Guaiacol

Description

Guaiacol · CAS 90-05-1 · C7H8O2. UNII 6JKA7MAH9C. Boiling Point: 399 to 403 °F at 760 mmHg (NTP, 1992); Boiling Point: 205 °C; Boiling Point: 203-206 °C.

Identification

CAS Registry Number	90-05-1
PubChem CID	460
Molecular formula	C7H8O2
IUPAC name	2-methoxyphenol
UNII (FDA)	6JKA7MAH9C
FEMA number	2532
JECFA number	713

Computed Descriptors

Molecular Weight	124.14
XLogP3	1.3
Hydrogen Bond Donor Count	1
Hydrogen Bond Acceptor Count	2
Rotatable Bond Count	1
Exact Mass	124.052429494
Monoisotopic Mass	124.052429494
Topological Polar Surface Area	29.5
Heavy Atom Count	9
Formal Charge	0

Physical & Chemical Properties

Boiling Point	399 to 403 °F at 760 mmHg (NTP, 1992)
Boiling Point	205 °C
Boiling Point	203-206 °C
Melting Point	32 °C
Melting Point	28 °C
Flash Point	180 °F (NTP, 1992)
Solubility	In water 18,700 mg/L at 25 °C
Solubility	18.7 mg/mL at 15 °C
Density	1.1287 g/cu cm at 21 °C
Density	1.129-1.140

Physical description & handling notes

• O-methoxyphenol appears as colorless to amber crystals or liquid. Density (of solid) 1.129 g / cm3. Solidifies at 28 °C (82.4 °F), but may remain liquid for a long time even at a much lower temperature. Slightly water soluble. Soluble in aqueous sodium hydroxide. Used medicinally as an expectorant. Used, because of its anti-oxidant properties, as an anti-skinning agent for paints.
• Other Solid
• White or slightly yellow solid or colorless to yellowish liquid; Darkened by light and air; solidifies at 28 deg C (may remain liquid at lower temperatures); [Merck Index] Solid or liquid; mp = 32 deg C; [HSDB] Low melting solid; mp = 28-29 deg C; [MSDSon
• Solid
• Colourless to amber crystals, powerful, smoke-like, somewhat medicinal odour
• Faintly yellowish, limpid, oily liquid or yellow crystals

Regulatory Status

Regulatory & Food Contact	EU Flavoring substances FDA Substance added to food: FLAVORING AGENT OR ADJUVANT Flavoring Agents FLAVOURING_AGENT: Flavouring Agent Burnt, Phenol, Wood No safety concern at current levels of intake when used as a flavouring agent
GHS notification summary	0.1% (1 / 1887)

GHS Hazard Classification

GHS notification summary	0.1% (1 / 1887)
Reported hazard statements	H302, H315, H319, H318, H332, H336, H370, H402

Documented Uses

• Naturally occurs in guaiac resin, animal wastes, and essential oils of plants; Used as an antioxidant (for fats, oils, and vitamins), anti-gumming agent in hydrocarbon solvents, anti-skinning agent in surface coatings; flavoring agent, polymerization inhibitor, stimulant expectorant, local anesthetic, and chemical intermediate (medicines, guaiacol compounds, and perfumes); [HSDB]
• Painting (Pigments, Binders, and Biocides) [Category: Paint]
• Antioxidant; anti-gumming agent in hydrocarbon solvents; anti-skinning agent in surface coatings; chemical intermediate.
• Stimulant expectorant, chemical intermediate for other expectorants, eg, guaiacol carbonate; flavoring agent for non-alcoholic beverages and foods; chemical intermediate for papaverine and vanillin.
• Methoxyphenol is used in the manufacture of medicines, guaiacol compounds, and perfumes.
• Direct-acting or stimulant expectorant

Synonyms

guaiacol; 2-Methoxyphenol; 90-05-1; o-Methoxyphenol; 2-Hydroxyanisole; o-Guaiacol; Guaiastil; Pyroguaiac acid; o-Hydroxyanisole; Phenol, 2-methoxy-; Anastil; 1-Hydroxy-2-methoxybenzene; Pyrocatechol monomethyl ether; Guaicol; Phenol, o-methoxy-; Guaicolina

Frequently Asked Questions

What are the CAS number and molecular formula of Guaiacol?

CAS 90-05-1; molecular formula C7H8O2; molecular weight — g/mol.

What other names is Guaiacol known by?

guaiacol, 2-Methoxyphenol, 90-05-1, o-Methoxyphenol, 2-Hydroxyanisole, o-Guaiacol.

What is the regulatory status of Guaiacol?

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

Is Guaiacol classified as hazardous?

0.1% of GHS notifications report no hazard classification (1 of 1887).

What are the key physical properties of Guaiacol?

Boiling Point: 399 to 403 °F at 760 mmHg (NTP, 1992); Boiling Point: 205 °C; Boiling Point: 203-206 °C; Melting Point: 32 °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.