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

ortho-guaiacol
o-methoxyphenol

Sponsors

Fragrance Demo Formulas
Flavor Demo Formulas
Name:2-methoxyphenol
CAS Number: 90-05-1Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:201-964-7
FDA UNII:6JKA7MAH9C
Nikkaji Web:J3.217D
Beilstein Number:0508112
MDL:MFCD00002185
CoE Number:173
XlogP3:1.30 (est)
Molecular Weight:124.13916000
Formula:C7 H8 O2
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:713 guaiacol
FLAVIS Number:04.005 (Old)
DG SANTE Food Flavourings:04.005 2-methoxyphenol
FEMA Number:2532 guaiacol
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: GUAIACOL
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.
 
Physical Properties:
Appearance:colorless to pale yellow clear oily liquid to solid (est)
Assay: 98.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:1.12300 to 1.13000 @ 25.00 °C.
Pounds per Gallon - (est).: 9.344 to 9.403
Refractive Index:1.53300 to 1.54400 @ 20.00 °C.
Melting Point: 28.00 to 32.00 °C. @ 760.00 mm Hg
Boiling Point: 205.00 to 206.00 °C. @ 760.00 mm Hg
Boiling Point: 119.00 to 120.00 °C. @ 40.00 mm Hg
Vapor Pressure:0.179000 mm/Hg @ 25.00 °C. (est)
Vapor Density:4.27 ( Air = 1 )
Flash Point: 180.00 °F. TCC ( 82.22 °C. )
logP (o/w): 1.320
Shelf Life: 24.00 month(s) or longer if stored properly.
Storage:store in cool, dry place in tightly sealed containers, protected from heat and light. store under nitrogen.
Storage:store under nitrogen.
Soluble in:
 alcohol
 water, 7226 mg/L @ 25 °C (est)
 water, 1.87E+04 mg/L @ 15 °C (exp)
 
Organoleptic Properties:
Odor Type: phenolic
Odor Strength:high ,
recommend smelling in a 1.00 % solution or less
Substantivity:280 hour(s) at 100.00 %
phenolic smoky spicy vanilla woody
Odor Description:at 1.00 % in dipropylene glycol. phenolic smoke spice vanilla woody
Luebke, William tgsc, (1996)
Odor sample from: Sigma-Aldrich
phenolic smoky spicy medicinal vanilla savory meaty woody
Odor Description:Phenolic, smoky, spicy, medicinal, vanilla and savory meaty with a woody nuance
Mosciano, Gerard P&F 22, No. 3, 47, (1997)
Flavor Type: woody
woody phenolic bacon savory smoky medicinal
Taste Description: at 2.00 ppm. Woody, phenolic, bacon, savory, smoky and medicinal
Mosciano, Gerard P&F 22, No. 3, 47, (1997)
Odor and/or flavor descriptions from others (if found).
Sigma-Aldrich
Guaiacol, natural, ≥99%, FG
Odor Description:medicinal; smoky; woody
Moellhausen
GUAIACOL
Odor Description:aromatic, phenolic
Taste Description:phenolic, smoke, woody, bacon
PerfumersWorld
Guaiacol
Odor Description:aromatic phenolic burnt
Pell Wall Perfumes
Guaiacol
Odor Description:Warm, smoky, vanilla, phenolic, soft, woody. Very Powerful
Arctander gives some indication of the uses: “This Phenolether is used in perfume compositions in very modest amounts for certain floral types, such as Cananga and YlangYlang, minute traces in Lilac, Narcissus, Lily, etc. It is also useful in Carnation, while somewhat higher proportions can be used in Spice complexes. It is accompanied by the usual draw-backs of simple Phenols – sensitivity to alkali, air, daylight, iron, etc.”
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: perfuming agents
 
