EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes
 

para-cresol
4-hydroxytoluene

Sponsors

Fragrance Demo Formulas
Name:4-methylphenol
CAS Number: 106-44-5Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:203-398-6
FDA UNII:1MXY2UM8NV
Nikkaji Web:J1.185A
Beilstein Number:1305151
MDL:MFCD00002376
CoE Number:619
XlogP3:1.90 (est)
Molecular Weight:108.13996000
Formula:C7 H8 O
BioActivity Summary:listing
NMR Predictor:Predict (works with chrome or firefox)
Category:cosmetic, flavor and fragrance agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist:Search
Google Patents:Search
US Patents:Search
EU Patents:Search
Pubchem Patents:Search
PubMed:Search
NCBI:Search
JECFA Food Flavoring:693 p-cresol
FLAVIS Number:04.028 (Old)
DG SANTE Food Flavourings:04.028 4-methylphenol
DG SANTE Food Contact Materials:4-methylphenol
FEMA Number:2337 p-cresol
FDA Mainterm: P-CRESOL
FDA Regulation:
FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION
Subpart F--Flavoring Agents and Related Substances
Sec. 172.515 Synthetic flavoring substances and adjuvants.


FDA PART 175 -- INDIRECT FOOD ADDITIVES: ADHESIVES AND COMPONENTS OF COATINGS
Subpart C--Substances for Use as Components of Coatings
Sec. 175.300 Resinous and polymeric coatings.


FDA PART 177 -- INDIRECT FOOD ADDITIVES: POLYMERS
Subpart C--Substances for Use Only as Components of Articles Intended for Repeated Use
Sec. 177.2410 Phenolic resins in molded articles.
 
Physical Properties:
Appearance:white crystals (est)
Assay: 98.00 to 100.00
Food Chemicals Codex Listed: No
Melting Point: 32.00 to 35.00 °C. @ 760.00 mm Hg
Boiling Point: 201.80 to 202.00 °C. @ 760.00 mm Hg
Boiling Point: 121.00 to 122.00 °C. @ 50.00 mm Hg
Vapor Pressure:0.110000 mm/Hg @ 25.00 °C.
Vapor Density:3.72 ( Air = 1 )
Flash Point: 193.00 °F. TCC ( 89.44 °C. )
logP (o/w): 1.940
Soluble in:
 alcohol
 water, 2.15E+04 mg/L @ 25 °C (exp)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: phenolic
Odor Strength:high ,
recommend smelling in a 0.10 % solution or less
Substantivity:400 hour(s) at 10.00 % in dipropylene glycol
phenolic narcissus animal mimosa
Odor Description:at 0.10 % in dipropylene glycol. phenolic narcissus animal mimosa
Luebke, William tgsc, (1981)
Odor sample from: Berje Inc.
Flavor Type: phenolic
">phenolic
Taste Description: phenolic
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: antimicrobial agents
perfuming agents
 
Suppliers:
Aceto
p-Cresol
Augustus Oils
para Cresol
Services
Berjé
P-Cresol
Happening at Berje
CG Herbals
para-Cresol
EMD Millipore
For experimental / research use only.
p-Cresol
Keva
PARACRESOL (Perf Gr)
Lluch Essence
para-CRESOL
Moellhausen
P-CRESOL
Odor: powerful phenolic, on dilution floral, somewhat daffodil-like
Flavor: powerful cresylic
Natural Advantage
p-Cresol Nat, 1% in OH
Natural Advantage
p-Cresol Nat, 1% in PG
Natural Advantage
p-Cresol Nat, 10% in Triacetin
Natural Advantage
p-Cresol Nat
Penta International
p-CRESOL 1% IN ETHANOL, NATURAL, Kosher
Penta International
p-CRESOL, Kosher
PerfumersWorld
para-Cresol 10% in DPG
PerfumersWorld
para-Cresol
Odor: phenolic narcissus mimosa powerful phenolic floral daffodil narcissus
Use: Blends-well-with - +Cananga +Castoreum
Prodasynth
para-CRESOL > 99
Odor: PHENOL, ANIMALIC, NARCISSUS, MIMOSA
Reincke & Fichtner
p-Cresol
Riverside Aromatics
p-CRESOL, NATURAL, 1% IN PG
Sigma-Aldrich
p-Cresol, ≥99%, FG
Odor: medicinal
Certified Food Grade Products
Synerzine
p-Cresol
Taytonn
para-Cresol
TCI AMERICA
For experimental / research use only.
p-Cresol >99.0%(GC)
Vigon International
Cresol Para Pure
Odor: TARRY-SMOKY, MEDICINAL, PHENOLIC
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
T - Toxic.
R 24/25 - Toxic in contact with skin and if swallowed.
R 34 - Causes burns.
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
S 02 - Keep out of the reach of children.
S 22 - Do not breath dust.
S 24/25 - Avoid contact with skin and eyes.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36/37/39 - Wear suitable clothing, gloves and eye/face protection.
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
Acute toxicity, Oral (Category 3), H301
Acute toxicity, Dermal (Category 3), H311
Skin corrosion (Category 1B), H314
Acute aquatic toxicity (Category 2), H401
Chronic aquatic toxicity (Category 2), H411
GHS Label elements, including precautionary statements
 
