W253200

Guaiacol

natural, ≥99%, FG

• Synonym(s): 2-Methoxyphenol, Catechol monomethyl ether, Pyrocatechol monomethyl ether
• Linear Formula: (CH₃O)C₆H₄OH
• CAS Number: 90-05-1
• Molecular Weight: 124.14
• FEMA Number: 2532
• Beilstein: 508112
• EC Number: 201-964-7
• Council of Europe no.: 173
• MDL number: MFCD00002185
• UNSPSC Code: 12164502
• PubChem Substance ID: 24901124
• Flavis number: 4.005
• NACRES: NA.21

Properties

• grade: FG; Fragrance grade; Halal; Kosher; natural
• Quality Level: 400
• Agency: follows IFRA guidelines; meets purity specifications of JECFA
• reg. compliance: EU Regulation 1223/2009; EU Regulation 1334/2008 & 178/2002; FDA 21 CFR 172.515
• vapor density: 4.27 (vs air)
• vapor pressure: 0.11 mmHg ( 25 °C)
• Assay: ≥99%
• form: liquid; solid
• greener alternative product characteristics: Less Hazardous Chemical Syntheses; Use of Renewable Feedstocks; Learn more about the Principles of Green Chemistry.
• refractive index: n20/D 1.543 (lit.)
• bp: 205 °C (lit.)
• mp: 26-29 °C (lit.)
• density: 1.129 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
• greener alternative category: Aligned
• Organoleptic: bacon; smoky; woody; spicy; vanilla
• SMILES string: COc1ccccc1O
• InChI: 1S/C7H8O2/c1-9-7-5-3-2-4-6(7)8/h2-5,8H,1H3
• InChI key: LHGVFZTZFXWLCP-UHFFFAOYSA-N

Description

General description

Guaiacol is a flavor compound occurs naturally in tomatoes and wine that is matured in oak barrels.

We are committed to bringing you Greener Alternative Products, which adhere to one of the four categories of Greener Alternatives . This product is a Biobased products, showing key improvements in Green Chemistry Principles “Less Hazardous Chemical Syntheses” and “Use of Renewable Feedstock”.

Application

Guaiacol can be used to prepare vanillin, a well-known food flavoring agent.

Biochem/physiol Actions

Guaiacol, along with 2,4,6-trichloroanisole, is responsible for cork taint in wine. A method has been developed for extraction and quantitation of the two compounds.

Safety Information

• Pictograms: GHS07
• Signal Word: Warning
• Hazard Statements: H302,H315,H319
• Precautionary Statements: P264 - P280 - P301 + P312 - P302 + P352 - P305 + P351 + P338 - P332 + P313
• Hazard Classifications: Acute Tox. 4 Oral - Eye Irrit. 2 - Skin Irrit. 2
• Storage Class Code: 11 - Combustible Solids
• WGK: WGK 1
• Flash Point(F): 194.0 °F - closed cup
• Flash Point(C): 90 °C - closed cup
• Personal Protective Equipment: dust mask type N95 (US), Eyeshields, Gloves