NCBI Taxonomy: 203669
Leptolejeunea (ncbi_taxid: 203669)
found 15 associated metabolites at genus taxonomy rank level.
Ancestor: Leptolejeuneinae
Child Taxonomies: Leptolejeunea nigra, Leptolejeunea vitrea, Leptolejeunea renneri, Leptolejeunea punctata, Leptolejeunea rosulans, Leptolejeunea balansae, Leptolejeunea maculata, Leptolejeunea subacuta, Leptolejeunea dapitana, Leptolejeunea radicosa, Leptolejeunea apiculata, Leptolejeunea australis, Leptolejeunea tripuncta, Leptolejeunea latifolia, Leptolejeunea astroidea, Leptolejeunea foliicola, Leptolejeunea moniliata, Leptolejeunea elliptica, Leptolejeunea epiphylla, Leptolejeunea borneensis, Leptolejeunea emarginata, Leptolejeunea latilobula, Leptolejeunea subdentata, Leptolejeunea exocellata, Leptolejeunea schiffneri, Leptolejeunea massartiana, Leptolejeunea sikkimensis, Leptolejeunea dentistipula, Leptolejeunea brasiliensis, unclassified Leptolejeunea, Leptolejeunea convexistipa, Leptolejeunea truncatifolia, Leptolejeunea arunachalensis, Leptolejeunea amphiophthalma, Leptolejeunea subrotundifolia, Leptolejeunea cf. subacuta JB255, Leptolejeunea cf. subacuta JB237
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.
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.
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.