4-Ethylguaiacol Siv: Flavor, Dosage and Limits

4-Ethylguaiacol yog ib qho phenol tsis hloov pauv uas muab cov pa taws tswm ciab ntoo, cov paj ntoo thiab cov hnub nyoog-sab ntsuj plig sau ntawv, thiab nws ua li ntawd ntawm ib feem ntawm ib lab es tsis yog ntawm feem pua. Cov4-ethylguaiacol kuamuab ntawm no yog cov kua zoo huv si ntawm 98% lossis 99% kev soj ntsuam, uas yog vim li cas cov khoom siv hauv milliliters tsis yog hauv nruas.

Plaub tus lej txheeb xyuas cov molecule: CAS 2785-89-9, FEMA 2436, JECFA 716 thiab FL 04.008. Tsis muaj leej twg yog kev tso cai ua lag luam ntawm nws tus kheej. Cov ntu hauv qab no tau teeb tsa qhov chaw sib xyaw siv, qhov ntau npaum li cas raws li qhov pib tshaj tawm es tsis yog los ntawm kev sim saj, thiab cov ntawv twg txiav txim siab seb cov khoom xa tuaj puas tuaj yeem tso.

1. Qhov twg siv zaum hauv Flavor Work

Plaub qhov chaw lag luam cov khoom siv rau tag nrho cov so ntawm ib qho khoom: ib daim ntawv haus luam yeeb, ntsim uas pom tau deb tshaj li ib milligram ib kilogram. Cov cuab yeej ntawd piav qhia ob qho tib si vim li cas qhov koob tshuaj ntsuas hauv feem ntawm ib feem ntawm ib lab thiab yog vim li cas cov kev yuav khoom sib txawv heev ntawm plaub.

Ib qho khoom noj-qib ntau yog yuav tawm tsam nws daim ntawv pov thawj, ntau yam perfumery tawm tsam tsw zoo ib yam, thiab ntau pub tawm tsam cov ntawv sau. Cov no yog peb cov ntaub ntawv sib txawv rau ib yam khoom, thiab cov lus hais uas muaj daim ntawv pov thawj ib leeg tau teb tsuas yog thawj tus ntawm lawv.

2. Vim li cas daim ntawv nyeem li haus luam yeeb dua li Phenol

4-Ethylguaiacol yog ib qho ntawm cov phenols volatile uas poov xab tsim los ntawm hydroxycinnamic acid precursors, thiab tus precursor txiav txim tus cwj pwm. Qhov ntawd yog qhov sib txawv ntawm daim ntawv sau ua winemaker nrog thiab ib tus winemaker ua txhaum.

Lub koom haum Australian Wine Research Institute tau sau tseg tias 4-ethylguaiacol yog los ntawm ferulic acid thiab yog ib feem uas ntxiv cov ntawv haus luam yeeb thiab ntsim, thaum 4-ethylphenol los ntawm p-coumaric acid thiab nqa cov tshuaj, band-pab cim. Ob leeg yog cov txheeb ze ze nrog tus nqi lag luam sib txawv, thiab lawv tsis tuaj yeem hloov pauv hauv kev tsim.

3. Flavour Profiles nyob rau hauv Savory, Ntsuj Plig thiab Roasted khoom

Lub 4-ethylguaiacol tsw ua hauj lwm concentrates nyob rau hauv peb cov khoom tsev neeg, thiab nyob rau hauv txhua tus nws yog ib lub tsev thaiv tsis yog ib tug stand-alone tsw. Qhov ntau npaum li cas yog tsawg txaus tias cov khoom tiav nqa ib daim ntawv sib npaug es tsis txhob siv cov khoom sib xyaw.

Hauv kev ua haujlwm savory nws muab cov pa luam yeeb tob uas fermented thiab chim-hnub nyoog seasonings tsim, thiab peb cov nplooj ntawv cov khoom teev cov kua zaub, kua ntses thiab soy sauce ntawm cov ntawv thov. Nyob rau hauv soy sauce lub compound yog ib feem ntawm ib tug ntau loj profile, yog li cov lus nug tswv yim yog ntau npaum li cas ntawm daim ntawv muaj sia nyob thermal ua, uas tus neeg muag khoom ruaj ntseg cov ntaub ntawv yuav tsum teb ua ntej thawj ntau lawm batch es tsis yog tom qab.

