Chemical Formula: C8H10O
Chemical Formula C8H10O
Found 72 metabolite its formula value is C8H10O
4-Ethylphenol
4-Ethylphenol belongs to the class of organic compounds known as 1-hydroxy-4-alkyl benzenoids. These are phenols that are substituted by an alkyl group at the para-position. 4-Ethylphenol exists in all living species, ranging from bacteria to humans. 4-Ethylphenol is an alcohol tasting compound. 4-Ethylphenol has been detected, but not quantified, in several different foods, such as arabica coffee, beers, corns, milk (cow), and red raspberries. 4-Ethylphenol is a potentially toxic compound, capable of producing respiratory distress, cardiovascular collapse, shock, ventricular tachycardia, and coma in an adult. Liver, lung, central nervous system and renal injury may also occur. In case of exposure to eyes, irrigate exposed eyes with copious amounts of room temperature water for at least 15 minutes. Monitor for respiratory distress in case of inhalation exposure. Systemic manifestations of toxicity may include nausea, vomiting, diarrhea, dyspnea, tachypnea, pallor, and profuse sweating. 4-Ethylphenol (4-EP) is a phenolic compound produced in wine and beer by the spoilage yeast Brettanomyces. 4-Ethylphenol is found in many foods, some of which are red raspberry, beer, arabica coffee, and corn. 4-Ethylphenol is a volatile phenolic compound associated with off-odour in wine. 4-Ethylphenol is a volatile phenolic compound associated with off-odour in wine.
2-Phenylethanol
2-Phenylethanol, also known as benzeneethanol or benzyl carbinol, belongs to the class of organic compounds known as benzene and substituted derivatives. These are aromatic compounds containing one monocyclic ring system consisting of benzene. 2-Phenylethanol exists in all living species, ranging from bacteria to humans. 2-Phenylethanol is a bitter, floral, and honey tasting compound. 2-Phenylethanol is found, on average, in the highest concentration within a few different foods, such as red wines, black walnuts, and white wines and in a lower concentration in grape wines, sweet basils, and peppermints. 2-Phenylethanol has also been detected, but not quantified, in several different foods, such as asparagus, allspices, fruits, horned melons, and lemons. 2-Phenylethanol, with regard to humans, has been found to be associated with several diseases such as ulcerative colitis, pervasive developmental disorder not otherwise specified, and autism. 2-phenylethanol has also been linked to the inborn metabolic disorder celiac disease. A primary alcohol that is ethanol substituted by a phenyl group at position 2. Flavouring ingredient. Component of ylang-ylang oil. 2-Phenylethanol is found in many foods, some of which are hickory nut, arrowhead, allspice, and nance. C254 - Anti-Infective Agent > C28394 - Topical Anti-Infective Agent D000890 - Anti-Infective Agents D010592 - Pharmaceutic Aids D004202 - Disinfectants 2-Phenylethanol (Phenethyl alcohol), extracted from rose, carnation, hyacinth, Aleppo pine, orange blossom and other organisms, is a colourless liquid. It has a pleasant floral odor and also an autoantibiotic produced by the fungus Candida albicans[1]. It is used as an additive in cigarettes and also used as a preservative in soaps due to its stability in basic conditions. 2-Phenylethanol (Phenethyl alcohol), extracted from rose, carnation, hyacinth, Aleppo pine, orange blossom and other organisms, is a colourless liquid. It has a pleasant floral odor and also an autoantibiotic produced by the fungus Candida albicans[1]. It is used as an additive in cigarettes and also used as a preservative in soaps due to its stability in basic conditions.
4-Methylbenzyl alcohol
4-Methylbenzyl alcohol is a cosmetic and flavouring ingredient [CCD]. Cosmetic and flavouring ingredient [CCD]
1-Phenylethanol
1-Phenylethanol is a flavouring agent. It is found in many foods, some of which are onion-family vegetables, herbs and spices, nuts, and fruits. (±)-1-Phenylethanol is a flavouring agent
2-Ethylphenol
2-ethylphenol, also known as phlorol or 1-ethyl-2-hydroxybenzene, is a member of the class of compounds known as 1-hydroxy-4-unsubstituted benzenoids. 1-hydroxy-4-unsubstituted benzenoids are phenols that are unsubstituted at the 4-position. 2-ethylphenol is slightly soluble (in water) and a very weakly acidic compound (based on its pKa). 2-ethylphenol can be found in arabica coffee, which makes 2-ethylphenol a potential biomarker for the consumption of this food product. Ethylphenol may refer to: 2-Ethylphenol 3-Ethylphenol 4-Ethylphenol .
