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

2-(methyl thio) phenol
o-(methylthio)phenol

Supplier Sponsors

Flavor Demo Formulas
Name:2-methylsulfanylphenol
CAS Number: 1073-29-6Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:214-027-2
FDA UNII:A6JO803536
Nikkaji Web:J110.558B
MDL:MFCD00002211
CoE Number:11553
XlogP3-AA:2.10 (est)
Molecular Weight:140.20496000
Formula:C7 H8 O S
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:503 o-(methylthio)phenol
FLAVIS Number:12.042 (Old)
DG SANTE Food Flavourings:12.042 2-(methylthio)phenol
FEMA Number:3210 o-(methylthio)phenol
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):1073-29-6 ; O-(METHYLTHIO)PHENOL
 
Physical Properties:
Appearance:pale yellow to yellow clear liquid (est)
Assay: 98.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:1.16800 to 1.17300 @ 25.00 °C.
Pounds per Gallon - (est).: 9.719 to 9.761
Refractive Index:1.57500 to 1.58400 @ 20.00 °C.
Boiling Point: 218.00 to 219.00 °C. @ 760.00 mm Hg
Boiling Point: 105.00 °C. @ 22.00 mm Hg
Vapor Pressure:0.168000 mmHg @ 25.00 °C. (est)
Flash Point: 226.00 °F. TCC ( 107.78 °C. )
logP (o/w): 2.002 (est)
Soluble in:
 alcohol
 water, 4978 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: sulfurous
Odor Strength:high ,
recommend smelling in a 0.10 % solution or less
meaty onion garlic sulfurous eggy
Odor Description:at 0.10 % in propylene glycol. meaty onion garlic sulfurous eggy
Flavor Type: meaty
meaty
Taste Description: meaty
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
Beijing Lys Chemicals
O-(methylthio)phenol
BOC Sciences
For experimental / research use only.
2-Hydroxythioanisole
DeLong Chemicals America
o-(Methylthio)phenol
Endeavour Specialty Chemicals
2-(Hydroxy)thioanisole 99% F&F
Speciality Chemical Product Groups
Matrix Scientific
For experimental / research use only.
2-(Hydroxy)thioanisole, 98%
Penta International
O-(METHYLTHIO)PHENOL
R C Treatt & Co Ltd
Thioguaiacol
Halal, Kosher
Odor: meaty, onion/garlic, sulphurous/eggy
Flavor: meaty
Used in snack foods at 14ppm, meat products at 2ppm, bakery and soups at 0.2ppm.
Robinson Brothers
2-(Hydroxy)thioanisole F&F
https://www.robinsonbrothers.uk/chemistry-competences
Santa Cruz Biotechnology
For experimental / research use only.
2-(Methylthio)phenol
Synerzine
o-(Methylthio)phenol
TCI AMERICA
For experimental / research use only.
2-(Methylthio)phenol >97.0%(GC)(T)
WholeChem
O-(methylthio)phenol
 
Safety Information:
Preferred SDS: View
 
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:
gavage-rat LD50 [sex: M,F] M:1740 F:2400 mg/kg
(Butterworth & Mason, 1981)

gavage-mouse LD50 [sex: M,F] M:1560.00 F:1750 mg/kg
(Butterworth & Mason, 1981)

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavor and fragrance agents
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.61 (μg/capita/day)
Structure Class: II
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: -0.20000
fruit ices: -0.20000
gelatins / puddings: -0.20000
granulated sugar: --
gravies: --
hard candy: -0.20000
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):

Flavouring Group Evaluation 8 (FGE.08)[1]: Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical group 20
View page or View pdf

Flavouring Group Evaluation 8, Revision 1 (FGE.08Rev1): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 8, Revision 3 (FGE.08Rev3): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 08, Revision 4 (FGE.08Rev4): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30
View page or View pdf

EPI System: View
EPA Substance Registry Services (TSCA):1073-29-6
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :61261
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
2-methylsulfanylphenol
Chemidplus:0001073296
 
References:
 2-methylsulfanylphenol
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:1073-29-6
Pubchem (cid):61261
Pubchem (sid):135017016
 
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 Substances Added to Food (formerly EAFUS):View
CHEMBL:View
HMDB (The Human Metabolome Database):HMDB41281
FooDB:FDB021197
Export Tariff Code:2930.90.2900
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
FAO:o-(Methylthio)phenol
 
