4-Ethyl-2-methoxyphenol

Modify Date: 2024-01-02 22:32:59

4-Ethyl-2-methoxyphenol Structure
4-Ethyl-2-methoxyphenol structure
Common Name 4-Ethyl-2-methoxyphenol
CAS Number 2785-89-9 Molecular Weight 152.190
Density 1.1±0.1 g/cm3 Boiling Point 246.5±20.0 °C at 760 mmHg
Molecular Formula C9H12O2 Melting Point 15 °C(lit.)
MSDS Chinese USA Flash Point 107.8±0.0 °C
Symbol GHS07
GHS07
Signal Word Warning

 Names

Name 4-Ethyl-2-methoxyphenol
Synonym More Synonyms

 Chemical & Physical Properties

Density 1.1±0.1 g/cm3
Boiling Point 246.5±20.0 °C at 760 mmHg
Melting Point 15 °C(lit.)
Molecular Formula C9H12O2
Molecular Weight 152.190
Flash Point 107.8±0.0 °C
Exact Mass 152.083725
PSA 29.46000
LogP 2.18
Vapour Pressure 0.0±0.5 mmHg at 25°C
Index of Refraction 1.525
Storage condition 2-8°C

 Safety Information

Symbol GHS07
GHS07
Signal Word Warning
Hazard Statements H315-H319-H335
Precautionary Statements P261-P305 + P351 + P338
Personal Protective Equipment Eyeshields;full-face respirator (US);Gloves;multi-purpose combination respirator cartridge (US);type ABEK (EN14387) respirator filter
Hazard Codes Xn:Harmful;
Risk Phrases R22;R36/37/38
Safety Phrases S26-S36-S37/39
RIDADR 2810
WGK Germany 2
Packaging Group III
Hazard Class 6.1(b)
HS Code 2932999099

 Synthetic Route

 Customs

HS Code 2909500000
Summary 2909500000 ether-phenols, ether-alcohol-phenols and their halogenated, sulphonated, nitrated or nitrosated derivatives VAT:17.0% Tax rebate rate:9.0% Supervision conditions:none MFN tariff:5.5% General tariff:30.0%

 Articles22

More Articles
Olfactometry Profiles and Quantitation of Volatile Sulfur Compounds of Swiss Tilsit Cheeses.

J. Agric. Food Chem. 63 , 7511-21, (2015)

To establish the odor profiles of three differently fabricated commercial Swiss Tilsit cheeses, analyses were conducted using headspace solid-phase microextraction gas chromatography-mass spectrometry...

Optimization and application of headspace-solid-phase micro-extraction coupled with gas chromatography-mass spectrometry for the determination of volatile compounds in cherry wines.

J. Chromatogr. B. Analyt. Technol. Biomed. Life Sci. 978-979 , 122-30, (2015)

A simple, rapid and solvent-free multi-residue method has been developed and applied to confirm and quantify a series of volatile compounds in five cherry wines by gas chromatography coupled with mass...

Characterization of Volatile Flavor Compounds in Chinese Rice Wine Fermented from Enzymatic Extruded Rice.

J. Food Sci. 80 , C1476-89, (2015)

Enzymatic extrusion, instead of traditional steam cooking, to treat rice is an efficient and alternative pretreatment for Chinese rice wine fermentation. In order to determine the formation of volatil...

 Synonyms

Guaiacyl ethane
4-Ethylguaiacol
1-Hydroxy-2-methoxy-4-ethylbenzene
4-ethyl-2-methoxy-phenol
4-ethyl-guaiacol
EINECS 220-500-4
MFCD00038714
Homocresol
p-Ethylguaiacol
4-Ethyl-2-methoxyphenol
4-Ethylguaiacol,natural
2-Methoxy-4-ethylphenol
4-Hydroxy-3-methoxyphenylethane
4-Hydroxy-3-methoxy ethylbenzene
2-methoxy-4-ethyphenol
PHENOL,4-ETHYL-2-METHOXY
Phenol, 4-ethyl-2-methoxy-
Top Suppliers:I want be here




Get all suppliers and price by the below link:

4-Ethyl-2-methoxyphenol suppliers

4-Ethyl-2-methoxyphenol price