3-Ethylphenol
3-Ethylphenol belongs to the class of organic compounds known as 1-hydroxy-4-unsubstituted benzenoids. These are phenols that are unsubstituted at the 4-position. These are compounds containing a phenol moiety, which is a benzene bearing an hydroxyl group. 3-Ethylphenol is a musty tasting compound. 3-Ethylphenol has been detected, but not quantified, in cauliflowers. This could make 3-ethylphenol a potential biomarker for the consumption of these foods. 3-Ethylphenol is a potentially toxic compound. CONFIDENCE standard compound; INTERNAL_ID 451; DATASET 20200303_ENTACT_RP_MIX506; DATA_PROCESSING MERGING RMBmix ver. 0.2.7; DATA_PROCESSING PRESCREENING Shinyscreen ver. 0.8.0; ORIGINAL_ACQUISITION_NO 5500; ORIGINAL_PRECURSOR_SCAN_NO 5498 CONFIDENCE standard compound; INTERNAL_ID 451; DATASET 20200303_ENTACT_RP_MIX506; DATA_PROCESSING MERGING RMBmix ver. 0.2.7; DATA_PROCESSING PRESCREENING Shinyscreen ver. 0.8.0; ORIGINAL_ACQUISITION_NO 5481; ORIGINAL_PRECURSOR_SCAN_NO 5477 CONFIDENCE standard compound; INTERNAL_ID 451; DATASET 20200303_ENTACT_RP_MIX506; DATA_PROCESSING MERGING RMBmix ver. 0.2.7; DATA_PROCESSING PRESCREENING Shinyscreen ver. 0.8.0; ORIGINAL_ACQUISITION_NO 5508; ORIGINAL_PRECURSOR_SCAN_NO 5504 CONFIDENCE standard compound; INTERNAL_ID 451; DATASET 20200303_ENTACT_RP_MIX506; DATA_PROCESSING MERGING RMBmix ver. 0.2.7; DATA_PROCESSING PRESCREENING Shinyscreen ver. 0.8.0; ORIGINAL_ACQUISITION_NO 5517; ORIGINAL_PRECURSOR_SCAN_NO 5515 CONFIDENCE standard compound; INTERNAL_ID 451; DATASET 20200303_ENTACT_RP_MIX506; DATA_PROCESSING MERGING RMBmix ver. 0.2.7; DATA_PROCESSING PRESCREENING Shinyscreen ver. 0.8.0; ORIGINAL_ACQUISITION_NO 5505; ORIGINAL_PRECURSOR_SCAN_NO 5503 CONFIDENCE standard compound; INTERNAL_ID 451; DATASET 20200303_ENTACT_RP_MIX506; DATA_PROCESSING MERGING RMBmix ver. 0.2.7; DATA_PROCESSING PRESCREENING Shinyscreen ver. 0.8.0; ORIGINAL_ACQUISITION_NO 5508; ORIGINAL_PRECURSOR_SCAN_NO 5507 Flavouring compound [Flavornet]
(S)-1-Phenylethanol
The (S)-enantiomer of 1-phenylethanol. (S)-(-)-Phenylethanol is an endogenous metabolite.
1-Methoxy-4-methylbenzene
1-Methoxy-4-methylbenzene, also known as 4-methoxy-toluene or 4-methyl anisole, belongs to the class of organic compounds known as anisoles. These are organic compounds containing a methoxybenzene or a derivative thereof. 1-Methoxy-4-methylbenzene is a camphoraceous, cedar, and cresol tasting compound. 1-methoxy-4-methylbenzene has been detected, but not quantified, in a few different foods, such as garden tomato, herbs and spices, and milk and milk products. Isolated from ylang-ylang, cananga and other essential oilsand is also present in tomato and Camembert cheese. Flavouring ingredient. 1-Methoxy-4-methylbenzene is found in milk and milk products, herbs and spices, and garden tomato. 1-Methoxy-4-methylbenzene is a member of methoxybenzenes. 1-Methoxy-4-methylbenzene is a natural product found in Cananga odorata, Mimusops elengi, and other organisms with data available.
2,5-Dimethylphenol
Present in coffee and whisky. Flavouring ingredient. 2,5-Dimethylphenol is found in arabica coffee, alcoholic beverages, and coffee and coffee products. 2,5-Dimethylphenol is found in alcoholic beverages. 2,5-Dimethylphenol is present in coffee and whisky. 2,5-Dimethylphenol is a flavouring ingredien
1-Methoxy-2-methylbenzene
1-Methoxy-2-methylbenzene is a flavouring ingredien Flavouring ingredient 2-Methylanisole is a monomethoxybenzene and acts as an intermediate for the preparation of compounds with methylhydroquinone core [1].
3,4-Dimethylphenol
3,4-Dimethylphenol, also known as 1,3,4-xylenol or 3,4-DMP, belongs to the class of organic compounds known as para cresols. Para cresols are compounds containing a para cresol moiety, which consists of a benzene ring bearing one hydroxyl group at ring positions 1 and 4. 3,4-Dimethylphenol is a dry and flat tasting compound. 3,4-Dimethylphenol has been detected, but not quantified, in coffee and coffee products and herbs and spices. This could make 3,4-dimethylphenol a potential biomarker for the consumption of these foods. 3,4-Dimethylphenol is a potentially toxic compound.
