4-Ethylphenol (CAS 123-07-9)
QUICK LINKS
4-Ethylphenol is a chemical compound that functions as a flavoring agent and fragrance ingredient in various experimental applications. It interacts with specific receptors at the molecular level, influencing the perception of taste and smell. 4-Ethylphenol has the ability to modulate the sensory experience of beverages, contributing to the flavor profile and aroma. At the cellular level, 4-Ethylphenol can bind to certain proteins and enzymes, affecting their activity and ultimately influencing the sensory perception of the experimental subject. Its mechanism of action involves altering the biochemical pathways involved in taste and smell perception, thereby impacting the sensory experience. In experimental applications, 4-Ethylphenol plays a role in investigating the mechanisms underlying flavor perception and sensory processing, providing insights into the molecular basis of taste and smell.
4-Ethylphenol (CAS 123-07-9) References
- Production of 4-ethylphenol in alperujo by Lactobacillus pentosus. | de Castro, A., et al. 2015. J Sci Food Agric. 95: 2222-7. PMID: 25267118
- Sorption of 4-ethylphenol and 4-ethylguaiacol by suberin from cork. | Gallardo-Chacón, JJ. and Karbowiak, T. 2015. Food Chem. 181: 222-6. PMID: 25794743
- Molecularly imprinted polymers as a tool for the study of the 4-ethylphenol metabolic pathway in red wines. | Garcia, D., et al. 2015. J Chromatogr A. 1410: 164-72. PMID: 26256924
- Reduction of 4-ethylphenol and 4-ethylguaiacol in red wine by activated carbons with different physicochemical characteristics: Impact on wine quality. | Filipe-Ribeiro, L., et al. 2017. Food Chem. 229: 242-251. PMID: 28372170
- Enrichment of antioxidants from soy sauce using macroporous resin and identification of 4-ethylguaiacol, catechol, daidzein, and 4-ethylphenol as key small molecule antioxidants in soy sauce. | Li, H., et al. 2018. Food Chem. 240: 885-892. PMID: 28946355
- 4-Ethylphenol, 4-ethylguaiacol and 4-ethylcatechol in red wines: Microbial formation, prevention, remediation and overview of analytical approaches. | Milheiro, J., et al. 2019. Crit Rev Food Sci Nutr. 59: 1367-1391. PMID: 29257912
- A photoresponsive molecularly imprinted polymer with rapid visible-light-induced photoswitching for 4-ethylphenol in red wine. | Gong, CB., et al. 2019. Mater Sci Eng C Mater Biol Appl. 96: 661-668. PMID: 30606579
- A comprehensive investigation of aqueous-phase photochemical oxidation of 4-ethylphenol. | Ye, Z., et al. 2019. Sci Total Environ. 685: 976-985. PMID: 31390715
- Interaction of 4-ethylphenol, pH, sucrose and ethanol on the growth and fermentation capacity of the industrial strain of Saccharomyces cerevisiae PE-2. | Covre, EA., et al. 2019. World J Microbiol Biotechnol. 35: 136. PMID: 31432249
- Molecularly imprinted polypyrrole based electrochemical sensor for selective determination of 4-ethylphenol. | Domínguez-Renedo, O., et al. 2020. Talanta. 207: 120351. PMID: 31594580
- Mutagenesis, screening and isolation of Brettanomyces bruxellensis mutants with reduced 4-ethylphenol production. | Álvarez Gaona, IJ., et al. 2021. World J Microbiol Biotechnol. 37: 6. PMID: 33392812
- Discovery, Biocatalytic Exploration and Structural Analysis of a 4-Ethylphenol Oxidase from Gulosibacter chungangensis. | Alvigini, L., et al. 2021. Chembiochem. 22: 3225-3233. PMID: 34523783
- 4-Ethylphenol, A Volatile Organic Compound Produced by Disease-Resistant Soybean, Is a Potential Botanical Agrochemical Against Oomycetes. | Ge, T., et al. 2021. Front Plant Sci. 12: 717258. PMID: 34630464
Ordering Information
| Product Name | Catalog # | UNIT | Price | Qty | FAVORITES | |
4-Ethylphenol, 50 g | sc-238836 | 50 g | $42.00 | |||
4-Ethylphenol, 250 g | sc-238836A | 250 g | $57.00 |