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W253200

Sigma-Aldrich

Guaiacol

greener alternative

natural, ≥99%, FG

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Synonym(s):
2-Methoxyphenol, Catechol monomethyl ether, Pyrocatechol monomethyl ether
Linear Formula:
(CH3O)C6H4OH
CAS Number:
Molecular Weight:
124.14
FEMA Number:
2532
Beilstein/REAXYS Number:
508112
EC Number:
Council of Europe no.:
173
MDL number:
PubChem Substance ID:
Flavis number:
4.005
NACRES:
NA.21

grade

FG
Fragrance grade
Halal
Kosher
natural

Quality Level

agency

follows IFRA guidelines
meets purity specifications of JECFA

reg. compliance

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)

assay

≥99%

form

liquid
solid

greener alternative product characteristics

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.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

greener alternative category

organoleptic

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

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1 of 4

This Item
PHR11361300004CRM40484
vibrant-m

W253200

Guaiacol

vibrant-m

PHR1136

Guaiacol

vibrant-m

1300004

Guaiacol

vibrant-m

CRM40484

Guaiacol solution

food allergen

no known allergens

food allergen

-

food allergen

-

food allergen

-

organoleptic

bacon; smoky; woody; spicy; vanilla

organoleptic

-

organoleptic

-

organoleptic

-

grade

FG, Halal, natural, Fragrance grade, Kosher

grade

certified reference material, pharmaceutical secondary standard

grade

pharmaceutical primary standard

grade

certified reference material, TraceCERT®

assay

≥99%

assay

-

assay

-

assay

-

refractive index

n20/D 1.543 (lit.)

refractive index

n20/D 1.543 (lit.)

refractive index

n20/D 1.543 (lit.)

refractive index

-

General description

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”.

Application

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

Biochem/physiol Actions

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.

pictograms

Exclamation mark

signalword

Warning

Hazard Classifications

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

Storage Class

11 - Combustible Solids

wgk_germany

WGK 1

flash_point_f

194.0 °F - closed cup

flash_point_c

90 °C - closed cup

ppe

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


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25G
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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.

Articles

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