4-ethylguaiacol

Independent reference data for 4-ethylguaiacol (CAS 2785-89-9), compiled from public chemistry databases.

Registry identifiers across databases

Computed descriptors

Physicochemical values on record

Documented uses on record

Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional ClassesFlavoring Agents -> JECFA Flavorings Index

Synonyms and trade names

4-Ethyl-2-methoxyphenol; 2785-89-9; 4-Ethylguaiacol; 2-Methoxy-4-ethylphenol; p-Ethylguaiacol; PHENOL, 4-ETHYL-2-METHOXY-; Guaiacol, 4-ethyl-; 4-Hydroxy-3-methoxyethylbenzene; DTXSID0047038; FEMA No. 2436; C9NFD83BJ5; NSC-82313; DTXCID8027038; RefChem:522862; 220-500-4; Guaiacyl ethane

Regulatory listings held on file

Regulatory & Food Contact	EU Flavoring substances FDA Substance added to food: FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT Flavoring Agents FLAVOURING_AGENT: Flavouring Agent Clove, Phenol, Spice No safety concern at current levels of intake when used as a flavouring agent
GHS notification summary	0.1% (1 / 1595)

GHS hazard classification

GHS notification summary	0.1% (1 / 1595)
Reported hazard statements	H302 (93.1%), H315 (92.6%), H319 (91%), H335 (90.9%)

This chemical does not meet GHS hazard criteria for < 0.1% (1 of 1595) of reports.

H302 (93.1%): Harmful if swallowed [Warning Acute toxicity, oral]

What the public record says

4-ethylguaiacol is identified by CAS 2785-89-9, molecular formula C9H12O2 and molecular weight 152.08 g/mol. UNII C9NFD83BJ5; ChEBI 179252; InChIKey CHWNEIVBYREQRF-UHFFFAOYSA-N. Boiling Point: 235.00 to 236.00 °C. @ 760.00 mm Hg; Boiling Point: 229-235 °C; Melting Point: -7 °C.

Physical description and handling notes

Source: PubChem / Wikidata; the batch COA governs where values differ.