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4-乙基愈创木酚

4-乙基愈创木酚用途

【用途一】
用作食品添加剂及香体
【用途二】
用作食品添加剂及香料
【用途三】
GB 2760--1996规定为允许使用的食用香料。

4-乙基愈创木酚名称

[ CAS 号 ]:
2785-89-9

[ 中文名 ]:
4-乙基-2-甲氧基苯酚

[ 英文名 ]:
4-Ethyl-2-methoxyphenol

[中文别名 ]:

[英文别名 ]:

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-乙基愈创木酚物理化学性质

[ 密度 ]:
1.1±0.1 g/cm3

[ 沸点 ]:
246.5±20.0 °C at 760 mmHg

[ 熔点 ]:
15 °C(lit.)

[ 分子式 ]:
C₉H₁₂O₂

[ 分子量 ]:
152.190

[ 闪点 ]:
107.8±0.0 °C

[ 精确质量 ]:
152.083725

[ PSA ]:
29.46000

[ LogP ]:
2.18

[ 外观性状 ]:
透明无色至淡黄色液体

[ 蒸汽压 ]:
0.0±0.5 mmHg at 25°C

[ 折射率 ]:
1.525

[ 储存条件 ]:
2-8°C

4-乙基愈创木酚MSDS

4-乙基愈创木酚安全信息

[ 符号 ]:

GHS07

[ 信号词 ]:
Warning

[ 危害声明 ]:
H315-H319-H335

[ 警示性声明 ]:
P261-P305 + P351 + P338

[ 个人防护装备 ]:
Eyeshields;full-face respirator (US);Gloves;multi-purpose combination respirator cartridge (US);type ABEK (EN14387) respirator filter

[ 危害码 (欧洲) ]:
Xn:Harmful;

[ 风险声明 (欧洲) ]:
R22;R36/37/38

[ 安全声明 (欧洲) ]:
S26-S36-S37/39

[ 危险品运输编码 ]:
2810

[ WGK德国 ]:
2

[ 包装等级 ]:
III

[ 危险类别 ]:
6.1(b)

[ 海关编码 ]:
2932999099

4-乙基愈创木酚合成路线

4-乙基愈创木酚上下游产品

4-乙基愈创木酚上游产品

4-乙基愈创木酚下游产品

4-乙基愈创木酚制备

1.由木焦油馏取229～230℃馏分而得或通过愈创木酚经化学方法合成。

2. 烟草：OR，26。

4-乙基愈创木酚海关

[ 海关编码 ]: 2909500000

[ 中文概述 ]:
2909500000. 醚酚、醚醇酚及其卤化、磺化、硝化或亚硝化衍生物. 增值税率:17.0%. 退税率:9.0%. 监管条件:无. 最惠国关税:5.5%. 普通关税:30.0%

[ 申报要素 ]: 品名, 成分含量, 用途

[ 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%

4-乙基愈创木酚文献

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...

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