4-Ethylguaiacol

• P- Ethylguajacol
• 4-ethyl -2-methoxy -phenol (IUPAC)
• Homokresol
• Guajacylethan

Fixed

15 ° C.

234-236 ° C

Attention

Template: Infobox chemical / molecular formula search available

4- Ethylguajacol, often abbreviated as 4- EC, derived from guaiacol and 4 -ethylphenol. This natural material is a phenolic compound with an attached ethyl group ( - CH2-CH3 ) and a methoxy group ( - OCH3). As a flavoring agent in wine, it plays a special role.

4- Ethylguajacol is - in addition to 4- ethylphenol - generated anomalus in wine yeast Brettanomyces bruxellensis or by example. Often you can find these phenols in red wines. 4- Ethylguajacol is perceived with a spicy or nelkigen aroma, odor threshold in wine is at least 33 g / l In and of itself give this flavors the wine a good score. 4- Ethylguajacol but occurs along with 4 - ethylphenol, which is perceived with a paint smell, smelling, phenolic or leathery of horse sweat ( the odor threshold is 440 ug / l). Therefore, the mixture of these phenols often contributes to a wine fault. The ratio of the two components affects the (individual ) sensory perception of wine.

4- Ethylguajacol is biochemically produced in a two-step process of ferulic acid. The latter is first decarboxylated to a vinyl intermediate, and then oxidized to 4- Ethylguajacol. The first reaction is catalyzed by in Brettanomyces of a hydroxycinnamic acid decarboxylase, the second of a Vinylphenolreduktase.