4-Ethylphenol (C09-0881-120)

4-Ethylphenol (4-EP) is a para-substituted phenolic compound. It is one of the important aroma compounds in red wine.The aroma associated with 4-EP in red wine has been described as ′′horsy′′, ′′leather′′, ′′medicinal′′, ′′smoky′′, ′′barnyard′′, ′′animal′′ and ′′sweaty saddle′′-like. Production of 4-EP from p-coumaric acid in synthetic media utilizing several yeast species associated with wine production has been reported. Its electroactive center and oxidation pathways have been studied by voltammetric techniques at a glassy carbon electrode (GCE). Hydrogenolysis of lignin has been reported to form 3.1% of 4-EP. This method may be a potential alternative to the conventional petrochemical route of its synthesis.A sensor based on the molecularly imprinted nanoparticles to selectively detect 4-EP has been developed. The ability of polyaniline (PANI) materials and suberin extracted from cork in removing 4-EP from wine has been investigated. 4-Ethylphenol is a volatile phenol. It has been synthesized from p-coumaric acid by employing a synthetic medium containing Dekkera bruxellensis ISA 1791.It has been identified as an aroma compound in red wine. Specification: 10mM in DMSO Molecular Formula: C8H10O Molecular Weight: 122.16 PubChem CID: 31242 Isomeric SMILES: CCC1=CC=C(C=C1)O Beilstein Registry Number: 6(3)1663