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Merck
CN

W348007

Sigma-Aldrich

邻甲酚

≥99%

别名:

2-甲酚

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About This Item

线性分子式:
CH3C6H4OH
CAS号:
分子量:
108.14
FEMA编号:
3480
Beilstein:
506917
EC 号:
欧洲委员会编号:
618
MDL编号:
UNSPSC代码:
12164502
PubChem化学物质编号:
Flavis编号:
4.027
NACRES:
NA.21

生物来源

synthetic

质量水平

等级

Halal
Kosher

Agency

meets purity specifications of JECFA

蒸汽密度

3.72 (vs air)

蒸汽压

0.3 mmHg ( 20 °C)
1 mmHg ( 38.2 °C)

检测方案

≥99%

形式

solid or liquid

自燃温度

1110 °F

expl. lim.

1.47 %, 148 °F

储存条件

under inert gas

折射率

n20/D 1.541-1.550

pH值(酸碱度)

4.5 (25 g/L)

bp

191 °C (lit.)

mp

29-31 °C (lit.)

密度

1.048 g/mL at 25 °C

应用

flavors and fragrances

文件

see Safety & Documentation for available documents

食品过敏原

no known allergens

性状检查

musty; phenolic

SMILES字符串

Cc1ccccc1O

InChI

1S/C7H8O/c1-6-4-2-3-5-7(6)8/h2-5,8H,1H3

InChI key

QWVGKYWNOKOFNN-UHFFFAOYSA-N

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一般描述

邻-甲酚是葡萄酒、山毛榉木馏油和硬木锯末烟雾中关键的挥发性酚类成分之一。它也是红肉及陈年意大利奶酪中的一种风味成分。

应用


  • Ultrahigh-performance liquid chromatography-tandem mass spectrometry quantitation of o-cresol in hydrolyzed human urine to assess toluene exposure.: This paper presents a method for quantifying o-cresol in human urine using advanced chromatography techniques, emphasizing its application in assessing exposure to toluene and other related compounds (Langlois et al., 2023).


注意

空气敏感型

免责声明

仅供R&D或非EU食品使用不用于零售。

象形图

Skull and crossbonesCorrosion

警示用语:

Danger

危险分类

Acute Tox. 3 Dermal - Acute Tox. 3 Oral - Aquatic Chronic 3 - Eye Dam. 1 - Skin Corr. 1B

WGK

WGK 2

闪点(°F)

closed cup

闪点(°C)

closed cup

个人防护装备

Eyeshields, Faceshields, Gloves, type P3 (EN 143) respirator cartridges

法规信息

危险化学品

分析证书(COA)

输入产品批号来搜索 分析证书(COA) 。批号可以在产品标签上"批“ (Lot或Batch)字后找到。

已有该产品?

在文件库中查找您最近购买产品的文档。

访问文档库

Antioxidant activity and characterization of volatile constituents of beechwood creosote.
Lee KG, et al.
Journal of Agricultural and Food Chemistry, 17(6), 1387-1393 (1969)
Volatile phenol determination in wine.
Etievant PX.
Journal of Agricultural and Food Chemistry, 85(9), 1580-1586 (2005)
Volatile components of hardwood sawdust smoke. Components of phenolic fraction.
Lustre AO & Issenberg P.
Journal of Agricultural and Food Chemistry, 56(5), 1197-1202 (1991)
Volatile Branched?chain Fatty Acids and Phenolic Compounds in Aged Italian Cheese Flavors.
Ha JK & Lindsay RC.
Journal of Food Science, 56(5), 1241-1247 (1991)
Hua-Wei Chen et al.
Water research, 41(10), 2069-2078 (2007-04-10)
Platinum deposited TiO(2) films were prepared on quartz substrates by dip-coating process for the photodecomposition of o-cresol. The characteristics of Pt/TiO(2) and the temporal behavior of o-cresol decomposition by Pt/TiO(2) photocatalysis under visible light irradiation were investigated. Platinum deposited on

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