Category: cosmetic, flavor and fragrance agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
Appearance: | white crystals (est) |
Assay: | 98.00 to 100.00
|
Food Chemicals Codex Listed: | No |
Melting Point: | 32.00 to 35.00 °C. @ 760.00 mm Hg
|
Boiling Point: | 201.80 to 202.00 °C. @ 760.00 mm Hg
|
Boiling Point: | 121.00 to 122.00 °C. @ 50.00 mm Hg
|
Vapor Pressure: | 0.110000 mmHg @ 25.00 °C. |
Vapor Density: | 3.72 ( Air = 1 ) |
Flash Point: | 193.00 °F. TCC ( 89.44 °C. )
|
logP (o/w): | 1.940 |
Soluble in: |
| alcohol | | water, 2.15E+04 mg/L @ 25 °C (exp) |
Insoluble in: |
| water |
Organoleptic Properties:
Odor Type: phenolic |
Odor Strength:high , recommend smelling in a 0.10 % solution or less |
Substantivity:400 hour(s) at 10.00 % in dipropylene glycol |
phenolic narcissus animal mimosa |
Odor Description:at 0.10 % in dipropylene glycol. phenolic narcissus animal mimosa Luebke, William tgsc, (1981) |
Odor sample from: Berje Inc. |
Flavor Type: phenolic |
phenolic |
Taste Description: phenolic |
Odor and/or flavor descriptions from others (if found). |
Prodasynth |
PARA-CRESOL (> 99%) |
Odor Description:PHENOL, ANIMALIC, NARCISSUS, MIMOSA |
Taste Description:phenolic |
Cosmetic Information:
Suppliers:
Augustus Oils |
Para Cresol
|
Services |
Berjé |
Para Cresol
|
Media |
EMD Millipore |
For experimental / research use only. |
p-Cresol
|
Ernesto Ventós |
PARA-CRESOL
|
Glentham Life Sciences |
p-Cresol
|
Keva |
PARACRESOL (Perf Gr)
|
Lluch Essence |
PARA-CRESOL
|
Moellhausen |
P-CRESOL
Odor: powerful phenolic, on dilution floral, somewhat daffodil-like Flavor: powerful cresylic |
Natural Advantage |
Cresol, p- Nat, 1% in OH
Flavor: animalic, barnyard, smoky, tarry |
Riverside Aromatics LTD.is the exclusive distributor for Europe in UK for any non-US based inquiries |
Natural Advantage |
Cresol, p- Nat, 1% in PG
Flavor: animalic, barnyard, smoky, tarry |
Natural Advantage |
Cresol, p- Nat, 10% in Triacetin Nat USOC
Flavor: animalic, barnyard, smoky, tarry |
Natural Advantage |
Cresol, p- Nat, 10% in Triacetin
Flavor: animalic, barnyard, smoky, tarry |
Penta International |
P-CRESOL 1% IN ETHANOL NATURAL
|
Penta International |
P-CRESOL NATURAL NEAT
|
Penta International |
P-CRESOL
|
PerfumersWorld |
para-Cresol 10% in DPG
|
PerfumersWorld |
para-Cresol
Odor: phenolic narcissus mimosa powerful phenolic floral daffodil narcissus Use: Blends-well-with - +Cananga +Castoreum |
Prodasynth |
PARA-CRESOL
(> 99%) Odor: PHENOL, ANIMALIC, NARCISSUS, MIMOSA |
Reincke & Fichtner |
p-Cresol
|
Riverside Aromatics |
p-CRESOL, NATURAL, 1% IN PG
|
Sigma-Aldrich |
p-Cresol, ≥99%, FG
Odor: medicinal |
Certified Food Grade Products |
Synerzine |
p-Cresol
|
Taytonn ASCC |
para-Cresol
|
TCI AMERICA |
For experimental / research use only. |
p-Cresol >99.0%(GC)
|
Vigon International |
Cresol Para Pure
Odor: TARRY-SMOKY, MEDICINAL, PHENOLIC |
Safety Information:
Preferred SDS: View |
European information : |
Most important hazard(s): | T - Toxic. |
R 24/25 - Toxic in contact with skin and if swallowed. R 34 - Causes burns. R 36/37/38 - Irritating to eyes, respiratory system, and skin. S 02 - Keep out of the reach of children. S 22 - Do not breath dust. S 24/25 - Avoid contact with skin and eyes. S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S 36/37/39 - Wear suitable clothing, gloves and eye/face protection.
