Basic information
- CAS
93-51-6- Standard SMILES
COc1cc(C)ccc1O- InChIKey
PETRWTHZSKVLRE-UHFFFAOYSA-N- Molecular formula
- C8H10O2
- Average molar mass
- 138.16 g/mol
- Monoisotopic mass
- 138.06807956
Overview
2-Methoxy-4-methylphenol is a member of phenols and a member of methoxybenzenes.
Names & identifiers
- Preferred name
- 2-Methoxy-4-Methylphenol
- IUPAC
- 2-methoxy-4-methylphenol
- English name
- 2-Methoxy-4-methylphenol
- Molecular formula
- C8H10O2
- Molecular weight
- 138.16
Names & synonyms
2-METHOXY-4-METHYLPHENOL93-51-6CreosolPhenol, 2-methoxy-4-methyl-4-Methyl guaiacolp-Methylguaiacolp-Creosol2-Methoxy-4-cresol4-Methyl-2-methoxyphenolp-Cresol, 2-methoxy-3-Methoxy-4-hydroxytoluene4-Hydroxy-3-methoxytoluene
Show more names
4-METHYLGUAIACOLFEMA 26712-METHOXY-P-CRESOLVALSPICEMETHYL GUAIACOL
4-Hydroxy-3-methoxy-1-methylbenzeneFEMA No. 2671DTXSID6047105W9GW1KZG6NNSC-4969DTXCID4027105NSC4969RefChem:128445
Database identifiers
- CAS
93-51-6- PubChem CID
- 7144
- DTXSID
DTXSID6047105- ChEMBL
CHEMBL3182715- ChEBI
CHEBI:89886- UNII
- W9GW1KZG6N
- EC Number
- 202-252-9
- Nikkaji
- J1.175D
Properties
Computed structural properties
- XLogP
- 1.3
- Topological polar surface area
- 29.5 Ų
- Hydrogen bond donors
- 1
- Hydrogen bond acceptors
- 2
- Rotatable bonds
- 1
- Heavy atoms
- 10
- Formal charge
- 0
- Complexity
- 103
Experimental & physicochemical properties
SpringerMaterials PropertiesBoiling point
FragrancesFragrance Ingredient (2-Methoxy-4-methylphenol) -> IFRA transparency List
Food AdditivesFLAVORING AGENT OR ADJUVANT -> FDA Substance added to food
Density1.089-1.096
Flavoring AgentsEU Flavoring substances
Solubility
slightly soluble in water
miscible (in ethanol)
Boiling Point
221.00 to 222.00 °C. @ 760.00 mm Hg
220-222 °C
Melting Point5.5 °C
Refractive Index1.534-1.538
Physical Description
Liquid
Colourless to yellowish liquid, sweet, spicy, slightly vanilla-like odour
Physicochemical properties
- Melting point
- 5 °C · 5 °C (lit.)
- Boiling point
- 221 · 221-222 °C (lit.)
- Density
- 1.092 g/mL · 1.092 g/mL at 25 °C (lit.)
- refractive index
- 20 · n20/D 1.537(lit.)
- FEMA
- 2671 · 2671 | 2-METHOXY-4-METHYLPHENOL
- FLAVIS Number
- 4.007 · 04.007 | 2-Methoxy-4-methylphenol
- Flash point
- 211 °F · 211 °F
- storage temp.
- Inert atmosphere,Room Temperature
- solubility
- Chloroform (Sparingly), Methanol (Slightly)
- form
- Liquid
- pka
- 10.27 · 10.27±0.18(Predicted)
- Specific Gravity
- 1.091 · 1.091.092
- color
- colorless to light yellow
- Odor
- 10 % · at 10.00 % in dipropylene glycol. spicy clove vanilla phenolic medicinal leathery woody smoky burnt
- Odor Type
- spicy
- biological source
- synthetic
- Water Solubility
- Slightly soluble in water.
