{"ymdb_id":"YMDB01615","created_at":"2011-08-31T03:28:15.000Z","updated_at":"2016-09-08T18:36:54.000Z","name":"4-Ethyl-2-methoxyphenol","cas":"2785-89-9","state":"Solid","melting_point":"-7 oC","description":"4-Ethyl-2-methoxyphenol is a volatile phenol found in wines spoiled with the Brettanomyces wild yeast. It is produced by Brettanomyces as a result of enzymatic conversion of vinylphenols derived from cinnamic acids naturally present in the grape must. At low concentrations, this compound is thought to add to wine complexity, but at high concentrations the wine is considered spoiled and has been described as animal, barnyard, stable, phenolic, and mousy. [PMID: 17850808, PMID: 17676867]","experimental_water_solubility":null,"experimental_logp_hydrophobicity":null,"location":null,"synthesis_reference":null,"chebi_id":null,"hmdb_id":null,"kegg_id":"C10427","pubchem_id":"3314","cs_id":"56245","foodb_id":null,"wikipedia_link":null,"biocyc_id":null,"iupac":"4-ethyl-2-methoxyphenol","traditional_iupac":"4-ethylguaiacol","logp":"2.469999283","pka":null,"alogps_solubility":"2.41e+00 g/l","alogps_logp":"2.36","alogps_logs":"-1.80","acceptor_count":"2","donor_count":"1","rotatable_bond_count":"2","polar_surface_area":"29.46","refractivity":"44.14430000000001","polarizability":"16.75074072546328","formal_charge":"0","physiological_charge":"0","pka_strongest_basic":"-4.891012437808494","pka_strongest_acidic":"10.30026611860602","bioavailability":"1","number_of_rings":"1","rule_of_five":"1","ghose_filter":"0","veber_rule":"1","mddr_like_rule":"0","synonyms":["1-Hydroxy-2-methoxy-4-allylbenzene","1-Hydroxy-2-methoxy-4-prop-2-enylbenzene","1-Hydroxy-2-methoxy-4-propenylbenzene","1'-Acetoxyeugenol acetate","2-Hydroxy-5-allylanisole","2-Methoxy-1-hydroxy-4-allylbenzene","2-Methoxy-4-(2-propenyl)phenol","2-Methoxy-4-(3-propenyl)phenol","2-methoxy-4-(prop-2-en-1-yl)phenol","2-Methoxy-4-allylphenol","2-Methoxy-4-ethylphenol","2-Methoxy-4-prop-2-enylphenol","4-(Acetyloxy)-alpha-ethenyl-3-methoxybenzenemethanol acetate","4-Allyl-1-hydroxy-2-methoxybenzene","4-allyl-2-methoxy-Phenol","4-allyl-2-methoxyphenol","4-Allylcatechol 2-methyl ether","4-Allylcatechol-2-methyl ether","4-Allylguaiacol","4-ethyl guiacol","4-Ethyl-2-methoxyphenol","4-ethyl-2-methoxyphenol (4-ethylguaiacol)","4-Ethyl-2-metoxy phenol","4-Ethylguaiacol","4-Hydroxy-3-methoxy ethylbenzene","4-Hydroxy-3-methoxy-1-allylbenzene","4-Hydroxy-3-methoxyallylbenzene","5-Allylguaiacol","Allylguaiacol","Caryophyllic acid","Engenol","ethylguiacol (4-ethyl-2-methoxyphenol)","Eugenic acid","Eugenol","guaiacol, 4-ethyl","P-allylguaiacol","p-Ethyl-2-methoxyphenol","p-Ethylguaiacol","P-eugenol","Phenol, 2-methoxy-4-(2-propenyl)-","Phenol, 2-methoxy-4-ethyl","Phenol, 4-ethyl-2-methoxy-","Synthetic eugenol"],"pathways":[],"growth_conditions":[],"references":[{"pubmed_id":17616208,"citation":"Loscos, N., Hernandez-Orte, P., Cacho, J., Ferreira, V. (2007). \"Release and formation of varietal aroma compounds during alcoholic fermentation from nonfloral grape odorless flavor precursors fractions.\" J Agric Food Chem 55:6674-6684."}],"proteins":[]}