4-Ethylphenol

4-Ethylphenol is a volatile phenolic compound associated with off-odour in wine. 4-Ethylphenol is a phenolic compound that can be synthesized by intestinal flora. 4-Ethylphenol will be converted to 4-ethylphenyl sulfate (HY-W674241) by Lactobacillus plantarum[1][2].

Product Specifications

CAS Number

[123-07-9]

UNSPSC

12352005

Hazard Statement

H318, H401

Target

Endogenous Metabolite

Type

Natural Products

Related Pathways

Metabolic Enzyme/Protease

Applications

Metabolism-protein/nucleotide metabolism

Field of Research

Neurological Disease

Assay Protocol

https://www.medchemexpress.com/4-Ethylphenol.html

Concentration

10mM

Purity

99.99

Solubility

DMSO : 60 mg/mL (ultrasonic) |H2O : 2.63 mg/mL (ultrasonic)

Smiles

OC1=CC=C(CC)C=C1

Molecular Formula

C8H10O

Molecular Weight

122.17

Precautions

H318, H401

References & Citations

[1]Nieto-Rojo R, et al. Sorption of 4-ethylguaiacol and 4-ethylphenol on yeast cell walls, using a synthetic wine. Food Chem. 2014;152:399-406.|[2]Needham BD, Funabashi M, Adame MD, Wang Z, Boktor JC, Haney J, Wu WL, Rabut C, Ladinsky MS, Hwang SJ, Guo Y, Zhu Q, Griffiths JA, Knight R, Bjorkman PJ, Shapiro MG, Geschwind DH, Holschneider DP, Fischbach MA, Mazmanian SK. A gut-derived metabolite alters brain activity and anxiety behaviour in mice. Nature. 2022 Feb;602 (7898) :647-653.|[3]Api AM, et al., RIFM fragrance ingredient safety assessment, p-ethylphenol, CAS Registry Number 123-07-9. Food Chem Toxicol. 2021 Mar;149 Suppl 1:111985.|[4]Midorikawa K, et al., Metabolic activation of carcinogenic ethylbenzene leads to oxidative DNA damage. Chem Biol Interact. 2004 Dec 7;150 (3) :271-81.