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Receptors

Compound Summary

General Compound Information

4-ethyl-2-methoxyphenol

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Description

Constituent of numerous plant subspecies and cooked foods. Flavouring agent. 4-Ethyl-2-methoxyphenol is found in many foods, some of which are red bell pepper, green bell pepper, beer, and arabica coffee.

Synonyms

4-Ethyl-2-methoxyphenol; 2785-89-9; 4-Ethylguaiacol; p-Ethylguaiacol; 2-Methoxy-4-ethylphenol;

PHENOL, 4-ETHYL-2-METHOXY-;Guaiacyl ethane;Homocresol;4-ethyl guaiacol;4-ethyl-2-methoxy-phenol;4-Hydroxy-3-methoxy ethylbenzene;Guaiacol, 4-ethyl-;4-Hydroxy-3-methoxyethylbenzene;Guaiacol, 4-ethyl;FEMA No. 2436;4-Hydroxy-3-methoxyphenylethane;p-Ethyl-2-methoxyphenol;1-Hydroxy-2-methoxy-4-ethylbenzene;4-Ethyl-2-metoxy phenol;Phenol, 2-methoxy-4-ethyl;C9NFD83BJ5;CHEMBL3186900;DTXSID0047038;NSC-82313;4-Ethyl-2-methoxyphenol (4-ethylguaiacol);NSC 82313;UNII-C9NFD83BJ5;4-Ethyl guiacol;4-ethyl-guaiacol;EINECS 220-500-4;4-Ethylguaiacol-[d5];UNII-BX3THX8LT4;1-HYDROXY-2-METHOXY-4-ETHYL BENZENE;BX3THX8LT4;4-Ethyl-2-methoxy phenol;4-Ethyl-d5-2-methoxyphenol;SCHEMBL109504;4-Ethylguaiacol, natural, FG;4-ETHYLGUAIACOL [FHFI];4-ETHYL GUAIACOL [FCC];DTXCID8027038;FEMA 2436;CHEBI:179252;BCP19091;NSC82313;ZINC1631205;4-Ethylguaiacol, analytical standard;Tox21_302308;BDBM50548721;MFCD00038714;AKOS015851764;4-Ethylguaiacol, >=98%, FCC, FG;CCG-356437;CS-W018090;DS-4664;Ethylguiacol (4-ethyl-2-methoxyphenol);NCGC00256287-01;AC-15463;CAS-2785-89-9;DB-003479;4-Ethylguaiacol 1000 microg/mL in Methanol;E0353;FT-0618412;D90493;EN300-120486;Q229953;Q-100353;Z57234301;

FlavorDB ID

2893

PUBCHEM ID

Molecular Weight

152.19 Molecular Formula

C9H12O2

Openeye Can Smiles

CCC1=CC(=C(C=C1)O)OC

IUPAC Inchikey

CHWNEIVBYREQRF-UHFFFAOYSA-N

Network

Similarity

CATEGORY	QUALITY	THRESHOLD	OCCURENCE	REFERENCE
smell		3.285e-1 µmol/L	coffee	details
smell	smoky, gammon-like	2.891e-2 µmol/L		details
smell	smoky, gammon-like	1.051e-1 µmol/L		details
smell	smoky	4.534e-2 µmol/L	rum red wine	details
smell	smoky	5.782e-1 µmol/L	rum red wine	details
smell	smoky	5.782e-1 µmol/L	rum red wine	details
smell	smoky	2.891e-2 µmol/L	barley tea	details

Toxicity Summary
Link to the Distributed Structure-Searchable Toxicity (DSSTox) Database

Food Additive Safety (OFAS)
4-ETHYLGUAIACOL is used for FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT. More food additive safty information please view GRAS report.