Potential Blenders and core components note
For Odor
No odor group found for these
liver extract
CS
sulfuryl octanoate
FL/FR
sulfuryl butyrate
FL/FR
sulfuryl decanoate
FL/FR
sulfuryl hexanoate
FL/FR
sulfuryl isobutyrate
FL/FR
sulfuryl propionate
FL/FR
alliaceous
alliaceous
dimethyl trisulfide
FL/FR
methyl furfuryl disulfide
FL/FR
caramellic
strawberry furanone
FL/FR
cheesy
S-(
methyl thio) butyrate
FL/FR
chocolate
chocolate pyrazine A
FL/FR
cocoa hexenal
FL/FR
2,6-
dimethyl pyrazine
FL/FR
2,5-
dimethyl pyrazine
FL/FR
2-
methoxy-3-methyl pyrazine
FL/FR
coffee
coffee difuran
FL/FR
furfuryl mercaptan
FL/FR
2-
methyl-3-,5 or 6-(furfuryl thio) pyrazine
FL/FR
earthy
nutty pyrazine
FL/FR
fresh
10-
undecen-1-yl acetate
FL/FR
fruity
3-
mercaptohexyl acetate
FL/FR
(E)-7-
methyl-3-octen-2-one
FL/FR
prunus amygdalus amara seed extract
FL/FR
(E)-2-
undecenal
FL/FR
green
2-
heptyl furan
FL/FR
(E,Z)-2,6-
nonadienal
FL/FR
meaty
meaty dithiane
FL/FR
sulfurol
FL/FR
sulfuryl acetate
FL/FR
moldy
strawberry furanone methyl ether
FL/FR
nutty
2-
acetyl-3-ethyl pyrazine
FL/FR
2-
acetyl-3-methyl pyrazine
FL/FR
3,5-
cocoa pyrazine
FL/FR
3,6-
cocoa pyrazine
FL/FR
2,3-
dimethyl pyrazine
FL/FR
2-
ethyl pyrazine
FL/FR
2-
ethyl-4-methyl thiazole
FL/FR
filbert heptenone
FL/FR
filbert pyrazine
FL/FR
2,6-
lutidine
FL/FR
2-
methyl pyrazine
FL/FR
2-
methyl thio-3,5 or 6-methyl pyrazine
FL/FR
nutty quinoxaline
FL/FR
2,3,5-
trimethyl pyrazine
FL/FR
popcorn
2-
acetyl thiazole
FL/FR
roasted
trigonella foenum-graecum seed oil CO2 extract
FL/FR
smoky
2,6-
dimethoxyphenol
FL/FR
pyroligneous acids
FL/FR
spicy
ethyl vinyl ketone
FL/FR
sulfurous
benzothiazole
FL/FR
ferula assa-foetida absolute
FL/FR
fish thiol
FL/FR
furfuryl thioacetate
FL/FR
2-
mercaptopropionic acid
FL/FR
2-
methyl 5-(methyl thio) furan
FL/FR
methyl mercaptan
FL/FR
onion oil
FL/FR
4-
tropical oxathiane
FL/FR
waxy
butyl laurate
FL/FR
woody
cedrenyl acetate
FR
guaiacwood extract acetate
FR
2-
methoxy-4-vinyl phenol
FL/FR
For Flavor
No flavor group found for these
allyl methyl trisulfide
FL
allyl propyl disulfide
FL
allyl propyl trisulfide
FL
ammonium sulfide 20% in water
FL
2(4)-iso
butyl-4(2),6-dimethyl dihydro-4H-1,3,5-dithiazine
FL
chocolate pyrazine A
FL/FR
chocolate pyrazine B
FL
diethyl trisulfide
FL
6,7-
dihydro-2,3-dimethyl-5H-cyclopentapyrazine
FL
dimethyl dihydrocyclopentapyrazine
FL
dimethyl tetrasulfide
FL
2,5-
dimethyl thiazole
FL
(Z+E)-2,5-
dimethyl-3-tetrahydrofuran thiol
FL
(Z+E)-2,5-
dimethyl-3-thioacetoxytetrahydrofuran
FL
2,5-
dimethyl-3-thiofuroyl furan
FL
dipropyl sulfide
FL
methyl 2-(methyl thio) acetate
FL
methyl butyl sulfide
FL
4-(
methyl thio) butanol
FL
4-
methyl-2-(methyl thiomethyl)-2-hexenal
FL
2-
methyl-3-,5 or 6-(furfuryl thio) pyrazine
FL/FR
peanut dithiazine
FL
iso
propyl disulfide
FL
sulfuryl butyrate
FL/FR
sulfuryl decanoate
FL/FR
sulfuryl hexanoate
FL/FR
sulfuryl isobutyrate
FL/FR
3-
methyl-1,2,4-trithiane
FL
sulfuryl formate
FL
sulfuryl octanoate
FL/FR
sulfuryl propionate
FL/FR
alliaceous
alliaceous
allyl disulfide
FL
allyl mercaptan
FL
allyl thiopropionate
FL
benzyl mercaptan
FL
1,3-
butane dithiol
FL
cyclopentyl mercaptan
FL
dicyclohexyl disulfide
FL
dimethyl trisulfide
FL/FR
garlic oil extenders
FL
3-
mercapto-2-pentanone
FL
2-
methyl thioacetaldehyde
FL
bacon
bacon reaction crispy
FL
burnt
1,6-
hexane dithiol
FL
caramellic
strawberry furanone
FL/FR
chemical
2,5-
dimethyl furan
FL
cocoa
cocoa hexenal
FL/FR
coffee
coffee difuran
FL/FR
2-
ethyl-4-methyl thiazole
FL/FR
furfuryl mercaptan
FL/FR
methyl furfuryl disulfide
FL/FR
methyl furfuryl mercaptopropionate
FL
methyl furfuryl thiol
FL
2-
thiophene thiol
FL
corn chip
2-
acetyl thiazole
FL/FR
earthy
(±)-2-
mercapto-5-methylheptan-4-one