Pictogramcorrosion.jpgskull.jpg
 
Signal word Danger
Hazard statement(s)
H301 - Toxic if swallowed
H311 - Toxic in contact with skin
H314 - Causes severe skin burns and eye damage
H401 - Toxic to aquatic life
H411 - Toxic to aquatic life with long lasting effects
Precautionary statement(s)
P260 - Do not breathe dust/fume/gas/mist/vapours/spray.
P264 - Wash skin thouroughly after handling.
P270 - Do not eat, drink or smoke when using this product.
P273 - Avoid release to the environment.
P280 - Wear protective gloves/protective clothing/eye protection/face protection.
P301 + P310 - IF SWALLOWED: Immediately call a POISON CENTER or doctor/physician.
P301 + P330 + P331 - IF SWALLOWED: Rinse mouth. Do NOT induce vomiting.
P303 + P361 + P353 - IF ON SKIN (or hair): Remove/Take off Immediately all contaminated clothing. Rinse SKIN with water/shower.
P304 + P340 - IF INHALED: Remove victim to fresh air and Keep at rest in a position comfortable for breathing.
P305 + P351 + P338 - IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continue rinsing.
P310 - Immediately call a POISON CENTER or doctor/physician.
P361 - Remove/Take off immediately all contaminated clothing.
P363 - Wash contaminated clothing before reuse.
P391 - Collect spillage. Hazardous to the aquatic environment
P405 - Store locked up.
P501 - Dispose of contents/ container to an approved waste disposal plant.
Human Experience:
4 % solution: no irritation or sensitization.
Oral/Parenteral Toxicity:
oral-rat LD50 207 mg/kg
BEHAVIORAL: CONVULSIONS OR EFFECT ON SEIZURE THRESHOLD GASTROINTESTINAL: ULCERATION OR BLEEDING FROM STOMACH SENSE ORGANS AND SPECIAL SENSES: OTHER CHANGES: OLFACTION
BIOFAX Industrial Bio-Test Laboratories, Inc., Data Sheets. Vol. 5-5/1969

oral-mouse LD50 344 mg/kg
Gigiena Truda i Professional'nye Zabolevaniya. Labor Hygiene and Occupational Diseases. Vol. 18(2), Pg. 58, 1974.

intraperitoneal-mouse LD50 25 mg/kg
"Handbook of Toxicology," 4 vols., Philadelphia, W.B. Saunders Co., 1956-59Vol. 5, Pg. 58, 1959.

unreported-mouse LD50 160 mg/kg
British Journal of Cancer. Vol. 6, Pg. 160, 1952.

oral-rabbit LDLo 620 mg/kg
Journal of Pharmacology and Experimental Therapeutics. Vol. 80, Pg. 233, 1944.

unreported-rat LD50 1440 mg/kg
Gigiena Truda i Professional'naya Patologiya v Estonskoi SSR. Labor Hygiene and Occupational Pathology in the Estonian SSR. Vol. 8, Pg. 145, 1972.

intravenous-rabbit LDLo 180 mg/kg
Journal of Pharmacology and Experimental Therapeutics. Vol. 80, Pg. 233, 1944.

Dermal Toxicity:
skin-rabbit LD50 301 mg/kg
BEHAVIORAL: TREMOR KIDNEY, URETER, AND BLADDER: OTHER CHANGES GASTROINTESTINAL: CHANGES IN STRUCTURE OR FUNCTION OF SALIVARY GLANDS
BIOFAX Industrial Bio-Test Laboratories, Inc., Data Sheets. Vol. 5-5/1969

skin-rat LD50 750 mg/kg
Gigiena Truda i Professional'nye Zabolevaniya. Labor Hygiene and Occupational Diseases. Vol. 18(2), Pg. 58, 1974.

subcutaneous-cat LDLo 80 mg/kg
Journal of Pharmacology and Experimental Therapeutics. Vol. 80, Pg. 233, 1944.

subcutaneous-mouse LDLo 150 mg/kg
"Abdernalden's Handbuch der Biologischen Arbeitsmethoden." Vol. 4, Pg. 1361, 1935.

subcutaneous-rabbit LDLo 300 mg/kg
"Abdernalden's Handbuch der Biologischen Arbeitsmethoden." Vol. 4, Pg. 1361, 1935.

subcutaneous-rat LDLo 500 mg/kg
"Handbook of Toxicology," 4 vols., Philadelphia, W.B. Saunders Co., 1956-59Vol. 5, Pg. 58, 1959.

subcutaneous-frog LDLo 150 mg/kg
"Abdernalden's Handbuch der Biologischen Arbeitsmethoden." Vol. 4, Pg. 1361, 1935.

subcutaneous-guinea pig LDLo 200 mg/kg
"Handbook of Toxicology," 4 vols., Philadelphia, W.B. Saunders Co., 1956-59Vol. 5, Pg. 58, 1959.

