Record Information
Version1.0
Creation date2010-04-08 22:14:39 UTC
Update date2019-11-26 03:17:59 UTC
Primary IDFDB019887
Secondary Accession NumbersNot Available
Chemical Information
FooDB Name4-Ethyl-2-methoxyphenol
Description4-Ethyl-2-methoxyphenol belongs to the class of organic compounds known as methoxyphenols. Methoxyphenols are compounds containing a methoxy group attached to the benzene ring of a phenol moiety. 4-Ethyl-2-methoxyphenol is a bacon, clove, and phenolic tasting compound. 4-Ethyl-2-methoxyphenol is found, on average, in the highest concentration within a few different foods, such as red wine, robusta coffees (Coffea canephora), and coffees (Coffea) and in a lower concentration in arabica coffees (Coffea arabica). 4-Ethyl-2-methoxyphenol has also been detected, but not quantified in, several different foods, such as red bell peppers (Capsicum annuum), sesames (Sesamum orientale), herbal tea, peppers (Capsicum annuum), and chinese cinnamons (Cinnamomum aromaticum). This could make 4-ethyl-2-methoxyphenol a potential biomarker for the consumption of these foods. Based on a literature review a significant number of articles have been published on 4-Ethyl-2-methoxyphenol.
CAS Number2785-89-9
Structure
Thumb
Synonyms
SynonymSource
P-EthylguaiacolMetaCyc, HMDB
1-Hydroxy-2-methoxy-4-ethylbenzeneHMDB
2-Methoxy-4-ethylphenolHMDB, MeSH
4-Ethyl guiacolHMDB
4-Ethyl-2-methoxy-phenolHMDB
4-Ethyl-2-methoxyphenol (4-ethylguaiacol)HMDB
4-Ethyl-2-metoxy phenolHMDB
4-Ethyl-guaiacolHMDB
4-EthylguaiacolHMDB, MeSH
4-Hydroxy-3-methoxy ethylbenzeneHMDB
4-Hydroxy-3-methoxyethylbenzeneHMDB
4-Hydroxy-3-methoxyphenylethaneHMDB
Ethylguiacol (4-ethyl-2-methoxyphenol)HMDB
FEMA 2436HMDB
Guaiacol, 4-ethylHMDB
Guaiacyl ethaneHMDB
HomocresolHMDB
P-Ethyl-2-methoxyphenolHMDB
Phenol, 2-methoxy-4-ethylHMDB
4-ethyl guiacolbiospider
4-Ethyl-2-methoxyphenoldb_source
ethylguiacol (4-ethyl-2-methoxyphenol)biospider
guaiacol, 4-ethylbiospider
Guaiacol, 4-ethyl-biospider
p-Ethyl-2-methoxyphenolbiospider
P-ethylguaiacolbiospider
Phenol, 4-ethyl-2-methoxy-biospider
Predicted Properties
PropertyValueSource
Water Solubility2.41 g/LALOGPS
logP2.36ALOGPS
logP2.47ChemAxon
logS-1.8ALOGPS
pKa (Strongest Acidic)10.3ChemAxon
pKa (Strongest Basic)-4.9ChemAxon
Physiological Charge0ChemAxon
Hydrogen Acceptor Count2ChemAxon
Hydrogen Donor Count1ChemAxon
Polar Surface Area29.46 ŲChemAxon
Rotatable Bond Count2ChemAxon
Refractivity44.14 m³·mol⁻¹ChemAxon
Polarizability16.75 ųChemAxon
Number of Rings1ChemAxon
BioavailabilityYesChemAxon
Rule of FiveYesChemAxon
Ghose FilterNoChemAxon
Veber's RuleYesChemAxon
MDDR-like RuleNoChemAxon
Chemical FormulaC9H12O2
IUPAC name4-ethyl-2-methoxyphenol
InChI IdentifierInChI=1S/C9H12O2/c1-3-7-4-5-8(10)9(6-7)11-2/h4-6,10H,3H2,1-2H3
InChI KeyCHWNEIVBYREQRF-UHFFFAOYSA-N
Isomeric SMILESCCC1=CC(OC)=C(O)C=C1
Average Molecular Weight152.1904
Monoisotopic Molecular Weight152.083729628
Classification
Description Belongs to the class of organic compounds known as methoxyphenols. Methoxyphenols are compounds containing a methoxy group attached to the benzene ring of a phenol moiety.
KingdomOrganic compounds
Super ClassBenzenoids
ClassPhenols
Sub ClassMethoxyphenols
Direct ParentMethoxyphenols
Alternative Parents
Substituents
  • Methoxyphenol
  • Phenoxy compound
  • Methoxybenzene
  • Phenol ether
  • Anisole
  • 1-hydroxy-2-unsubstituted benzenoid
  • Alkyl aryl ether
  • Monocyclic benzene moiety
  • Ether
  • Organic oxygen compound
  • Hydrocarbon derivative
  • Organooxygen compound
  • Aromatic homomonocyclic compound
Molecular FrameworkAromatic homomonocyclic compounds
External Descriptors
Ontology
Disposition

