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

2,5-xylenol
2,5-dimethylphenol

Supplier Sponsors

Name:2,5-dimethylphenol
CAS Number: 95-87-4Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:202-461-5
FDA UNII:XH3E3564KX
Nikkaji Web:J43.459K
Beilstein Number:1099260
MDL:MFCD00002237
CoE Number:537
XlogP3:2.30 (est)
Molecular Weight:122.16690000
Formula:C8 H10 O
BioActivity Summary:listing
NMR Predictor:Predict (works with chrome or firefox)
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:706 2,5-xylenol
FLAVIS Number:04.019 (Old)
DG SANTE Food Flavourings:04.019 2,5-dimethylphenol
FEMA Number:3595 2,5-xylenol
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: 2,5-XYLENOL
 
Physical Properties:
Appearance:white to tan crystals (est)
Assay: 99.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:0.97100 @ 25.00 °C.
Melting Point: 75.00 to 77.00 °C. @ 760.00 mm Hg
Boiling Point: 211.00 to 212.00 °C. @ 760.00 mm Hg
Vapor Pressure:0.128000 mm/Hg @ 25.00 °C. (est)
Flash Point:> 230.00 °F. TCC ( > 110.00 °C. )
logP (o/w): 2.330
Soluble in:
 alcohol
 water, 3835 mg/L @ 25 °C (est)
 water, 3540 mg/L @ 25 °C (exp)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: phenolic
Odor Strength:medium ,
recommend smelling in a 0.10 % solution or less
sweet naphthyl phenolic smoky bacon
Odor Description:at 0.10 % in propylene glycol. sweet naphthyl phenolic smoke bacon
sweet naphthyl phenolic smoky bacon
Odor Description:Sweet, naphthyl, phenolic, smoke, bacon and Iysol-like
Mosciano, Gerard P&F 15, No. 1, 19, (1990)
Flavor Type: musty
musty chemical stringent phenolic
Taste Description: at 10.00 ppm. Musty, chemical, stringent and phenolic
Mosciano, Gerard P&F 15, No. 1, 19, (1990)
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: perfuming agents
 
Suppliers:
Beijing Lys Chemicals
2,5-Dimethyl phenol
EMD Millipore
For experimental / research use only.
2,5-Dimethylphenol
M&U International
2,5-XYLENOL, Kosher
Parchem
2,5-xylenol
Penta International
2,5-XYLENOL, Kosher
Santa Cruz Biotechnology
For experimental / research use only.
2,5-Dimethylphenol
Sigma-Aldrich
2,5-Xylenol, ≥99%, FG
Odor: medicinal; sweet
Certified Food Grade Products
Sigma-Aldrich: Aldrich
For experimental / research use only.
2,5-Dimethylphenol 99%
Synerzine
2,5-Xylenol
TCI AMERICA
For experimental / research use only.
2,5-Dimethylphenol >98.0%(GC)
WholeChem
2,5-Dimethyl phenol
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
T N - Toxic, Dangerous for the environment.
R 24/25 - Toxic in contact with skin and if swallowed.
R 34 - Causes burns.
R 51/53 - Toxic to aquatic organisms, may cause long-term adverse effects in the aquatic environment.
S 01/02 - Keep locked up and out of the reach of children.
S 20/21 - When using do not eat, drink or smoke.
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.
S 45 - In case of accident or if you feel unwell seek medical advice immediately.
S 61 - Avoid release to the environment. Refer to special instructions/safety data sheet.
 
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:
oral-rat LD50 444 mg/kg
(Maazik, 1968)

oral-rabbit LD50 938 mg/kg
(Maazik, 1968)

oral-mouse LD50 383 mg/kg
(Maazik, 1968)

gavage-rat LD50 < 5000 mg/kg
(De Cresente, 1982)

oral-mouse LD50 383 mg/kg
BEHAVIORAL: MUSCLE CONTRACTION OR SPASTICITY) LUNGS, THORAX, OR RESPIRATION: DYSPNEA BEHAVIORAL: ATAXIA
Hygiene and Sanitation Vol. 33(7-9), Pg. 329, 1968.

oral-rabbit LD50 938 mg/kg
LUNGS, THORAX, OR RESPIRATION: DYSPNEA BEHAVIORAL: MUSCLE CONTRACTION OR SPASTICITY) BEHAVIORAL: ATAXIA
Hygiene and Sanitation Vol. 33(7-9), Pg. 329, 1968.

oral-rat LD50 444 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.

unreported-rat LD50 730 mg/kg
BEHAVIORAL: CONVULSIONS OR EFFECT ON SEIZURE THRESHOLD
Journal of Pharmacology and Experimental Therapeutics. Vol. 53, Pg. 227, 1935.

