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

cherry propanol
p,alpha,alpha-trimethylbenzyl alcohol

Sponsors

Name:2-(4-methylphenyl)propan-2-ol
CAS Number: 1197-01-9Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:214-817-7
FDA UNII:6TFS69V5BW
Nikkaji Web:J28.647H
MDL:MFCD00029997
CoE Number:530
XlogP3-AA:2.00 (est)
Molecular Weight:150.22078000
Formula:C10 H14 O
BioActivity Summary:listing
NMR Predictor:Predict (works with chrome or firefox)
Also(can) Contains:para-alpha-dimethyl styrene 9.00% to 11.00%
EFSA/JECFA Comments:
According to the JECFA: Min. assay value is 90 % and secondary component 9-11 % p-isopropenyltoluene.
Category: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:1650 p,alpha,alpha-trimethylbenzyl alcohol
FLAVIS Number:02.042 (Old)
DG SANTE Food Flavourings:02.042 2-(4-methylphenyl)propan-2-ol
FEMA Number:3242 p,alpha,alpha-trimethylbenzyl alcohol
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: P,ALPHA,ALPHA-TRIMETHYLBENZYL ALCOHOL
 
Physical Properties:
Appearance:colorless clear liquid (est)
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:0.96900 to 0.97800 @ 25.00 °C.
Pounds per Gallon - (est).: 8.063 to 8.138
Refractive Index:1.51400 to 1.52100 @ 20.00 °C.
Boiling Point: 64.00 °C. @ 0.60 mm Hg
Vapor Pressure:0.020000 mm/Hg @ 20.00 °C.
Flash Point: 205.00 °F. TCC ( 96.11 °C. )
logP (o/w): 2.251 (est)
Soluble in:
 alcohol
 water, slightly
 water, 1817 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: fruity
Odor Strength:medium ,
recommend smelling in a 10.00 % solution or less
Substantivity: > 48 hour(s) at 100.00 %
sweet fruity cherry coumarinic floral camphoreous
Odor Description:at 10.00 % in dipropylene glycol. sweet fruity cherry coumarin floral camphor
sweet fruity cherry camphoreous floral camphoreous cooling
Odor Description:Sweet, fruity, cherry, coumarin, floral, camphoreous, cooling
Mosciano, Gerard P&F 16, No. 5, 71, (1991)
Flavor Type: fruity
fruity cherry sweet hay cereal bready
Taste Description: at 20.00 ppm. Fruity, cherry, sweet, hay-like with cereal and bread-like nuances
Mosciano, Gerard P&F 16, No. 5, 71, (1991)
Odor and/or flavor descriptions from others (if found).
Bedoukian Research
8-HYDROXY PARA-CYMENE ≥95.0%, Kosher
Odor Description:Herbaceous and celery-like
Used in herbal compositions.
Taste Description:Spicy, celery, herbal
Can add black pepper notes to a variety of non-savory type flavors; herbal type and celery flavors.
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: perfuming agents
 
Suppliers:
Bedoukian Research
8-HYDROXY PARA-CYMENE
≥95.0%, Kosher
Odor: Herbaceous and celery-like
Use: Used in herbal compositions.
Flavor: Spicy, celery, herbal
Can add black pepper notes to a variety of non-savory type flavors; herbal type and celery flavors.
Beijing Lys Chemicals
8-Hydroxy para-cymene
BOC Sciences
For experimental / research use only.
8-HYDROXY PARA-CYMENE 95.0%
M&U International
p,alpha,alpha-TRIMETHYLBENZYL ALCOHOL, Kosher
Nippon Terpene Chemicals
p-Cymene-8-ol 80%
Penta International
p-CYMEN-8-OL, Kosher
Sigma-Aldrich
p,a,a-Trimethylbenzyl alcohol, ≥95%, FG
Certified Food Grade Products
Synerzine
p-alpha, alpha-Trimethyl Benzyl Alcohol
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 36/38 - Irritating to skin and eyes.
S 02 - Keep out of the reach of children.
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 37/39 - Wear suitable gloves and eye/face protection.
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavor and fragrance agents
Recommendation for cherry propanol usage levels up to:
  1.0000 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 9.6 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.01 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 3900 (μg/person/day)
Threshold of Concern:1800 (μg/person/day)
Structure Class: I
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: 4
 average usual ppmaverage maximum ppm
baked goods: --
beverages(nonalcoholic): -0.20000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: --
fruit ices: --
gelatins / puddings: -1.00000
granulated sugar: --
gravies: --
hard candy: -2.80000
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: --
 
Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i).
Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.
 average usage mg/kgmaximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0): 7.0000035.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 5.0000025.00000
Edible ices, including sherbet and sorbet (03.0): 10.0000050.00000
Processed fruit (04.1): 7.0000035.00000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 10.0000050.00000
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 5.0000025.00000
Bakery wares (07.0): 10.0000050.00000
Meat and meat products, including poultry and game (08.0): 2.0000010.00000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 2.0000010.00000
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 5.0000025.00000
Foodstuffs intended for particular nutritional uses (13.0): 10.0000050.00000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 5.0000025.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 10.0000050.00000
Ready-to-eat savouries (15.0): 20.00000100.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 5.0000025.00000
 
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):

Flavouring Group Evaluation 89 (FGE.89): Consideration of phenyl-substituted aliphatic tertiary alcohols and related aldehydes and esters evaluated by JECFA (63rd and 68th meetings) structurally related to aliphatic, alicyclic and aromatic saturated and unsaturated tertiary alcohols, aromatic tertiary alcohols and their esters evaluated by EFSA in FGE.18Rev1 (2009)
View page or View pdf

EPI System: View
EPA Substance Registry Services (TSCA):1197-01-9
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :14529
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:2
2-(4-methylphenyl)propan-2-ol
Chemidplus:0001197019
EPA/NOAA CAMEO:hazardous materials
 