› Hauv kev ua haujlwm ntawm sab ntsuj plig nws sawv rau hauv ntoo thiab lub sijhawm uas kev laus yuav txwv tsis pub muab, thiab cov nplooj ntawv khoom sau npe whiskey, brandy thiab rum.

› Lub distillery tab tom yuav qhov sib xws, yog li tib qhov ntau yuav tsum rov tsim dua qhov sib piv cov pa luam yeeb-spicy

› Hauv roasted thiab kas fes-hom profiles nws ua haujlwm ntawm ntug kev nkag siab, ntxiv qhov sov so es tsis haus luam yeeb

› Ntawm cov theem ntawd qhov sib txawv ntawm qhov muaj txiaj ntsig ntxiv thiab qhov pom tseeb yog ntsuas hauv feem ntawm ib feem ntawm ib lab

4. Dosage: Pib los ntawm qhov pib xav, tsis yog los ntawm kev sim saj

Rau 4-ethylguaiacol, kev siv thiab ntau npaum yog cov lus nug cais. Kev siv tau txiav txim siab qhov profile, thiab qhov ntau npaum li cas yuav tsum tau suav los ntawm kev tshaj tawm kev hnov ​​​​qhov pib thiab tom qab ntawd hloov kho hauv tus neeg siv khoom tus kheej matrix, vim tias ib qho concentration nyeem sib txawv hauv cov kua ntses, hauv tus ntsuj plig thiab hauv cov dej qab zib tsawg.

Qhov chaw pib tsis yog ib tus lej hauv cov khoom siv. Lub koom haum Australian Wine Research Institute qhia txog 110 micrograms ib liter hauv Fab Kis Bordeaux Cabernet Sauvignon thiab 158 hauv Australian Cabernet Sauvignon, nce mus rau 209 thiab 373 hauv cawv nrog txiv hmab txiv ntoo tsawg lossis ntau dua ntoo qhib, yog li matrix txav qhov chaw pib los ntawm ntau tshaj peb.

Cov khoom yog muab zoo huv si ntawm 98% los yog 99% assay, yog li ib tug formulator ib txwm pre-dilutes nws mus rau hauv ib tug nqa khoom ua ntej hnyav nws mus rau hauv ib tug batch. Vim tias qhov chaw pib teeb tsa kev ua haujlwm ntau, qhov sib piv ua ntej ua ntej tswj hwm qhov me me qhov yuam kev yuam kev txav mus los, thiab cov kauj ruam uas hnyav dua li qhov ntsuas qhov ntsuas yog qhov chaw sib tw feem ntau drifts.

Pub siv raws li txoj kev sib txawv. European Food Safety Authority's FEEDAP Panel tau soj ntsuam 4-ethylguaiacol, teev raws li FL 04.008 nyob rau hauv chemical pawg 25, ntawm 41 lub tebchaw uas tau npaj los ua cov tshuaj ntxiv rau txhua hom tsiaj, thiab txiav txim siab tias lawv muaj kev nyab xeeb ntawm kev siv qib uas tsis muaj kev txhawj xeeb txog kev nyab xeeb rau cov neeg siv khoom.

5. Cov cai txiav txim siab seb qhov tsw tuaj yeem siv tau

Ob phau ntawv tswj hwm txiav txim siab seb 4-ethylguaiacol puas tuaj yeem muab tso rau hauv kev ua lag luam, thiab tsis yog tus lej FEMA uas feem ntau cov lus hais. Hauv Tebchaws Meskas nws yog cov cai tswj kev noj zaub mov ntxiv uas teev cov tshuaj, thiab hauv European Union nws yog Union daim ntawv teev cov tshuaj tsw qab.

Tebchaws Asmeskas cov npe

21 CFR 172.515 yog ntu rau cov khoom siv hluavtaws thiab cov khoom siv ntxiv, thiab 4-ethylguaiacol tshwm nyob rau hauv qhov nkag 4-Ethylguaiacol; 4-ethyl-2-methoxyphenol. Nqe lus tsis yog daim pam tso cai: kab lus (a) yuav tsum tau siv qhov tsawg kawg nkaus uas yuav tsum tau ua los tsim cov txiaj ntsig uas tau npaj tseg thiab lwm yam raws li kev coj ua zoo.