|
|
Hazards identification |
|
Classification of the substance or mixture |
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
Acute toxicity, Oral (Category 3), H301 Acute toxicity, Dermal (Category 3), H311 Skin corrosion (Category 1B), H314 Acute aquatic toxicity (Category 2), H401 Chronic aquatic toxicity (Category 2), H411
|
GHS Label elements, including precautionary statements |
|
Pictogram | |
|
Signal word | Danger |
Hazard statement(s) |
H301 - Toxic if swallowed H311 - Toxic in contact with skin H314 - Causes severe skin burns and eye damage H401 - Toxic to aquatic life H411 - Toxic to aquatic life with long lasting effects
|
Precautionary statement(s) |
P260 - Do not breathe dust/fume/gas/mist/vapours/spray. P264 - Wash skin thouroughly after handling. P270 - Do not eat, drink or smoke when using this product. P273 - Avoid release to the environment. P280 - Wear protective gloves/protective clothing/eye protection/face protection. P301 + P310 - IF SWALLOWED: Immediately call a POISON CENTER or doctor/physician. P301 + P330 + P331 - IF SWALLOWED: Rinse mouth. Do NOT induce vomiting. P303 + P361 + P353 - IF ON SKIN (or hair): Remove/Take off Immediately all contaminated clothing. Rinse SKIN with water/shower. P304 + P340 - IF INHALED: Remove victim to fresh air and Keep at rest in a position comfortable for breathing. P305 + P351 + P338 - IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continue rinsing. P310 - Immediately call a POISON CENTER or doctor/physician. P361 - Remove/Take off immediately all contaminated clothing. P363 - Wash contaminated clothing before reuse. P391 - Collect spillage. Hazardous to the aquatic environment P405 - Store locked up. P501 - Dispose of contents/ container to an approved waste disposal plant.
|
Human Experience: |
4 % solution: no irritation or sensitization. |
Oral/Parenteral Toxicity: |
oral-rat LD50 207 mg/kg BEHAVIORAL: CONVULSIONS OR EFFECT ON SEIZURE THRESHOLD
GASTROINTESTINAL: ULCERATION OR BLEEDING FROM STOMACH
SENSE ORGANS AND SPECIAL SENSES: OTHER CHANGES: OLFACTION BIOFAX Industrial Bio-Test Laboratories, Inc., Data Sheets. Vol. 5-5/1969
oral-mouse LD50 344 mg/kg Gigiena Truda i Professional'nye Zabolevaniya. Labor Hygiene and Occupational Diseases. Vol. 18(2), Pg. 58, 1974.
intraperitoneal-mouse LD50 25 mg/kg "Handbook of Toxicology," 4 vols., Philadelphia, W.B. Saunders Co., 1956-59Vol. 5, Pg. 58, 1959.
unreported-mouse LD50 160 mg/kg British Journal of Cancer. Vol. 6, Pg. 160, 1952.
oral-rabbit LDLo 620 mg/kg Journal of Pharmacology and Experimental Therapeutics. Vol. 80, Pg. 233, 1944.
unreported-rat LD50 1440 mg/kg Gigiena Truda i Professional'naya Patologiya v Estonskoi SSR. Labor Hygiene and Occupational Pathology in the Estonian SSR. Vol. 8, Pg. 145, 1972.
intravenous-rabbit LDLo 180 mg/kg Journal of Pharmacology and Experimental Therapeutics. Vol. 80, Pg. 233, 1944.