FL
1,8-
octane dithiol
FL
2-
thienyl disulfide
FL
fatty
pork
fat extract
FL
2-
heptyl furan
FL/FR
(E)-7-
methyl-3-octen-2-one
FL/FR
fishy
4,5-
dimethyl thiazole
FL
fruity
2-
ethyl-2,5-dihydro-4-methyl thiazole
FL
4-
tropical oxathiane
FL/FR
garlic
allyl methyl sulfide
FL
garlic oleoresin
FL
greasy
10-
undecen-1-yl acetate
FL/FR
green
4-
methyl thiazole
FL
(E,Z)-2,6-
nonadienal
FL/FR
meaty
4-
allyl-2,6-dimethoxyphenol
FL
bacon flavor
FL
beef broth flavor
FL
roast
beef flavor
FL
BBQ
beef flavor
FL
beef flavor
FL
beef flavor base
FL
benzothiazole
FL/FR
chicken bone extract
FL
chicken extract
FL
chicken flavor
FL
grilled
chicken flavor
FL
chicken key
FL
2,6-
dimethyl thiophenol
FL
2,5-
dimethyl-3-furan thiol
FL
2',3-
dimethyl-3',4-dioxa-2,8-dithiabicyclo(3.3.0)octane spirocyclopentane
FL
ethyl 2-hydroxyethyl sulfide
FL
furfuryl 2-methyl-3-furyl disulfide
FL
4-
furfuryl thio-2-pentanone
FL
ham enhancers
FL
ham flavor
FL
hot dog flavor
FL
lamb flavor
FL
liver flavor
FL
meat broth concentrates
FL
meat flavors
FL
meaty dithiane
FL/FR
meaty enhancers
FL
3-
mercapto-2-butanone
FL
(R,S)-2-
mercapto-3-butanol
FL
3-
mercapto-3-methyl butanol
FL
2-
mercaptomethyl pyrazine
FL
2-
mercaptopropionic acid
FL/FR
2-
methyl 3-(methyl thio) furan
FL
methyl thiofuryl butanal
FL
bis(2-
methyl-3-furyl) disulfide
FL
S-(2-
methyl-3-furyl) ethane thioate
FL
2-
methyl-3-tetrahydrofuran thiol
FL
2-
methyl-3-thioacetoxytetrahydrofuran
FL
phenyl mercaptan
FL
pork flavor
FL
grilled
pork flavor
FL
roasted
pork flavor
FL
pyrazinyl ethane thiol
FL
2-
pyridinyl methane thiol
FL
rabbit flavor
FL
grilled
steak flavor
FL
sulfurol
FL/FR
sulfuryl acetate
FL/FR
thialdine
FL
ortho-
thiocresol
FL
ortho-
thioguaiacol
FL
roast
turkey flavor
FL
turkey flavor
FL
smoked
turkey flavor
FL
veal flavor
FL
venison flavor
FL
medicinal
2,6-
dimethoxyphenol
FL/FR
moldy
strawberry furanone methyl ether
FL/FR
mustard
furfuryl methyl ether
FL
musty
2,5-
dimethyl pyrazine
FL/FR
2-
ethoxythiazole
FL
2-
methyl 5-(methyl thio) furan
FL/FR
S-(
methyl thio) butyrate
FL/FR
2,3,5-
trimethyl pyrazine
FL/FR
nutty
2-
acetyl-3-ethyl pyrazine
FL/FR
2-
acetyl-3-methyl pyrazine
FL/FR
2-
acetyl-4-methyl thiazole
FL
3,6-
cocoa pyrazine
FL/FR
3,5-
cocoa pyrazine
FL/FR
2,3-
dimethyl pyrazine
FL/FR
2,6-
dimethyl pyrazine
FL/FR
2-
ethyl pyrazine
FL/FR
filbert heptenone
FL/FR
filbert pyrazine
FL/FR
2,6-
lutidine
FL/FR
2-
methoxy-3-methyl pyrazine
FL/FR
2-
methyl pyrazine
FL/FR
2-
methyl thio-3,5 or 6-methyl pyrazine
FL/FR
nutty pyrazine
FL/FR
nutty quinoxaline
FL/FR
nutty thiazole
FL
prunus amygdalus amara seed extract
FL/FR
onion
methyl propyl trisulfide
FL
phenolic
2-
ethyl benzene thiol
FL
popcorn
2-
propionyl-2-thiazoline
FL
roasted
3,5-
diisobutyl-1,2,4-trithiolane
FL
ethyl 3-(furfuryl thio) propionate
FL
furfuryl thioacetate
FL/FR
trigonella foenum-graecum seed oil CO2 extract
FL/FR
savory
2,4,6-
triethyl tetrahydro-1,3,5-dithiazine
FL
seafood
1,4-
dithiane
FL
smoky
2-
methoxy-4-vinyl phenol
FL/FR
pyroligneous acids
FL/FR
spicy
hot spicy
beef flavor
FL
ethyl vinyl ketone
FL/FR
sulfurous
allyl sulfide
FL
butyl mercaptan
FL
diallyl polysulfides
FL
diallyl tetrasulfide
FL
ethyl methyl sulfide
FL
S-
ethyl thioacetate
FL
ferula assa-foetida absolute
FL/FR
fish thiol
FL/FR
furfuryl methyl sulfide
FL
furfuryl thiopropionate
FL
methyl 2-methyl-3-furyl disulfide
FL
methyl 4-(methyl thio) butyrate
FL
methyl mercaptan
FL/FR
methyl thioacetate
FL
3-
methyl-2-butane thiol
FL
2-
naphthyl mercaptan
FL
onion oil
FL/FR
3-
pentane thiol
FL
roasted butanol
FL
2-
thienyl mercaptan
FL
tropical
3-
mercaptohexyl acetate
FL/FR
vegetable
potato butyraldehyde
FL
waxy
butyl laurate
FL/FR
(E)-2-
undecenal
FL/FR
yeasty
faex extracts
FL
 