Ib daim ntawv teev npe nyob ib sab yog tsim nyog sib cais. Cov ntaub ntawv pov thawj kev nyab xeeb sau cov khoom hauv Tebchaws Meskas TSCA cov khoom lag luam, uas yog cov npe tshuaj lom neeg tsis yog khoom noj, thiab ob qho ua haujlwm sib txawv hauv cov ntaub ntawv tswj hwm.

European Union nkag thiab nws cov purity pem teb

Cov tshuaj zaum hauv Union daim ntawv teev npe nrog FL tus lej 04.008, tawm tsam CAS 2785-89-9, JECFA tus lej 716 thiab Pawg Neeg Saib Xyuas Tebchaws Europe tus lej 176, nrog EFSA ua lub cev ntsuas. Cov kab purity yog khoob, yog li txoj cai nqe lus siv tau thiab cov khoom muaj npe yuav tsum muaj tsawg kawg yog 95% ntshiab tshwj tsis yog tias tau teev tseg. Cov kab kev txwv kuj tsis muaj dab tsi, yog li siv raws li kev tsim khoom zoo es tsis yog lub qab nthab.

JECFA cov ntaub ntawv sau tseg txog kev tshuaj xyuas 716 nrog kev lees paub txhua hnub thiab qhov xaus tias tsis muaj kev txhawj xeeb txog kev nyab xeeb ntawm cov theem tam sim no tau txais thaum cov khoom siv los ua tus neeg sawv cev tsw. FEMA 2436 yog tus lej hauv qab uas nws tshwm nyob rau hauv FEMA Flavor Library, kev lag luam cov kws tshaj lij daim ntawv teev npe. Tsis yog ib qho kev tso cai ua lag luam, thiab cov lus hais tsuas yog nqa tus lej FEMA xwb tsis tau pom tias cov khoom xa tuaj tuaj yeem muab tso rau txhua qhov chaw.

6. Qhov twg Natural Qib ua raws cov ntawv sib txawv

Rau 4-ethylguaiacol lo lus ntuj nyob rau hauv ib lub npe tsw yog txhais los ntawm kev cai es tsis yog los ntawm kev lag luam, thiab ob qib ntawm cov khoom no raug cais los ntawm qhov txhais. Ib qib ntuj yuav tsum ua kom tau raws li tus kheej thiab purity yuav tsum tau thiab ib qho kev ntsuam xyuas keeb kwm ntxiv.

Raws li tsab xov xwm 3(2)(c) ntawm Txoj Cai (EC) Tsis muaj 1334/2008 cov tshuaj tsw qab ntuj yuav tsum tau txais los ntawm cov txheej txheem tsim nyog lub cev, enzymatic lossis microbiological los ntawm cov khoom ntawm zaub, tsiaj txhu lossis microbiological keeb kwm, thiab yuav tsum tau ua raws li cov khoom muaj npe hauv cov xwm txheej. Tshooj 3(2)(k) ces cais, ntawm lwm yam, inorganic thiab hlau catalysts thiab ultraviolet hluav taws xob los ntawm dab tsi suav tias yog ib tug tsim nyog lub cev txheej txheem.

Peb cov nplooj ntawv cov khoom sau ob qho tib si keeb kwm thiab hais tias qhov kev qhia tshwj xeeb qhia tias siv rau ntau yam. Qhov ntawd yog txoj kab los nyeem ua ntej thaum luv luv hu rau kev tshaj tawm ntuj, vim tias ntau cov khoom siv tsis tuaj yeem hloov mus rau ib qho ntuj los ntawm cov ntaub ntawv.

7. Cov kab tshwj xeeb uas hloov cov khoom xa tuaj

Ib qho kev qhia tshwj xeeb rau 4-ethylguaiacol yog luv, thiab cov kab uas tseem ceeb tsis yog cov neeg yuav khoom feem ntau sib piv. Kev soj ntsuam, tus kheej thiab qhov tsos txiav txim seb qhov ntau yog cov khoom zoo; cia thiab tuav cov kab txiav txim siab seb nws puas tseem yog cov khoom siv hauv pem teb ntau lawm.

