| Identification | More | [Name]
2-Methoxy-4-methylphenol | [CAS]
93-51-6 | [Synonyms]
1-HYDROXY-2-METHOXY-4-METHYLBENZENE
2-HYDROXY-5-METHYLANISOLE
2-METHOXY-4-CRESOL
2-METHOXY-4-METHYLPHENOL
2-METHOXY-P-CRESOL
4-hydroxy-3-methoxy-1-methyl-benzene
4-HYDROXY-3-METHOXYTOLUENE
4-METHYLCATECHOL 2-METHYL ETHER
4-METHYLGUAIACOL
4-METHYLGUAJACOL
CREOSOL
FEMA 2671
homocatechol monomethyl ether
METHYL GUAIACOL
TIMTEC-BB SBB008258
VALSPICE
2-methoxy-4-methyl-pheno
2-Methoxy-4-methylphenol (4-methylguaiacol)
2-methoxy-4-methylphenol (creosol)
2-methoxy-p-creso | [EINECS(EC#)]
202-252-9 | [Molecular Formula]
C8H10O2 | [MDL Number]
MFCD00002378 | [Molecular Weight]
138.16 | [MOL File]
93-51-6.mol |
| Chemical Properties | Back Directory | [Appearance]
Clear colorless to slightly yellow liquid | [Melting point ]
5 °C (lit.) | [Boiling point ]
221-222 °C (lit.) | [density ]
1.092 g/mL at 25 °C(lit.)
| [FEMA ]
2671 | [refractive index ]
n20/D 1.537(lit.)
| [Fp ]
211 °F
| [storage temp. ]
Inert atmosphere,Room Temperature | [solubility ]
Chloroform (Sparingly), Methanol (Slightly) | [form ]
Liquid | [pka]
10.27±0.18(Predicted) | [color ]
colorless to light yellow | [Specific Gravity]
1.091.092 | [Odor]
at 10.00 % in dipropylene glycol. spicy clove vanilla phenolic medicinal leathery woody smoky burnt | [biological source]
synthetic | [Odor Type]
spicy | [Water Solubility ]
Slightly soluble in water. | [JECFA Number]
715 | [Merck ]
14,2571 | [BRN ]
1862340 | [Henry's Law Constant]
7.7×100 mol/(m3Pa) at 25℃, Sagebiel et al. (1992) | [Dielectric constant]
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 | [CAS DataBase Reference]
93-51-6(CAS DataBase Reference) | [NIST Chemistry Reference]
Phenol, 2-methoxy-4-methyl-(93-51-6) | [EPA Substance Registry System]
93-51-6(EPA Substance) |
| Safety Data | Back Directory | [Symbol(GHS) ]
GHS07 | [Signal word ]
Warning | [Hazard statements ]
H302-H315-H319 | [Precautionary statements ]
P264-P270-P280-P301+P312-P302+P352-P305+P351+P338 | [Hazard Codes ]
Xn,Xi | [Risk Statements ]
R22:Harmful if swallowed.
R36/37/38:Irritating to eyes, respiratory system and skin . | [Safety Statements ]
S26:In case of contact with eyes, rinse immediately with plenty of water and seek medical advice .
S36:Wear suitable protective clothing .
S24/25:Avoid contact with skin and eyes . | [RIDADR ]
2810 | [WGK Germany ]
3
| [RTECS ]
GP1755000
| [F ]
10 | [TSCA ]
Yes | [REACH Registrations]
Inactive | [HazardClass ]
6.1(a) | [PackingGroup ]
II | [HS Code ]
29095090 | [Storage Class]
10 - Combustible liquids | [Hazard Classifications]
Acute Tox. 4 Oral
Eye Irrit. 2
Skin Irrit. 2 |
| Hazard Information | Back Directory | [Description]
2-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. | [Chemical Properties]
2-Methoxy-4-methylphenol has a characteristic aromatic odor (sweet, spicy, slightly vanilla-like) and a somewhat bitter
taste (vanilla-like). | [Chemical Properties]
Clear colorless to slightly yellow liquid | [Occurrence]
Occurs 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. | [Uses]
2-Methoxy-4-methylphenol is used for blending baking and smoked food flavors.
| [Uses]
2-Methoxy-4-methylphenol is used in preparation of renewable bis(cyanate) esters. | [Definition]
ChEBI: 2-Methoxy-4-methylphenol is a member of phenols and a member of methoxybenzenes. | [Preparation]
By methylation of homopyrocatechin using dimethyl sulfate and alkali; also by hydrogenation of vanillin. | [Production Methods]
With three distinct oxygenated functional groups (aldehyde, ether, and hydroxyl), VAN can undergo selective hydrodeoxygenation to produce 2- methoxy-4-methylphenol (MMP), a promising candidate for future biofuel applications and its use in fragrances and intermediate in pharmaceutical synthesis. Kumar et al. developed stable, cost-effective Ni nanoparticles supported on montmorillonite (MMT) clay, which was synthesized for eco-friendly, alcohol-mediated catalytic transfer hydrodeoxygenation of VAN to MMP. The Ni(10%)/MMT catalyst achieved >99% VAN conversion and 95.2% MMP selectivity using isopropanol (IPA) as a solvent and hydrogen donor[1].
| [References]
[1] Atul Kumar, Prof. Dr. Rajendra Srivastava, Dr. Rajaram Bal. “Ni Nanoparticles Supported Montmorillonite Clay for Selective Catalytic Transfer Hydrodeoxygenation of Vanillin into 2-Methoxy-4-methylphenol.” ChemCatChem 16 9 (2024). | [Aroma threshold values]
Detection: 90 ppb. Aroma characteristics at 1.0%: smoky, sweet, phenolic, vanilla, spicy clove with a floral
carnation nuance. | [Taste threshold values]
Taste characteristics at 1.0 to 1.25 ppm: sweet phenolic, spice, vanilla, medicinal, clove-like, smoky, guaia col-like with a woody, phenolic nuance. | [General Description]
2-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. | [Biochem/physiol Actions]
Odor at 1.0% |
|
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