- Merck
- 14 · 14,2571
- JECFA Number
- 715 · 715
- BRN
- 1862340 · 1862340
- Henry's Law Constant
- 7.7 · 7.7×100 mol/(m3Pa) at 25℃, Sagebiel et al. (1992)
- Dielectric constant
- 11 · 11.0
- Cosmetics Ingredients Functions
- PERFUMING
- InChI
- 1S/C8H10O2/c1-6-3-4-7(9)8(5-6)10-2/h3-5,9H,1-2H3
- InChIKey
- PETRWTHZSKVLRE-UHFFFAOYSA-N
- SMILES
- COc1cc(C)ccc1O
- LogP
- 1.65 · 1.65
- CAS DataBase Reference
- 93 · 93-51-6(CAS DataBase Reference)
- Substances Added to Food (formerly EAFUS)
- 2 · 2-METHOXY-4-METHYLPHENOL
- EWG's Food Scores
- 1 · 1-2
- FDA UNII
- 9 GW1KZG6N · W9GW1KZG6N
- NIST Chemistry Reference
- 2 · Phenol, 2-methoxy-4-methyl-(93-51-6)
- EPA Substance Registry System
- 2 · Phenol, 2-methoxy-4-methyl- (93-51-6)
- UNSPSC Code
- 12352100 · 12352100
- NACRES
- 24 · NA.24
- Symbol(GHS)
- 7 · GHS07
- Signal word
- Warning
- Hazard statements
- 302 · H302-H315-H319
- Precautionary statements
- 264 · P264-P270-P280-P301+P312-P302+P352-P305+P351+P338
- PPE
- Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
- Hazard Codes
- Xn,Xi
- Risk Statements
- 22 · 22-36/37/38
- Safety Statements
- 26 · 26-36-24/25
- RIDADR
- 2810 · 2810
- WGK Germany
- 3 · 3
- RTECS
- 1755000 · GP1755000
- F
- 10 · 10
- TSCA
- TSCA listed
- HazardClass
- 6.1 · 6.1(a)
- PackingGroup
- II
- HS Code
- 29095090 · 29095090
- Storage Class
- 10 · 10 - Combustible liquids
- Hazard Classifications
- 4 OralEye · Acute Tox. 4 OralEye Irrit. 2Skin Irrit. 2
- REACH Registrations
- Inactive
Safety & regulation
GHS classification
GHS Classification
This chemical does not meet GHS hazard criteria for 0.2% (3 of 1728) of reports.
Warning
H302 (99.8%): Harmful if swallowed [Warning Acute toxicity, oral]
P261, P264, P264+P265, P270, P272, P280, P301+P317, P302+P352, P305+P351+P338, P321, P330, P332+P317, P333+P317, P337+P317, P362+P364, and P501 (click each P-code to see the statement)
Aggregated GHS information provided per 1728 reports by companies from 9 notifications to the ECHA C&L Inventory. Each notification may be associated with multiple companies.