Potential Uses:
FRcoffee
FLmeat
FLsoup
 
Occurrence (nature, food, other):note
 coffee
Search PMC Picture
 
Synonyms:
1-hydroxy-2-(methylmercapto)benzene
1-hydroxy-2-methyl mercaptobenzene
1-hydroxy-2-methylmercaptobenzene
(2-hydroxy)thioanisole
2-(hydroxy)thioanisole
2-hydroxyphenyl methyl sulfide
2-hydroxythioanisole
 hydroxythioanisole, o-
 methyl (2-hydroxyphenyl) sulfide
 methyl 2-hydroxyphenyl sulfide
2-(methyl mercapto) phenol
2-methyl mercaptophenol
2-(methyl sulfanyl) phenol
o-(methyl thio) phenol
ortho-(methyl thio) phenol
2-(methylmercapto)phenol
2-methylmercaptophenol
2-(methylsulfanyl)phenol
2-methylsulfanylphenol
ortho-(methylthio) phenol
2-(methylthio)phenol
o-(methylthio)phenol
ortho-(methylthio)phenol
(methylthio)phenol, o-
 phenol, 2-(methylthio)-
 phenol, o-(methylthio)-
 thioguaiacol
 
 
Notes:
Present in coffee. Flavouring agent
Please share your Comments.
Email Address:
Top of Page Home
Copyright © 1980-2018 The Good Scents Company (tgsc) ™ Disclaimer Privacy Policy