Application

4-Ethylguaiacol may also be used as an analytical reference standard for the quantification of the analyte in the following:Commercial soy sauce using gas chromatography-olfactometry (GC-O).Red wine using gas chromatography-mass spectrometry (GC-MS).Apple cider using gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS).

Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.

General description

4-Ethylguaiacol is a volatile compound, belonging to the class of phenols. It is identified as one of the key aroma components in commercial soy sauce, red wine, and apple cider. The unpleasant smoky, spicy, and clove-like aroma in wine is due to the presence of high concentrations of 4-Ethylguaiacol.