Suppliers:
Advanced Biotech
GUAIACOL NATURAL
98% min.
Odor: Burnt, Smoky
Alfrebro
Guaiacol, Natural
Odor: Phenolic, Smoky, Spicy Medicinal, Vanilla and Savory, Meaty
Anhui Suzhou Jinli Aromatic Chemicals
Guaiacol
Odor: phenol, Sauced
Augustus Oils
Guaiacol
Services
Aurochemicals
GUAIACOL, Natural
Axxence Aromatic
GERANYL PROPIONATE Natural, Kosher
Sustainability
Beijing Lys Chemicals
Guaiacol (natural)
Beijing Lys Chemicals
Guaiacol
Berjé
Guaiacol Pure
Happening at Berje
BOC Sciences
For experimental / research use only.
Guaiacol >98%
CG Herbals
Guaiacol
Diffusions Aromatiques
GUAIACOL NATUREL
Diffusions Aromatiques
GUAIACOL
EMD Millipore
For experimental / research use only.
2-Methoxyphenol
Ernesto Ventós
GUAIACOL
Odor: PHENOLIC, SPICY, VANILLA, SMOKY
Excellentia International
Guaiacol Natural
Fleurchem
guaiacol natural
Fleurchem
guaiacol
Fuzhou Farwell
Guaiacol,Natural
H. Interdonati, Inc.
Guaiacol Kosher
Featured Products
Hermitage Oils
Guaiacol Natural Isolate
Odor: characteristic
Use: Arctander has this to say “Powerful smoke-like, somewhat medicinal odor, sweeter than the prototype phenolic odor … This Phenolether is used in perfume compositions in very modest amounts for certain floral types, such as Cananga and Ylang Ylang, minute traces in Lilac, Narcissus, Lily, etc. It is also useful in Carnation, while somewhat higher proportions can be used in Spice complexes.”
The Vault
Indukern F&F
GUAIACOL NATURAL
Odor: POWERFUL, SMOKY, MEDICINAL
Indukern F&F
GUAYACOL
Odor: POWERFUL, SMOKY, MEDICINAL
Jiangyin Healthway
Natural Guaiacol
New functional food ingredients
Jinan Enlighten Chemical Technology(Wutong Aroma )
Guaiacol, Kosherk
Kunshan Sainty
Guaiacol, Natural
Lluch Essence
GUAIACOL NATURAL
Lluch Essence
GUAIACOL
M&U International
GUAIACOL, Kosher
M&U International
NAT.GUAIACOL, Kosher
Moellhausen
GUAIACOL
Odor: aromatic, phenolic
Flavor: phenolic, smoke, woody, bacon
Natural Advantage
Guaiacol Nat
Pell Wall Perfumes
Guaiacol
Odor: Warm, smoky, vanilla, phenolic, soft, woody. Very Powerful
Use: Arctander gives some indication of the uses: “This Phenolether is used in perfume compositions in very modest amounts for certain floral types, such as Cananga and YlangYlang, minute traces in Lilac, Narcissus, Lily, etc. It is also useful in Carnation, while somewhat higher proportions can be used in Spice complexes. It is accompanied by the usual draw-backs of simple Phenols – sensitivity to alkali, air, daylight, iron, etc.”
Penta International
GUAIACOL, Kosher
Penta International
GUAIACOL, NATURAL, Kosher
PerfumersWorld
Guaiacol 10% in DPG
PerfumersWorld
Guaiacol
Odor: aromatic phenolic burnt
Reincke & Fichtner
ortho-Guaiacol natural
Reincke & Fichtner
ortho-Guaiacol
Riverside Aromatics
GUAIACOL, NATURAL
Robertet
GUAIACOL
Pure & Nat (EU)
Santa Cruz Biotechnology
For experimental / research use only.
Guaiacol >98%
Sigma-Aldrich
Guaiacol, natural, ≥99%, FG
Odor: medicinal; smoky; woody
Certified Food Grade Products
Sunaux International
Guaiacol
Sunaux International
nat.Guaiacol
Synerzine
Guaicol
TCI AMERICA
For experimental / research use only.
Guaiacol >98.0%(GC)
Tengzhou Xiang Yuan Aroma Chemicals
Guaiacol
The Good Scents Company
ortho-guaiacol
Odor: phenolic smoke spice vanilla woody
The Perfumers Apprentice
Guaiacol 1% (PG)
Odor: phenolic smoke spice
The Perfumers Apprentice
Guaiacol
Odor: phenolic smoke spice
Vigon International
Guaiacol 98%
Odor: PHENOL-LIKE
Vigon International
GUAIACOL NATURAL
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xn - Harmful.
R 22 - Harmful if swallowed.
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 36 - Wear suitable protective clothing.
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
Acute toxicity, Oral (Category 4), H302
Skin irritation (Category 2), H315
Eye irritation (Category 2A), H319
Acute aquatic toxicity (Category 3), H402
Chronic aquatic toxicity (Category 3), H412
GHS Label elements, including precautionary statements
 