Inhalation Toxicity:
inhalation-rat LC50 > 710 mg/m3/1H
BIOFAX Industrial Bio-Test Laboratories, Inc., Data Sheets. Vol. 5-5/1969

 
Safety in Use Information:
Category: cosmetic, flavor and fragrance agents
Recommendation for para-cresol usage levels up to:
  0.0500 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.97 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 1.00 (μg/capita/day)
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 3
 average usual ppmaverage maximum ppm
baked goods: 0.010002.00000
beverages(nonalcoholic): -0.67000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: 0.010001.00000
fruit ices: 0.010001.00000
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: 0.010002.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: --
sugar substitutes: --
sweet sauces: --
 
Safety References:
European Food Safety Athority(efsa):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...
European Food Safety Authority (EFSA) reference(s):
Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to Flavouring Group Evaluation 22 (FGE.22): Ring-substituted phenolic substances from chemical groups 21 and 25 (Commission Regulation (EC) No 1565/2000 of 18 July 2000)
View page or View pdf
Flavouring Group Evaluation 58 (FGE.58) Consideration of phenol derivatives evaluated by JECFA (55th meeting) structurally related to ring substituted phenolic substances evaluated by EFSA in FGE.22 (2006) (Commission Regulation (EC) No 1565/2000 of 18 July 2000) - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
View page or View pdf
Flavouring Group Evaluation 60 (FGE.60): Consideration of eugenol and related hydroxyallylbenzene derivatives evaluated by JECFA (65th meeting) structurally related to ring- substituted phenolic substances evaluated by EFSA in FGE.22 (2006)
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 22, Revision 1 (FGE.22Rev1): Ring-substituted phenolic substances from chemical groups 21 and 25
View page or View pdf
Scientific Opinion on the safety and efficacy of phenol derivatives containing ring-alkyl, ring-alkoxy and side-chains with an oxygenated functional group (chemical group 25) when used as flavourings for all species
View page or View pdf
EPI System: View
EPA-Iris:IRIS
NIOSH International Chemical Safety Cards:search
NIOSH Pocket Guide:search
NLM Hazardous Substances Data Bank:Search
Chemical Carcinogenesis Research Information System:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA GENetic TOXicology:Search
Env. Mutagen Info. Center:Search
NLM Developmental and Reproductive Toxicity:Search
EPA Substance Registry Services (TSCA):106-44-5
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :2879
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 3455
WGK Germany:2
4-methylphenol
Chemidplus:0000106445
EPA/NOAA CAMEO:hazardous materials
RTECS:106-44-5
 
References:
 4-methylphenol
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:106-44-5
Pubchem (cid):2879
Pubchem (sid):134971768
Flavornet:106-44-5
Pherobase:View
 
Other Information:
(IUPAC):Atomic Weights of the Elements 2009
(IUPAC):Atomic Weights of the Elements 2009 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Everything Added to Food in the United States (EAFUS):View
CHEBI:View
CHEMBL:View
Metabolomics Database:Search
UM BBD:Search
KEGG (GenomeNet):C01468
HMDB (The Human Metabolome Database):HMDB01858
FooDB:FDB008789
Export Tariff Code:2907.12.0000
Haz-Map:View
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
RSC Learn Chemistry:View
Formulations/Preparations:
•grades: technical: 98%, 99.0% minimum purity ... •pure cresol is a mixture of ortho-, meta- & para-isomers. crude cresol (commercial cresol) is a mixture of aromatic cmpd containing about 20% of o-cresol, 40% of m-cresol, & 30% of p-cresol with small amt of phenol & xylenols. •generally, m- and p- isomers are used industrially as a mixture containing 40% to 65% m-cresol.
 