|
Dermal Toxicity: |
skin-rabbit LD50 301 mg/kg BEHAVIORAL: TREMOR
KIDNEY, URETER, AND BLADDER: OTHER CHANGES
GASTROINTESTINAL: CHANGES IN STRUCTURE OR FUNCTION OF SALIVARY GLANDS BIOFAX Industrial Bio-Test Laboratories, Inc., Data Sheets. Vol. 5-5/1969
skin-rat LD50 750 mg/kg Gigiena Truda i Professional'nye Zabolevaniya. Labor Hygiene and Occupational Diseases. Vol. 18(2), Pg. 58, 1974.
subcutaneous-cat LDLo 80 mg/kg Journal of Pharmacology and Experimental Therapeutics. Vol. 80, Pg. 233, 1944.
subcutaneous-mouse LDLo 150 mg/kg "Abdernalden's Handbuch der Biologischen Arbeitsmethoden." Vol. 4, Pg. 1361, 1935.
subcutaneous-rabbit LDLo 300 mg/kg "Abdernalden's Handbuch der Biologischen Arbeitsmethoden." Vol. 4, Pg. 1361, 1935.
subcutaneous-rat LDLo 500 mg/kg "Handbook of Toxicology," 4 vols., Philadelphia, W.B. Saunders Co., 1956-59Vol. 5, Pg. 58, 1959.
subcutaneous-frog LDLo 150 mg/kg "Abdernalden's Handbuch der Biologischen Arbeitsmethoden." Vol. 4, Pg. 1361, 1935.
subcutaneous-guinea pig LDLo 200 mg/kg "Handbook of Toxicology," 4 vols., Philadelphia, W.B. Saunders Co., 1956-59Vol. 5, Pg. 58, 1959.
|
Inhalation Toxicity: |
inhalation-rat LC50 > 710 mg/m3/1H BIOFAX Industrial Bio-Test Laboratories, Inc., Data Sheets. Vol. 5-5/1969
|
Safety in Use Information:
Category: | cosmetic, flavor and fragrance agents |
RIFM Fragrance Material Safety Assessment: Search |
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice |
Recommendation for para-cresol usage levels up to: | | 0.0500 % in the fragrance concentrate.
|
|
Maximised Survey-derived Daily Intakes (MSDI-EU): | 0.97 (μg/capita/day) |
Maximised Survey-derived Daily Intakes (MSDI-USA): | 1.00 (μg/capita/day) |
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS). |
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library |
publication number: 3 |
Click here to view publication 3 |
| average usual ppm | average maximum ppm |
baked goods: | 0.01000 | 2.00000 |
beverages(nonalcoholic): | - | 0.67000 |
beverages(alcoholic): | - | - |
breakfast cereal: | - | - |
cheese: | - | - |
chewing gum: | - | - |
condiments / relishes: | - | - |
confectionery froastings: | - | - |
egg products: | - | - |
fats / oils: | - | - |
fish products: | - | - |
frozen dairy: | 0.01000 | 1.00000 |
fruit ices: | 0.01000 | 1.00000 |
gelatins / puddings: | - | - |
granulated sugar: | - | - |
gravies: | - | - |
hard candy: | 0.01000 | 2.00000 |
imitation dairy: | - | - |
instant coffee / tea: | - | - |
jams / jellies: | - | - |
meat products: | - | - |
milk products: | - | - |
nut products: | - | - |
other grains: | - | - |
poultry: | - | - |
processed fruits: | - | - |
processed vegetables: | - | - |
reconstituted vegetables: | - | - |
seasonings / flavors: | - | - |
snack foods: | - | - |
soft candy: | - | - |
soups: | - | - |
sugar substitutes: | - | - |
sweet sauces: | - | - |
Safety References:
European Food Safety Athority(EFSA):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...
