Taw qhia
4-Ethylguaiacolyog ib qho tshwm sim phenolic compound renowned rau nws txawv thiab haib aroma. Nws yog qhov tseem ceeb molecule lub luag hauj lwm rau cov ntawv sov, ntsim, qab zib, thiab haus luam yeeb nyob rau hauv cov laus ntsuj plig xws li whiskey thiab brandy, soy sauce, roasted kas fes, thiab tej ntoo. Qhov no ntau yam tsw thiab cov tshuaj tsw qab muaj muab ib tug complex profile uas blendssmoky, woody, ntsim, thiab medicinal medicinalfacets nrog qab zib, vanilla-zoo li undertone. Nws lub peev xwm los txhim kho thiab nthuav tawm cov yeeb yaj kiab ua rau nws tseem ceeb rau kev tsim qhov tob thiab qhov tseeb hauv cov khoom noj, dej haus, thiab cov tshuaj tsw qab thoob ntiaj teb. Nws tuavGRAS (Feem ntau lees paub tias muaj kev nyab xeeb)raws li txoj cai (FEMA 2436) thiab tau pom zoo siv los ua tus neeg sawv cev hauv ntau lub tebchaws.
Biochemical & Physical Parameters
| Parameter | Specification / Tus nqi |
|---|---|
| Boiling Point | 234 - 236 degree |
| Melting Point | 15 degree |
| Qhov ntom | 1.06 g / cm³ (ntawm 25 degree) |
| Refractive Index (n²⁰/D) | 1.524 - 1.530 |
| Flash Point | 108 ° F (226 ° F) |
| Solubility | Soluble nyob rau hauv ethanol, roj, organic solvents; me ntsis soluble hauv dej. |
| FEMA Number | 2436 |
| LogP | ~2.18 |
| pKa | ~ 10.31 (Tau qhov twg los) |
| Cia | Khaws rau hauv qhov chaw txias (2-8 degrees), qhov chaw tsaus rau hauv lub thawv kaw nruj nreem. |
Mechanism ntawm Action & Functional Role
4-Ethylguaiacol lub luag haujlwm tseem ceeb yog raws li amuaj zog tsw thiab tshuaj tsw qab modulator. Nws cov txheej txheem yog raws li nws cov kev cuam tshuam tshwj xeeb nrog olfactory thiab saj receptors.
1. Olfactory txais tos & Flavour Perception:
- Nws cov qauv molecular tshwj xeeb tso cai rau nws los khi rau qhov tshwj xeeb olfactory receptors hauv lub qhov ntswg, ua rau cov teeb liab neural pom tau tias nws tus yam ntxwv.sov, ntsim, haus luam yeeb, thiab qab zibsau ntawv.
- Ntawm qhov tsawg kawg nkaus concentrations (feem ntau nyob rau hauv ib feem ntawm ib lab), nws cuam tshuam rau tag nrho cov sensory profile. Nws ua raws li ib tugflavor enhancer thiab blender, ntxiv complexity thiab masking undesirable sau ntawv nyob rau hauv complex matrices xws li nqaij flavors, savory sauces, thiab dej cawv.
2. Antioxidant Activity (Secondary Function):
- Zoo li ntau phenols, lubhydroxyl (-OH) pawgntawm nws lub nplhaib benzene tuaj yeem ua raws li tus neeg pub khoom noj hydrogen, pab rautshem tawm cov dawb radicals.
- Cov cuab yeej antioxidant no pab txhawb rau nwspreservative nyhuvnyob rau hauv tej daim ntaub ntawv, xws li nyob rau hauv soy sauce thiab dej cawv, qhov twg nws yuav pab tau kom ruaj khov tsw thiab tiv thaiv oxidative rancidity.
3. Kev Pabcuam rau "Aged" thiab "Fermented" Cwj Pwm:
- Nws yog ib qho tseem ceeb byproduct ntawm microbial kev ua si (xws li, los ntawm tej yam poov xab thiab kab mob) thiab thermal degradation thaum lub sij hawm txheej txheem xws li chim aging, fermentation, thiab roasting.
- Hauv formulations, nws qhov sib ntxiv yog qhov tseem ceeb rauqhabnias replicating lub nuanced flavors ntawm cov laus ntsuj plig, roasted zaub mov, thiab fermented khoom, muab ib qho shortcut rau qhov tob thiab kom loj hlob.
Cov txiaj ntsig tseem ceeb & Kev siv
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| Kev lag luam | Lub luag haujlwm tseem ceeb | Piv txwv Kev Siv & Cov txiaj ntsig |
|---|---|---|
| Khoom noj & dej haus | Flavoring Agent & Enhancer | Dej cawv:Whiskey, brandy, rum (mparts aged, woody cim). Savory Flavors:Cov nqaij flavors, kua zaub, kua ntses, kua ntses (ntxiv smoky, savory tob). Lwm tus:Ci khoom, confectionery, mis nyuj flavors (muab sov, ntsim sau ntawv). |
| Fragrance & Cosmetics | Fragrance Cov khoom xyaw | Siv nyob rau hauv perfumes, soaps, thiab detergents rau nwswoody, smoky, thiab ntsim nuances. Nws ntxiv warmth thiab nplua nuj rau oriental, woody, thiab fougère fragrance tsev neeg. |
| Pub Kev Lag Luam | Pub Flavour Palatability Enhancer | Ntxiv rau tsiaj pub los txhim kho aroma thiab saj, txhawb kev noj zaub mov hauv cov tsiaj nyeg thiab tsiaj. |
| Tshuaj Txhua Hnub | Functional Fragrance | Muab tso rau hauv cov khoom xws li cua fresheners thiab ntaub softeners los muab ntev -ntev, sov, thiab naturalistic woody-smoky sau ntawv. |
Kev nyab xeeb, kev tswj hwm & tuav
1. Kev Nyab Xeeb Profile (GHS Classification):
4-Ethylguaiacol yog cais ua ib qhokhaus khaus.