Ib kab tsim nyog tau txais kev ceeb toom, vim nws yog qhov chaw tshwj xeeb hauv tsev tau yooj yim yuam kev rau thoob ntiaj teb. Peb cov nplooj ntawv khoom hais txog qhov ntsuas qhov ntsuas ntawm 1.524 thiab 1.530, thaum JECFA specification ntau yog 1.524 txog 1.534, yog li ib pawg ntawm 1.532 yuav ua raws li thoob ntiaj teb thiab tawm ntawm cov lus qhia ntawm peb daim ntawv. Ob tus lej tuaj yeem ua tau nyob rau tib lub sijhawm, thiab qhov kev txiav txim yuav tsum hais tias ib tus tswj hwm.

Peb cov khoom nplooj ntawv teev 98% thiab 99% qib, tsis muaj xim rau lub teeb daj oily kua thiab qhov ntom ntawm 1.06 grams ib cubic centimeter ntawm 25 degree. Refractive index yog ib qho kev kuaj xyuas tus neeg tau txais kev kuaj tuaj yeem khiav nrog ib qho cuab yeej, uas yog vim li cas nws nyob ntawm daim ntawv pov thawj ntau dua li ntawm nplooj ntawv lag luam.

Cia yog 2 mus rau 8℃nyob rau hauv ib qho chaw tsaus nyob rau hauv ib lub thawv kaw nruj nreem. Cov ntaub ntawv kev nyab xeeb ntxiv cov kev tsis sib haum xeeb uas nyob ib sab ntawm kab: thawj lub thawv, txias thiab zoo qhov cua, kom deb ntawm cov kua qaub uas muaj zog, cov hauv paus muaj zog, cov khoom siv hluav taws xob thiab hluav taws xob ncaj qha. Tus neeg yuav khoom uas khaws nws ntawm ib sab ntawm lub nruas yog hloov cov khoom ua ntej nws hnyav.

Daim ntawv pov thawj kev nyab xeeb faib cov tshuaj raws li cov tawv nqaij khaus khaus nyob rau hauv H315, qhov muag khaus khaus heev nyob rau hauv H319 thiab ua rau ua pa ua pa nyob rau hauv H335, nrog rau cov teeb liab lo lus ceeb toom, thiab kaw qhov taw tes ntawm 108℃thiab kub taw tes ntawm 235 degree. Lub melting point ntawm txog 15℃yog txoj kab uas tseem ceeb rau lub caij ntuj no, vim hais tias hauv qab no cov khoom yuav solidify nyob rau hauv lub thawv.

8. Pob qhov ntau thiab tsawg, cov qauv thiab cov ntaub ntawv

Rau 4-ethylguaiacol pob loj yog ib qho kev txwv ntau dua li kev lag luam nthuav dav, vim hais tias lub tsev tsw qab yuav xav tau grams rau lub rooj ntev zaum sim thiab litres rau kev khiav lag luam, thiab ib lub pob hom tsis tuaj yeem ua haujlwm rau ob qho tib si.

› Ntim tau teev nyob rau ntawm 5, 25, 100 thiab 500 milliliters, nrog rau kev them nyiaj los ntawm tsab ntawv credit lossis xa xov tooj

› Tsis muaj qhov tsawg kawg nkaus txiav txim kom muaj nuj nqis nyob rau ntawm nplooj ntawv, yog li qhov ntau lawm tau txiav txim siab ntawm kev nug

› Ib qho qauv, daim ntawv pov thawj ntawm kev tshuaj xyuas thiab daim ntawv pov thawj kev nyab xeeb muaj nyob rau ntawm kev thov

› Peb cov ntaub ntawv uas ua raws li kev sib cav yog daim ntawv pov thawj, daim ntawv pov thawj kev nyab xeeb thiab daim ntawv qhia keeb kwm

Nug peb cov neeg ua ntej thawj qhov kev txiav txim es tsis yog tom qab nws, vim hais tias lub hauv paus ntsiab lus txiav txim siab qhov kev tshaj tawm ntuj thiab tsis tuaj yeem rov tsim dua los ntawm daim ntawv pov thawj tom qab.

9. Cov lus nug uas nquag nug

Tus neeg muab khoom

Xi'an Huilin Bio-tech Co., Ltd. muab 4-ethylguaiacol, CAS 2785-89-9, raws li ib tug zoo huv si kua ntawm 98% los yog 99% assay, nyob rau hauv cov qib hluavtaws thiab ntuj, nrog rau txoj kev ntsuam xyuas, lub refractive index ntawm nws teev qhov kub thiab txias, lub hauv paus ntsiab lus nqe lus thiab cov ntaub ntawv khaws cia cov ntsiab lus tshaj tawm ntawm ib tug ntau ntau.