|
European Food Safety Authority (EFSA) reference(s):
|
Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to Flavouring Group Evaluation 22 (FGE.22): Ring-substituted phenolic substances from chemical groups 21 and 25 (Commission Regulation (EC) No 1565/2000 of 18 July 2000) View page or View pdf
|
Flavouring Group Evaluation 58 (FGE.58) Consideration of phenol derivatives evaluated by JECFA (55th meeting) structurally related to ring substituted phenolic substances evaluated by EFSA in FGE.22 (2006) (Commission Regulation (EC) No 1565/2000 of 18 July 2000) - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) View page or View pdf
|
Flavouring Group Evaluation 60 (FGE.60): Consideration of eugenol and related hydroxyallylbenzene derivatives evaluated by JECFA (65th meeting) structurally related to ring- substituted phenolic substances evaluated by EFSA in FGE.22 (2006) View page or View pdf
|
Scientific Opinion on Flavouring Group Evaluation 22, Revision 1 (FGE.22Rev1): Ring-substituted phenolic substances from chemical groups 21 and 25 View page or View pdf
|
Scientific Opinion on the safety and efficacy of phenol derivatives containing ring-alkyl, ring-alkoxy and side-chains with an oxygenated functional group (chemical group 25) when used as flavourings for all species View page or View pdf
|
EPI System: View |
EPA-Iris:IRIS |
NIOSH International Chemical Safety Cards:search |
NIOSH Pocket Guide:search |
Chemical Carcinogenesis Research Information System:Search |
AIDS Citations:Search |
Cancer Citations:Search |
Toxicology Citations:Search |
EPA GENetic TOXicology:Search |
EPA Substance Registry Services (TSCA):106-44-5 |
EPA ACToR:Toxicology Data |
EPA Substance Registry Services (SRS):Registry |
Laboratory Chemical Safety Summary :2879 |
National Institute of Allergy and Infectious Diseases:Data |
WISER:UN 3455 |
WGK Germany:2 |
4-methylphenol |
Chemidplus:0000106445 |
EPA/NOAA CAMEO:hazardous materials |
RTECS:106-44-5 |
References:
Other Information:
Potential Blenders and core components note
For Odor |
animal |
para- cresyl caprylate FL/FR |
para- cresyl isobutyrate FL/FR |
para- cresyl phenyl acetate FL/FR |
indole FL/FR |
indoletal FR |
anisic |
para- anisaldehyde FL/FR |
estragole FL/FR |
balsamic |
geranyl benzoate FL/FR |
guaiacyl phenyl acetate FL/FR |
prenyl benzoate FL/FR |
propyl cinnamate FL/FR |
terpinyl benzoate FR |
tetrahydrofurfuryl cinnamate FL/FR |
coconut |
tetrahydrojasmone FR |
creamy |
creamy lactone FL/FR |
waxy lactone FL/FR |
fatty |
3- decen-2-one FL/FR |
hexanoic acid FL/FR |
floral |
acetophenone FL/FR |
alpha- amyl cinnamaldehyde FL/FR |
alpha- amyl cinnamaldehyde diethyl acetal FR |
alpha- amyl cinnamaldehyde dimethyl acetal FL/FR |
alpha- amyl cinnamyl acetate FL/FR |
amyl cyclopentanone propanone FR |
amyl cyclopentenone CS |
para- anisaldehyde / methyl anthranilate schiff's base FR |
para- anisaldehyde dimethyl acetal FR |
anisyl propanal / methyl anthranilate schiff's base FR |