Potential Blenders and core components note
For Odor
animal
para-
cresyl caprylate
FL/FR
para-
cresyl isobutyrate
FL/FR
para-
cresyl phenyl acetate
FL/FR
indole
FL/FR
indoletal
FR
anisic
para-
anisaldehyde
FL/FR
estragole
FL/FR
balsamic
geranyl benzoate
FL/FR
guaiacyl phenyl acetate
FL/FR
prenyl benzoate
FL/FR
propyl cinnamate
FL/FR
terpinyl benzoate
FR
tetrahydrofurfuryl cinnamate
FL/FR
coconut
tetrahydrojasmone
FR
creamy
creamy lactone
FL/FR
waxy lactone
FL/FR
fatty
3-
decen-2-one
FL/FR
hexanoic acid
FL/FR
floral
acetophenone
FL/FR
alpha-
amyl cinnamaldehyde
FL/FR
alpha-
amyl cinnamaldehyde diethyl acetal
FR
alpha-
amyl cinnamaldehyde dimethyl acetal
FL/FR
alpha-
amyl cinnamyl acetate
FL/FR
amyl cyclopentanone propanone
FR
amyl cyclopentenone
CS
para-
anisaldehyde / methyl anthranilate schiff's base
FR
para-
anisaldehyde dimethyl acetal
FR
anisyl propanal / methyl anthranilate schiff's base
FR
autumn carboxylate
FR
benzaldehyde propylene glycol acetal
FL/FR
benzyl acetate
FL/FR
benzyl acetone
FL/FR
benzyl formate
FL/FR
benzyl isobutyrate
FL/FR
benzyl phenyl acetate
FL/FR
alpha-
butyl cinnamaldehyde
FL/FR
cananga oil
FL/FR
champaca absolute
FR
para-
cresyl acetate
FL/FR
cyclamen aldehyde
FL/FR
dihydroisojasmonate methyl ester
FR
dihydrojasmone lactone
FL/FR
2',4'-
dimethyl acetophenone
FL/FR
dimethyl benzyl carbinol
FL/FR
dimethyl benzyl carbinyl acetate
FL/FR
dimethyl benzyl carbinyl propionate
FR
2,4-
dimethyl cyclohexyl methyl acetate
FR
ethyl ortho-anisate
FL/FR
freesia acetate
FR
gardenia oxide
FR
gelsone (IFF)
FL/FR
hawthorn ethanol
FR
herbal pyran
FR
hexahydrofarnesyl acetone
FL/FR
hexenyl cyclopentanone
FR
alpha-
hexyl cinnamaldehyde
FL/FR
2-
hexylidene cyclopentanone
FL/FR
honeysuckle absolute
FR
jasmin absolute (from chassis)
FL/FR
jasmin absolute (from pommade)
FL/FR
jasmin absolute egypt (from concrete)
FL/FR
jasmin absolute india (from concrete)
FL/FR
jasmin absolute italy (from concrete)
FL/FR
jasmin absolute sambac
FL/FR
jasmin acetate
FL/FR
jasmin cyclopentanol
FR
jasmin cyclopentanone
FR
jasmin lactone (IFF)
FL/FR
jasmin pyranol
FR
jasmin pyranone
FL/FR
para-
jasmone
FR
(Z)-
jasmone
FL/FR
iso
jasmone
FL/FR
lilac pentanol
FL/FR
magnolia indene
FR
para-
methyl acetophenone
FL/FR
methyl dihydrojasmonate
FL/FR
(Z)-
methyl epi-jasmonate
FL/FR
methyl jasmonate
FL/FR
mimosa heptanal
FR
narcissus acetate
FL/FR
3-
nonanone
FL/FR
ocean propanal / methyl anthranilate schiff's base
FR
bitter
orangeflower absolute morocco
FL/FR
2-
pentadecanone
FL/FR
pentenyl cyclopentanone
FR
2-
pentyl cyclopentanone
FR
peony alcohol
FR
petitgrain mandarin oil
FL/FR
phenethyl formate
FL/FR
phenyl acetaldehyde diisobutyl acetal
FL/FR
1-
phenyl propyl butyrate
FL/FR
3-
phenyl propyl propionate
FL/FR
4-
phenyl-2-butanol
FL/FR
(Z,E)-
phytol
FL/FR
iso
propyl phenyl acetate
FL/FR
reseda acetal
FR
laevo-
rose oxide
FL/FR
styralyl formate
FL/FR
styralyl isobutyrate
FL/FR
tea acetate
FR
tuberose acetate
FR
fruity
benzyl butyrate
FL/FR
benzyl methyl ether
FL/FR
benzyl propionate
FL/FR
berry hexanoate
FR
decen-1-yl cyclopentanone
FL/FR
diethyl succinate
FL/FR
dimethyl benzyl carbinyl isobutyrate
FR
fleuramone (IFF)
FR
fruity cyclopentanone
FR
(Z)-3-
hexen-1-yl anthranilate
FL/FR
2-
hexenyl cyclopentanyl acetate
FR
octen-1-yl cyclopentanone
FL/FR
octyl butyrate
FL/FR
peach nitrile
FR
pear valerate
FR
prenyl acetate
FL/FR
styralyl butyrate
FL/FR
fungal
jasmin nonane
FR
green
benzyl hexanoate
FL/FR
2-iso
butyl thiazole
FL/FR
chrysanthemum oxide
FL/FR
cumin acetaldehyde
FL/FR
iso
green methanoindene
FR
3-
hexenal
FL/FR
2,4-
ivy carbaldehyde
FL/FR
ivy carbaldehyde
FL/FR
3,6-
ivy carbaldehyde
FL/FR
3,5-
ivy carbaldehyde
FL/FR
ivy dioxolane
FR
leafy oxime
FR
narcissus flower absolute
FR
phenethyl acetal
FR
phenoxyacetaldehyde 50% in benzyl alcohol
FR
3-
phenyl propionaldehyde
FL/FR
privet dioxane
FR
iso
propyl quinoline
FR
herbal
dimethyl benzyl carbinyl formate
FL/FR
herbal carbonate
FR
safranal
FL/FR
thymol
FL/FR
tricyclodecenyl propionate
FR
yerba mate absolute
FL/FR
honey
phenyl pyruvic acid
FL/FR
leathery
castoreum absolute
FL/FR
minty
betula lenta bark oil america
FL/FR
naphthyl
para-
methyl anisole
FL/FR
nutty
nutty cyclohexenone
FL/FR
resorcinol
FR
phenolic
meta-
cresyl acetate
FL/FR
ortho-
guaiacol
FL/FR
2'-
hydroxyacetophenone
FL/FR
methyl benzoate
FL/FR
4-
methyl-2,6-dimethoxyphenol
