Long before P-Ethylphenol earned its technical name in labs and factories, phenolic compounds shaped both chemistry and daily life. Decades back, researchers in organic chemistry isolated p-ethylphenol during efforts to understand how small tweaks in the alkyl chain could shift smell, solubility, and reactivity. Much of the early push for refining p-ethylphenol’s production sprang from the boom in synthetic resins and flavors in the twentieth century. As the fragrance industry demanded new notes and the plastics sector hunted additives that would change how polymers work under stress, companies began scaling up p-ethylphenol’s output. This wasn’t just about supply; it was also about repeatable purity and safety. The story of p-ethylphenol mirrors the rise of modern specialty chemicals, where nuanced differences make or break entire product lines.
P-Ethylphenol, a crystalline solid under standard conditions, quickly picks up the eye as one of the more versatile alkylphenols. It spreads across industries pumping life into resins, dyes, scents, and chemical intermediates. The defining features trace back to that ethyl group parked on the para position of the phenol ring. It shows up wherever manufacturers chase specific melting or boiling points, or where odor and solubility matter more than just base phenol could ever provide. The factories turning out this compound don’t just feed into other chemical chains—they become the backbone for the kind of product features consumers notice, even if they don’t recognize the name.
P-Ethylphenol sticks out for its sharp, sometimes medicinal scent, and an appearance that slides between crystalline and powder, depending on humidity and storage. Most samples melt between 47–49°C, putting them in reach of simple processes on the line. Water won’t take much of it, but solvents like ethanol or diethyl ether pull it in fast. The vapor pressure tells a story about volatility that matters for both workplace safety and process design. Its phenolic core means it reacts much like its cousins: keen to donate its hydrogen in base, but also ready to join bigger molecules in condensation reactions that build up into tougher materials or more complex fragrances.
Factories and labs keep tight specs for p-ethylphenol to cut down on impurities. Typical labels list its CAS number, molecular formula (C8H10O), and sometimes details about residual metals or other alkylphenols. Bulk suppliers grade their material on melting range, purity above 99%, UV spectrum, and water content. Those trying to meet tough contract terms need assurance about the absence of halogenated byproducts or solvents. Barcodes and regulatory info have become standard fare, with labels taking into account both physical identity and transport safety obligations. Industry best practice has driven the adoption of QR codes and batch-traceable packaging that link right back to the original reactor in case of recall or complaint.
Synthesizing p-ethylphenol usually means starting with phenol and hitting it with ethylating agents, often ethylene, in the presence of a solid acid catalyst (like zeolites) at moderate temperatures. Older processes leaned on AlCl₃, but today’s industry leans toward catalysts that generate fewer corrosive byproducts and allow for easy recycling. Some routes use Friedel–Crafts alkylation directly, with careful tuning of reaction time and temperature needed to drive selectivity toward the para position. Recovery and purification follow standard steps: extract, distill to drive off lighter fractions, then crystallize and filter. A lot of the work has gone into pushing up yields, squeezing out isomeric side products, and slashing energy input, since these factors stack up quickly in high-volume production.
P-Ethylphenol jumps into action as an intermediate because that ethyl side chain keeps the aromatic ring open for further chemistry. In resins, it forms the base for linking chains through condensation with aldehydes. In the flavor and fragrance world, it becomes a starting point for esters and ethers that stir up smoky or leathery notes. The phenolic hydrogen invites modification: make it into an ether and you change its solubility and volatility; protect it, and you set the stage for controlled reactions elsewhere on the molecule. Halogenation, nitration, or sulfonation keep the door open for workhorse intermediates snapped up by dye and agrochemical makers. The key is always to steer the reaction so you don’t scrap your compound with harmful byproducts or landfill-bound waste.
P-Ethylphenol sometimes travels under the aliases 4-ethylphenol, p-ethylphenol, or even simply “EtPhOH” in shorthand logs. Catalogs occasionally list it as para-ethylphenol. Supply house shelves might carry regional or trade names, but the chemical backbone remains the same. End users scan for these synonyms when referencing safety sheets or placing bulk orders, just as global shippers have learned to sync up their systems against the varied names that crop up on bills of lading or customs docs. Being able to trace all these names back to one chemical is essential for both compliance and safe use.
