English
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).[1]
Red wine using gas chromatography-mass spectrometry (GC-MS).[2][3]
Apple cider using gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS).[4]
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.[4] It is identified as one of the key aroma components in commercial soy sauce,[1] red wine,[2] and apple cider.[4] The unpleasant smoky, spicy,[3] and clove-like aroma in wine is due to the presence of high concentrations of 4-Ethylguaiacol.[2]