FL/FR
4-
vinyl phenol
FL/FR
2,5-
xylenol
FL/FR
2,3-
xylenol
FL/FR
smoky
4-
ethyl phenol
FL/FR
spicy
allspice berry oil
FL/FR
allspice leaf oil
FL/FR
alpha-
amyl cinnamyl alcohol
FL/FR
carvacrol
FL/FR
iso
eugenol
FL/FR
eugenol
FL/FR
ortho-
methoxycinnamaldehyde
FL/FR
spicy acetoacetate
FL/FR
vanilla
vanillin
FL/FR
vanillin propylene glycol acetal
FL/FR
waxy
allyl nonanoate
FL/FR
woody
guaiacyl acetate
FL/FR
2-
methoxy-4-vinyl phenol
FL/FR
methyl cedryl ketone
FL/FR
4-iso
propyl phenol
FL/FR
For Flavor
No flavor group found for these
alpha-
amyl cinnamaldehyde dimethyl acetal
FL/FR
benzyl hexanoate
FL/FR
2,6-
dimethoxy-4-vinyl phenol
FL
2',4'-
dimethyl acetophenone
FL/FR
dimethyl benzyl carbinyl formate
FL/FR
ethyl ortho-anisate
FL/FR
geranyl benzoate
FL/FR
2-
hexylidene cyclopentanone
FL/FR
ivy carbaldehyde
FL/FR
3,5-
ivy carbaldehyde
FL/FR
jasmin lactone (IFF)
FL/FR
narcissus acetate
FL/FR
1-
phenyl propyl butyrate
FL/FR
3-
phenyl propyl propionate
FL/FR
prenyl benzoate
FL/FR
styralyl formate
FL/FR
styralyl isobutyrate
FL/FR
tetrahydrofurfuryl cinnamate
FL/FR
alpha-
butyl cinnamaldehyde
FL/FR
4'-
hydroxyacetophenone
FL
animal
animal
para-
cresyl caprylate
FL/FR
indole
FL/FR
aromatic
para-
cresyl acetate
FL/FR
para-
cresyl isobutyrate
FL/FR
balsamic
(Z,E)-
phytol
FL/FR
burnt
4-iso
propyl phenol
FL/FR
cheesy
hexanoic acid
FL/FR
citrus
petitgrain mandarin oil
FL/FR
creamy
para-
anisaldehyde
FL/FR
creamy lactone
FL/FR
jasmin pyranone
FL/FR
para-
methyl acetophenone
FL/FR
waxy lactone
FL/FR
earthy
alpha-
amyl cinnamyl acetate
FL/FR
fatty
2-
pentadecanone
FL/FR
fishy
3-
penten-2-one
FL
floral
cananga oil
FL/FR
dimethyl benzyl carbinyl acetate
FL/FR
(Z)-3-
hexen-1-yl anthranilate
FL/FR
jasmin absolute (from chassis)
FL/FR
jasmin absolute (from pommade)
FL/FR
jasmin absolute egypt (from concrete)
FL/FR
jasmin absolute india (from concrete)
FL/FR
jasmin absolute italy (from concrete)
FL/FR
jasmin absolute sambac
FL/FR
jasmin acetate
FL/FR
methyl dihydrojasmonate
FL/FR
(Z)-
methyl epi-jasmonate
FL/FR
methyl jasmonate
FL/FR
bitter
orangeflower absolute morocco
FL/FR
4-
phenyl-2-butanol
FL/FR
laevo-
rose oxide
FL/FR
fruity
benzaldehyde propylene glycol acetal
FL/FR
benzyl acetate
FL/FR
benzyl acetone
FL/FR
benzyl butyrate
FL/FR
benzyl formate
FL/FR
benzyl isobutyrate
FL/FR
benzyl methyl ether
FL/FR
benzyl propionate
FL/FR
decen-1-yl cyclopentanone
FL/FR
diethyl succinate
FL/FR
lilac pentanol
FL/FR
octen-1-yl cyclopentanone
FL/FR
prenyl acetate
FL/FR
propyl cinnamate
FL/FR
styralyl butyrate
FL/FR
green
2-iso
butyl thiazole
FL/FR
chrysanthemum oxide
FL/FR
cumin acetaldehyde
FL/FR
cyclamen aldehyde
FL/FR
3-
decen-2-one
FL/FR
2-
ethyl-5-methyl thiophene
FL
gelsone (IFF)
FL/FR
hexahydrofarnesyl acetone
FL/FR
3-
hexenal
FL/FR
2,4-
ivy carbaldehyde
FL/FR
3,6-
ivy carbaldehyde
FL/FR
iso
jasmone
FL/FR
3-
nonanone
FL/FR
phenethyl formate
FL/FR
phenyl acetaldehyde diisobutyl acetal
FL/FR
3-
phenyl propionaldehyde
FL/FR
herbal
yerba mate absolute
FL/FR
honey
benzyl phenyl acetate
FL/FR
iso
propyl phenyl acetate
FL/FR
leathery
castoreum absolute
FL/FR
licorice
estragole
FL/FR
meaty
4-
allyl-2,6-dimethoxyphenol
FL
phenyl mercaptan
FL
medicinal
dimethyl benzyl carbinol
FL/FR
minty
betula lenta bark oil america
FL/FR
musty
2,5-
xylenol
FL/FR
naphthyl
2'-
hydroxyacetophenone
FL/FR
para-
methyl anisole
FL/FR
nutty
nutty cyclohexenone
FL/FR
phenolic
meta-
cresyl acetate
FL/FR
para-
cresyl phenyl acetate
FL/FR
2-
ethyl benzene thiol
FL
guaiacyl phenyl acetate
FL/FR
methyl benzoate
FL/FR
4-
methyl-2,6-dimethoxyphenol
FL/FR
phenyl pyruvic acid
FL/FR
propyl 2-furoate
FL
thymol
FL/FR
4-
vinyl phenol
FL/FR
2,3-
xylenol
FL/FR
powdery
acetophenone
FL/FR
smoky
4-
ethyl phenol
FL/FR
2-
methoxy-4-vinyl phenol
FL/FR
prosopis juliflora wood extract
FL
spicy
allspice berry oil
FL/FR
allspice leaf oil
FL/FR
alpha-
amyl cinnamyl alcohol
FL/FR
carvacrol
FL/FR
eugenol
FL/FR
iso
eugenol
FL/FR
ortho-
methoxycinnamaldehyde
FL/FR
spicy acetoacetate
FL/FR
tropical
alpha-
amyl cinnamaldehyde
FL/FR
vanilla
vanillin
FL/FR
vanillin propylene glycol acetal
FL/FR
vegetable
tyramine
FL
waxy
allyl nonanoate
FL/FR
dihydrojasmone lactone
FL/FR
alpha-
hexyl cinnamaldehyde
FL/FR
octyl butyrate
FL/FR
woody
ortho-
guaiacol
FL/FR
guaiacyl acetate
FL/FR
(Z)-
jasmone
FL/FR
methyl cedryl ketone
FL/FR
safranal
FL/FR
 
