2-isopropyl phenol

Full Material List

N/A

Identifiers

CAS (Single)	88-69-7
FEMA	3461
EINECS	201-852-8
Synonyms	azoene fast orange GR base azoene fast orange GR salt azofix orange GR salt azogene fast orange GR brentamine fast orange GR base brentamine fast orange GR salt C.I. azoic diazo component 6 o- cumenol ortho- cumenol cumenol, o- devol orange B devol orange salt B diazo fast orange GR fast orange base GR fast orange base JR fast orange GR base fast orange GR salt fast orange O base fast orange O salt fast orange salt GR fast orange salt JR hiltonil fast orange GR base hiltosal fast orange GR salt hindasol orange GR salt 1- hydroxy-2-isopropyl benzene 1- hydroxy-2-isopropylbenzene o- hydroxycumene ortho- hydroxycumene 2-(1- methyl ethyl) phenol 2-(1- methylethyl)phenol orange base ciba II orange base IRGA II orange GRS salt orange salt ciba II orange salt IRGA II phenol, 2-(1-methylethyl)- phenol, 2-isopropyl- phenol, o-isopropyl- prodox 131 2- propan-2-ylphenol propofol imp. C o-iso propyl phenol ortho-iso propyl phenol 2-(iso- propyl)phenol 2-iso propylphenol o-iso propylphenol ortho-iso propylphenol
JECFA Food Flavoring	697
JECFA Food Additive	N/A
DG SANTE Food Flavourings	04.044 2-isopropylphenol
DG SANTE Food Contact Materials	N/A
FDA UNII	B2899Z0Q2U
CoE Number	11234
XlogP3-AA	2.90 (est)
Molecular Weight	136.19384
Molecular Formula	C9 H12 O

Properties

Food Chemicals Codex Listed	No
Appearance	colorless to pale orange clear liquid (est)
Assay	98.00 to 100.00
Specific Gravity	0.98900 to 0.99900 @ 25.00 °C.
Lbs/Gal (est)	8.229 to 8.313
Refractive Index	1.52500 to 1.53000 @ 20.00 Â°C.
Melting Point	14.00 to 16.00 Â°C. @ 760.00 mm Hg
Boiling Point	212.00 to 214.00 Â°C. @ 760.00 mm Hg
Flash Point	192.00 Â°F. TCC ( 88.89 Â°C. )
Acid Value	N/A
Vapor Pressure	0.112000 mmHg @ 25.00 Â°C. (est)
Vapor Density	N/A
logP (o/w)	2.88
Soluble In	alcohol water, 1146 mg/L @ 25 °C (est) water
Occurrence	bonito whiskey

Organoleptic

Organoleptic Notes	1. Odor Type: phenolic medicinal phenolic Odor Description:at 0.10 % in propylene glycol. medicinal creosote phenolic solvent phenolic smoky toasted woody burnt rubbery Odor Description:at 1.00 %. solvent like, phenolic, smoky with toasted woody and burnt rubber nuancesMosciano, Gerard, (2009)
Odor	phenolic medicinal, phenolic, solvent, smoky, toasted, woody, burnt, rubbery
Flavor	solvent solvent, woody, smoky, whiskey, resinous, burnt, rubbery,

AInsights BETA

FlavScents AInsights Entry for 2-Isopropyl Phenol (CAS: 88-69-7)

1. Identity & Chemical Information

Common Name(s): 2-Isopropyl phenol, o-Cumenol
IUPAC Name: 2-Isopropylphenol
CAS Number: 88-69-7
FEMA Number: Not available
Other Identifiers: FL number not available; CoE number not available; IFRA reference not available
Molecular Formula: C9H12O
Molecular Weight: 136.19 g/mol
Functional Groups and Structure–Odor Relevance: 2-Isopropyl phenol is characterized by an isopropyl group attached to a phenolic ring. The presence of the hydroxyl group contributes to its phenolic odor, while the isopropyl group influences its volatility and diffusion properties.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

2-Isopropyl phenol is known for its phenolic, medicinal odor with a moderate intensity. It is often described as having a slightly woody and spicy character, which can be perceived as somewhat antiseptic. The compound's odor threshold is not well-documented, but it is typically used as a background note to add depth and complexity to fragrance compositions.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

2-Isopropyl phenol is not commonly found in nature but can be synthesized through the alkylation of phenol with propylene. It is not typically associated with "natural flavor" or "natural fragrance" designations due to its synthetic origin. However, it may be present in trace amounts in certain essential oils as a result of complex biosynthetic pathways.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

2-Isopropyl phenol is not widely used in flavor applications due to its strong phenolic odor, which can be overpowering. When used, it serves as a background note to enhance the complexity of savory flavors. Typical use levels in food are not well-documented, but it is generally used at low concentrations, often below 1 ppm, to avoid dominating the flavor profile. It is stable under typical processing conditions but may degrade under extreme heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, 2-isopropyl phenol is valued for its ability to impart a medicinal, phenolic note that can add authenticity to certain fragrance families, such as fougère and woody compositions. It is typically used in trace amounts, often less than 0.1% of the total fragrance composition, to provide a subtle background complexity. Its volatility places it in the middle note category, contributing to the fragrance's heart.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

United States: Not explicitly listed as FEMA GRAS; usage in flavors and fragrances should comply with general safety guidelines.
European Union: Not specifically listed under Regulation (EC) No 1334/2008; usage should align with general safety and labeling requirements.
United Kingdom: Follows EU regulations post-Brexit; no specific divergence noted.
Asia: Limited specific information; general safety and labeling practices apply.
Latin America: No specific regulations identified; general safety practices should be followed.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Oral Exposure: Data not found for ADI or MSDI; use in flavors should be minimal to avoid potential toxicity.
Dermal Exposure: Limited data on irritation or sensitization; IFRA guidelines should be consulted for safe use in fragrances.
Inhalation Exposure: Volatility suggests potential for inhalation exposure; occupational safety measures should be considered in manufacturing settings.

Risk profiles may differ between food and fragrance applications, with fragrance use requiring careful consideration of dermal and inhalation exposure.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

2-Isopropyl phenol is valuable for its ability to impart a phenolic, medicinal note that can enhance the authenticity of certain fragrance and flavor compositions. It synergizes well with woody and spicy notes but should be used sparingly to avoid overpowering the formulation. Common pitfalls include overuse, leading to an undesirable medicinal character. It is often under-used due to its potent odor profile.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on 2-isopropyl phenol is well-established in terms of its chemical identity and sensory characteristics. However, there are gaps in specific regulatory approvals and detailed toxicological data. Industry practices often rely on informed estimates and general safety guidelines due to these gaps.

Citation hooks: FlavScents

QA Check

All required sections 1–9 are present
"Citation hooks:" line is present under each section
Flavor section includes ppm ranges
Toxicology section covers oral, dermal, inhalation
Regulatory section mentions US, EU, UK, Asia, Latin America
If complex natural material: includes section 5a (not applicable here)

About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

Generated 2026-02-12 16:51:48 GMT (p2)

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