References:
 2-(4-methylphenyl)propan-2-ol
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:1197-01-9
Pubchem (cid):14529
Pubchem (sid):134981298
Flavornet:1197-01-9
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
CHEMBL:View
HMDB (The Human Metabolome Database):HMDB29652
FooDB:FDB000826
Export Tariff Code:2906.29.0000
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
Potential Blenders and core components note
For Odor
No odor group found for these
(E+Z)-4,8-
dimethyl-3,7-nonadien-2-one
FL/FR
anisic
anisic
para-
acetanisole
FL/FR
balsamic
benzyl cinnamate
FL/FR
cinnamyl formate
FL/FR
dextro-
fenchone
FL/FR
methyl (E)-cinnamate
FL/FR
methyl cinnamate
FL/FR
berry
raspberry ketone methyl ether
FL/FR
camphoreous
butyrophenone
FL/FR
beta-homo
cyclocitral
FL/FR
eucalyptus polybractea oil
FR
citrus
2-
heptanol
FL/FR
ethereal
cyclohexyl formate
FL/FR
fatty
butyl undecylenate
FL/FR
4-
ethyl octanoic acid
FL/FR
fermented
amyl alcohol
FL/FR
methyl decanoate
FL/FR
floral
acetal 318
FR
iso
amyl angelate
FL/FR
alpha-
amyl cinnamaldehyde
FL/FR
benzyl acetate
FL/FR
benzyl acetoacetate
FL/FR
benzyl formate
FL/FR
citronellyl butyrate
FL/FR
citronellyl hexanoate
FL/FR
citronellyl propionate
FL/FR
(E)-
citronellyl tiglate
FL/FR
dihydrojasmone
FL/FR
dimethyl benzyl carbinyl acetate
FL/FR
geraniol
FL/FR
menthadienyl formate
FR
methoxymelonal
FL/FR
para-
methyl acetophenone
FL/FR
methyl benzyl acetate (mixed ortho-,meta-,para-)
FL/FR
alpha-iso
methyl ionone (90% min.)
FL/FR
methyl ionyl acetate
FL/FR
3-
nonanon-1-yl acetate
FL/FR
orris rhizome concrete butter (iris pallida)
FL/FR
petitgrain lemon oil
FL/FR
phenethyl isobutyrate
FL/FR
phenethyl isovalerate
FL/FR
1-
phenyl propyl butyrate
FL/FR
2-
phenyl propyl isobutyrate
FL/FR
4-
phenyl-3-buten-2-ol
FL/FR
iso
propyl benzoate
FL/FR
rose undecene
FR
terpinyl valerate
FL/FR
tetrahydroionyl acetate
FR
para-
tolualdehyde propylene glycol acetal
FL/FR
fruity
allyl 2-ethyl butyrate
FL/FR
allyl benzoate
FR
allyl isovalerate
FL/FR
almond fragrance
FR
bitter
almond oil
FL/FR
almond specialty
FR
iso
amyl 2-methyl butyrate
FL/FR
amyl butyrate
FL/FR
para-
anisyl propionate
FL/FR
benzaldehyde
FL/FR
benzaldehyde / methyl anthranilate schiff's base
FR
benzaldehyde glycrol acetal
FL/FR
berry hexanoate
FR
bread thiophene
FL/FR
iso
butyl anthranilate
FL/FR
iso
butyl furyl propionate
FL/FR
cherry oxyacetate
FL/FR
cherry pentenoate
FL/FR
citronellyl isobutyrate
FL/FR
cyclohexyl cinnamate
FL/FR
(E)-beta-
damascone
FL/FR
(Z)-beta-
damascone
FL/FR
beta-
damascone
