Ethylphenol (4-EP) is an organic compound with the formula C2H5C6H4OH. It is one of three isomeric ethylphenols. A white solid, it occurs as an impurity...

Ethylphenol may refer to: 2-Ethylphenol 3-Ethylphenol 4-Ethylphenol Ethyl phenyl ether (O-ethylphenol) This set index article lists chemical compounds...

contributing certain sensory characters to wine are; 4-ethylphenol: Band-aids, barnyard, horse stable, antiseptic 4-ethylguaiacol: Bacon, spice, cloves, smoky isovaleric...

by pyrolysis of lignocellulosic biomass. It is produced along with 4-ethylphenol (4-EP) in wine and beer by the spoilage yeast Brettanomyces. When it is...

castoreum. Several of these have pheromonal activity, of which the phenols 4-ethylphenol and catechol and the ketones acetophenone and 3-hydroxyacetophenone...

Chemistry. 110 (4): 997–9. doi:10.1016/j.foodchem.2008.02.088. PMID 26047292. "Brettanomyces Monitoring by Analysis of 4-ethylphenol and 4-ethylguaiacol"...

volatile solid. Upon contact with iron oxide at 500 °C, 4-ethylphenol undergoes dehydrogenation to give 4-vinyllphenol: C2H5C6H4OH → C2H3C6H4OH + H2 It is found...

reductase is an enzyme that catalyses the reaction : 4-vinylphenol + NAD+ + 3 H+ ⇔ 4-ethylphenol + NADH It is found in Brettanomyces bruxellensis, a yeast...

are spoilage aromas such as "medicinal" or "Band-Aid" (4-ethylphenol), "spicy" or "smoky" (4-ethylguaiacol), and rotten egg (hydrogen sulfide). Some...

the wood. They help protect the wine from oxidation and reduction. 4-Ethylphenol and 4-ethylguaiacol are produced during ageing of red wine in oak barrels...