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4-methyl-2,6-dimethoxyphenol

Chemical Structure

General Material Information

Preferred name 4-methyl-2,6-dimethoxyphenol
Trivial Name 4-Methylsyringol
Short Description 2,6-dimethoxy-p-cresol
Formula C9 H12 O3
CAS Number 6638-05-7
FEMA Number 3704
Flavis Number 4.053
ECHA Number 229-641-6
FDA UNII FJJ5MYE75W
Nikkaji Number J27.322H
MDL MFCD00017289
xLogP3-AA 1.90 (est)
NMR Predictor External link
JECFA Food Flavoring 722 4-methyl-2,6-dimethoxyphenol
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 6638-05-7 ; 4-METHYL-2,6-DIMETHOXYPHENOL
Synonyms
  • p- cresol, 2,6-dimethoxy-
  • 3,5-dimethoxy-4-hydroxytoluene
  • 2,6-dimethoxy-4-methyl phenol
  • 2,6-dimethoxy-4-methylphenol
  • 2,6-dimethoxy-p-cresol
  • 2,6-dimethoxy-para-cresol
  • 4-hydroxy-3,5-dimethoxytoluene
  • 4-methyl syringol
  • 1-methyl-3,5-dimethoxy-4-hydroxybenzene
  • 4-methylsyringol
  • phenol, 2,6-dimethoxy-4-methyl-
  • p-Cresol, 2,6-dimethoxy-
  • 2,6-Dimethoxy-4-methylphenol
  • 4-Hydroxy-3,5-dimethoxytoluene
  • 4-Methylsyringol
  • Methylsyringol
  • 2,6-Dimethoxy-p-cresol
  • 3,5-Dimethoxy-4-hydroxytoluene
  • 1-Methyl-3,5-dimethoxy-4-hydroxybenzene
  • 2,6-Dimethoxy-4-cresol
  • NSC 47901

US / EU / FDA / JECFA / FEMA / Scholar / Patents

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Other Information

(IUPAC):Atomic Weights of the Elements 2011 (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):HMDB29680
FooDB:FDB000865
Export Tariff Code:2909.50.5000
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View

PhysChem Properties

Material listed in food chemical codex No
Molecular weight 168.1922454834
Melting Point 37 to 42°C @ 760 mm Hg
Boiling Point 145 to 146°C @ 14 mm Hg
Vapor Pressure 0.005 mmHg @ 25 °C
Flash Point TCC Value 110 °C TCC
logP (o/w) 1.859 est
Solubility
alcohol Yes
water, 2173 mg/L @ 25 °C (est) Yes
water No

Organoleptic Properties

Odor Type: Phenolic
phenolic, smoky, medicinal, woody, spicy, clove, rooty, caramellic
General comment At 10.00 % in dipropylene glycol. phenolic smoke medicinal woody spice eugenol root caramel
Mosciano, Gerard P&F 19, No. 3, 51, (1994) Phenolic, smokey, medicinal, woody, spicy, eugenol-like and rooty with a caramellic nuance
Flavor Type: Phenolic
phenolic, medicinal, musty, guaiacol, smoky
Mosciano, Gerard P&F 19, No. 3, 51, (1994) At 10.00 ppm. Phenolic, medicinal, musty and guaiacol with a smoky nuance

Occurrences

Potential Uses

Applications
Odor purposes Spice, Vanilla, Woody
Flavoring purposes Bacon, Horseradish, Salmon smoked salmon, Smoke

Safety Information

Safety information

Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
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:
oral-rat LD50 [sex: M,F] 1700 mg/kg
(Piccirillo & Hartman, 1982)

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavor and fragrance agents
RIFM Fragrance Material Safety Assessment: Search
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice
Recommendation for 4-methyl-2,6-dimethoxyphenol usage levels up to:
0.1000 % in the fragrance concentrate.
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.054 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.04 (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: 13
Click here to view publication 13
average usual ppmaverage maximum ppm
baked goods: --
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: --
cheese: -1.00000
chewing gum: --
condiments / relishes: -5.00000
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: --
fruit ices: --
gelatins / puddings: --
granulated sugar: --
gravies: -1.00000
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: -1.00000
milk products: --
nut products: --
other grains: --
poultry: -0.50000
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: -5.00000
snack foods: -1.00000
soft candy: --
soups: -0.50000
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

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 Flavouring Group Evaluation 96 (FGE.96): Consideration of 88 flavouring substances considered by EFSA for which EU production volumes / anticipated production volumes have been submitted on request by DG SANCO. Addendum to FGE. 51, 52, 53, 54, 56, 58, 61, 62, 63, 64, 68, 69, 70, 71, 73, 76, 77, 79, 80, 83, 84, 85 and 87.
View page or View pdf

EPI System: View
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :240925
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
2,6-dimethoxy-4-methylphenol
Chemidplus:0006638057