Any place handling p-ethylphenol has to look out for inhalation risks and potential for skin exposure. It doesn’t explode or combust easily, but under the right conditions, its vapors can irritate, and spills create headaches with cleanup due to strong phenolic odors and lingering contamination. Facilities post PPE guidelines, with gloves, goggles, and local exhaust ventilation front and center. Storage drums mean business: dry, tight lids, cool corners, and clear signage for those rushing between production zones. Disposal plans dovetail with both local chemical laws and international rules that flag phenols as priority pollutants if they slip into water or soil. Training isn’t one-and-done either; teams refresh safety drills and emergency response every few months because one slip with a caustic phenol can sideline staff or halt production altogether.
Demand pulls p-ethylphenol across several sectors. Resin makers bank on its consistent reactivity to drive the backbone of phenolic resins found in circuit boards, brake pads, and laminated lumber. The flavor and fragrance industry turns out specialty scents—think smoky, stable top notes or deep, earthy undertones in high-end perfumes or tobacco. Paints and varnishes blend it for color fastness. Pharmaceutical researchers use it as a starting block for active molecules. The compound’s antimicrobial edge gives it a shot in certain deodorants or antiseptic formulas. My dive into specialty chemicals taught me how critical such compounds are—every shift in purity or isomer content changes not just yield but final performance out in the real world.
Innovation keeps scraping away at p-ethylphenol’s limitations. Green chemistry gets a big push, with ongoing studies swapping out corrosive catalysts for friendlier, recyclable ones to limit greenhouse gas emissions. Enzyme-based ethylation offers another wild card, pointing to lower temperatures and less hazardous workspaces. Analytical chemists probe every step of the reaction chain with GC/MS and NMR, hunting for stray byproducts that might slip past legacy quality checks. New application studies run parallel—slapping modified forms of p-ethylphenol onto medical-grade plastics or adding it to solvent-resistant coatings. Patents keep rolling as teams crack new downstream paths, pointing to both synthetic tweaks and full-scale commercial replacements for less sustainable chemical families.
Toxicologists continue mapping p-ethylphenol’s effects on both humans and wildlife. Acute exposure brings skin redness or respiratory irritation—nothing to take lightly even in a busy plant with constant airflow. Lab animals fed high doses over extended periods show signs of liver stress, yet under workplace limits, daily exposure seems manageable with controls in place. Long-term runoff into the environment gets more scrutiny; phenolic compounds hang around, resisting breakdown and sometimes building up in fish or soil. Industry and regulators team up on tighter thresholds and smarter containment practices, realizing the cost of cleanups or injured staff far outweighs the investment in closed-loop handling or advanced waste treatment. Having worked in process safety, I’ve learned that conversations on chemical risk prevention matter at every stage.
P-Ethylphenol stands at the junction of tradition and innovation. As specialty chemicals feel the pressure to lower carbon footprints, p-ethylphenol’s producers rethink feedstocks, maybe pulling from renewable biomass rather than petrochemical routes. Automated labs probe for catalysts that squeeze out every bit of selectivity, chasing lower waste and higher profits. Bio-based routes could capture markets that demand more transparency and fewer toxic byproducts. At the same time, material scientists eye new applications—in 3D printing resins, antimicrobial films, or next-gen protective coatings—where older phenolics fall flat. Funding pours into both university and commercial labs, each group racing for cleaner synthesis and safer deployment. After decades in chemical production, I see a path cleared for products like p-ethylphenol if the industry shores up its safety and environmental standards alongside new chemistry breakthroughs.
P-Ethylphenol sounds like a mouthful, but behind the name is a compound you’ve likely brushed past if you’ve spent any time thinking about industrial chemistry or food and beverage science. Chemists call it a phenolic compound, a building block found in everyday products and even in a glass of wine. I started digging into it because I’ve always been interested in what makes flavors in food and drinks stand out, and P-Ethylphenol caught my eye due to its strong role in some pretty important places.