Route of exposure:

Source:

Biological location:

Role

Industrial application:

Biological role:

Physico-Chemical Properties - Experimental
Physico-Chemical Properties - Experimental
PropertyValueReference
Physical stateLiquid
Physical DescriptionNot Available
Mass CompositionC 71.03%; H 7.95%; O 21.03%DFC
Melting Point-7 oC
Boiling PointBp46 140-146°DFC
Experimental Water SolubilityNot Available
Experimental logPNot Available
Experimental pKaNot Available
Isoelectric pointNot Available
ChargeNot Available
Optical RotationNot Available
Spectroscopic UV DataNot Available
DensityNot Available
Refractive IndexNot Available
Spectra
Spectra
EI-MS/GC-MS
TypeDescriptionSplash KeyView
EI-MSMass Spectrum (Electron Ionization)splash10-000i-9700000000-746fbad678716b9e066eSpectrum
Predicted GC-MS4-Ethyl-2-methoxyphenol, non-derivatized, Predicted GC-MS Spectrum - 70eV, Positivesplash10-0fe0-1900000000-309cbcd4c3b5c618be96Spectrum
Predicted GC-MS4-Ethyl-2-methoxyphenol, 1 TMS, Predicted GC-MS Spectrum - 70eV, Positivesplash10-05fr-7970000000-0c5781b2a64e9da81fc1Spectrum
MS/MS
TypeDescriptionSplash KeyView
Predicted MS/MSPredicted LC-MS/MS Spectrum - 10V, Positivesplash10-0udi-0900000000-2a9371bb243c77e192e6Spectrum
Predicted MS/MSPredicted LC-MS/MS Spectrum - 20V, Positivesplash10-0udi-1900000000-85d8006a41fe7e064e95Spectrum
Predicted MS/MSPredicted LC-MS/MS Spectrum - 40V, Positivesplash10-0ufr-9200000000-22e200002e86f96c1187Spectrum
Predicted MS/MSPredicted LC-MS/MS Spectrum - 10V, Negativesplash10-0udi-0900000000-0f4955d3a66c1c69cc27Spectrum
Predicted MS/MSPredicted LC-MS/MS Spectrum - 20V, Negativesplash10-0udi-0900000000-acb830966ea966b2ef30Spectrum
Predicted MS/MSPredicted LC-MS/MS Spectrum - 40V, Negativesplash10-0553-7900000000-03acff5e7f7c4a1400a3Spectrum
Predicted MS/MSPredicted LC-MS/MS Spectrum - 10V, Positivesplash10-0uk9-0900000000-5da9cfbe875826c8990fSpectrum
Predicted MS/MSPredicted LC-MS/MS Spectrum - 20V, Positivesplash10-0ufr-4900000000-a3c7ad0be273d13bb026Spectrum
Predicted MS/MSPredicted LC-MS/MS Spectrum - 40V, Positivesplash10-0fvr-9000000000-81e6db59083c8f5d738fSpectrum
Predicted MS/MSPredicted LC-MS/MS Spectrum - 10V, Negativesplash10-0udi-0900000000-3cd265ceef2fb5f5db20Spectrum
Predicted MS/MSPredicted LC-MS/MS Spectrum - 20V, Negativesplash10-0udr-0900000000-037544de7548b6280b04Spectrum
Predicted MS/MSPredicted LC-MS/MS Spectrum - 40V, Negativesplash10-054o-9300000000-ef78296cecf47c0a1643Spectrum
NMR
TypeDescriptionView
1D NMR1H NMR SpectrumSpectrum
1D NMR13C NMR SpectrumSpectrum
1D NMR1H NMR SpectrumSpectrum
1D NMR13C NMR SpectrumSpectrum
1D NMR1H NMR SpectrumSpectrum
1D NMR13C NMR SpectrumSpectrum
1D NMR1H NMR SpectrumSpectrum
1D NMR13C NMR SpectrumSpectrum
1D NMR1H NMR SpectrumSpectrum
1D NMR13C NMR SpectrumSpectrum
1D NMR1H NMR SpectrumSpectrum
1D NMR13C NMR SpectrumSpectrum
1D NMR1H NMR SpectrumSpectrum
1D NMR13C NMR SpectrumSpectrum
