W233706

Sigma-Aldrich

p-Cresol

≥99%, FG

Synonym(s):
4-Methylphenol
Linear Formula:
CH3C6H4OH
CAS Number:
Molecular Weight:
108.14
FEMA Number:
2337
Beilstein/REAXYS Number:
1305151
EC Number:
Council of Europe no.:
619
MDL number:
PubChem Substance ID:
Flavis number:
4.028
NACRES:
NA.21

Quality Level

biological source

synthetic

grade

FG
Halal
Kosher

Agency/Method

meets purity specifications of JECFA

reg. compliance

EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117
FDA 21 CFR 172.515
FDA

vapor density

3.72 (vs air)

vapor pressure

1 mmHg ( 20 °C)

assay

≥99%

form

solid or liquid

autoignition temp.

1038 °F

expl. lim.

1 %
1.1 %, 150 °F

bp

202 °C (lit.)

mp

31-37 °C
32-34 °C (lit.)

density

1.034 g/mL at 25 °C (lit.)

Documentation

see Safety & Documentation for available documents

Featured Industry

Flavors and Fragrances

Organoleptic

phenolic

food allergen

no known allergens

SMILES string

Cc1ccc(O)cc1

InChI

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

InChI key

IWDCLRJOBJJRNH-UHFFFAOYSA-N

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General description

p-Cresol is a simple monophenolic aroma compound that occurs naturally in buckwheat honey. It is one of the main volatile compounds responsible for the sheepy-muttony aroma in ovine fats. p-Cresol is also reported to be responsible for the undesirable cowy/barny flavor in nonfat dry milk (NDM).

Packaging

5, 10, 25 kg in poly drum
1 kg in glass bottle

Other Notes

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Legal Information

For R&D Use and/or Food Manufacturing only

Pictograms

CorrosionSkull and crossbones

Signal Word

Danger

Hazard Statements

hazcat

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

storage_class_code

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

WGK Germany

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

Food phenolics, pros and cons: a review
Umar Lule S & Xia W
Food Reviews International, 21(4), 367-388 (2005)
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)
Simple phenol and phenolic compounds in food flavor
Maga JA & Katz I.
Critical Reviews in Food Science and Nutrition, 10(4), 323-372 (1978)
Yonca Karagül-Yüceer et al.
Journal of agricultural and food chemistry, 50(2), 305-312 (2002-01-10)
Nonfat dry milk (NDM) is widely used both as an ingredient in other preparations and for direct consumption. Flavor quality of NDM is a critical parameter because it can directly impact final product quality. Flavors can be formed in NDM...
Francois Brial et al.
Cell reports, 30(7), 2306-2320 (2020-02-23)
Exposure to natural metabolites contributes to the risk of cardiometabolic diseases (CMDs). Through metabolome profiling, we identify the inverse correlation between serum concentrations of 4-cresol and type 2 diabetes. The chronic administration of non-toxic doses of 4-cresol in complementary preclinical...

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