Potential Uses:
FRacacia cassie farnesiana
FRcastoreum
FLchicken
FRcoffee
FRfloral
FRjasmin
FRleather russian
FRmimosa
FRmusk
FRnarcissus narcisse
FLnut
 olive
 soybean
FRtea green
FRvanilla
 
Occurrence (nature, food, other):note
 algae sea algae
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 almond flower
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 anise
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 anise plant
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 anise seed
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 asparagus shoot
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 ayou wood oil @ trace%
Data GC Search Trop Picture
 bilberry fruit juice
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 blueberry plant
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 butter
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 cananga oil china @ 0.27%
Data GC Search Trop Picture
 cassia plant
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 champaca concrete @ trace%
Data GC Search Trop Picture
 cherry sour cherry plant
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 coffee arabica coffee bean
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 coffee bean
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 coffee roasted coffee
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 gingergrass oil @ 0.13%
Data GC Search Trop Picture
 ham
PbMd Search PMC Picture
 honey buckwheat honey
PbMd Search PMC Picture
 jasmin
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 jasmin absolute concrete egypt @ 0.96%
Data GC Search Trop Picture
 jasmin oil italy @ 1.13%
Data GC Search Trop Picture
 jasmin sambac absolute egypt @ 0.08%
Data GC Search Trop Picture
 morus spp.
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 mustard white mustard
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 olive oil
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 osmanthus absolute @ trace%
Data GC Search Trop Picture
 pepper bell pepper fruit
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 peppermint leaf
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 raspberry red raspberry plant
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 tamarind fruit
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 tarragon plant
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 tea leaf
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 ylang ylang
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 ylang ylang oil @ 0.09%
Data GC Search Trop Picture
 ylang ylang oil CO2 extract @ 0.53%
Data GC Search Trop Picture
 
Synonyms:
4-cresol
p-cresol
p-cresol natural
 cresol para pure
p-cresylic acid
para-cresylic acid
1-hydroxy-4-methyl benzene
1-hydroxy-4-methylbenzene
4-hydroxytoluene
p-hydroxytoluene
para-hydroxytoluene
p-methyl hydroxybenzene
para-methyl hydroxybenzene
4-methyl phenol
p-methyl phenol
para-methyl phenol
1-methyl-4-hydroxybenzene
4-methylphenol
p-methylphenol
p-oxytoluene
para-oxytoluene
p-toluol
para-toluol
 

Articles:

PubMed:Determination of the importance of in-mouth release of volatile phenol glycoconjugates to the flavor of smoke-tainted wines.
PubMed:Effect of ubiquinol-10 on citral stability and off-flavor formation in oil-in-water (O/W) nanoemulsions.
PubMed:Contribution of several volatile phenols and their glycoconjugates to smoke-related sensory properties of red wine.
PubMed:Mechanisms of flavor release in chewing gum: cinnamaldehyde.
PubMed:Aroma components of American country ham.
PubMed:Characterization of odorants causing an atypical aroma in white pepper powder (Piper nigrum L.) based on quantitative measurements and orthonasal breakthrough thresholds.
PubMed:Aroma compounds in sweet whey powder.
PubMed:Laboratory-evolved vanillyl-alcohol oxidase produces natural vanillin.
PubMed:Characteristic aroma components of rennet casein.
PubMed:Identification and quantification of aroma-active components that contribute to the distinct malty flavor of buckwheat honey.
PubMed:Volatile flavor components of stored nonfat dry milk.
PubMed:Characteristic aroma components of British Farmhouse Cheddar cheese.
PubMed:Cloud-point extraction and reversed-phase high performance liquid chromatography for analysis of phenolic compounds and their antioxidant activity in Thai local wines.
PubMed:Determination of the importance of in-mouth release of volatile phenol glycoconjugates to the flavor of smoke-tainted wines.
PubMed:Metabonomic analysis of quercetin against the toxicity of chronic exposure to low-level dichlorvos in rats via ultra-performance liquid chromatography-mass spectrometry.
PubMed:A new method for preconcentration and determination of mercury in fish, shellfish and saliva by cold vapour atomic absorption spectrometry.
PubMed:Effect of uremic serum and uremic toxins on drug metabolism in human microsomes.
PubMed:Effect of ubiquinol-10 on citral stability and off-flavor formation in oil-in-water (O/W) nanoemulsions.
PubMed:Identification of volatile compounds from a food-grade vinegar attractive to house flies (Diptera: Muscidae).
PubMed:Microbial-mammalian cometabolites dominate the age-associated urinary metabolic phenotype in Taiwanese and American populations.
PubMed:Metabolic profiling of the impact of oligofructose-enriched inulin in Crohn's disease patients: a double-blinded randomized controlled trial.
PubMed:Modulation of protein fermentation does not affect fecal water toxicity: a randomized cross-over study in healthy subjects.
PubMed:Ovariectomized mouse uterotrophic assay of 36 chemicals.
PubMed:Effects of potato fiber and potato-resistant starch on biomarkers of colonic health in rats fed diets containing red meat.
PubMed:Effects of corn processing method and dietary inclusion of corn wet distillers grains with solubles on odor and gas production in cattle manure.
PubMed:The production of p-cresol sulfate and indoxyl sulfate in vegetarians versus omnivores.
PubMed:Rapid discrimination and characterization of vanilla bean extracts by attenuated total reflection infrared spectroscopy and selected ion flow tube mass spectrometry.
PubMed:Impact of short-term intake of red wine and grape polyphenol extract on the human metabolome.
PubMed:Contribution of several volatile phenols and their glycoconjugates to smoke-related sensory properties of red wine.
PubMed:Consumption of breads containing in situ-produced arabinoxylan oligosaccharides alters gastrointestinal effects in healthy volunteers.
PubMed:Relevance of protein fermentation to gut health.
PubMed:An arabinoxylan-rich fraction from wheat enhances caecal fermentation and protects colonocyte DNA against diet-induced damage in pigs.
PubMed:Effect of dietary nitrogen content on the urine metabolite profile of dairy cows assessed by nuclear magnetic resonance (NMR)-based metabolomics.
PubMed:Functional analysis of colonic bacterial metabolism: relevant to health?
PubMed:Effects of frozen storage and vacuum packaging on free fatty acid and volatile composition of Turkish Motal cheese.
PubMed:Carrion mimicry in a South African orchid: flowers attract a narrow subset of the fly assemblage on animal carcasses.
PubMed:High-protein/high red meat and high-carbohydrate weight-loss diets do not differ in their effect on faecal water genotoxicity tested by use of the WIL2-NS cell line and with other biomarkers of bowel health.
PubMed:p-Cresol and cardiovascular risk in mild-to-moderate kidney disease.
PubMed:Radical-scavenging activity and cytotoxicity of p-methoxyphenol and p-cresol dimers.
PubMed:Interaction of phenol, o-cresol, and p-cresol with a clay-rich soil sample.
PubMed:Tolerance of arabinoxylan-oligosaccharides and their prebiotic activity in healthy subjects: a randomised, placebo-controlled cross-over study.
PubMed:Characterization of aroma-active compounds, sensory properties, and proteolysis in Ezine cheese.
PubMed:Radiation metabolomics. 3. Biomarker discovery in the urine of gamma-irradiated rats using a simplified metabolomics protocol of gas chromatography-mass spectrometry combined with random forests machine learning algorithm.
PubMed:p-Cresol inhibits IL-12 production by murine macrophages stimulated with bacterial immunostimulant.
PubMed:Dose-response effect of arabinoxylooligosaccharides on gastrointestinal motility and on colonic bacterial metabolism in healthy volunteers.
PubMed:Measurement of phenol and p-cresol in urine and feces using vacuum microdistillation and high-performance liquid chromatography.