FL/FR
eriocephalus punctulatus flower oil
FR
4-
ethyl benzaldehyde
FL/FR
ethyl benzoyl acetate
FL/FR
ethyl levulinate
FL/FR
ethyl methyl-para-tolyl glycidate
FL/FR
heptyl isobutyrate
FL/FR
3-
mercaptohexyl acetate
FL/FR
methyl (Z)-3-hexenoate
FL/FR
methyl isobutyrate
FL/FR
3-
methyl-2-butenal
FL/FR
(E)-7-
methyl-3-octen-2-one
FL/FR
rhubarb pyran
FR
para-
tolualdehyde
FL/FR
meta-
tolualdehyde
FL/FR
tolualdehyde glyceryl acetal
FL/FR
tolualdehydes (mixed o,m,p)
FL/FR
4-(para-
tolyl)-2-butanone
FL/FR
tropical ionone
FL/FR
green
iso
amyl 3-(2-furan) propionate
FL/FR
(Z)-3-
hexen-1-yl isovalerate
FL/FR
hexoxyacetaldehyde dimethyl acetal
FR
lilac acetaldehyde
FL/FR
(Z)-2-
penten-1-ol
FL/FR
hay
new mown hay fragrance
FR
herbal
chamomile isobutyrate
FR
chamomile propionate
FR
chamomile valerate
FR
clary propyl acetate
FR
immortelle flower oil
FL/FR
lavandin absolute
FL/FR
lavandin absolute decolorized
FL/FR
lavandin concrete
FL/FR
methyl cyclogeranate (Firmenich)
FR
myrtle oil
FL/FR
myrtle oil morocco
FL/FR
laevo-
perillaldehyde
FL/FR
mentholic
peppermint cyclohexanone
FL/FR
iso
pulegyl acetate
FL/FR
minty
(-)-
menthone
FL/FR
methyl 5-methyl salicylate
FR
naphthyl
2,4-
dimethyl benzaldehyde
FL/FR
nutty
nutty cyclohexenone
FL/FR
phenolic
2'-
hydroxyacetophenone
FL/FR
powdery
para-
anisyl acetate
FL/FR
alpha-
methyl ionone
FL/FR
spicy
para-
anisyl formate
FL/FR
(E)-
cinnamyl isovalerate
FL/FR
cinnamyl isovalerate
FL/FR
cinnamyl propionate
FL/FR
(E)-para-
methoxycinnamaldehyde
FL/FR
para-
methoxycinnamaldehyde
FL/FR
woody
2-
decalinyl acetate
FR
For Flavor
No flavor group found for these
1-
acetyl cyclohexyl acetate
FL
amyl angelate
FL
iso
amyl angelate
FL/FR
para-
anisyl propionate
FL/FR
2-
butyl thiophene
FL
butyrophenone
FL/FR
cyclohexyl cinnamate
FL/FR
2,4-
difurfuryl furan
FL
S-(2,5-
dimethyl-3-furyl) ethane thioate
FL
(E+Z)-4,8-
dimethyl-3,7-nonadien-2-one
FL/FR
ethyl 2-phenyl-3-furoate
FL
4-
ethyl benzaldehyde
FL/FR
5-
ethyl-2-thiophene carboxaldehyde
FL
lavandin absolute decolorized
FL/FR
(E)-para-
methoxycinnamaldehyde
FL/FR
methyl (E)-cinnamate
FL/FR
methyl benzyl acetate (mixed ortho-,meta-,para-)
FL/FR
methyl furfuracrylate
FL
myrtle oil morocco
FL/FR
1-
phenyl propyl butyrate
FL/FR
2-
phenyl propyl isobutyrate
FL/FR
iso
propyl benzoate
FL/FR
tolualdehyde glyceryl acetal
FL/FR
para-
tolualdehyde propylene glycol acetal
FL/FR
iso
amyl 3-(2-furan) propionate
FL/FR
benzyl acetoacetate
FL/FR
iso
butyl furyl propionate
FL/FR
beta-
damascone
FL/FR
anisic
anisic
para-
acetanisole
FL/FR