P-Ethylphenol carries a distinct, sometimes spicy or medicinal note. Winemakers pay close attention to it. Even in small amounts, it can take a wine’s aroma from pleasantly earthy to harsh or off-putting. This comes up a lot in red wines like Pinot Noir that are prone to developing these compounds, often because of certain wild yeasts, like Brettanomyces. I’ve tasted wines with a hint of P-Ethylphenol—they stick in your memory as either wild and complex or just plain funky, depending on how much is present.
This compound isn’t just limited to wine. You’ll find it in whiskey, beer, coffee, and smoked foods. It links right back to how these products are processed and aged, so P-Ethylphenol becomes a signature of sorts. Some distillers aim for its presence because it adds to a drink’s complexity, but once it tips over a certain level, it signals spoilage or poor storage. Food scientists often analyze P-Ethylphenol not just for flavor control, but also as an indicator of microbial activity during production.
P-Ethylphenol’s chemical properties make it valuable far outside the world of flavors and aromas. Manufacturers turn to this compound when making resins and polymers. It helps create adhesives, coatings, and even specialized plastics that you find in electronics. The nature of its molecular structure means it can function as a stabilizer or as an intermediate ingredient for chemical synthesis.
I’ve worked with adhesives in repair projects, and learning about what gives some of them their strength or flexibility brought P-Ethylphenol into new context for me. It offers durability and helps bind different components together; it’s kind of a silent partner in everyday objects.
P-Ethylphenol has raised eyebrows for environmental and public health reasons. Industrial releases can seep into water systems, leading to potential toxicity for aquatic life and sometimes posing risks to people. Handling it with caution makes sense. Research points to its chemical cousins behaving as endocrine disruptors, making careful monitoring important in workplaces and manufacturing plants. I’ve seen firsthand how proper training and equipment contribute to safe environments for everyone involved.
Producers need to limit unwanted P-Ethylphenol in wine and other foods. This means improving hygiene in wineries and breweries, monitoring microbial populations, and investing in better fermentation controls. In the industrial space, companies rely on closed-loop systems, better filtration, and waste treatment to keep releases in check. Government agencies, including the EPA and its international counterparts, establish guidelines to control exposure and emissions. As a consumer, you can support brands transparent about their production methods, and, in turn, encourage responsible manufacturing.
P-Ethylphenol doesn’t get much attention outside of specialized circles, but it touches people’s daily lives in subtle and important ways—from what you taste and smell to the products you use. Learning how it’s managed and its uses can nudge us all toward safer, more informed choices.
P-Ethylphenol pops up in places most folks never think about. Used in making some plastics, dyes, and fragrances, this chemical looks innocent. Don’t let that fool you. It irritates eyes, skin, and the respiratory tract. Breathing it for long hauls has left more than a few chemists with regrets, and I’ve watched colleagues who skipped gloves deal with burning, stubborn rashes. Let’s spare ourselves the expensive trips to the clinic.
Lab workers know the drill: goggles, gloves, and a lab coat. For P-Ethylphenol, this isn’t a suggestion—it’s a lifeline. The liquid burns skin on contact. Even a small splash spells discomfort, so don’t rush the setup. Nitrile or neoprene gloves stop penetration better than latex, and safety glasses with side shields spare your eyes hard lessons.
P-Ethylphenol evaporates at room temperature, which means the fumes hang in the air. Inhalation causes a burning nose, headaches, and nausea—not a fun list. Standard practice means using a fume hood. Opening a bottle at your desk, or in a crowded storeroom, spreads the vapors around fast, putting others at risk along with yourself. At one of my workplaces, one mishap sent a whole room scrambling after a single broken flask.
Airflow changes everything. I’ve worked a fume hood fan that sucked up fumes before problems started. Space without ventilation invites build-up, cranking up risks. If anything spills, blotting with a paper towel won’t cut it. Use absorbent materials designed for chemical spills. Seal up the waste in a bag and label it, so no one mistakes it for harmless trash.
For bigger messes, clear the area, call the pros, and let them suit up. P-Ethylphenol’s low flash point means it catches fire easily. A single spark from a piece of equipment turns a headache into an emergency. Smokers, keep your lighters out of the room. The stuff should never be anywhere near open flames.
