4-Ethylphenol is a volatile phenolic compound recognized for its association with undesirable odors in wine, serving as an endogenous metabolite. Synthesized by intestinal flora, 4-Ethylphenol is converted into 4-ethylphenyl sulfate through the action of Lactobacillus plantarum. This compound is of interest in the study of aromatic profiles in fermented products and microbial metabolism in the gastrointestinal tract.
4-Ethylphenol is a volatile phenolic compound recognized for its association with undesirable odors in wine, serving as an endogenous metabolite. Synthesized by intestinal flora, 4-Ethylphenol is converted into 4-ethylphenyl sulfate through the action of Lactobacillus plantarum. This compound is of interest in the study of aromatic profiles in fermented products and microbial metabolism in the gastrointestinal tract.
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