aromatic
laevo-
perillaldehyde
FL/FR
berry
heptyl isobutyrate
FL/FR
raspberry ketone methyl ether
FL/FR
burnt
ethyl 2-furoate
FL
cherry
para-
methoxycinnamaldehyde
FL/FR
citrus
petitgrain lemon oil
FL/FR
cooling
beta-homo
cyclocitral
FL/FR
dextro-
fenchone
FL/FR
creamy
para-
methyl acetophenone
FL/FR
ethereal
allyl 2-ethyl butyrate
FL/FR
methyl isobutyrate
FL/FR
fatty
4-
ethyl octanoic acid
FL/FR
methyl decanoate
FL/FR
(E)-7-
methyl-3-octen-2-one
FL/FR
floral
cinnamyl propionate
FL/FR
citronellyl hexanoate
FL/FR
citronellyl propionate
FL/FR
dihydrojasmone
FL/FR
dimethyl benzyl carbinyl acetate
FL/FR
geraniol
FL/FR
alpha-iso
methyl ionone (90% min.)
FL/FR
orris rhizome concrete butter (iris pallida)
FL/FR
tropical ionone
FL/FR
fruity
allyl isovalerate
FL/FR
bitter
almond oil
FL/FR
iso
amyl 2-methyl butyrate
FL/FR
amyl butyrate
FL/FR
para-
anisyl acetate
FL/FR
benzaldehyde
FL/FR
benzaldehyde glycrol acetal
FL/FR
benzyl acetate
FL/FR
benzyl formate
FL/FR
bread thiophene
FL/FR
iso
butyl anthranilate
FL/FR
cherry oxyacetate
FL/FR
cherry pentenoate
FL/FR
(E)-
cinnamyl isovalerate
FL/FR
cinnamyl isovalerate
FL/FR
citronellyl butyrate
FL/FR
citronellyl isobutyrate
FL/FR
(Z)-beta-
damascone
FL/FR
(E)-beta-
damascone
FL/FR
ethyl benzoyl acetate
FL/FR
ethyl levulinate
FL/FR
ethyl methyl-para-tolyl glycidate
FL/FR
2-
heptanol
FL/FR
2-
hexyl-4-acetoxytetrahydrofuran
FL
lilac acetaldehyde
FL/FR
methoxymelonal
FL/FR
methyl (Z)-3-hexenoate
FL/FR
methyl 4-phenyl butyrate
FL
alpha-
methyl ionone
FL/FR
3-
methyl-2-butenal
FL/FR
3-
nonanon-1-yl acetate
FL/FR
phenethyl isovalerate
FL/FR
2-
phenyl-4-pentenal
FL
terpinyl valerate
FL/FR
meta-
tolualdehyde
FL/FR
tolualdehydes (mixed o,m,p)
FL/FR
4-(para-
tolyl)-2-butanone
FL/FR
fusel
amyl alcohol
FL/FR
green
(E)-
citronellyl tiglate
FL/FR
cyclohexyl formate
FL/FR
(Z)-3-
hexen-1-yl isovalerate
FL/FR
(Z)-2-
penten-1-ol
FL/FR
herbal
immortelle flower oil
FL/FR
lavandin absolute
FL/FR
lavandin concrete
FL/FR
honey
phenethyl isobutyrate
FL/FR
mentholic
peppermint cyclohexanone
FL/FR
minty
(-)-
menthone
FL/FR
naphthyl
2,4-
dimethyl benzaldehyde
FL/FR
2'-
hydroxyacetophenone
FL/FR
nutty
nutty cyclohexenone
FL/FR
powdery
powdery ketone
FL
spicy
para-
anisyl formate
FL/FR
benzyl cinnamate
FL/FR
cinnamyl formate
FL/FR
methyl cinnamate
FL/FR
myrtle oil
FL/FR
para-
tolualdehyde
FL/FR
tropical
alpha-
amyl cinnamaldehyde
FL/FR
3-
mercaptohexyl acetate
FL/FR
waxy
butyl undecylenate
FL/FR
4-
phenyl-3-buten-2-ol
FL/FR
woody
methyl ionyl acetate
FL/FR
iso
pulegyl acetate
FL/FR
 
