Skip to Content
Merck

W267104

2-Methoxy-4-methylphenol

≥98%, FG

Synonym(s):

2-Hydroxy-5-methylanisole, 2-Methoxy-p-cresol, 4-Hydroxy-3-methoxytoluene, 4-Methylguaiacol, Creosol

Sign In to View Organizational & Contract Pricing.

Select a Size

About This Item

Linear Formula:
CH3OC6H3(CH3)OH
CAS Number:
93-51-6
Molecular Weight:
138.16
FEMA Number:
2671
Council of Europe no.:
175
UNSPSC Code:
12164502
PubChem Substance ID:
24901236
Flavis number:
4.007
EC Number:
202-252-9
NACRES:
NA.21
MDL number:
MFCD00002378
Beilstein/REAXYS Number:
1862340
Organoleptic:
clove; leathery; spicy; smoky; sweet; vanilla
Grade:
FG
Fragrance grade
Halal
Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines
meets purity specifications of JECFA
Food allergen:
no known allergens

Key Documents

View All Documentation
Technical Service
Need help? Our team of experienced scientists is here for you.
Let Us Assist
Technical Service
Need help? Our team of experienced scientists is here for you.
Let Us Assist

Product Name

2-Methoxy-4-methylphenol, ≥98%, FG

SMILES string

COc1cc(C)ccc1O

InChI

1S/C8H10O2/c1-6-3-4-7(9)8(5-6)10-2/h3-5,9H,1-2H3

InChI key

PETRWTHZSKVLRE-UHFFFAOYSA-N

biological source

synthetic

grade

FG
Fragrance grade
Halal
Kosher

agency

follows IFRA guidelines
meets purity specifications of JECFA

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117
FDA 21 CFR 172.515

assay

≥98%

color

colorless to light yellow

refractive index

n20/D 1.537 (lit.)

bp

221-222 °C (lit.)

mp

5 °C (lit.)

density

1.092 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

organoleptic

clove; leathery; spicy; smoky; sweet; vanilla

Quality Level

300
400

Looking for similar products? Visit Product Comparison Guide

Related Categories

Other Notes

Natural occurrence: Coffee, gruyere cheese, pork, beer, rum, bourbon whiskey, malt, sherry, cocoa, tea, mushroom, bourbon vanilla, green mate and jasmine flowers.

Biochem/physiol Actions

Odor at 1.0%
Taste at 1.0-1.25 ppm

General description

2-Methoxy-4-methylphenol is one of the main volatile aroma compounds identified in wood smoke and oak-aged wines.

pictograms

Exclamation mark
GHS07

signalword

Warning

Hazard Classifications

Acute Tox. 4 Oral - Eye Irrit. 2 - Skin Irrit. 2

Storage Class

10 - Combustible liquids

wgk

WGK 3

flash_point_f

210.2 °F - closed cup

flash_point_c

99 °C - closed cup

ppe

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

Choose from one of the most recent versions:

Certificates of Analysis (COA)

Lot/Batch Number
SHBT4842
SHBT1841
SHBS5291
SHBS4297
SHBR7634

Don't see the Right Version?

If you require a particular version, you can look up a specific certificate by the Lot or Batch number.

Search for a COA

Already Own This Product?

Find documentation for the products that you have recently purchased in the Document Library.

Visit the Document Library

Stir bar sorptive extraction for the determination of volatile compounds in oak-aged wines.
Marin J, et al.
Journal of Chromatography A, 1098(1), 1-6 (2005)
Anthea L Fudge et al.
Journal of agricultural and food chemistry, 60(1), 52-59 (2011-12-02)
In this study, the suitability of mid-infrared (MIR) spectroscopy, combined with principal component analysis (PCA) and linear discriminant analysis (LDA), was evaluated as a rapid analytical technique to identify smoke tainted wines. Control (i.e., unsmoked) and smoke-affected wines (260 in
Day-Shin Hsu et al.
Chemistry (Weinheim an der Bergstrasse, Germany), 16(10), 3121-3131 (2010-02-02)
An efficient and short entry to polyfunctionalized linear triquinanes from 2-methoxyphenols is described by utilizing the following chemistry. The Diels-Alder reactions of masked o-benzoquinones, derived from 2-methoxyphenols, with cyclopentadiene afford tricyclo[5.2.2.0(2,6)]undeca-4,10-dien-8-ones. Photochemical oxa-di-pi-methane (ODPM) rearrangements and 1,3-acyl shifts of the
The flavor chemistry of wood smoke.
Maga JA
Food Reviews International, 3(1-2), 139-183 (1987)
N Ogata et al.
Research communications in chemical pathology and pharmacology, 77(3), 359-366 (1992-09-01)
Wood creosote, a mixture of guaiacol, creosol, and other related phenolic compounds, suppresses the spontaneous longitudinal phasic contractions of an isolated rat ileal segment. Thirty-two phenolic compounds were screened for this activity to identify the active substances in wood creosote.
View All Related Papers

Our team of scientists has experience in all areas of research including Life Science, Material Science, Chemical Synthesis, Chromatography, Analytical and many others.

Contact Technical Service