autumn carboxylate FR |
benzaldehyde propylene glycol acetal FL/FR |
benzyl acetate FL/FR |
benzyl acetone FL/FR |
benzyl formate FL/FR |
benzyl isobutyrate FL/FR |
benzyl phenyl acetate FL/FR |
alpha- butyl cinnamaldehyde FL/FR |
cananga oil FL/FR |
champaca absolute FR |
para- cresyl acetate FL/FR |
cyclamen aldehyde FL/FR |
dihydroisojasmonate methyl ester FR |
dihydrojasmone lactone FL/FR |
2',4'- dimethyl acetophenone FL/FR |
dimethyl benzyl carbinol FL/FR |
dimethyl benzyl carbinyl acetate FL/FR |
dimethyl benzyl carbinyl propionate FR |
2,4- dimethyl cyclohexyl methyl acetate FR |
ethyl ortho-anisate FL/FR |
freesia acetate FR |
gardenia oxide FR |
gelsone (IFF) FL/FR |
hawthorn ethanol FR |
herbal pyran FR |
hexahydrofarnesyl acetone FL/FR |
hexenyl cyclopentanone FR |
alpha- hexyl cinnamaldehyde FL/FR |
2- hexylidene cyclopentanone FL/FR |
honeysuckle absolute FR |
jasmin absolute (from chassis) FL/FR |
jasmin absolute (from pommade) FL/FR |
jasmin absolute egypt (from concrete) FL/FR |
jasmin absolute india (from concrete) FL/FR |
jasmin absolute italy (from concrete) FL/FR |
jasmin absolute sambac FL/FR |
jasmin acetate FL/FR |
jasmin cyclopentanol FR |
jasmin cyclopentanone FR |
jasmin lactone (IFF) FL/FR |
jasmin pyranol FR |
jasmin pyranone FL/FR |
(Z)- jasmone FL/FR |
para- jasmone FR |
iso jasmone FL/FR |
lilac pentanol FL/FR |
magnolia indene FR |
para- methyl acetophenone FL/FR |
methyl dihydrojasmonate FL/FR |
(Z)- methyl epi-jasmonate FL/FR |
methyl jasmonate FL/FR |
mimosa heptanal FR |
narcissus acetate FL/FR |
3- nonanone FL/FR |
ocean propanal / methyl anthranilate schiff's base FR |
bitter orangeflower absolute morocco FL/FR |
2- pentadecanone FL/FR |
pentenyl cyclopentanone FR |
2- pentyl cyclopentanone FR |
peony alcohol FR |
petitgrain mandarin oil FL/FR |
phenethyl formate FL/FR |
phenyl acetaldehyde diisobutyl acetal FL/FR |
1- phenyl propyl butyrate FL/FR |
3- phenyl propyl propionate FL/FR |
4- phenyl-2-butanol FL/FR |
(Z,E)- phytol FL/FR |
iso propyl phenyl acetate FL/FR |
reseda acetal FR |
laevo- rose oxide FL/FR |
styralyl formate FL/FR |
styralyl isobutyrate FL/FR |
tea acetate FR |
tuberose acetate FR |
fruity |
benzyl butyrate FL/FR |
benzyl methyl ether FL/FR |
benzyl propionate FL/FR |
berry hexanoate FR |
decen-1-yl cyclopentanone FL/FR |
diethyl succinate FL/FR |
dimethyl benzyl carbinyl isobutyrate FR |
fleuramone (IFF) FR |
fruity cyclopentanone FR |
(Z)-3- hexen-1-yl anthranilate FL/FR |
2- hexenyl cyclopentanyl acetate FR |
octen-1-yl cyclopentanone FL/FR |
octyl butyrate FL/FR |
peach nitrile FR |
pear valerate FR |
prenyl acetate FL/FR |
styralyl butyrate FL/FR |
fungal |
jasmin nonane FR |
green |
benzyl hexanoate FL/FR |
2-iso butyl thiazole FL/FR |
chrysanthemum oxide FL/FR |
cumin acetaldehyde FL/FR |
iso green methanoindene FR |
3- hexenal FL/FR |
3,5- ivy carbaldehyde FL/FR |
2,4- ivy carbaldehyde FL/FR |
ivy carbaldehyde FL/FR |