Cov specification, pob hom thiab qib kev xaiv nyob rau ntawm4-ethylguaiacol kuanplooj ntawv khoom. Cov neeg yuav khoom tsim cov pa luam yeeb lossis fermented profile feem ntau sib piv nrog4-methylvaleric acid kua, trans-cinnamaldehyde kuathiabvanillin hmoov, thiab peb tsab xov xwm ntawm4-methylvaleric acid hauv kev lag luam tswnpog yuav ua li cas ib qho sib txuas ntawm hom no tau teev tseg thoob plaws lub tsev tsw.

Xa daim ntawv thov, qib kev xeem, keeb kwm koj xav tau thiab lub khw muag khoom, thiab daim ntawv qhia tshwj xeeb, daim ntawv pov thawj tam sim no thiab kev npaj xa khoom tau lees paub rau plaub qhov kev nkag. Kev thov mus dhau ntawmhu rau nplooj ntawvlubdaim ntawv nug, lossis ncaj qha rau sales@huilinbio-tech.com.

Kev tshuaj xyuas thiab hloov kho los ntawm pab pawg kws tshaj lij ntawm Xi'an Huilin Bio-tech Co., Ltd., uas muab 4-ethylguaiacol tiv thaiv cov npe npe ntawm qhov kev txiav txim thiab hais txog qhov ntsuas qhov ntsuas kub nrog nws qhov kub thiab qhov keeb kwm ntawm ntau.

Qhov chaw

• 1. 21 CFR 172.515, Synthetic flavoring substances and adjuvants, nkag 4-Ethylguaiacol; 4-ethyl-2-methoxyphenol.https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-172/subpart-F/section-172.515

• 2. Txoj Cai (EC) Tsis muaj 1334/2008 ntawm flavorings thiab tej yam khoom xyaw nrog flavoring zog, consolidated ntawv nyeem. Cov ntsiab lus ntawm cov tshuaj tsw qab ntuj hauv Tshooj 3(2)(c) thiab 3(2)(k).https://eur-lex.europa.eu/legal-content/EN/TXT/HTML/?uri=CELEX:02008R1334-20241203

• 3. Kev Tswj Xyuas Kev Ua Haujlwm (EU) No 872/2012, Annex Part A, Union list of flavoring substances, entry FL 04.008.https://www.legislation.gov.uk/eur/2012/872/annexes/adopted

• 4. Joint FAO/WHO Expert Committee on Food Additives, summary of evaluation, 4-ethylguaiacol, evaluation 716.https://www.inchem.org/documents/jecfa/jeceval/jec_756.htm

• 5. EFSA FEEDAP Vaj Huam Sib Luag. Kev nyab xeeb ntawm 41 flavouring compounds siv los ua khoom noj khoom haus hauv txhua hom tsiaj. EFSA Journal 2023;21(10):8340.https://doi.org/10.2903/j.efsa.2023.8340

• 6. EFSA Vaj Huam Sib Luag ntawm Cov Khoom Noj Khoom Haus, Enzymes, Flavorings thiab Processing Aids. Flavoring Group Kev Ntsuas 58, muaj cov lus qhia tshwj xeeb rau 4-ethylguaiacol: purity 98%, refractive index 1.524 txog 1.534, tshwj xeeb gravity 1.056 txog 1.066. EFSA Journal 2008.https://doi.org/10.2903/j.efsa.2008.711

• 7. FEMA Flavor Library, 4-ethylguaiacol, FEMA naj npawb 2436, JECFA naj npawb 716, CAS 2785-89-9.https://www.femaflavor.org/flavor-library/4-ethylguaiacol

• 8. Cov ntaub ntawv kev nyab xeeb, Ethyl Guaiacol 4 Natural, khoom code E2000. GHS faib, flash point, boiling point thiab TSCA teev.https://www.chemtexusa.com/wp-content/uploads/2021/03/E2000_EthylGuaiacol4Natural.pdf

• 9. Australian Wine Research Institute, Brettanomyces nquag nug cov lus nug. Precursor keeb kwm, tus cwj pwm hnov ​​​​qab thiab qhia txog qhov muaj ntxhiab tsw ntawm 110, 158, 209 thiab 373 micrograms ib liter.https://www.awri.com.au/industry_support/winemaking_resources/frequently_asked_questions/brettanomyces-faq/