香芹酚;2-甲基-5-异丙基苯酚

Description

5-ISOPROPYL-2-METHYLPHENOL · CAS 499-75-2 · C10H14O. UNII 9B1J4V995Q. Boiling Point: 237-238 °C @ 760 MM HG; Boiling Point: 237.70 °C. @ 760.00 mm Hg; Boiling Point: 236-238 °C.

Identification

CAS Registry Number	499-75-2
PubChem CID	10364
Molecular formula	C10H14O
IUPAC name	2-methyl-5-propan-2-ylphenol
UNII (FDA)	9B1J4V995Q
FEMA number	2245
JECFA number	710

Computed Descriptors

Molecular Weight	150.22
XLogP3	3.1
Hydrogen Bond Donor Count	1
Hydrogen Bond Acceptor Count	1
Rotatable Bond Count	1
Exact Mass	150.104465066
Monoisotopic Mass	150.104465066
Topological Polar Surface Area	20.2
Heavy Atom Count	11
Formal Charge	0

Physical & Chemical Properties

Boiling Point	237-238 °C @ 760 MM HG
Boiling Point	237.70 °C. @ 760.00 mm Hg
Boiling Point	236-238 °C
Melting Point	1 °C
Melting Point	3.5 °C
Flash Point	100 °C
Solubility	1.25 mg/mL at 25 °C
Density	0.976 @ 20 °C/4 °C
Density	0.974-0.979
LogP	3.49

Physical description & handling notes

• Thick colorless liquid; [Hawley] Clear, deep yellow liquid; [MSDSonline]
• Liquid
• Colourless to pale yellow liquid, pungent, spicy odour
• NEEDLES
• COLORLESS OR YELLOWISH, THICK LIQUID
• THYMOL ODOR

Regulatory Status

Regulatory & Food Contact	EU Flavoring substances FDA Substance added to food: FLAVORING AGENT OR ADJUVANT Flavoring Agents FLAVOURING_AGENT: Flavouring Agent Caraway, Spice, Thyme No safety concern at current levels of intake when used as a flavouring agent
GHS notification summary	0.1% (2 / 1828)

GHS Hazard Classification

GHS notification summary	0.1% (2 / 1828)
Reported hazard statements	H302 (99.8%), H315 (90.4%), H317 (91.5%), H319 (90.2%)

Documented Uses

• Found in oil of origanum, thyme, marjoram, and summer savory; Used as a disinfectant, fungicide, and anthelmintic (nematodes); Also used in organic syntheses and in perfumes and flavorings; [Hawley] Origanum oil is about 60% carvacrol; [HSDB]
• Using Disinfectants or Biocides [Category: Clean]
• DISINFECTANT; IN ORGANIC SYNTHESES
• MEDICATION: ANTIFUNGAL; ANTHELMINTIC AGENT
• Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes
• Flavoring Agents -> JECFA Flavorings Index

Synonyms

CARVACROL; 5-Isopropyl-2-methylphenol; 499-75-2; Isopropyl-o-cresol; Antioxine; 2-p-Cymenol; 5-Isopropyl-o-cresol; 2-Hydroxy-p-cymene; Phenol, 2-methyl-5-(1-methylethyl)-; Karvakrol; p-Cymen-2-ol; 2-Methyl-5-isopropylphenol; 2-methyl-5-propan-2-ylphenol; 3-Isopropyl-6-methylphenol; p-Cymene, 2-hydroxy-; 1-Hydroxy-2-methyl-5-isopropylbenzene

Frequently Asked Questions

What are the CAS number and molecular formula of 5-ISOPROPYL-2-METHYLPHENOL?

CAS 499-75-2; molecular formula C10H14O; molecular weight — g/mol.

What other names is 5-ISOPROPYL-2-METHYLPHENOL known by?

CARVACROL, 5-Isopropyl-2-methylphenol, 499-75-2, Isopropyl-o-cresol, Antioxine, 2-p-Cymenol.

What is the regulatory status of 5-ISOPROPYL-2-METHYLPHENOL?

Documented regulatory listings: EU Flavoring substances; FDA Substance added to food: FLAVORING AGENT OR ADJUVANT; Flavoring Agents.

Is 5-ISOPROPYL-2-METHYLPHENOL classified as hazardous?

0.1% of GHS notifications report no hazard classification (2 of 1828).

What are the key physical properties of 5-ISOPROPYL-2-METHYLPHENOL?

Boiling Point: 237-238 °C @ 760 MM HG; Boiling Point: 237.70 °C. @ 760.00 mm Hg; Boiling Point: 236-238 °C; Melting Point: 1 °C.

Facts on this page are taken from PubChem (US National Library of Medicine) and Wikidata. Grade-specific data — assay, moisture, particle size, packaging, shelf life — is issued per batch on the COA and is not published here.