2,3-Dimethylphenol
2,3-dimethylphenol is a member of the class of compounds known as ortho cresols. Ortho cresols are organic compounds containing an ortho-cresol moiety, which consists of a benzene bearing one hydroxyl group at ring positions 1 and 2, respectively. 2,3-dimethylphenol is slightly soluble (in water) and a very weakly acidic compound (based on its pKa). 2,3-dimethylphenol has a chemical, musty, and phenolic taste. 2,3-Dimethylphenol is a constituent of Valerianella locusta (corn salad)
2,6-Dimethylphenol
2,6-Dimethylphenol is found in alcoholic beverages. 2,6-Dimethylphenol is present in whisky and coffee. 2,6-Dimethylphenol is a flavouring ingredien Present in whisky and coffee. Flavouring ingredient. 2,6-Dimethylphenol is found in alcoholic beverages and coffee and coffee products.
3,5-Dimethylphenol
3,5-dimethylphenol, also known as 1,3,5-xylenol or 1,5-dimethyl-3-hyperoxybenzene, is a member of the class of compounds known as meta cresols. Meta cresols are aromatic compounds containing a meta-cresol moiety, which consists of a benzene ring bearing a methyl group and a hydroxyl group at ring positions 1 and 3, respectively. 3,5-dimethylphenol is slightly soluble (in water) and a very weakly acidic compound (based on its pKa). 3,5-dimethylphenol can be synthesized from m-xylene. 3,5-dimethylphenol can also be synthesized into 4-chloro-3,5-dimethylphenol and XMC. 3,5-dimethylphenol can be found in tamarind, which makes 3,5-dimethylphenol a potential biomarker for the consumption of this food product.
6-Methyl-5-hepten-3-yn-2-one|6-methylhept-5-en-3-yn-2-one|taxifolione
Phenylethyl alcohol
C254 - Anti-Infective Agent > C28394 - Topical Anti-Infective Agent D000890 - Anti-Infective Agents D010592 - Pharmaceutic Aids D004202 - Disinfectants 2-Phenylethanol (Phenethyl alcohol), extracted from rose, carnation, hyacinth, Aleppo pine, orange blossom and other organisms, is a colourless liquid. It has a pleasant floral odor and also an autoantibiotic produced by the fungus Candida albicans[1]. It is used as an additive in cigarettes and also used as a preservative in soaps due to its stability in basic conditions. 2-Phenylethanol (Phenethyl alcohol), extracted from rose, carnation, hyacinth, Aleppo pine, orange blossom and other organisms, is a colourless liquid. It has a pleasant floral odor and also an autoantibiotic produced by the fungus Candida albicans[1]. It is used as an additive in cigarettes and also used as a preservative in soaps due to its stability in basic conditions.
O-Methylanisol
2-Methylanisole is a monomethoxybenzene and acts as an intermediate for the preparation of compounds with methylhydroquinone core [1].
4-ETHYLPHENOL
A member of the class of phenols carrying an ethyl substituent at position 4. 4-Ethylphenol is a volatile phenolic compound associated with off-odour in wine. 4-Ethylphenol is a volatile phenolic compound associated with off-odour in wine.
2-PEA
C254 - Anti-Infective Agent > C28394 - Topical Anti-Infective Agent D000890 - Anti-Infective Agents D010592 - Pharmaceutic Aids D004202 - Disinfectants 2-Phenylethanol (Phenethyl alcohol), extracted from rose, carnation, hyacinth, Aleppo pine, orange blossom and other organisms, is a colourless liquid. It has a pleasant floral odor and also an autoantibiotic produced by the fungus Candida albicans[1]. It is used as an additive in cigarettes and also used as a preservative in soaps due to its stability in basic conditions. 2-Phenylethanol (Phenethyl alcohol), extracted from rose, carnation, hyacinth, Aleppo pine, orange blossom and other organisms, is a colourless liquid. It has a pleasant floral odor and also an autoantibiotic produced by the fungus Candida albicans[1]. It is used as an additive in cigarettes and also used as a preservative in soaps due to its stability in basic conditions.
Maruzen M
4-Ethylphenol is a volatile phenolic compound associated with off-odour in wine. 4-Ethylphenol is a volatile phenolic compound associated with off-odour in wine.
AI3-23983
2-Methylanisole is a monomethoxybenzene and acts as an intermediate for the preparation of compounds with methylhydroquinone core [1].
Methylbenzylalcohol
An aromatic alcohol that is ethanol substituted by a phenyl group at position 1.
p-tolylmethanol
A methylbenzyl alcohol in which the methyl substituent is para to the hydroxymethyl group.
2,4-xylenol
A member of the class of phenols that phenol substituted by methyl groups at positions 2 and 4.
2-Methylanisole
2-Methylanisole is a monomethoxybenzene and acts as an intermediate for the preparation of compounds with methylhydroquinone core [1].
3,5-Xylenol
A member of the class of phenols that phenol substituted by methyl groups at positions 3 and 5.
2,5-Xylenol
A member of the class of phenols that phenol substituted by methyl groups at positions 2 and 5.
2-Phenylethanol
A primary alcohol that is ethanol substituted by a phenyl group at position 2.