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavor and fragrance agents
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.49 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.03 (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: 11
 average usual ppmaverage maximum ppm
baked goods: -4.00000
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: --
fruit ices: --
gelatins / puddings: --
granulated sugar: --
gravies: -2.00000
hard candy: --
imitation dairy: --
instant coffee / tea: -2.00000
jams / jellies: --
meat products: -2.00000
milk products: --
nut products: -2.00000
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: -2.00000
snack foods: --
soft candy: --
soups: -2.00000
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

EPI System: View
NLM Hazardous Substances Data Bank:Search
Chemical Carcinogenesis Research Information System:Search
Cancer Citations:Search
Toxicology Citations:Search
Env. Mutagen Info. Center:Search
EPA Substance Registry Services (TSCA):95-87-4
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :7267
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 2261
WGK Germany:3
2,5-dimethylphenol
Chemidplus:0000095874
EPA/NOAA CAMEO:hazardous materials
RTECS:ZE5775000 for cas# 95-87-4
 
References:
 2,5-dimethylphenol
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:95-87-4
Pubchem (cid):7267
Pubchem (sid):134972199
 
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):HMDB30540
FooDB:FDB002413
Export Tariff Code:2907.19.6100
Haz-Map:View
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Formulations/Preparations:
•xylenol 100; a high purity fraction of 2,4- and 2,5- xylenol (ortho xylenols); typical composition: 2,4- and 2,5-xylenol 93%; meta para cresol 2%; other xylenols 5%. from table •pitt-consol xylenol 410 is a synthetic xylenol blend homolog distribution, wt %: 2,6-xylenol, 1; 2,4-xylenol, 42; 2,5-xylenol, 43; 2,3-xylenol group, 14. xylenol 410
 