- Cov Lus Qhia Txog Hazard: H315(Ua rau daim tawv nqaij irritation),H319(Ua rau qhov muag khaus hnyav),H335(Tej zaum ua rau ua pa ua pa).
- Cov Lus Qhia Ua Ntej:Siv cov cuab yeej tiv thaiv tus kheej tsim nyog (PPE) nrog rau cov hnab looj tes thiab qhov muag tiv thaiv. Xyuas kom muaj qhov cua zoo.
2. Txoj Cai Tswjfwm:
- Nws yog pom zoo raws li ib tugzaub mov flavoring agentraws li FEMA GRAS 2436 thiab los ntawm JECFA.
- Nws suav nrog Suavwb 2760txheem raws li kev tso cai flavoring.
- Rau kev siv tshuaj pleev ib ce thiab tshuaj tsw qab, ua raws li IFRA cov lus qhia yog pom zoo.
3. Cov Lus Qhia Tseem Ceeb:
- Cia:Khaws rau hauv qhov chaw txias, tsaus nti hauv lub thawv kaw ntom ntom kom tiv thaiv oxidation thiab polymerization.
- Combustibility:Nws yog ib tug combustible kua nrog ib tug flash point saum toj no 100 degree. Khaws kom deb ntawm cov nplaim taws thiab qhov chaw kub.
Cov lus nug nquag nug (FAQ)
Q: 4-Ethylguaiacol tsw zoo li cas?
A: Nws muaj lub zog, sov aroma piav raws li kev sib xyaw ua ke ntawm ntsim, haus luam yeeb, ntoo, thiab cov ntawv sau tshuaj, nrog rau qhov sib txawv qab zib, vanilla-zoo li keeb kwm yav dhau. Nws yog ib qho tseem ceeb pab rau qhov tsis hnov tsw ntawm cov nqaij haus luam yeeb, cov hnub nyoog chim siab, thiab qee cov zaub mov ci.
Q: Puas yog ntuj lossis hluavtaws?
A: Nws muaj nyob rau hauv ntau yam khoom noj (whiskey, soy sauce, kas fes, ntoo haus luam yeeb). Kev lag luam, nws tuaj yeem tau txais los ntawm kev rho tawm los ntawm cov roj ntoo los yog tsim los ntawm kev siv tshuaj lom neeg (xws li alkylation ntawm guaiacol). Peb cov khoom specification yuav qhia meej txog keeb kwm.
Q: Kuv tuaj yeem nrhiav Daim Ntawv Qhia Txog Kev Nyab Xeeb (SDS) nyob qhov twg?
A: Daim Ntawv Qhia Kev Nyab Xeeb Kev Nyab Xeeb (SDS) muaj nyob rau ntawm kev thov los ntawm peb pab pawg muag khoom. Nws muaj cov ncauj lus qhia ntxaws txog kev phom sij, kev tuav, kev cia khoom, thiab kev ntsuas kub ceev.
Q: Dab tsi yog qhov kev siv qib siab?
A: Raws li qhov muaj zog tsw qab heev, nws yog siv los ntawm qhov tsis tshua muaj siab, feem ntau nyob rau hauv thaj tsam ntawm 0.05 mus rau 10 feem ntawm ib lab (ppm) hauv cov khoom noj tiav, thiab me ntsis siab dua hauv cov tshuaj tsw qab. Kev siv tiag tiag nyob ntawm daim ntawv thov thiab xav tau qhov profile.
Tiv tauj peb
Infuse koj cov khoom nrog qhov tseeb warmth, qhov tob, thiab complexity. Peb siab -purity4-Ethylguaiacol Liquid (CAS 2785-89-9)yog koj tus yuam sij rau kev tsim cov khoom qab zib thiab cov tshuaj tsw qab uas sawv tawm hauv kev lag luam thoob ntiaj teb.
Hu rau peb pab neeg muag khoom hnub no rau:
- Thov ibqauvrau kev ntsuam xyuas.
- Tau txais cov ncauj lus kom ntxawsCertificate of Analysis (CoA)thiabDaim Ntawv Qhia Txog Kev Nyab Xeeb (SDS).
- Nug txogkev sib tw nqirau qib sib txawv thiab ntau.
Thov hu rau peb ntawmella.zhang@huilinbio-tech.com.
Cov ntaub ntawv
- 4-Ethylguaiacol Cov Khoom Siv Tshuaj thiab Cov Khoom Siv Tshuaj. Phau ntawv tshuaj.
- 2025 Kev Tshawb Fawb Kev Ua Lag Luam Tshaj Tawm ntawm 4-Ethylguaiacol - Kev Lag Luam Scale thiab Kev Tshawb Fawb Cov Ntaub Ntawv Muag Khoom. Gelonghui.
- Kev nkag mus rau 4-Ethyl-2-methoxyphenol. Kepuchina (Science China) . 2021.
- Synthesis thiab Applications ntawm 4-Ethylguaiacol. Phau ntawv tshuaj . 2022.
- Food Encyclopedia Nkag rau 4-Ethylguaiacol. Foodmate (Food Industry Network).
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