Thymol

Independent reference data for Thymol (CAS 89-83-8), compiled from public chemistry databases.

Registry identifiers across databases

Computed descriptors

Physicochemical values on record

Documented uses on record

Using Disinfectants or Biocides [Category: Clean]For destroying mold; preserving documents, art objects, and urine. Stabilizer (antioxidant) for trichloroethylene, halothane.

Synonyms and trade names

THYMOL; 89-83-8; 2-Isopropyl-5-methylphenol; 5-Methyl-2-(1-methylethyl)phenol; Thyme camphor; 5-Methyl-2-isopropylphenol; 6-Isopropyl-m-cresol; 3-p-Cymenol; m-Thymol; p-Cymen-3-ol; 3-Hydroxy-p-cymene; Thymic acid; 6-Isopropyl-3-methylphenol; Phenol, 5-methyl-2-(1-methylethyl)-; Isopropyl cresol; Apiguard

Regulatory listings held on file

Regulatory & Food Contact	EU Flavoring substances FDA Substance added to food: FLAVORING AGENT OR ADJUVANT FDA Inventory of Food Contact Substances Listed in 21 CFR: FCS Flavoring Agents FLAVOURING_AGENT: Flavouring Agent Spice, Wood

GHS hazard classification

Reported hazard statements	H302, H314, H411, H318 (10.5%), H317, H401

H302: Harmful if swallowed [Warning Acute toxicity, oral]

H314: Causes severe skin burns and eye damage [Danger Skin corrosion/irritation]

What the public record says

2-ISOPROPYL-5-METHYLPHENOL · CAS 89-83-8 · C10H14O. UNII 3J50XA376E. Boiling Point: 232.5; Boiling Point: 233 °C; Boiling Point: 231.00 to 232.00 °C. @ 760.00 mm Hg.

Physical description and handling notes

Source: PubChem / Wikidata; the batch COA governs where values differ.