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Synonyms: 4-Ethyl-2-methoxyphenol
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.
E 2652 (OTTO) 4-Ethylguaiacol, 98% - used as an analytical reference standard for the quantification of the analyte. Commercial soy sauce using gas chromatography-olfactometry (GC-O)
Signal word Warning
Certificate Of Analysis
(For eg. B 1615-0108)
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Picric acid, saturated solution
1310-73-2
Sodium hydroxide 1M (1N) solution
60-00-4
EDTA, solution N/50
Esbach's reagent
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