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Merck
CN

W348007

o-Cresol

≥99%

Synonym(s):

2-Methylphenol

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About This Item

Linear Formula:
CH3C6H4OH
CAS Number:
95-48-7
Molecular Weight:
108.14
FEMA Number:
3480
Council of Europe no.:
618
UNSPSC Code:
12164502
PubChem Substance ID:
24901727
Flavis number:
4.027
EC Number:
202-423-8
NACRES:
NA.21
MDL number:
MFCD00002226
Beilstein/REAXYS Number:
506917
Organoleptic:
musty; phenolic
Grade:
Halal
Kosher
Biological source:
synthetic
Agency:
meets purity specifications of JECFA
Food allergen:
no known allergens

Key Documents

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Product Name

o-Cresol, ≥99%

SMILES string

Cc1ccccc1O

InChI

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

InChI key

QWVGKYWNOKOFNN-UHFFFAOYSA-N

biological source

synthetic

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

Quality Level

300
400

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Related Categories

Application


  • Ultrahigh-performance liquid chromatography-tandem mass spectrometry quantitation of o-cresol in hydrolyzed human urine to assess toluene exposure.: This paper presents a method for quantifying o-cresol in human urine using advanced chromatography techniques, emphasizing its application in assessing exposure to toluene and other related compounds (Langlois et al., 2023).


Disclaimer

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

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.

pictograms

Skull and crossbonesCorrosion
GHS06,GHS05

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

177.8 °F - closed cup

flash_point_c

81.0 °C - closed cup

ppe

Eyeshields, Faceshields, Gloves, type P3 (EN 143) respirator cartridges

Regulatory Information

危险化学品
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Certificates of Analysis (COA)

Lot/Batch Number
SHBT3007
SHBT0528
SHBS7041
SHBR5500
SHBS2770

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