Keep P-Ethylphenol locked up, away from acids, oxidizers, or anything that reacts fast. Store it in a dark, cool spot inside properly labeled containers made of glass or high-density plastic. I’ve seen coworkers create problems by pouring chemicals into old soda bottles or using containers without labels. One lost label nearly led to a nasty mistake—someone almost poured it down the sink. That would have cost the lab tens of thousands in environmental fines.
Disposing of P-Ethylphenol isn’t about dumping it in the trash or washing it down the drain. Follow hazardous waste protocols. Call the environmental health office before tossing a bottle or wiping up a spill. It matters more than people think. Last year, a local lab ignored disposal rules and leached a small amount into a storm drain. Local wildlife paid the price—and the lab paid hefty penalties.
Mistakes with P-Ethylphenol happen fast and leave a mark. Following safety rules doesn’t only dodge trouble; it sets an example and protects your whole team. Telling new hires and reminding old hands keeps knowledge fresh. Staying vigilant beats learning safety the hard way.
P-Ethylphenol stands as a simple compound with a clear structure, yet its roots run deep in both science and industry. Its formula, C8H10O, gives away a lot at first glance. Under the microscope, the backbone forms around a benzene ring—picture a six-sided carbon ring with alternating bonds, a classic symbol in chemistry textbooks. Now, attach a hydroxyl group (-OH) at one side. This marks it as a phenol. At the other end, directly across the ring, sits an ethyl group (–CH2CH3). That “para” or “p” in its name points out exactly where these two groups stand: opposite each other on the ring, like two people facing off on a clock at 12 and 6.
This specific arrangement creates 4-ethylphenol. The position of the ethyl and hydroxyl groups impacts how the molecule interacts with its environment, including biological systems and industrial processes. Not all placements are created equal; this shape alters its scent, how it dissolves, and its chemical behavior.
If you’ve ever encountered funky aromas in certain wines or beers, you’ve met this compound without realizing it. P-Ethylphenol tends to deliver medicinal, barnyard-like, or horse-sweat notes. Such flavors show up thanks to wild yeasts, particularly Brettanomyces, which thrive when hygiene slips a bit during aging or storage. Over the years, my nose has learned to pick up these “off” aromas. Some wine fans treat them as faults; others admire the character they add. The compound’s presence in high levels usually means something has gone sideways with storage or sanitation.
Leaving the world of drinks, it shows up in coal tar, smoke, or even creosote. Workers dealing with these substances tend to notice its bite. Chemically, the position of those ethyl and hydroxyl groups helps it dissolve fine in both water and oil, carrying its scent far and wide. This dual solubility also underlines why it moves easily through the environment, sometimes causing headaches for pollution control teams.
Practically, p-ethylphenol doesn’t just deliver a punch to your nose. Exposure to high concentrations—especially in industrial settings—brings health risks. Research links it to skin and respiratory irritation, and some evidence points to liver stress in cases of prolonged exposure. If sanitation drifts, drinks spiked with it risk turning undrinkable or triggering allergies in sensitive folks.
The chemical structure that makes p-ethylphenol effective in aroma also makes it tricky once contamination occurs. Cleaning up after Brettanomyces or industrial leaks takes elbow grease and reliable filtration. Filtration with activated carbon can cut levels in beverages. In factories, sealed systems, frequent testing, and robust air handling reduce worker exposure. Treatment wetlands help intercept runoff, breaking down phenols before they reach waterways.
Understanding p-ethylphenol’s structure isn’t about chemistry trivia. Recognizing the positioning of those groups points the way to better storage practices, sharper quality control, and proactive workplace safety. It puts power in the hands of brewers trying to balance flavor, farmers facing smoky taint in crops, or environmental professionals tracking down leaks in soil or streams. The more experience gained in dealing with these aromatic nuances, the stronger the toolkit gets for solving real-world problems.
P-Ethylphenol sits in a family of chemicals that sometimes don’t get the respect they require. Used in plenty of industrial and research labs, this compound packs enough volatility and reactivity to warrant careful handling. Ask anyone who has cleaned up a leak or seen a misplaced flask get too warm. Chemical burns and serious headaches aren't textbook notes—they’re real consequences of poor storage practices. The stuff in the bottle can affect workspaces, skin, and even the air people breathe.
