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Merck
모든 사진(3)

문서

W253200

Sigma-Aldrich

Guaiacol

greener alternative

natural, ≥99%, FG

동의어(들):

2-Methoxyphenol, Catechol monomethyl ether, Pyrocatechol monomethyl ether

로그인조직 및 계약 가격 보기


About This Item

Linear Formula:
(CH3O)C6H4OH
CAS Number:
Molecular Weight:
124.14
FEMA Number:
2532
Beilstein:
508112
EC Number:
유럽평의회 번호:
173
MDL number:
UNSPSC 코드:
12164502
PubChem Substance ID:
플래비스(Flavis) 번호:
4.005
NACRES:
NA.21

Grade

FG
Fragrance grade
Halal
Kosher
natural

Quality Level

Agency

follows IFRA guidelines
meets purity specifications of JECFA

규정 준수

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 172.515

vapor density

4.27 (vs air)

vapor pressure

0.11 mmHg ( 25 °C)

분석

≥99%

형태

liquid
solid

환경친화적 대안 제품 특성

Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.

refractive index

n20/D 1.543 (lit.)

bp

205 °C (lit.)

mp

26-29 °C (lit.)

density

1.129 g/mL at 25 °C (lit.)

응용 분야

flavors and fragrances

문건

see Safety & Documentation for available documents

식품 알레르기항원

no known allergens

향수 알레르기항원

no known allergens

환경친화적 대안 카테고리

감각 수용성의

bacon; smoky; woody; spicy; vanilla

SMILES string

COc1ccccc1O

InChI

1S/C7H8O2/c1-9-7-5-3-2-4-6(7)8/h2-5,8H,1H3

InChI key

LHGVFZTZFXWLCP-UHFFFAOYSA-N

유사한 제품을 찾으십니까? 방문 제품 비교 안내

일반 설명

Guaiacol is a flavor compound occurs naturally in tomatoes and wine that is matured in oak barrels.
We are committed to bringing you Greener Alternative Products, which adhere to one of the four categories of Greener Alternatives . This product is a Biobased products, showing key improvements in Green Chemistry Principles “Less Hazardous Chemical Syntheses” and “Use of Renewable Feedstock”.

애플리케이션

Guaiacol can be used to prepare vanillin, a well-known food flavoring agent.

생화학적/생리학적 작용

Guaiacol, along with 2,4,6-trichloroanisole, is responsible for cork taint in wine. A method has been developed for extraction and quantitation of the two compounds.

픽토그램

Exclamation mark

신호어

Warning

유해 및 위험 성명서

Hazard Classifications

Acute Tox. 4 Oral - Eye Irrit. 2 - Skin Irrit. 2

Storage Class Code

11 - Combustible Solids

WGK

WGK 1

Flash Point (°F)

194.0 °F - closed cup

Flash Point (°C)

90 °C - closed cup

개인 보호 장비

dust mask type N95 (US), Eyeshields, Faceshields, Gloves


시험 성적서(COA)

제품의 로트/배치 번호를 입력하여 시험 성적서(COA)을 검색하십시오. 로트 및 배치 번호는 제품 라벨에 있는 ‘로트’ 또는 ‘배치’라는 용어 뒤에서 찾을 수 있습니다.

이 제품을 이미 가지고 계십니까?

문서 라이브러리에서 최근에 구매한 제품에 대한 문서를 찾아보세요.

문서 라이브러리 방문

A Solanum lycopersicum catechol?O?methyltransferase involved in synthesis of the flavor molecule guaiacol.
Mageroy MH, et al.
The Plant Journal, 69(6), 1043-1051 (2012)
Engineers of scent
Waltz E
Nature Biotechnology, 33(4), 329?332-329?332 (2015)
Phenol Derivatives
Ullmann's Encyclopedia of Industrial Chemistry, 33(4), 329?332-329?332 (2000)
Alan P Pollnitz et al.
Journal of agricultural and food chemistry, 52(11), 3244-3252 (2004-05-27)
The deuterium-labeled standards [(2)H(3)]-guaiacol and [(2)H(3)]-4-methylguaiacol were synthesized and utilized in a method employing gas chromatography-mass spectrometry to determine the concentration of guaiacol and 4-methylguaiacol in wine or extracts of oak shavings. The method was combined with previously published methods
Joel D Mainland et al.
Nature neuroscience, 17(1), 114-120 (2013-12-10)
Humans have ~400 intact odorant receptors, but each individual has a unique set of genetic variations that lead to variation in olfactory perception. We used a heterologous assay to determine how often genetic polymorphisms in odorant receptors alter receptor function.

문서

Navigating the complexities of labeling flavors as natural in the EU is crucial for food manufacturers. Recent discussions on the use of genetically modified microorganisms in flavor production have sparked debate, potentially reshaping the definition of natural flavors.

Addressing consumer needs for religious and ethical food preferences is crucial in today's discerning market.

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