PubMed:Composition and antifungal activity of the essential oil of the Brazilian Chenopodium ambrosioides L.
PubMed:Aroma components of American country ham.
PubMed:Wholegrain foods made from a novel high-amylose barley variety (Himalaya 292) improve indices of bowel health in human subjects.
PubMed:Fasting enhances p-Cresol production in the rat intestinal tract.
PubMed:Aclacinomycin oxidoreductase (AknOx) from the biosynthetic pathway of the antibiotic aclacinomycin is an unusual flavoenzyme with a dual active site.
PubMed:Uptake and localization of gaseous phenol and p-cresol in plant leaves.
PubMed:The chemical nature of fetid floral odours in stapeliads (Apocynaceae-Asclepiadoideae-Ceropegieae).
PubMed:Influence of phenol, p-cresol and indole on growth and survival of intestinal lactic acid bacteria.
PubMed:Potent inhibitory effects of black tea theaflavins on off-odor formation from citral.
PubMed:Multidimensional gas chromatography-olfactometry for the identification and prioritization of malodors from confined animal feeding operations.
PubMed:Characterization of odorants causing an atypical aroma in white pepper powder (Piper nigrum L.) based on quantitative measurements and orthonasal breakthrough thresholds.
PubMed:The unbearable lightness of "light" cigarettes: a comparison of smoke yields in six varieties of Canadian "light" cigarettes.
PubMed:Enrichment of cheeses manufactured from cow's and sheep's milk blends with sheep-like species-related alkylphenols.
PubMed:A kinetic study of p-cresol oxidation by quince fruit polyphenol oxidase.
PubMed:Aroma compounds in sweet whey powder.
PubMed:Characteristic aroma components of rennet casein.
PubMed:In vivo studies on the metabolism of the monoterpene pulegone in humans using the metabolism of ingestion-correlated amounts (MICA) approach: explanation for the toxicity differences between (S)-(-)- and (R)-(+)-pulegone.
PubMed:Whole-grain rye and wheat foods and markers of bowel health in overweight middle-aged men.
PubMed:Sequestering ability of butylated hydroxytoluene, propyl gallate, resveratrol, and vitamins C and E against ABTS, DPPH, and hydroxyl free radicals in chemical and biological systems.
PubMed:Identification and quantification of aroma-active components that contribute to the distinct malty flavor of buckwheat honey.
PubMed:Volatile flavor components of stored nonfat dry milk.
PubMed:Two OPEEs (organic phase enzyme electrodes) used to check the percentage water content in hydrophobic foods and drugs.
PubMed:Characteristic aroma components of British Farmhouse Cheddar cheese.
PubMed:Proteolytic activation of latent Paraguaya peach PPO. Characterization of monophenolase activity.
PubMed:Vegan diet in physiological health promotion.
PubMed:Nitrosation of phenolic compounds: inhibition and enhancement.
PubMed:Micellar electrokinetic chromatography with bis(2-ethylhexyl)sodium sulfosuccinate vesicles determination of synthetic food antioxidants.
PubMed:Attenuation of luminol-amplified chemiluminescent intensity and lipid peroxidation in the livers of quercetin-fed mice.
PubMed:Influence of dietary protein supplements on the formation of bacterial metabolites in the colon.
PubMed:Effect of tea polyphenols on fecal flora and fecal metabolic products of pigs.
PubMed:Effects of eating an uncooked vegetable diet for 1 week.
PubMed:Effect of Konjac mannan on intestinal microbial metabolism in mice bearing human flora and in conventional F344 rats.
PubMed:Determination of phenol in poly(vinyl chloride).
PubMed:Hydroxyurea and p-aminophenol are the suicide inhibitors of ascorbate peroxidase.
PubMed:[Determination of butylated hydroxy-anisole in oily foods by high-performance liquid chromatography with fluorescence detection].
PubMed:Capillary GC analysis of compounds leached into parenteral solutions packaged in plastic bags.
PubMed:Effects of t-butyl-4-hydroxyanisole and other phenolic antioxidants on tumoral cells and Trypanosoma parasites.
PubMed:Gas chromatographic, liquid chromatographic, and titrimetric procedures for determination of glycerin in allergenic extracts and diagnostic antigens: comparative study.
PubMed:Effects of BHA and related phenols on the forestomach of rats.
PubMed:Dependence of curing time, peak temperature, and mechanical properties on the composition of bone cement.
PubMed:The urinary excretion of bacterial amino-acid metabolites by rats fed saccharin in the diet.
PubMed:Effects of zeolite a or clinoptilolite in diets of growing swine.
PubMed:Pharmacologic and genetic studies on the modulatory effects of butylated hydroxytoluene on mouse lung adenoma formation.
PubMed:Modulation of azaserine-induced pancreatic foci by phenolic antioxidants in rats.
PubMed:The origin of urinary aromatic compounds excreted by ruminants. 4. The potential use of urine aromatic acid and phenol outputs as a measure of voluntary food intake.
PubMed:A study of the rates of the competitive nitrosations of pyrrolidine, p-cresol and L-cysteine hydrochloride.
PubMed:The fate of 2,6-bis-(1'-methyl-14C-heptadecyl)-p-cresol(Dioctadecyl-p-cresol-14C) in the rat.
PubMed:Studies of the physiological effects of 2,6-bis-(1'-methylheptadecyl)-p-cresol (Dioctadecyl-p-cresol) in the rat and dog.
 
Notes:
Present in blackcurrant buds, asparagus, cooked cured pork, black tea, fermented tea, yellow passion fruit juice, malt, peated malt, kumazasa (Sasa albo-marginata), lamb's lettuce, squid and cuttlefish. Flavouring ingredient
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