ortho-thioguaiacol

Full Material List
2-methoxybenzenethiol

Identifiers

FEMA 4159
CAS 7217-59-6
EINECS 230-605-7
Synonyms
  • benzenethiol, 2-methoxy-
  • benzenethiol, o-methoxy-
  • 2- mercaptoanisole
  • 2- methoxy benzenethiol
  • 2- methoxy thiophenol
  • 2- methoxybenzene thiol
  • o- methoxybenzene thiol
  • ortho- methoxybenzene thiol
  • 2- methoxybenzene-1-thiol
  • 2- methoxybenzenethiol
  • o- methoxybenzenethiol
  • ortho- methoxybenzenethiol
  • 2- methoxythiophenol
  • o- methoxythiophenol
  • ortho- methoxythiophenol
  • o- thioguaiacol
JECFA Food Flavoring 1666
JECFA Food Additive N/A
DG SANTE Food Flavourings 12.139 2-mercaptoanisole
DG SANTE Food Contact Materials N/A
FDA UNII 90HAL41673
CoE Number 11880
XlogP3-AA 2.30 (est)
Molecular Weight 140.20496
Molecular Formula C7 H8 O S

Organoleptic

Organoleptic Notes
  • 1. Odor Type: meaty Odor Strength:very high ,recommend smelling in a 0.10 % solution or less
  • Substantivity:400 hour(s) at 1.00 % in propylene glycol
  • meaty sausage smoked sausage powdery sweet spicy phenolic sulfurous
  • Odor Description:at 1.00 % in propylene glycol. meaty smoked sausage powdery sweet spicy phenolic sulfurousLuebke, William tgsc, (2006)
  • Odor sample from: Sigma-Aldrich
Odor meaty
meaty, sausage, smoked, powdery, sweet, spicy, phenolic, sulfurous,
Flavor meaty
meaty, sausage, smoked, smoky, phenolic,

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Properties

Food Chemicals Codex Listed No
Appearance pale yellow to yellow clear liquid (est)
Assay 95.00 to 100.00
Specific Gravity 1.13700 to 1.14900 @ 25.00 °C.
Lbs/Gal (est) 9.461 to 9.561
Refractive Index 1.58900 to 1.59500 @ 20.00 °C.
Melting Point N/A
Boiling Point 227.00 °C. @ 760.00 mm Hg
Flash Point 204.00 °F. TCC ( 95.56 °C. )
Acid Value N/A
Vapor Pressure 0.077000 mmHg @ 25.00 °C. (est)
Vapor Density N/A
logP (o/w) 2.235 (est)
Soluble In
  • alcohol
  • propylene glycol
  • water, 362.7 mg/L @ 25 °C (est)
  • water
  • stable in most media
Occurrence
  • not found in nature