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
• Número de FEMA: 2532
• Beilstein: 508112
• Número de EC: 201-964-7
• nº del Consejo Europeo: 173
• Número MDL: MFCD00002185
• ID de la sustancia en PubChem: 24901124
• Número Flavis: 4.005
• NACRES: NA.21

Properties

• grado: FG; Fragrance grade; Halal; Kosher; natural
• Nivel de calidad: 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
• densidad de vapor: 4.27 (vs air)
• presión de vapor: 0.11 mmHg ( 25 °C)
• ensayo: ≥99%
• formulario: liquid; solid
• características de los productos alternativos más sostenibles: Less Hazardous Chemical Syntheses; Use of Renewable Feedstocks; Learn more about the Principles of Green Chemistry.
• índice de refracción: n20/D 1.543 (lit.)
• bp: 205 °C (lit.)
• mp: 26-29 °C (lit.)
• densidad: 1.129 g/mL at 25 °C (lit.)
• application(s): flavors and fragrances
• Documentación: see Safety & Documentation for available documents
• alérgeno alimentario: no known allergens
• alérgeno de la fragancia: no known allergens
• categoría alternativa más sostenible: Aligned
• Organoléptico: 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

Descripción general

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”.

Aplicación

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

Acciones bioquímicas o fisiológicas

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

• pictogramas: GHS07
• Palabra de señalización: Warning
• Frases de peligro: H302 - H315 - H319
• Consejos de prudencia: P264 - P270 - P280 - P301 + P312 - P302 + P352 - P305 + P351 + P338
• Clasificaciones de peligro: Acute Tox. 4 Oral - Eye Irrit. 2 - Skin Irrit. 2
• Código de clase de almacenamiento: 11 - Combustible Solids
• WGK: WGK 1
• Punto de inflamabilidad F: 194.0 °F - closed cup
• Punto de inflamabilidad C: 90 °C - closed cup
• Equipo de protección personal: dust mask type N95 (US), Eyeshields, Faceshields, Gloves