Pictogramexclamation-mark.jpg
 
Signal word Warning
Hazard statement(s)
H302 - Harmful if swallowed
H315 - Causes skin irritation
H319 - Causes serious eye irritation
H402 - Harmful to aquatic life
H412 - Harmful to aquatic life with long lasting effects
Precautionary statement(s)
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 + P312 - IF SWALLOWED: call a POISON CENTER or doctor/physician IF you feel unwell.
P302 + P352 - IF ON SKIN: wash with plenty of soap and water.
P305 + P351 + P338 - IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continue rinsing.
P330 - Rinse mouth.
P332 + P313 - IF SKIN irritation occurs: Get medical advice/attention.
P337 + P313 - IF eye irritation persists: Get medical advice/attention.
P362 - Take off contaminated clothing and wash before reuse.
P501 - Dispose of contents/ container to an approved waste disposal plant.
Oral/Parenteral Toxicity:
oral-mouse LD50 621 mg/kg
(Cioli et al., 1980)

gavage-rat LD50 [sex: M,F] 725 mg/kg
(Taylor et al., 1964)

oral-cat LDLo 1500 mg/kg
Food and Chemical Toxicology. Vol. 20, Pg. 697, 1982.

oral-human LDLo 43 mg/kg
GASTROINTESTINAL: OTHER CHANGES BEHAVIORAL: TREMOR
"Toxicology of Drugs and Chemicals," Deichmann, W.B., New York, Academic Press, Inc., 1969Vol. -, Pg. 295, 1969.

intravenous-mouse LD50 170 mg/kg
Food and Chemical Toxicology. Vol. 20, Pg. 697, 1982.

oral-mouse LD50 621 mg/kg
Drugs of the Future. Vol. 5, Pg. 539, 1980.

intravenous-rabbit LDLo 3700 ug/kg
Journal of Agricultural and Food Chemistry. Vol. 17, Pg. 497, 1969.

oral-rabbit LDLo 2000 mg/kg
Food and Chemical Toxicology. Vol. 20, Pg. 697, 1982.

oral-rat LD50 520 mg/kg
BEHAVIORAL: GENERAL ANESTHETIC
Folia Medica Cracoviensia. Vol. 32, Pg. 309, 1991.

Dermal Toxicity:
subcutaneous-guinea pig LDLo 900 mg/kg
Food and Chemical Toxicology. Vol. 20, Pg. 697, 1982.

subcutaneous-rabbit LDLo 1250 mg/kg
Food and Chemical Toxicology. Vol. 20, Pg. 697, 1982.

subcutaneous-rat LDLo 900 mg/kg
Food and Chemical Toxicology. Vol. 20, Pg. 697, 1982.

Inhalation Toxicity:
inhalation-mouse LC50 7570 mg/m3
Food and Chemical Toxicology. Vol. 20, Pg. 697, 1982.

 
Safety in Use Information:
Category: flavor and fragrance agents
Recommendation for ortho-guaiacol usage levels up to:
  0.5000 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 44.00 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 16.00 (μg/capita/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: 3
 average usual ppmaverage maximum ppm
baked goods: -0.75000
beverages(nonalcoholic): -0.95000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -0.52000
fruit ices: -0.52000
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: -0.96000
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

Review of substances/agents that have direct beneficial effect on the environment: mode of action and assessment of efficacy
View page or View pdf

EPI System: View
ClinicalTrials.gov: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
EPA Substance Registry Services (TSCA):90-05-1
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :460
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:1
2-methoxyphenol
Chemidplus:0000090051
EPA/NOAA CAMEO:hazardous materials
RTECS:SL7525000 for cas# 90-05-1
 
References:
 2-methoxyphenol
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:90-05-1
Pubchem (cid):460
Pubchem (sid):134970621
Flavornet:90-05-1
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
KEGG (GenomeNet):C01502
HMDB (The Human Metabolome Database):HMDB01398
FooDB:FDB011885
YMDB (Yeast Metabolome Database):YMDB01430
Export Tariff Code:2909.50.5000
Haz-Map:View
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
RSC Learn Chemistry:View
 
