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W233706

Sigma-Aldrich

p-Cresol

≥99%, FG

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Synonym(s):
4-Methylphenol
Linear Formula:
CH3C6H4OH
CAS Number:
Molecular Weight:
108.14
FEMA Number:
2337
Beilstein/REAXYS Number:
1305151
EC Number:
Council of Europe no.:
619
MDL number:
PubChem Substance ID:
Flavis number:
4.028
NACRES:
NA.21

biological source

synthetic

Quality Level

grade

FG
Halal
Kosher

agency

meets purity specifications of JECFA

reg. compliance

EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117
FDA 21 CFR 172.515
FDA

vapor density

3.72 (vs air)

vapor pressure

1 mmHg ( 20 °C)

assay

≥99%

form

solid or liquid

autoignition temp.

1038 °F

expl. lim.

1 %
1.1 %, 150 °F

bp

202 °C (lit.)

mp

32-34 °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

organoleptic

phenolic

SMILES string

Cc1ccc(O)cc1

InChI

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

InChI key

IWDCLRJOBJJRNH-UHFFFAOYSA-N

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1 of 4

This Item
C857518.0522342429
vibrant-m

W233706

p-Cresol

vibrant-m

C85751

p-Cresol

vibrant-m

8.05223

p-Cresol

vibrant-m

42429

p-Cresol

grade

FG, Kosher, Halal

grade

-

grade

-

grade

analytical standard

biological source

synthetic

biological source

-

biological source

-

biological source

-

food allergen

no known allergens

food allergen

-

food allergen

-

food allergen

-

mp

32-34 °C (lit.)

mp

32-34 °C (lit.)

mp

31.0-35.0 °C

mp

32-34 °C (lit.), 32-35 °C

agency

meets purity specifications of JECFA

agency

-

agency

-

agency

-

General description

p-Cresol is a simple monophenolic aroma compound that occurs naturally in buckwheat honey. It is one of the main volatile compounds responsible for the sheepy-muttony aroma in ovine fats. p-Cresol is also reported to be responsible for the undesirable cowy/barny flavor in nonfat dry milk (NDM).

pictograms

CorrosionSkull and crossbones

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_germany

WGK 2

flash_point_f

186.8 °F - closed cup

flash_point_c

86 °C - closed cup

ppe

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


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4-Ethylphenol ≥98%, FG

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4-Ethylphenol

Food phenolics, pros and cons: a review
Umar Lule S & Xia W
Food Reviews International, 21(4), 367-388 (2005)
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)
Yonca Karagül-Yüceer et al.
Journal of agricultural and food chemistry, 50(2), 305-312 (2002-01-10)
Nonfat dry milk (NDM) is widely used both as an ingredient in other preparations and for direct consumption. Flavor quality of NDM is a critical parameter because it can directly impact final product quality. Flavors can be formed in NDM
Francois Brial et al.
Cell reports, 30(7), 2306-2320 (2020-02-23)
Exposure to natural metabolites contributes to the risk of cardiometabolic diseases (CMDs). Through metabolome profiling, we identify the inverse correlation between serum concentrations of 4-cresol and type 2 diabetes. The chronic administration of non-toxic doses of 4-cresol in complementary preclinical
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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