1D NMR1H NMR SpectrumSpectrum
1D NMR13C NMR SpectrumSpectrum
1D NMR1H NMR SpectrumSpectrum
1D NMR13C NMR SpectrumSpectrum
1D NMR1H NMR SpectrumSpectrum
1D NMR13C NMR SpectrumSpectrum
ChemSpider ID56245
ChEMBL IDCHEMBL3186900
KEGG Compound IDNot Available
Pubchem Compound ID62465
Pubchem Substance IDNot Available
ChEBI IDNot Available
Phenol-Explorer ID633
DrugBank IDNot Available
HMDB IDHMDB40175
CRC / DFC (Dictionary of Food Compounds) IDMFH63-M:MFH65-O
EAFUS ID1208
Dr. Duke ID2-METHOXY-4-ETHYLPHENOL|4-ETHYL-GUAIACOL
BIGG IDNot Available
KNApSAcK IDNot Available
HET IDNot Available
Food Biomarker OntologyNot Available
VMH IDNot Available
Flavornet ID2785-89-9
GoodScent IDrw1028451
SuperScent ID62465
Wikipedia IDNot Available
Phenol-Explorer Metabolite IDNot Available
Duplicate IDSNot Available
Old DFC IDSNot Available
Associated Foods
FoodContent Range AverageReference
FoodReference
Biological Effects and Interactions
Health Effects / BioactivitiesNot Available
EnzymesNot Available
PathwaysNot Available
MetabolismNot Available
BiosynthesisNot Available
Organoleptic Properties
Flavours
FlavorCitations
spice
  1. Arn, H, Acree TE. “Flavornet: A database of aroma compounds based on odor potency in natural products”. Developments in Food Science 40 (1998): 27. doi:10.1016/S0167-4501(98)80029-0
clove
  1. Arn, H, Acree TE. “Flavornet: A database of aroma compounds based on odor potency in natural products”. Developments in Food Science 40 (1998): 27. doi:10.1016/S0167-4501(98)80029-0
  2. The Good Scents Company (2009). Flavor and fragrance information catalog. <http://www.thegoodscentscompany.com/allprod.html> Accessed 15.10.23.
smoky
  1. Dunkel, M. et al. SuperScent – a database of flavors and scents. Nucleic Acids Research 2008, doi:10.1093/nar/gkn695
  2. The Good Scents Company (2009). Flavor and fragrance information catalog. <http://www.thegoodscentscompany.com/allprod.html> Accessed 15.10.23.
spicy
  1. The Good Scents Company (2009). Flavor and fragrance information catalog. <http://www.thegoodscentscompany.com/allprod.html> Accessed 15.10.23.
bacon
  1. The Good Scents Company (2009). Flavor and fragrance information catalog. <http://www.thegoodscentscompany.com/allprod.html> Accessed 15.10.23.
phenolic
  1. The Good Scents Company (2009). Flavor and fragrance information catalog. <http://www.thegoodscentscompany.com/allprod.html> Accessed 15.10.23.
Files
MSDSNot Available
References
Synthesis ReferenceNot Available
General ReferenceNot Available
Content Reference— Duke, James. 'Dr. Duke's Phytochemical and Ethnobotanical Databases. United States Department of Agriculture.' Agricultural Research Service, Accessed April 27 (2004).
— Rothwell JA, Pérez-Jiménez J, Neveu V, Medina-Ramon A, M'Hiri N, Garcia Lobato P, Manach C, Knox K, Eisner R, Wishart D, Scalbert A. (2013) Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content. Database, 10.1093/database/bat070.