Potential Blenders and core components note
For Odor
aldehydic
dodecanal (aldehyde C-12 lauric)
FL/FR
10-
undecenal (aldehyde C-11 undecylenic)
FL/FR
amber
ambroxan
FL/FR
angelica root oil
FL/FR
cistus ladaniferus resinoid
FR
animal
iso
butyl quinoline
FR
iso
butyl quinoline
FR
costus valerolactone
FR
para-
cresyl caprylate
FL/FR
anise
anise seed oil colombia
FL/FR
anisic
para-
anisaldehyde
FL/FR
dihydroanethol
FL/FR
balsamic
amyris wood oil
FL/FR
siam
benzoin resinoid
FL/FR
sumatra
benzoin resinoid
FL/FR
benzyl salicylate
FL/FR
iso
bornyl acetate
FL/FR
laevo-
bornyl acetate
FL/FR
iso
butyl cinnamate
FL/FR
clover nitrile
FR
ethyl cinnamate
FL/FR
fir balsam absolute
FR
methyl cinnamate
FL/FR
3-
phenyl propyl alcohol
FL/FR
caramellic
cyclotene
FL/FR
immortelle absolute
FL/FR
maltol
FL/FR
chocolate
vanillyl ethyl ether
FL/FR
coconut
gamma-
heptalactone
FL/FR
gamma-
nonalactone (aldehyde C-18 (so-called))
FL/FR
gamma-
octalactone
FL/FR
coffee
furfuryl mercaptan
FL/FR
floral
iso
amyl salicylate
FL/FR
iso
butyl salicylate
FL/FR
heliotropin
FL/FR
heliotropyl acetone
FL/FR
alpha-
hexyl cinnamaldehyde
FL/FR
orris pyridine 25% IPM
FR
phenethyl alcohol
FL/FR
phenethyl phenyl acetate
FL/FR
fruity
ethyl 3-hydroxyhexanoate
FL/FR
green
para-
dimethyl hydroquinone
FL/FR
3,7-
dimethyl-6-octenoic acid
FL/FR
hay
hay absolute
FR
herbal
ajowan seed oil
FL/FR
thyme absolute
FL/FR
honey
methyl phenyl acetate
FL/FR
leathery
castoreum absolute
FL/FR
licorice
(E)-
anethol
FL/FR
medicinal
2-
hydroxybenzaldehyde
FL/FR
summer
savory oil
FL/FR
mossy
oakmoss absolute
FL/FR
veramoss (IFF)
FR
naphthyl
2,4-
dimethyl benzaldehyde
FL/FR
nutty
nutty cyclohexenone
FL/FR
phenolic
2,3-
dimethyl benzofuran
FL/FR
para-alpha-
dimethyl styrene
FL/FR
4-
methyl-2,6-dimethoxyphenol
FL/FR
piper betle leaf oil
CS
2-iso
propyl phenol
FL/FR
2-
propyl phenol
FL/FR
2,5-
xylenol
FL/FR
powdery
para-
anisyl acetate
FL/FR
smoky
birch tar oil
FL/FR
cade oil
FR
2,6-
dimethoxyphenol
FL/FR
alpha-
ethoxy-ortho-cresol
FL/FR
4-
ethyl phenol
FL/FR
propyl paraben
CS
pyroligneous acids
FL/FR
pyroligneous acids hickory
FL/FR
spicy
allspice berry oil
FL/FR
allspice oil
FL/FR
benzyl isoeugenol
FL/FR
cassia bark oil china
FL/FR
clove bud oil
FL/FR
cubeb oil
FL/FR
4-
ethyl guaiacol
FL/FR
iso
eugenol
FL/FR
eugenol
FL/FR
iso
eugenyl acetate
FL/FR
alpha-
methyl cinnamaldehyde
FL/FR
methyl isoeugenol
FL/FR
ocimum gratissimum herb oil india
FR
pepper tree berry oil
FL/FR
zingerone
FL/FR
terpenic
frankincense oil
FL/FR
(R)-(-)-alpha-
phellandrene
FL/FR
tonka
coumarin
FR
tonka bean absolute
FR
vanilla
ethyl vanillin
FL/FR
ethyl vanillin hexylene glycol acetal
FR
methyl vanillate
FL/FR
vanilla bean absolute (vanilla planifolia)
FL/FR
vanillyl acetate
FL/FR
waxy
ethyl laurate
FL/FR
woody
cistus twig/leaf oil
FL/FR
guaiacwood oil
FL/FR
guaiacyl acetate
FL/FR
2-
methoxy-4-vinyl phenol
FL/FR
methyl cedryl ketone
FL/FR
patchouli ethanone
FR
patchouli oil
FL/FR
4-iso
propyl phenol
FL/FR
santall
FR
tobacarol (IFF)
FR
woody acetate
FR
(Z)-
woody amylene
FR
woody propanol
FR
For Flavor
No flavor group found for these
benzyl disulfide
FL
birch tar oil
FL/FR
cistus twig/leaf oil
FL/FR
alpha-
ethoxy-ortho-cresol
FL/FR
1-
methyl pyrrole
FL
methyl vanillate
FL/FR
(R)-(-)-alpha-
phellandrene
FL/FR
prenyl mercaptan
FL
2-
propyl phenol
FL/FR
animal
animal
para-
cresyl caprylate
FL/FR
anise
(E)-
anethol
FL/FR
anise seed oil colombia
FL/FR
balsamic
sumatra
benzoin resinoid
FL/FR
siam
benzoin resinoid
FL/FR
benzyl salicylate
FL/FR
laevo-
bornyl acetate
FL/FR
iso
butyl cinnamate
FL/FR
ethyl cinnamate
FL/FR
berry
heliotropyl acetone
FL/FR
burnt
4-iso
propyl phenol
FL/FR
caramellic
cyclotene
FL/FR
maltol
FL/FR
chemical
2,3-
dimethyl benzofuran
FL/FR
cherry
heliotropin
FL/FR
coconut
gamma-
nonalactone (aldehyde C-18 (so-called))
FL/FR
coffee
furfuryl mercaptan
FL/FR
cooling
iso
butyl salicylate
FL/FR
creamy
para-
anisaldehyde
FL/FR
fatty
10-
undecenal (aldehyde C-11 undecylenic)
FL/FR
floral
3,7-
dimethyl-6-octenoic acid
FL/FR
methyl phenyl acetate
FL/FR
phenethyl alcohol
FL/FR
fruity
para-
anisyl acetate
FL/FR
ethyl 3-hydroxyhexanoate
FL/FR
green
iso
amyl salicylate
FL/FR
angelica root oil
FL/FR
para-
dimethyl hydroquinone
FL/FR
immortelle absolute
FL/FR
oakmoss absolute
FL/FR
herbal
ajowan seed oil
FL/FR
dihydroanethol
FL/FR
thyme absolute
FL/FR
honey
phenethyl phenyl acetate
FL/FR
lactonic
gamma-
heptalactone
FL/FR
gamma-
octalactone
FL/FR
leathery
castoreum absolute
FL/FR
meaty
4-
allyl-2,6-dimethoxyphenol
FL
ortho-
thioguaiacol
FL
medicinal
2,6-
dimethoxyphenol
FL/FR
summer
savory oil
FL/FR
musty
2,5-
xylenol
FL/FR
naphthyl
2,4-
dimethyl benzaldehyde
FL/FR
nutty
nutty cyclohexenone
FL/FR
onion
2-
methyl-1,3-dithiolane
FL
phenolic
4-
methyl-2,6-dimethoxyphenol
FL/FR
rummy
vanillyl ethyl ether
FL/FR
smoky
4-
ethyl phenol
FL/FR
2-
methoxy-4-vinyl phenol
FL/FR
prosopis juliflora wood extract
FL
pyroligneous acids
FL/FR
pyroligneous acids hickory
FL/FR
dextro-
xylose
FL
soapy
dodecanal (aldehyde C-12 lauric)
FL/FR
solvent
2-iso
propyl phenol
FL/FR
spicy
allspice berry oil
FL/FR
allspice oil
FL/FR
benzyl isoeugenol
FL/FR
cassia bark oil china
FL/FR
chipotle chili oleoresin
FL
clove bud oil
FL/FR
cubeb oil
FL/FR
para-alpha-
dimethyl styrene
FL/FR
eugenol
FL/FR
iso
eugenol
FL/FR
iso
eugenyl acetate
FL/FR
2-
hydroxybenzaldehyde
FL/FR
alpha-
methyl cinnamaldehyde
FL/FR
methyl cinnamate
FL/FR
methyl isoeugenol
FL/FR
pepper tree berry oil
FL/FR
3-
phenyl propyl alcohol
FL/FR
winter
savory oil
FL
zingerone
FL/FR
vanilla
ethyl vanillin
FL/FR
vanilla bean absolute (vanilla planifolia)
FL/FR
vanillyl acetate
FL/FR
waxy
ethyl laurate
FL/FR
alpha-
hexyl cinnamaldehyde
FL/FR
woody
ambroxan
FL/FR
amyris wood oil
FL/FR
iso
bornyl acetate
FL/FR
4-
ethyl guaiacol
FL/FR
frankincense oil
FL/FR
guaiacwood oil
FL/FR
guaiacyl acetate
FL/FR
methyl cedryl ketone
FL/FR
patchouli oil
FL/FR
 