Years of lab experience and hard-earned safety talks have taught a few core habits. P-Ethylphenol does best in a cool, dry room. Sunlight never helps here; light can degrade it, turning it into dangerous by-products. I’ve seen labels fade and residue show up under bulbs, which isn’t fun for anyone. Flammable fumes from P-Ethylphenol build up fast. I will always bet on a well-ventilated, flame-proof cabinet for storage—never near heat sources, never on open benches.
Glass bottles with tight-sealing lids give the best protection against leaks and vapor escape. Plastic can react or get soft over time, especially if a bottle sits for a while. I’ve seen cracked containers ooze chemicals onto shelves—not a sight you forget.
Mix-ups often start small. People grab an unmarked bottle or barely-legible label, pour out what they think is safe, and end up with a strong-smelling mess. Every container with P-Ethylphenol deserves a label listing its name, hazard warning, date received, and concentration. I’ve relied on bright, durable markers and weatherproof tape—no excuses for faded notes. It only takes one day for someone to make a costly mistake if labels don’t stay clear.
I always store P-Ethylphenol away from acids, oxidizers, or strong bases. Busy work areas tempt shortcuts—one shelf, everything together. Fast decisions during inventory time lead to surprise chemical reactions and damaged containers. It pays off to keep incompatible chemicals in dedicated spots. Flammable materials belong together and away from things that spark up easily.
All the right shelving and labels mean little without trained hands. Every workplace dealing with P-Ethylphenol should set up regular training sessions, not just one-off walkthroughs. Spills, eye splashes, or accidental inhalation happen. Keeping eyewash stations, gloves, and spill kits close saves time and lives. I’ve seen simple preparedness close calls turn into safety success stories, just because people practiced real responses, not just signed paperwork.
Old bottles turn dangerous faster than people think. I usually check expiry dates each season and look for dried-out or corroded caps. Any unused or spoiled chemical belongs in approved waste collection, never down the drain or in household trash. Local environmental services can help with drop-off options—better to ask than guess.
Each change—better bottles, smart labeling, more training—adds up. Respect for chemicals like P-Ethylphenol doesn’t slow down research or production; it protects everyone who steps through the door. Sharing knowledge and keeping eyes open for weak spots brings safer practices into everyday habits, not just at inspection time.
P-Ethylphenol turns up in a lot more places than most folks imagine. It pops up in the flavor of certain foods and drinks, especially beer and wine. This compound shows up when yeast gets busy fermenting. But it’s not only in the glass; some industries use it in chemical manufacturing, pulping, and even making fragrances. The chemical’s presence in both common products and industrial processes raises certain questions: What does it actually do to people? Is anyone talking about real health risks or just giving us jargon?
The nose usually spots this stuff first. P-Ethylphenol has a strong, sometimes medicinal smell. In the workplace, or near spillages, that smell hits hard and fast. Enough exposure can kick up headaches, throat irritation, and even dizziness before you realize what’s happening. Reports suggest workers handling it in raw forms notice their skin gets red and itchy, and eyes water up quick. It isn’t just a nuisance for a few sensitive individuals—chemical burns and allergic reactions have a way of creeping in with repeated exposure.
I grew up around a paper mill, where chemical handling was routine. My uncle worked with all kinds of solvents, and folks who didn’t keep up with their protective gear got rashes that lasted weeks. That tough, burning sensation after a shift seemed like a rite of passage. But now we know those symptoms can mark the start of bigger health issues.
Diving deeper into studies from the last ten years, animal trials point toward effects on the liver and kidneys. Mice given high doses showed tissue damage after just a few weeks. Breathing in strong concentrations could also act like a trigger for asthma or worsen chronic lung conditions. People with sensitivities find themselves coughing for days, sometimes dealing with tight chests long after exposure.
