4-Ethylguaiacol

[3] It is also frequently present in bio-oil produced by pyrolysis of lignocellulosic biomass.

[4] It is produced along with 4-ethylphenol (4-EP) in wine and beer by the spoilage yeast Brettanomyces.

[3] When it is produced by the yeast to concentrations greater than the sensory threshold of >600 μg/L, it can contribute bacon, spice, clove, or smoky aromas to the wine.

The ratio in which 4-EP and 4-EG are present can greatly affect the organoleptic properties of the wine.

It is produced from the lignin, along with many of the other phenolic compounds present in bio-oil.

NFPA 704 four-colored diamond Health 2: Intense or continued but not chronic exposure could cause temporary incapacitation or possible residual injury. E.g. chloroform Flammability 1: Must be pre-heated before ignition can occur. Flash point over 93 °C (200 °F). E.g. canola oil Instability 0: Normally stable, even under fire exposure conditions, and is not reactive with water. E.g. liquid nitrogen Special hazards (white): no code