Potential Uses:
 acorn
FRallspice
FRamber
FRanimal
FRarnica flower
FRautumn
FRazalea
FLbacon
FL/FRbeech
FRbeeswax absolute replacer
FL/FRbirch tar
FRbread baked bread
FRcabreuva wood
FRcade oil replacer
FLcappuccino
FRcassia
 cassia blossom
FRcastoreum
FRcelery
 chocolate cocoa
 cigar box
FL/FRcistus
FRcoconut
FRcoffee
FRdeertongue absolute replacer
FRfagonia
FL/FRfenugreek
FRfern
FRfilbert
FRflouve
 flouve blossom
FRgenet
FRgingerbread
FRgraham cracker
FLgrain
FL/FRguaiacwood
FRhay new mown hay
FRheliotrope
FRherbal
FRincense
FRlabdanum
FRleather
FRlilac
FLmeat smoked meat
FRmoss
FLnut
FRpassion fruit
FRpeanut
FRpetunia
CSpinus palustris tar
FRpopcorn
FRpowder
FRpumpkin pie
FRrose white rose
FLsalmon smoked salmon
FLsesame
FLsmoke
FRspice
 spicewood
 straw
FRsweet grass
FRtobacco
FRtonka bean
FRvanilla
 weedy
FRwoodruff
FRwoody
 