Hazard information
Regulatory Information
Chemical: Phenol, 2-methoxy-4-methyl-
Commission Regulation (EC) No 1565/2000 (Repealed by Com. Implementing Reg. (EU) No 872/2012)
Status: Active Update: 22-05-2018 https://echa.europa.eu/registration-dossier/-/registered-dossier/25111
2-Methoxy-4-methylphenol: Does not have an individual approval but may be used under an appropriate group standard
Hazard Classes and CategoriesAcute Tox. 4 (99.8%)
Safety data
- F
- 10
- PPE
- Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
- wgk
- 3
- tsca
- TSCA listed
- rtecs
- GP1755000
- ridadr
- 2810
- hs_code
- 29095090
- risk_code
- 22-36/37/38
- Signal word
- Warning
- Symbol(GHS)
- GHS07
- hazard_code
- Xn,Xi
- safety_code
- 26-36-24/25
- hazard_class
- 6.1(a)
- Storage Class
- 10 - Combustible liquids
- packing_group
- II
- Hazard statements
- H302-H315-H319
- REACH Registrations
- Inactive
- Hazard Classifications
- Acute Tox. 4 OralEye Irrit. 2Skin Irrit. 2
- Precautionary statements
- P264-P270-P280-P301+P312-P302+P352-P305+P351+P338
Chemistry & industry
Pharmacology
Cellular LocationsCytoplasm
Uses & manufacturing
IFRA Fragrance Standards
2-Methoxy-4-methylphenol
Creosol; p-Creosol; p-Cresol, 2-methoxy-; Homoguaiacol; 1-Hydroxy-2-methoxy-4-methylbenzene; 4-Hydroxy-3-methoxytoluene; 2-Methoxy-p-cresol; 3-Methoxy-4-hydroxytoluene; 4-Methylguaiacol; p-Methylguaiacol; 4-Methyl-2-methoxyphenol; Phenol, 2-methoxy-4-methyl-; Valspice (commercial name)
IFRA_STD_058.pdf
49
IFRA 51st Amendment - Guidance for the use of IFRA Standards
Restriction: This material should be used only in the limited quantity as stated in the Standard
Household ProductsInformation on 1 consumer products that contain 2-Methoxy-P-Cresol in the following categories is provided:
Use Classification
Fragrance Ingredients
Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes
Flavoring Agents -> JECFA Flavorings Index
Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes
Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes
Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes
General Manufacturing InformationPhenol, 2-methoxy-4-methyl-: ACTIVE
Restriction Limits in the Finished Product (%)
0.0085 [Products applied to the lips]
0.0025 [Products applied to the axillae]
0.051 [Products applied to the face/body using fingertips]
0.047 [Products related to fine fragrances]
0.012 [Products applied to the body using the hands (palms), primarily leave-on (Body lotion)]
0.012 [Products applied to the face using the hands (palms), primarily leave-on (Face moisturizer)]
Applications
Description2-Methoxy-4-methylphenol has a characteristic aromatic odor (sweet, spicy, slightly vanilla-like) and a somewhat bitter taste (vanilla-like). May be prepared by methylation of homopyrocatechin using dimethyl sulfate and alkali; also by hydrogenation of vanillin.
OccurrenceOccurs in beechwood tar; also identified in the essential oils of ylang-ylang, jasmine and anise seeds; it is one of the active constituents of creosote. Reported found in Gruyere cheese, smoked fish, cured pork, beer, rum, bourbon whiskey, malt and Scotch whiskey, sherry, white and red wine, cocoa, coffee, tea, mushrooms, mango, pear brandy, malt, wort, dried bonito, Bourbon vanilla, cuttlefish and green maté.
Uses2-Methoxy-4-methylphenol is used for blending baking and smoked food flavors. Excellent additive and modifier in artificial Ylang-Ylang, Cassie-bases, Jasmin bases, Lily, Gardenia, etc. Finds use in flavor compositions for imitation Vanilla, Clove, various fruit compositions, Rum flavors, etc. and in Nut-Nougat flavor bases. Concentration will be about 0.02 to 1 ppm in the finished consumer product. In beverages, however, it may be as high as 10 to 20 ppm.
General Description2-Methoxy-4-methylphenol is the major component of black-ripe table olive aroma. It is the major anti-inflammatory compound in bamboo vinegar. Kinetics of reaction of 2-methoxy-4-methylphenol with chlorine atoms was studied.
Preparation methods
PreparationBy methylation of homopyrocatechin using dimethyl sulfate and alkali; also by hydrogenation of vanillin.
Upstream & downstream products
Upstream raw materials
Downstream products
Suppliers100 total
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Additional notes
DefinitionChEBI: 2-Methoxy-4-methylphenol is a member of phenols and a member of methoxybenzenes. It is used in preparation of renewable bis(cyanate) esters.
Related reactions
22 records
Compound notes
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