Potential Uses:
FRcelery
FRcherry
FRcranberry
FRgrape
FRherbal
FRtobacco
 
Occurrence (nature, food, other):note
 allspice fruit
Search Trop Picture
 allspice leaf
Search Trop Picture
 alpinia galanga oil @ trace%
Data GC Search Trop Picture
 angelica root oil @ 0.65%
Data GC Search Trop Picture
 angelica seed oil CO2 extract @ trace%
Data GC Search Trop Picture
 anise star anise fruit
Search Trop Picture
 anise star anise seed
Search Trop Picture
 bay leaf oil @ 0.00-<0.01%
Data GC Search Trop Picture
 bay leaf oil clove @ 0.1%
Data GC Search Trop Picture
 bergamot plant wild
Search Trop Picture
 bilberry fruit
Search Trop Picture
 carrot seed
Search Trop Picture
 cascarilla bark oil @ 0.28%
Data GC Search Trop Picture
 cassis bud oil @ trace-0.66%
Data GC Search Trop Picture
 chamomile oil @ 0.05%
Data GC Search Picture
 chenopodium ambrosioides oil @ 2.0%
Data GC Search Trop Picture
 cinnamomum fragrans baillon leaf oil madagascar @ 0.30%
Data GC Search Trop Picture
 clary sage oil greece @ 0.15%
Data GC Search Trop Picture
 cornmint oil india @ 0.03%
Data GC Search Trop Picture
 cranberry fruit
Search Trop Picture
 crithmum maritimum l. oil turkey @ <0.10%
Data GC Search Trop Picture
 currant fruit
Search Picture
 cypress cone oil egypt @ 0.1%
Data GC Search Trop Picture
 cypress oil @ trace%
Data GC Search Trop Picture
 dill leaf
Search Trop Picture
 eucalyptus camaldulensis dehn. leaf oil jerusalem @ 0.60%
Data GC Search Trop Picture
 eucalyptus camaldulensis dehnh. leaf oil ethiopia @ 1.10%
Data GC Search Trop Picture
 eucalyptus deaneti maiden leaf oil ethiopia @ 1.20%
Data GC Search Trop Picture
 eucalyptus globulus bicostata oil @ 0.09%
Data GC Search Trop Picture
 eucalyptus globulus maidenii f. muell oil @ 0.13%
Data GC Search Trop Picture
 eucalyptus globulus oil @ 0.15%
Data GC Search Trop Picture
 eucalyptus globulus oil rwanda @ 0.07%
Data GC Search Trop Picture
 eucalyptus globulus pseudoglobulus oil @ 0.16%
Data GC Search Trop Picture
 ginger rhizome
Search Trop Picture
 ginger rhizome oil
Search Trop Picture
 heracleum candolleanum rhizome oil india @ 0.40%
Data GC Search Trop Picture
 hyptis suaveolens (l.) poit. oil mali @ 0.20-0.40%
Data GC Search Trop Picture
 kachur oil @ 0.10%
Data GC Search Trop Picture
 kewda oil @ 0.20-0.21%
Data GC Search Trop Picture
 labdanum oil @ 0.19%
Data GC Search Trop Picture
 laurel leaf oil turkey @ 0.20%
Data GC Search Trop Picture
 lavandin oil abrialis @ 0.05%
Data GC Search Trop Picture
 lavandin oil grosso @ 0.02%
Data GC Search Trop Picture
 lavender oil spike france @ 0.09%
Data GC Search Trop Picture
 layana oil kenya @ trace%
Data GC Search Trop Picture
 layana oil zimbabwe @ 0.1%
Data GC Search Trop Picture
 lime oil CO2 extract mexico @ trace%
Data GC Search Trop Picture
 lime oil distilled peru @ 0.11%
Data GC Search Trop Picture
 marjoram oil
Search Trop Picture
 marjoram oil sweet turkey @ 0.02-0.07%
Data GC Search Trop Picture
 marjoram plant
Search Trop Picture
 marjoram pot oil turkey @ 0.00-0.44%
Data GC Search Trop Picture
 marjoram wild marjoram plant
Search Trop Picture
 mayur pankh fruit oil himalaya @ 1.40%
Data GC Search Trop Picture
 mentha longifolia (l.) huds. oil jordan @ 0.50%
Data GC Search Trop Picture
 microstrobos fitzgeraldii leaf oil australia @ 0.20%
Data GC Search Trop Picture
 mikan peel oil @ trace%
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 mint
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 nutmeg oil
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 orange bigarade oil @ 0.28%
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 oregano plant
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 oregano shoot oil
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 parsley leaf
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 parsley leaf oil cuba @ 0.09%
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 parsley seed
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 parsley seed oil @ 0.09%
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 pepper black pepper fruit
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 pepper black pepper fruit oil
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 pepper black pepper seed oil
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 petitgrain mandarin oil @ trace%
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 petitgrain sweet oil @ 0.50%
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 plectranthus glandulosus hook f. leaf oil cameroon @ 3.60%
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 pteronia oil @ 0.80%
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 rosemary plant
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 sage plant
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 savin oil @ 2.22%
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 spearmint leaf
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 spearmint oil
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 sugandha kokila berry oil @ 0.10%
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 tea tree oil australia @ trace%
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 thuja orientalis fruit oil @ 1.30%
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 thyme oil
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 thyme oil red spain @ trace%
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 turmeric root oil vietnam @ 0.15%
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Synonyms:
 benzenemethanol, a,a,4-trimethyl-
 cherry propanol
p-cymen-8-ol
para-cymen-8-ol
 cymen-8-ol, p-
 dimethyl p-tolyl carbinol
 dimethyl para-tolyl carbinol
8-hydroxy p-cymene
8-hydroxy para-cymene
8-hydroxy-p-cymene
4,alpha-hydroxyethyl toluene
2-4-methyl phenyl-2-propanol
2-(4-methyl phenyl) propan-2-ol
2-(4-methyl phenyl)-2-propanol
2-(para-methyl phenyl)-2-propanol
1-methyl-4-(1-hydroxy-1-methyl ethyl) benzene
1-methyl-4-(1-hydroxy-1-methylethyl)benzene
1-methyl-4-(a-hydroxyisopropyl)benzene
1-methyl-4-(alpha-hydroxyisopropyl)benzene
4-methylcumyl alcohol
2-4-methylphenyl-2-propanol
2-(4-methylphenyl)-2-propanol
2-(p-methylphenyl)-2-propanol
2-(4-methylphenyl)propan-2-ol
1-p-tolyl-1-ethanol
1-para-tolyl-1-ethanol
2-p-tolyl-2-propanol
2-para-tolyl-2-propanol
2-(p-tolyl)-2-propanol
alpha,alpha,4-trimethyl benzene methanol
alpha,alpha,4-trimethyl benzyl alcohol
para,alpha,alpha-trimethyl benzyl alcohol
a,a,4-trimethylbenzenemethanol
alpha,alpha,4-trimethylbenzenemethanol
a,a,4-trimethylbenzyl alcohol
alpha,alpha,4-trimethylbenzyl alcohol
p,a,a-trimethylbenzyl alcohol
p,alpha,alpha-trimethylbenzyl alcohol
 

Articles:

