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Aromatic organic compounds that consist of a phenyl functional group (−C6H5) bonded to a hydroxyl functional group (−OH). Includes compounds with more substitutions and derivatives.
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4-Ethylphenol is a volatile phenolic compound commonly associated with off-odour in wine. This phenolic compound can be synthesized by intestinal flora and is converted to 4-ethylphenyl sulfate by *Lactobacillus plantarum*.
Causes DNA damage and induces 8-oxodG formation in calf thymus DNA in the presence of Cu (II)
Soluble in DMSO (60 mg/mL), H2O (2.63 mg/mL)
Available as a white to light yellow solid
Endogenous metabolite
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