CAS 2785-89-9|4-Ethyl-2-methoxyphenol

Introduction:Basic information about CAS 2785-89-9|4-Ethyl-2-methoxyphenol, including its chemical name, molecular formula, synonyms, physicochemical properties, and safety information, etc.
Common Name4-Ethyl-2-methoxyphenol
CAS Number2785-89-9Molecular Weight152.190
Density1.1±0.1 g/cm3Boiling Point246.5±20.0 °C at 760 mmHg
Molecular FormulaC9H12O2Melting Point15 °C(lit.)
MSDSChineseUSAFlash Point107.8±0.0 °C
Symbol
GHS07
Signal WordWarning

Names

Name4-Ethyl-2-methoxyphenol
SynonymMore Synonyms

Chemical & Physical Properties

Density1.1±0.1 g/cm3
Boiling Point246.5±20.0 °C at 760 mmHg
Melting Point15 °C(lit.)
Molecular FormulaC9H12O2
Molecular Weight152.190
Flash Point107.8±0.0 °C
Exact Mass152.083725
PSA29.46000
LogP2.18
Vapour Pressure0.0±0.5 mmHg at 25°C
Index of Refraction1.525
InChIKeyCHWNEIVBYREQRF-UHFFFAOYSA-N
SMILESCCc1ccc(O)c(OC)c1
Storage condition2-8°C

Safety Information

Symbol
GHS07
Signal WordWarning
Hazard StatementsH315-H319-H335
Precautionary StatementsP261-P305 + P351 + P338
Personal Protective EquipmentEyeshields;full-face respirator (US);Gloves;multi-purpose combination respirator cartridge (US);type ABEK (EN14387) respirator filter
Hazard CodesXn:Harmful;
Risk PhrasesR22;R36/37/38
Safety PhrasesS26-S36-S37/39
RIDADR2810
WGK Germany2
Packaging GroupIII
Hazard Class6.1(b)
HS Code2932999099

Customs

HS Code2909500000
Summary2909500000 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%

Articles22

More Articles
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...

Synonyms

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-Ethylguaiacol,natural
2-Methoxy-4-ethylphenol
4-Hydroxy-3-methoxyphenylethane
4-Hydroxy-3-methoxy ethylbenzene
2-methoxy-4-ethyphenol
PHENOL,4-ETHYL-2-METHOXY
Phenol, 4-ethyl-2-methoxy-
CAS 192187-32-9|6-(4-chlorobenzoyl)-4-(3-chlorophenyl)-2(1H)-quinolinone
CAS 941252-01-3|5-bromo-N-(6-bromo-2-methylquinolin-4-yl)pyridine-3-carboxamide
Recommended......
TOP