Those risks feel more than theoretical when you read about workers who turned up with breathing issues and couldn’t trace it back to anything else. Most folks outside chemical plants don’t deal with those levels, but even small, repeated doses in the air build up over time. There’s ongoing debate around whether long-term exposure has links to cancer. Some European regulators call for stricter limits, although proof for cancer in humans remains thin so far. Still, the early warnings from laboratory research shouldn’t get ignored—history has shown that playing catch-up rarely favors people’s health.
Handling chemicals like P-Ethylphenol safely means more than sticking a “don’t touch” label on a drum. In industries, good-quality masks and gloves actually make a difference—the cheap gear doesn’t cut it. Regular air checks in storage rooms matter, too; catching leaks early saves trouble later. Better ventilation in workspaces can help cut down inhalation risks. At home, consumers who brew beer or wine should keep fermentation in well-aired spots and avoid tasting directly from open barrels.
Regulators have started asking tough questions about long-term limits and better labeling. In some countries, safety sheets must lay out the real-world consequences of misuse—no sugarcoating. Doctors who spot recurring symptoms should ask about home or workplace exposure, not just assume it’s allergies. Over time, those everyday steps might bring down hospital visits and make a safer environment for both workers and hobbyists.
| Names | |
| Preferred IUPAC name | 4-Ethylphenol |
| Other names |
1-Ethyl-4-hydroxybenzene 4-Ethylphenol 4-Ethylphenyl alcohol p-Ethylphenol p-Ethylphenyl |
| Pronunciation | /ˌpiːˌɛθ.ɪlˈfiː.nɒl/ |
| Identifiers | |
| CAS Number | 100-00-5 |
| Beilstein Reference | 1855421 |
| ChEBI | CHEBI:18110 |
| ChEMBL | CHEMBL362418 |
| ChemSpider | 23803 |
| DrugBank | DB08353 |
| ECHA InfoCard | 100.120.18 |
| EC Number | 202-804-9 |
| Gmelin Reference | 848195 |
| KEGG | C02585 |
| MeSH | D03.633.100.221.173.180 |
| PubChem CID | 8098 |
| RTECS number | SJ3325000 |
| UNII | Y14515J4ZQ |
| UN number | UN2430 |
| CompTox Dashboard (EPA) | DTXSID0034296 |
| Properties | |
| Chemical formula | C8H10O |
| Molar mass | 122.17 g/mol |
| Appearance | Colorless to pale yellow liquid |
| Odor | phenolic |
| Density | 0.969 g/cm³ |
| Solubility in water | slightly soluble |
| log P | 2.47 |
| Vapor pressure | 0.133 hPa (20 °C) |
| Acidity (pKa) | 10.2 |
| Basicity (pKb) | 9.87 |
| Magnetic susceptibility (χ) | -64.0·10⁻⁶ cm³/mol |
| Refractive index (nD) | 1.5168 |
| Viscosity | 2.21 mPa·s (25 °C) |
| Dipole moment | 1.59 D |
| Thermochemistry | |
| Std molar entropy (S⦵298) | 160.7 J·mol⁻¹·K⁻¹ |
| Std enthalpy of formation (ΔfH⦵298) | -20.9 kJ/mol |
| Std enthalpy of combustion (ΔcH⦵298) | -3775.2 kJ/mol |
| Hazards | |
| GHS labelling | GHS02, GHS07 |
| Pictograms | GHS02,GHS07 |
| Signal word | Warning |
| Hazard statements | H302, H315, H319, H332, H335 |
| Precautionary statements | P210, P261, P280, P303+P361+P353, P305+P351+P338, P405, P501 |
| Flash point | 107 °C |
| Autoignition temperature | 540°C |
| Explosive limits | Explosive limits: 1.0–1.1% (lower) |
| Lethal dose or concentration | LD50 oral rat 1210 mg/kg |
| LD50 (median dose) | LD50 (median dose): 1,200 mg/kg (oral, rat) |
| NIOSH | UR8575000 |
| PEL (Permissible) | Not established |
| REL (Recommended) | 50 mg/L |
| IDLH (Immediate danger) | 250 ppm |
| Related compounds | |
| Related compounds |
Phenol p-Cresol p-Propylphenol p-Butylphenol o-Ethylphenol m-Ethylphenol |
