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W348007

Sigma-Aldrich

o-Cresol

≥99%

Synonym(s):

2-Methylphenol

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About This Item

Linear Formula:
CH3C6H4OH
CAS Number:
Molecular Weight:
108.14
FEMA Number:
3480
Beilstein:
506917
EC Number:
Council of Europe no.:
618
MDL number:
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
4.027
NACRES:
NA.21

biological source

synthetic

Quality Level

grade

Halal
Kosher

Agency

meets purity specifications of JECFA

vapor density

3.72 (vs air)

vapor pressure

0.3 mmHg ( 20 °C)
1 mmHg ( 38.2 °C)

Assay

≥99%

form

solid or liquid

autoignition temp.

1110 °F

expl. lim.

1.47 %, 148 °F

storage condition

under inert gas

refractive index

n20/D 1.541-1.550

pH

4.5 (25 g/L)

bp

191 °C (lit.)

mp

29-31 °C (lit.)

density

1.048 g/mL at 25 °C

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

Organoleptic

musty; phenolic

SMILES string

Cc1ccccc1O

InChI

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

InChI key

QWVGKYWNOKOFNN-UHFFFAOYSA-N

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General description

o-Cresol is one of the key volatile phenolic components of wine, beechwood creosote and hardwood sawdust smoke. It is also a flavor component of red meat and aged Italian cheese.

Application


  • Ultrahigh-performance liquid chromatography-tandem mass spectrometry quantitation of o-cresol in hydrolyzed human urine to assess toluene exposure.: This paper presents a method for quantifying o-cresol in human urine using advanced chromatography techniques, emphasizing its application in assessing exposure to toluene and other related compounds (Langlois et al., 2023).


Caution

Air sensitive

Disclaimer

For R&D or non-EU Food use. Not for retail sale.

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)

177.8 °F - closed cup

Flash Point(C)

81.0 °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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Antioxidant activity and characterization of volatile constituents of beechwood creosote.
Lee KG, et al.
Journal of Agricultural and Food Chemistry, 17(6), 1387-1393 (1969)
Volatile phenol determination in wine.
Etievant PX.
Journal of Agricultural and Food Chemistry, 85(9), 1580-1586 (2005)
Volatile components of hardwood sawdust smoke. Components of phenolic fraction.
Lustre AO & Issenberg P.
Journal of Agricultural and Food Chemistry, 56(5), 1197-1202 (1991)
Volatile Branched?chain Fatty Acids and Phenolic Compounds in Aged Italian Cheese Flavors.
Ha JK & Lindsay RC.
Journal of Food Science, 56(5), 1241-1247 (1991)
Simple phenol and phenolic compounds in food flavor
Maga JA & Katz I.
Critical Reviews in Food Science and Nutrition, 10(4), 323-372 (1978)

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