doi.org/10.1007/BF01202802
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Notes
Go To: Top, Normal alkane RI, non-polar column, custom temperature program, References
- Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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