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W353000

m-Cresol

≥98%, FG

m-Cresol

Synonym(s):

1-Hydroxy-3-methylbenzene, 3-Hydroxytoluene, 3-Methylphenol

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1 each

Available to ship TODAYfromSHEBOYGAN FALLS

$57.20
1 kg

Available to ship TODAYfromSHEBOYGAN FALLS

$103.00
10 kg

Available to ship TODAYfromSHEBOYGAN FALLS

$510.00
25 kg

Available to ship TODAYfromSHEBOYGAN FALLS

$936.00

About This Item

Linear Formula:
CH3C6H4OH
CAS Number:
Molecular Weight:
108.14
FEMA Number:
3530
Council of Europe no.:
617
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
4.026
EC Number:
203-577-9
NACRES:
NA.21
MDL number:
Beilstein/REAXYS Number:
506719
Organoleptic:
burnt; spicy; smoky
Grade:
FG, Fragrance grade, Halal, Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines, meets purity specifications of JECFA
Food allergen:
no known allergens

$57.20


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biological source

synthetic

Quality Level

grade

FG, Fragrance grade, Halal, Kosher

agency

follows IFRA guidelines, meets purity specifications of JECFA

reg. compliance

EU Regulation 1223/2009, EU Regulation 1334/2008 & 178/2002, FDA 21 CFR 175.300, FDA 21 CFR 177.2410

vapor density

3.72 (vs air)

vapor pressure

<1 mmHg ( 20 °C)

assay

≥98%

autoignition temp.

1036 °F

expl. lim.

1.06-1.35 %, 150 °F

refractive index

n20/D 1.541 (lit.)

bp

203 °C (lit.)

mp

8-10 °C (lit.)

density

1.034 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

organoleptic

burnt; spicy; smoky

SMILES string

Cc1cccc(O)c1

InChI

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

InChI key

RLSSMJSEOOYNOY-UHFFFAOYSA-N

General description

m-Cresol is one of the key volatile phenolic components of beef fat. It is also one of the key contributors to the beefy flavor in bovine meat.

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This Item
65996C85727CRM65996
grade

FG, Halal, Fragrance grade, Kosher

grade

analytical standard

grade

-

grade

certified reference material, TraceCERT®

organoleptic

burnt; spicy; smoky

organoleptic

-

organoleptic

-

organoleptic

-

biological source

synthetic

biological source

-

biological source

-

biological source

-

food allergen

no known allergens

food allergen

-

food allergen

-

food allergen

-

assay

≥98%

assay

≥99.0% (GC)

assay

99%

assay

-

agency

follows IFRA guidelines, meets purity specifications of JECFA

agency

-

agency

suitable for SM 2310, suitable for SM 2320

agency

-


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pictograms

Skull and crossbonesCorrosion

signalword

Danger

Hazard Classifications

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

Storage Class

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

wgk

WGK 2

flash_point_f

186.8 °F - closed cup

flash_point_c

86 °C - closed cup

ppe

Faceshields, Gloves, Goggles, type ABEK (EN14387) respirator filter



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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)
Shamil R Saitov et al.
Polymers, 11(6) (2019-05-31)
Electrical, photoelectrical, and optical properties of thin films of a new heat-resistant polyphenylquinoline synthesized using facile methods were investigated. An analysis of the obtained temperature dependences of the dark conductivity and photoconductivity indicates the hopping mechanism of conductivity over localized
Simple phenol and phenolic compounds in food flavor
Maga JA & Katz I.
Critical Reviews in Food Science and Nutrition, 10(4), 323-372 (1978)



Global Trade Item Number

SKUGTIN
W353000-SAMPLE-K04061837536649
W353000-25KG-K04061837800948
W353000-1KG-K04061837800931
W353000-10KG-K04061837800924

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