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线性分子式:
CH3C6H4OH
化学文摘社编号:
分子量:
108.14
FEMA Number:
3480
Council of Europe no.:
618
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
4.027
EC Number:
202-423-8
NACRES:
NA.21
MDL number:
Beilstein/REAXYS Number:
506917
Organoleptic:
musty; phenolic
Grade:
Halal, Kosher
Biological source:
synthetic
Agency:
meets purity specifications of JECFA
Food allergen:
no known allergens
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.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
organoleptic
musty; phenolic
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General description
邻-甲酚是葡萄酒、山毛榉木馏油和硬木锯末烟雾中关键的挥发性酚类成分之一。它也是红肉及陈年意大利奶酪中的一种风味成分。
Application
- Ultrahigh-performance liquid chromatography-tandem mass spectrometry quantitation of o-cresol in hydrolyzed human urine to assess toluene exposure.:利用先进的色谱技术定量人尿液中的邻甲酚。说明其在甲苯及相关物质接触评估中的应用意义(Langlois et al., 2023)。
Disclaimer
仅供R&D或非EU食品使用不用于零售。
空气敏感型
signalword
Danger
hcodes
Hazard Classifications
Acute Tox. 3 Dermal - Acute Tox. 3 Oral - Aquatic Chronic 3 - Eye Dam. 1 - Skin Corr. 1B
存储类别
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
法规信息
危险化学品
此项目有
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 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 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)
María Eugenia Suarez-Ojeda et al.
Chemosphere, 66(11), 2096-2105 (2006-11-11)
This study examines the feasibility of coupling a Catalytic Wet Air Oxidation (CWAO), with activated carbon (AC) as catalyst, and an aerobic biological treatment to treat a high-strength o-cresol wastewater. Two goals are pursued: (a) To determine the effect of
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