Potential Blenders and core components note
For Odor
alcoholic
3-
hexanol
FL/FR
anisic
ortho-
acetanisole
FL/FR
balsamic
sumatra
benzoin absolute
FL/FR
camphoreous
dextro-
camphor
FL/FR
chocolate
vanillyl ethyl ether
FL/FR
coumarinic
phthalide
FL/FR
creamy
para-
vanillyl alcohol
FL/FR
floral
benzyl alcohol
FL/FR
para-
cresyl acetate
FL/FR
dimethyl anthranilate
FL/FR
fruity
para-
tolualdehyde
FL/FR
meta-
tolualdehyde
FL/FR
green
diphenyl oxide
FL/FR
seaweed absolute (fucus vesiculosus et serratus)
FL/FR
herbal
cardamom oleoresin
FL/FR
sage oleoresin
FL/FR
yerba mate absolute
FL/FR
honey
phenyl pyruvic acid
FL/FR
medicinal
ortho-
cresyl acetate
FL/FR
summer
savory oil
FL/FR
2,6-
xylenol
FL/FR
minty
piperitenone
FL/FR
mossy
oakmoss concrete
FR
sea resorcylate
FR
veramoss (IFF)
FR
nutty
nutty cyclohexenone
FL/FR
phenolic
anisole
FL/FR
para-
cresol
FL/FR
meta-
cresol
FR
ortho-
cresol
FR
ortho-
cresyl isobutyrate
FL/FR
2,3-
dimethyl benzofuran
FL/FR
para-alpha-
dimethyl styrene
FL/FR
ortho-
guaiacol
FL/FR
2'-
hydroxyacetophenone
FL/FR
methyl benzoate
FL/FR
4-
methyl-2,6-dimethoxyphenol
FL/FR
piper betle leaf oil
FR
2-iso
propyl phenol
FL/FR
2-
propyl phenol
FL/FR
4-
propyl phenol
FL/FR
4-
vinyl phenol
FL/FR
2,3-
xylenol
FL/FR
smoky
2,6-
dimethoxyphenol
FL/FR
4-
ethyl phenol
FL/FR
pyroligneous acids
FL/FR
spicy
4-
ethyl guaiacol
FL/FR
4-
methyl guaiacol
FL/FR
ocimum gratissimum herb oil india
FR
zingerone
FL/FR
terpenic
(R)-(-)-alpha-
phellandrene
FL/FR
vanilla
ortho-
dimethyl hydroquinone
FL/FR
ethyl vanillin hexylene glycol acetal
FR
woody
guaiacyl acetate
FL/FR
beta-
thujaplicin
FR
For Flavor
No flavor group found for these
chavicol
FL
ortho-
cresyl acetate
FL/FR
ortho-
cresyl isobutyrate
FL/FR
2,4-
dihydroxybenzoic acid
FL
2,6-
dimethoxy-4-vinyl phenol
FL
ortho-
dimethyl hydroquinone
FL/FR
3-
methyl crotonic acid
FL
3-
methyl cyclohexanone
FL
4-
methyl salicylaldehyde
FL
methyl thiophene thiol
FL
(R)-(-)-alpha-
phellandrene
FL/FR
piperitenone
FL/FR
2-
propyl phenol
FL/FR
4-
propyl phenol
FL/FR
para-
salicylic acid
FL
seaweed absolute (fucus vesiculosus et serratus)
FL/FR
3,5-
diisopropyl-1,2,4-trithiolane
FL
alcoholic
alcoholic
3-
hexanol
FL/FR
aromatic
anisole
FL/FR
para-
cresyl acetate
FL/FR
burnt
bacon dithiazine
FL
2,6-
xylenol
FL/FR
chemical
2,3-
dimethyl benzofuran
FL/FR
coumarinic
phthalide
FL/FR
creamy
para-
vanillyl alcohol
FL/FR
fishy
3-
penten-2-one
FL
fruity
benzyl alcohol
FL/FR
dimethyl anthranilate
FL/FR
meta-
tolualdehyde
FL/FR
green
diphenyl oxide
FL/FR
herbal
cardamom oleoresin
FL/FR
sage oleoresin
FL/FR
yerba mate absolute
FL/FR
meaty
2,6-
dimethyl thiophenol
FL
ortho-
thioguaiacol
FL
medicinal
dextro-
camphor
FL/FR
2,6-
dimethoxyphenol
FL/FR
summer
savory oil
FL/FR
musty
2-
ethoxythiazole
FL
naphthyl
2'-
hydroxyacetophenone
FL/FR
nutty
nutty cyclohexenone
FL/FR
phenolic
para-
cresol
FL/FR
methyl benzoate
FL/FR
4-
methyl-2,6-dimethoxyphenol
FL/FR
phenyl pyruvic acid
FL/FR
4-
vinyl phenol
FL/FR
2,3-
xylenol
FL/FR
powdery
ortho-
acetanisole
FL/FR
rummy
vanillyl ethyl ether
FL/FR
smoky
4-
ethyl phenol
FL/FR
pyroligneous acids
FL/FR
solvent
2-iso
propyl phenol
FL/FR
spicy
sumatra
benzoin absolute
FL/FR
para-alpha-
dimethyl styrene
FL/FR
origanum majorana oleoresin
FL
winter
savory oil
FL
para-
tolualdehyde
FL/FR
zingerone
FL/FR
vanilla
4-
methyl guaiacol
FL/FR
vegetable
tyramine
FL
woody
4-
ethyl guaiacol
FL/FR
ortho-
guaiacol
FL/FR
guaiacyl acetate
FL/FR
 
Potential Uses:
FLbacon
FLsmoke
 
Occurrence (nature, food, other):note
 coffee arabica coffee bean
Search Trop Picture
 whiskey
Search Picture
 
Synonyms:
2,5-dimethyl phenol
3,6-dimethyl phenol
1,4-dimethyl-2-hydroxybenzene
2,5-dimethyl-phenol
2,5-dimethylbenzolol
2,5-dimethylphenol
1-hydroxy-2,5-dimethyl benzene
2-hydroxy-p-xylene
 phenol, 2,5-dimethyl-
p-xylenol
 