Occurrence (nature, food, other):note
 asparagus shoot
Search Trop Picture
 beer
Search PMC Picture
 boronia absolute @ 0.02%
Data GC Search Trop Picture
 butter
Search PMC Picture
 cassia bark
Search Trop Picture
 celery leaf
Search Trop Picture
 celery oil
Search Trop Picture
 celery seed
Search Trop Picture
 celery shoot
Search Trop Picture
 cheese parmesan cheese
Search PMC Picture
 cinnamon
Search PMC Picture
 cloudberry fruit
Search Trop Picture
 cocoa
Search Trop Picture
 coffee bean
Search Trop Picture
 coffee roasted coffee
Search Trop Picture
 corn seed
Search Trop Picture
 fig leaf
Search Trop Picture
 filbert roasted filbert
Search Trop Picture
 guaiacwood
Search Trop Picture
 ketaki flower oil india @ 0.30%
Data GC Search Trop Picture
 milk
Search PMC Picture
 mustard white mustard
Search Trop Picture
 passion fruit
Search Trop Picture
 peanut roasted peanut
Search Trop Picture
 pepper bell pepper fruit
Search Trop Picture
 peppermint leaf
Search Trop Picture
 popcorn
Search PMC Picture
 rice black rice cooked
PbMd Search PMC Picture
 rice cooked rice
PbMd Search PMC Picture
 rice cooked rice
PbMd Search PMC Picture
 rue plant
Search Trop Picture
 rum
Search PMC Picture
 sesame seed roasted
Search Trop Picture
 soybean
Search Trop Picture
 tea leaf
Search Trop Picture
 tobacco leaf
Search Trop Picture
 tomato fruit
Search Trop Picture
 turmeric rhizome
Search Trop Picture
 whiskey
Search Picture
 wine
Search Picture
 ylang ylang oil @ 0.17%
Data GC Search Trop Picture
 
Synonyms:
 anastil
 creodon
 guaiaco
 guaiacol
nat.guaiacol
o-guaiacol
o-guaiacol natural
 guaiastil
 guajacol
 guajol
 guasol
1-hydroxy-2-methoxybenzene
2-hydroxy-anisole
2-hydroxyanisole
o-hydroxyanisole
ortho-hydroxyanisole
o-methoxy catechol
2-methoxy-phenol
o-methoxy-phenol
1-oxy-2-methoxybenzene
2-methoxyphenol
o-methoxyphenol
ortho-methoxyphenol
 methyl catechol
o-methyl catechol
ortho-methyl catechol
o-methylcatechol
ortho-methylcatechol
 phenol, 2-methoxy-
 pyrocatechol methyl ester
 pyrocatechol monomethyl ether
 