EFSA's chemical Hazards Database : OpenFoodTox
This compound is found in OpenFoodTox with the name: 4-Ethyl guaiacol

Reference point : Defined point on an experimental dose–response relationship for the critical effect. This term is synonymous to Point of departure (USA). Reference points include the lowest or no observed adverse effect level (LOAEL/NOAEL) or benchmark dose lower confidence limit (BDML), used to derive a reference value or Margin of Exposure in human and animal health risk assessment. In the ecological area, these include lethal dose (LD50), effect concentration (EC5/ECx), no (adverse) effect concentration/dose (NOEC/NOAEC/NOAED), no (adverse) effect level (NEL/NOAEL), hazard concentration (HC5/HCx) derived from a Species Sensitivity Distributions (SSD) for the ecosystem (EFSA Scientific Committee,2018). Citation: DOI 10.5281/zenodo.4740174

Reference point information of this compound is not available!

Reference Value

Reference Value : The estimated maximum dose (on a body mass basis) or the concentration of an agent to which an individual may be exposed over a specified period without appreciable risk. Reference values are established by applying an uncertainty factor to the reference point. Examples of reference values in human health include acceptable daily intake (ADI) for food and feed additives, and pesticides, tolerable upper intake levels (UL) for vitamins and minerals, and tolerable daily intake (TDI) for contaminants and food contact materials. For acute effects and operators, the acute reference dose (ARfD) and the acceptable operator exposure level (AOEL). In animal health and the ecological area, these include safe feed concentrations and the Predicted no effect concentration (PNEC) respectively (EFSA Scientific Committee, 2018). Citation: DOI 10.5281/zenodo.4740174

OUTPUT ID	ASSESSMENT	QUALIFIER	VALUE	UNIT	POPULATION
2254	TTC Cramer Class I	=	30	µg/kg bw/day	Consumers

Genotoxicity

Author	YEAR	OUTPUT ID	Genotoxicity
EFSA AFC	2008	2254	Not determined

EFSA Outputs

Output ID	Title	DOI	Published
2254	Flavouring Group Evaluation 58 (FGE.58): Consideration of phenol derivatives evaluated by JECFA (55th meeting) structurally related to ring substituted phenolic substances evaluated by EFSA in FGE.22 (2006) (Commission Regulation (EC) No 1565/2000 of 18 July 2000). Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) on a request from the Commission	doi:10.2903/j.efsa.2008.711	21May2008

Receptors

Receptor information of this compound is not available!

GC-MS Consensus Spectra

GC-MS Consensus Spectra information of this compound is not available!

Content

Compound Summary

4-ethyl-2-methoxyphenol

Description

Constituent of numerous plant subspecies and cooked foods. Flavouring agent. 4-Ethyl-2-methoxyphenol is found in many foods, some of which are red bell pepper, green bell pepper, beer, and arabica coffee.

Synonyms

4-Ethyl-2-methoxyphenol; 2785-89-9; 4-Ethylguaiacol; p-Ethylguaiacol; 2-Methoxy-4-ethylphenol;

FlavorDB ID

2893

PUBCHEM ID

62465

Molecular Weight

152.19

Molecular Formula

C9H12O2

Openeye Can Smiles

CCC1=CC(=C(C=C1)O)OC

IUPAC Inchikey

CHWNEIVBYREQRF-UHFFFAOYSA-N

Network

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Similarity

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Content

Compound Summary

4-ethyl-2-methoxyphenol

Description

Constituent of numerous plant subspecies and cooked foods. Flavouring agent. 4-Ethyl-2-methoxyphenol is found in many foods, some of which are red bell pepper, green bell pepper, beer, and arabica coffee.

Synonyms

4-Ethyl-2-methoxyphenol; 2785-89-9; 4-Ethylguaiacol; p-Ethylguaiacol; 2-Methoxy-4-ethylphenol;

FlavorDB ID

2893

PUBCHEM ID

62465

Molecular Weight

152.19

Molecular Formula

C9H12O2

Openeye Can Smiles

CCC1=CC(=C(C=C1)O)OC

IUPAC Inchikey

CHWNEIVBYREQRF-UHFFFAOYSA-N

Network

Shown in network

Similarity

Show/Hide similarity panel

Reference Details

Reference Details

Reference Details

Reference Details

Reference Details

Reference Details

Reference Details

OpenFoodTox: component 4-Ethyl guaiacol