Articles:

US Patents:3,946,080 - Flavouring and perfuming ingredients
PubMed:Defensive secretions of the carabid beetle Chlaenius cordicollis: chemical components and their geographic patterns of variation.
US Patents:3,952,024 - Furfurylthioacetone
PubMed:Prompt HO2 formation following the reaction of OH with aromatic compounds under atmospheric conditions.
PubMed:Agarose-gel-immobilized recombinant bacterial biosensors for simple and disposable on-site detection of phenolic compounds.
PubMed:Solid-phase extraction of antipyrine dye for spectrophotometric determination of phenolic compounds in water.
PubMed:Selective determination of 2,4-xylenol by gas chromatography/supersonic jet/resonance-enhanced multiphoton ionization/time-of-flight mass spectrometry.
PubMed:A simple HPLC-fluorescence method for quantitation of curcuminoids and its application to turmeric products.
PubMed:Tropospheric multiphase chemistry of 2,5- and 2,6-dimethylphenols: determination of the mass accommodation coefficients and the Henry's law constants.
PubMed:Molecular and biochemical characterization of the xlnD-encoded 3-hydroxybenzoate 6-hydroxylase involved in the degradation of 2,5-xylenol via the gentisate pathway in Pseudomonas alcaligenes NCIMB 9867.
PubMed:Molecular characterization of an inducible gentisate 1,2-dioxygenase gene, xlnE, from Pseudomonas alcaligenes NCIMB 9867.
PubMed:A new variant activator involved in the degradation of phenolic compounds from a strain of Pseudomonas putida.
PubMed:Toxicity and kinetic parameters of the aerobic biodegradation of the phenol and alkylphenols by a mixed culture.
PubMed:Glucuronidation of propofol and its analogs by human and rat liver microsomes.
PubMed:Determination of estrogenic activity in landfill leachate by simplified yeast two-hybrid assay.
PubMed:Microcosm studies of microbial degradation in a coal tar distillate plume.
PubMed:Organization and regulation of meta cleavage pathway genes for toluene and o-xylene derivative degradation in Pseudomonas stutzeri OX1.
PubMed:Threonine 201 in the diiron enzyme toluene 4-monooxygenase is not required for catalysis.
PubMed:Group II intron from Pseudomonas alcaligenes NCIB 9867 (P25X): entrapment in plasmid RP4 and sequence analysis.
PubMed:Transformations of Aromatic Compounds by Nitrosomonas europaea.
PubMed:A novel toluene-3-monooxygenase pathway cloned from Pseudomonas pickettii PKO1.
PubMed:Concentrations of phenol, o-cresol, and 2,5-xylenol in the urine of workers employed in the distillation of the phenolic fraction of tar.
PubMed:Effect of p-xylene metabolites, p-methylbenzyl alcohol and 2,5-dimethylphenol, on rat hepatic and pulmonary microsomal metabolism.
PubMed:Gas chromatographic determination of cresols in the biological fluids of a non-fatal case of cresol intoxication.
PubMed:Acute toxicity of cresols, xylenols, and trimethylphenols to Daphnia magna Straus 1820.
PubMed:Regulation of isofunctional enzymes in Pseudomonas alcaligenes mutants defective in the gentisate pathway.
PubMed:Separation and determination of phenol, alpha-naphthol m- and p-, o-cresols and 2,5-xylenol, and catechol in the urine after mixed exposure to phenol, naphthalene, cresols, and xylenols.
PubMed:A kinetic colorimetric assay of gamma-glutamyltransferase.
PubMed:Evidence for isofunctional enzymes used in m-cresol and 2,5-xylenol degradation via the gentisate pathway in Pseudomonas alcaligenes.
PubMed:Bacterial metabolism of para- and meta-xylene: oxidation of the aromatic ring.
PubMed:A novel mechanism for the NIH-shift.
PubMed:The enzymic degradation of alkyl-substituted gentisates, maleates and malates.
PubMed:Gentisic acid and its 3- and 4-methyl-substituted homologoues as intermediates in the bacterial degradation of m-cresol, 3,5-xylenol and 2,5-xylenol.
 
Notes:
Present in coffee and whisky. Flavouring ingredient
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