Articles:

PubMed:Determination of the importance of in-mouth release of volatile phenol glycoconjugates to the flavor of smoke-tainted wines.
PubMed:Non-smoky glycosyltransferase1 prevents the release of smoky aroma from tomato fruit.
PubMed:Characterization of the aroma signature of styrian pumpkin seed oil ( Cucurbita pepo subsp. pepo var. Styriaca) by molecular sensory science.
PubMed:Comparative analysis of volatiles in traditionally cured Bourbon and Ugandan vanilla bean ( Vanilla planifolia ) extracts.
PubMed:Contribution of several volatile phenols and their glycoconjugates to smoke-related sensory properties of red wine.
PubMed:A Solanum lycopersicum catechol-O-methyltransferase involved in synthesis of the flavor molecule guaiacol.
PubMed:Efficient synthesis of hydroxystyrenes via biocatalytic decarboxylation/deacetylation of substituted cinnamic acids by newly isolated Pantoea agglomerans strains.
PubMed:Identification of 2-ethyl-4-methyl-3-thiazoline and 2-isopropyl-4-methyl-3-thiazoline for the first time in nature by the comprehensive analysis of sesame seed oil.
PubMed:Chemical and biochemical study of industrially produced San Simón da Costa smoked semi-hard cow's milk cheeses: Effects of storage under vacuum and different modified atmospheres.
PubMed:A role for differential glycoconjugation in the emission of phenylpropanoid volatiles from tomato fruit discovered using a metabolic data fusion approach.
PubMed:Decrease of 4-vinylguaiacol during beer aging and formation of apocynol and vanillin in beer.
PubMed:Relating sensory descriptors to volatile components in flavor of specialty rice types.
PubMed:Structural analogues of homoeriodictyol as flavor modifiers. Part III: short chain gingerdione derivatives.
PubMed:Comparison of odor-active compounds from six distinctly different rice flavor types.
PubMed:Enzymatic removal of off-flavors from apple juice.
PubMed:Aroma components of American country ham.
PubMed:Characterization of volatile aroma compounds in cooked black rice.
PubMed:Growth behavior of off-flavor-forming microorganisms in apple juice.
PubMed:Identification of sulfur volatiles in canned orange juices lacking orange flavor.
PubMed:Metabolism of isoeugenol via isoeugenol-diol by a newly isolated strain of Bacillus subtilis HS8.
PubMed:Odor thresholds of microbially induced off-flavor compounds in apple juice.
PubMed:Physicochemical model to interpret the kinetics of aroma extraction during wine aging in wood. Model limitations suggest the necessary existence of biochemical processes.
PubMed:Flavor characteristics of lapsang souchong and smoked lapsang souchong, a special Chinese black tea with pine smoking process.
PubMed:Screening for key odorants in Moroccan green olives by gas chromatography-olfactometry/aroma extract dilution analysis.
PubMed:Alicyclobacillus spp. in the fruit juice industry: history, characteristics, and current isolation/detection procedures.
PubMed:Components detected by means of solid-phase microextraction and gas chromatography/mass spectrometry in the headspace of artisan fresh goat cheese smoked by traditional methods.
PubMed:Ferulic acid release and 4-vinylguaiacol formation during brewing and fermentation: indications for feruloyl esterase activity in Saccharomyces cerevisiae.
PubMed:Characteristic aroma components of rennet casein.
PubMed:Real-time monitoring of 4-vinylguaiacol, guaiacol, and phenol during coffee roasting by resonant laser ionization time-of-flight mass spectrometry.
PubMed:Identification of potent odorants in Japanese green tea (Sen-cha).
PubMed:In vitro studies of biological effects of cigarette smoke condensate. II. Induction of sister-chromatid exchanges in human lymphocytes by weakly acidic, semivolatile constituents.
 
Notes:
an agent thought to have disinfectant properties and used as an expectorant. (from martindale, the extra pharmacopoeia, 30th ed, p747) Present in Parmesan cheese, tea and soybean. Flavouring ingredient
Please share your Comments.
Email Address:
Top of Page Home
Copyright © 1980-2018 The Good Scents Company (tgsc) ™ Disclaimer Privacy Policy