3,6- ivy carbaldehyde FL/FR |
ivy dioxolane FR |
leafy oxime FR |
narcissus flower absolute FR |
phenethyl acetal FR |
phenoxyacetaldehyde 50% in benzyl alcohol FR |
3- phenyl propionaldehyde FL/FR |
privet dioxane FR |
iso propyl quinoline FR |
herbal |
dimethyl benzyl carbinyl formate FL/FR |
herbal carbonate FR |
safranal FL/FR |
thymol FL/FR |
tricyclodecenyl propionate FR |
yerba mate absolute FL/FR |
honey |
phenyl pyruvic acid FL/FR |
leathery |
castoreum absolute FL/FR |
minty |
betula lenta bark oil america FL/FR |
naphthyl |
para- methyl anisole FL/FR |
nutty |
nutty cyclohexenone FL/FR |
resorcinol FR |
phenolic |
meta- cresyl acetate FL/FR |
ortho- guaiacol FL/FR |
2'- hydroxyacetophenone FL/FR |
methyl benzoate FL/FR |
4- methyl-2,6-dimethoxyphenol FL/FR |
4- vinyl phenol FL/FR |
2,3- xylenol FL/FR |
2,5- xylenol FL/FR |
smoky |
4- ethyl phenol FL/FR |
spicy |
allspice berry oil FL/FR |
allspice leaf oil FL/FR |
alpha- amyl cinnamyl alcohol FL/FR |
carvacrol FL/FR |
iso eugenol FL/FR |
eugenol FL/FR |
2- methoxy-4-vinyl phenol FL/FR |
ortho- methoxycinnamaldehyde FL/FR |
spicy acetoacetate FL/FR |
vanilla |
vanillin FL/FR |
vanillin propylene glycol acetal FL/FR |
waxy |
allyl nonanoate FL/FR |
woody |
guaiacyl acetate FL/FR |
methyl cedryl ketone FL/FR |
4-iso propyl phenol FL/FR |
For Flavor |
No flavor group found for these |
alpha- amyl cinnamaldehyde dimethyl acetal FL/FR |
benzyl hexanoate FL/FR |
2,6- dimethoxy-4-vinyl phenol FL |
2',4'- dimethyl acetophenone FL/FR |
dimethyl benzyl carbinyl formate FL/FR |
ethyl ortho-anisate FL/FR |
geranyl benzoate FL/FR |
2- hexylidene cyclopentanone FL/FR |
3,5- ivy carbaldehyde FL/FR |
ivy carbaldehyde FL/FR |
jasmin lactone (IFF) FL/FR |
1- phenyl propyl butyrate FL/FR |
3- phenyl propyl propionate FL/FR |
prenyl benzoate FL/FR |
styralyl formate FL/FR |
styralyl isobutyrate FL/FR |
tetrahydrofurfuryl cinnamate FL/FR |
|
alpha- butyl cinnamaldehyde FL/FR |
4'- hydroxyacetophenone FL |
animal |
animal |
para- cresyl caprylate FL/FR |
indole FL/FR |
aromatic |
para- cresyl acetate FL/FR |
para- cresyl isobutyrate FL/FR |
balsamic |
(Z,E)- phytol FL/FR |
burnt |
4-iso propyl phenol FL/FR |
cheesy |
hexanoic acid FL/FR |
citrus |
petitgrain mandarin oil FL/FR |
creamy |
para- anisaldehyde FL/FR |
creamy lactone FL/FR |
jasmin pyranone FL/FR |
para- methyl acetophenone FL/FR |
waxy lactone FL/FR |
earthy |
alpha- amyl cinnamyl acetate FL/FR |
fatty |
2- pentadecanone FL/FR |
fishy |
3- penten-2-one FL |
floral |
cananga oil FL/FR |
dimethyl benzyl carbinyl acetate FL/FR |
(Z)-3- hexen-1-yl anthranilate FL/FR |
jasmin absolute (from chassis) FL/FR |
jasmin absolute (from pommade) FL/FR |
jasmin absolute egypt (from concrete) FL/FR |
jasmin absolute india (from concrete) FL/FR |
jasmin absolute italy (from concrete) FL/FR |
jasmin absolute sambac FL/FR |
jasmin acetate FL/FR |
methyl dihydrojasmonate FL/FR |
(Z)- methyl epi-jasmonate FL/FR |
methyl jasmonate FL/FR |