PubMed:Chemical composition and aroma evaluation of essential oils from Evolvulus alsinoides L.
PubMed:Geosmin (2β,6α-dimethylbicyclo[4.4.0]decan-1β-ol) production associated with Beta vulgaris ssp. vulgaris is cultivar specific.
PubMed:Direct accurate analysis of cysteinylated and glutathionylated precursors of 4-mercapto-4-methyl-2-pentanone and 3-mercaptohexan-1-ol in must by ultrahigh performance liquid chromatography coupled to mass spectrometry.
PubMed:Characterization of the key aroma compounds in beef extract using aroma extract dilution analysis.
PubMed:Cold enzymatic bleaching of fluid whey.
PubMed:Factors influencing the formation of medicinal off-flavor from ascorbic acid and α,β-unsaturated aldehydes.
PubMed:Occurrence of odorant polyfunctional thiols in beers hopped with different cultivars. First evidence of an S-cysteine conjugate in hop (Humulus lupulus L.).
PubMed:Effect of maturity stage and storage on flavor compounds and sensory description of berrycactus (Myrtillocactus geometrizans).
PubMed:Identification of the medicinal off-flavor compound formed from ascorbic acid and (E)-hex-2-enal.
PubMed:Hot and cold water infusion aroma profiles of Hibiscus sabdariffa: fresh compared with dried.
PubMed:Engineering Saccharomyces cerevisiae to release 3-Mercaptohexan-1-ol during fermentation through overexpression of an S. cerevisiae Gene, STR3, for improvement of wine aroma.
PubMed:Characterization of aroma compounds in Chinese rice wine Qu by solvent-assisted flavor evaporation and headspace solid-phase microextraction.
PubMed:Characteristic aroma-active compounds of Korean perilla (Perilla frutescens Britton) leaf.
PubMed:Flavor variability and flavor stability of U.S.-produced whole milk powder.
PubMed:Characterization of the key aroma compounds in beef and pork vegetable gravies á la chef by application of the aroma extract dilution analysis.
PubMed:Identification and characteristics of new volatile thiols derived from the hop (Humulus luplus L.) cultivar Nelson Sauvin (dagger).
PubMed:Novel character impact compounds in Yuzu (Citrus junos Sieb. ex Tanaka) peel oil.
PubMed:Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham.
PubMed:Production of the aroma chemicals 3-(methylthio)-1-propanol and 3-(methylthio)-propylacetate with yeasts.
PubMed:Comparison of odor-active compounds from six distinctly different rice flavor types.
PubMed:Analysis of volatile flavor compounds of sardine (Sardinops melanostica) by solid phase microextraction.
PubMed:Effect of cysteine and cystine addition on sensory profile and potent odorants of extruded potato snacks.
PubMed:Instrumental and sensory characterization of heat-induced odorants in aseptically packaged soy milk.
PubMed:Nucleus accumbens opioids regulate flavor-based preferences in food consumption.
PubMed:Effect of different locations on the chemical composition of essential oils of laurel (Laurus nobilis L.) leaves growing wild in Turkey.
PubMed:Effect of fat nature and aroma compound hydrophobicity on flavor release from complex food emulsions.
PubMed:Flavor characterization of ripened cod roe by gas chromatography, sensory analysis, and electronic nose.
PubMed:Aroma extract dilution analysis of cv. Meeker (Rubus idaeus L.) red raspberries from Oregon and Washington.
PubMed:Volatile constituents from the leaves of Callicarpa japonica Thunb. and their antibacterial activities.
PubMed:Identification and sensory evaluation of volatile compounds in oxidized porcine liver.
PubMed:Changes of the volatile profile and artifact formation in Daidai (Citrus aurantium) cold-pressed peel oil on storage.
PubMed:Characterization of volatiles in bullock's heart (Annona reticulata L.) fruit cultivars from Cuba.
PubMed:Chemoenzymatic synthesis of homochiral (R)- and (S)-karahanaenol from (R)-limonene.
PubMed:Volatile flavor components of rice cakes.
PubMed:[The quantitative composition of natural and technologically changed aromas of plants. II. Aroma compounds in oranges and their changes during juice processing (author's transl)].
 
Notes:
Occurs in essential oils, e.g. Citrus reticulata and various fresh fruits. Flavouring ingredient
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