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W353000

Sigma-Aldrich

m-Cresol

≥98%, FG

Synonym(s):

1-Hydroxy-3-methylbenzene, 3-Hydroxytoluene, 3-Methylphenol

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About This Item

Linear Formula:
CH3C6H4OH
CAS Number:
Molecular Weight:
108.14
FEMA Number:
3530
Beilstein:
506719
EC Number:
Council of Europe no.:
617
MDL number:
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
4.026
NACRES:
NA.21

biological source

synthetic

Quality Level

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 175.300
FDA 21 CFR 177.2410

vapor density

3.72 (vs air)

vapor pressure

<1 mmHg ( 20 °C)

Assay

≥98%

autoignition temp.

1036 °F

expl. lim.

1.06-1.35 %, 150 °F

refractive index

n20/D 1.541 (lit.)

bp

203 °C (lit.)

mp

8-10 °C (lit.)

density

1.034 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

burnt; spicy; smoky

SMILES string

Cc1cccc(O)c1

InChI

1S/C7H8O/c1-6-3-2-4-7(8)5-6/h2-5,8H,1H3

InChI key

RLSSMJSEOOYNOY-UHFFFAOYSA-N

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General description

m-Cresol is one of the key volatile phenolic components of beef fat. It is also one of the key contributors to the beefy flavor in bovine meat.

Pictograms

Skull and crossbonesCorrosion

Signal Word

Danger

Hazard Statements

Hazard Classifications

Acute Tox. 3 Dermal - Acute Tox. 3 Oral - Aquatic Chronic 3 - Eye Dam. 1 - Skin Corr. 1B

Storage Class Code

6.1A - Combustible acute toxic Cat. 1 and 2 / very toxic hazardous materials

WGK

WGK 2

Flash Point(F)

186.8 °F - closed cup

Flash Point(C)

86 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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Volatile alkylphenols and thiophenol in species?related characterizing flavors of red meats
a J & Lindsay RC
Journal of Food Science, 56(5), 1197-1202 (1991)
Shamil R Saitov et al.
Polymers, 11(6) (2019-05-31)
Electrical, photoelectrical, and optical properties of thin films of a new heat-resistant polyphenylquinoline synthesized using facile methods were investigated. An analysis of the obtained temperature dependences of the dark conductivity and photoconductivity indicates the hopping mechanism of conductivity over localized
Simple phenol and phenolic compounds in food flavor
Maga JA & Katz I.
Critical Reviews in Food Science and Nutrition, 10(4), 323-372 (1978)
Laurence A Angel et al.
The journal of physical chemistry. A, 110(35), 10392-10403 (2006-09-01)
Energy-resolved, competitive threshold collision-induced dissociation (TCID) methods are used to measure the gas-phase acidities of phenol, 3-methylphenol, 2,4,6-trimethylphenol, and ethanoic acid relative to hydrogen cyanide, hydrogen sulfide, and the hydroperoxyl radical using guided ion beam tandem mass spectrometry. The gas-phase
Claudio S Batista et al.
The Cochrane database of systematic reviews, (4)(4), CD006562-CD006562 (2010-04-16)
Genital warts are common and usually are harmless but can be painful and psychologically burdensome. Several local treatments can be used, including topical 5-Fluorouracil (5-FU). To determine the effectiveness and safety of 5-FU topical treatment for genital warts in nonimmunocompromised

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