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W348007

Sigma-Aldrich

o-Cresol

≥99%

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Synonym(s):
2-Methylphenol
Linear Formula:
CH3C6H4OH
CAS Number:
Molecular Weight:
108.14
FEMA Number:
3480
Beilstein:
506917
EC Number:
Council of Europe no.:
618
MDL number:
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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This Item
442391W353000C85700
o-Cresol ≥99%

Sigma-Aldrich

W348007

o-Cresol

3-Methylphenol analytical standard

Supelco

442391

3-Methylphenol

m-Cresol ≥98%, FG

Sigma-Aldrich

W353000

m-Cresol

o-Cresol ReagentPlus®, ≥99%

Sigma-Aldrich

C85700

o-Cresol

grade

Halal, Kosher

grade

analytical standard

grade

FG, Fragrance grade, Halal, Kosher

grade

-

agency

meets purity specifications of JECFA

agency

-

agency

follows IFRA guidelines, meets purity specifications of JECFA

agency

-

vapor density

3.72 (vs air)

vapor density

3.72 (vs air)

vapor density

3.72 (vs air)

vapor density

3.72 (vs air)

assay

≥99%

assay

-

assay

≥98%

assay

≥99%

refractive index

n20/D 1.541-1.550

refractive index

n20/D 1.541 (lit.)

refractive index

n20/D 1.541 (lit.)

refractive index

-

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.

Caution

Air sensitive

Disclaimer

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

Pictograms

CorrosionSkull and crossbones

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)

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T1503
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-
25G
Pack Size/Quantity

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705578-5MG-PW

PL860-CGA/SHF-1EA

MMYOMAG-74K-13

1000309185

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Volatile phenol determination in wine.
Etievant PX.
Journal of Agricultural and Food Chemistry, 85(9), 1580-1586 (2005)
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 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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