bitter orangeflower absolute morocco FL/FR |
4- phenyl-2-butanol FL/FR |
laevo- rose oxide FL/FR |
fruity |
benzaldehyde propylene glycol acetal FL/FR |
benzyl acetate FL/FR |
benzyl acetone FL/FR |
benzyl butyrate FL/FR |
benzyl formate FL/FR |
benzyl isobutyrate FL/FR |
benzyl methyl ether FL/FR |
benzyl propionate FL/FR |
decen-1-yl cyclopentanone FL/FR |
diethyl succinate FL/FR |
lilac pentanol FL/FR |
octen-1-yl cyclopentanone FL/FR |
prenyl acetate FL/FR |
propyl cinnamate FL/FR |
styralyl butyrate FL/FR |
green |
2-iso butyl thiazole FL/FR |
chrysanthemum oxide FL/FR |
cumin acetaldehyde FL/FR |
cyclamen aldehyde FL/FR |
3- decen-2-one FL/FR |
2- ethyl-5-methyl thiophene FL |
gelsone (IFF) FL/FR |
hexahydrofarnesyl acetone FL/FR |
3- hexenal FL/FR |
2,4- ivy carbaldehyde FL/FR |
3,6- ivy carbaldehyde FL/FR |
iso jasmone FL/FR |
narcissus acetate FL/FR |
3- nonanone FL/FR |
phenethyl formate FL/FR |
phenyl acetaldehyde diisobutyl acetal FL/FR |
3- phenyl propionaldehyde FL/FR |
herbal |
yerba mate absolute FL/FR |
honey |
benzyl phenyl acetate FL/FR |
iso propyl phenyl acetate FL/FR |
leathery |
castoreum absolute FL/FR |
licorice |
estragole FL/FR |
meaty |
4- allyl-2,6-dimethoxyphenol FL |
phenyl mercaptan FL |
medicinal |
dimethyl benzyl carbinol FL/FR |
minty |
betula lenta bark oil america FL/FR |
musty |
2,5- xylenol FL/FR |
naphthyl |
2'- hydroxyacetophenone FL/FR |
para- methyl anisole FL/FR |
nutty |
nutty cyclohexenone FL/FR |
phenolic |
meta- cresyl acetate FL/FR |
para- cresyl phenyl acetate FL/FR |
2- ethyl benzene thiol FL |
guaiacyl phenyl acetate FL/FR |
methyl benzoate FL/FR |
4- methyl-2,6-dimethoxyphenol FL/FR |
phenyl pyruvic acid FL/FR |
propyl 2-furoate FL |
thymol FL/FR |
4- vinyl phenol FL/FR |
2,3- xylenol FL/FR |
powdery |
acetophenone FL/FR |
smoky |
4- ethyl phenol FL/FR |
prosopis juliflora wood extract FL |
spicy |
allspice berry oil FL/FR |
allspice leaf oil FL/FR |
alpha- amyl cinnamyl alcohol FL/FR |
carvacrol FL/FR |
eugenol FL/FR |
iso eugenol FL/FR |
2- methoxy-4-vinyl phenol FL/FR |
ortho- methoxycinnamaldehyde FL/FR |
spicy acetoacetate FL/FR |
tropical |
alpha- amyl cinnamaldehyde FL/FR |
vanilla |
vanillin FL/FR |
vanillin propylene glycol acetal FL/FR |
vegetable |
tyramine FL |
waxy |
allyl nonanoate FL/FR |
dihydrojasmone lactone FL/FR |
alpha- hexyl cinnamaldehyde FL/FR |
octyl butyrate FL/FR |
woody |
ortho- guaiacol FL/FR |
guaiacyl acetate FL/FR |
(Z)- jasmone FL/FR |
methyl cedryl ketone FL/FR |
safranal FL/FR |
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
4- | cresol | p- | cresol | p- | cresol natural | | cresol para pure | p- | cresylic acid | para- | cresylic acid | 1- | hydroxy-4-methyl benzene | 1- | hydroxy-4-methylbenzene | 4- | hydroxytoluene | p- | hydroxytoluene | para- | hydroxytoluene | p- | methyl hydroxybenzene | para- | methyl hydroxybenzene | 4- | methyl phenol | p- | methyl phenol | para- | methyl phenol | 1- | methyl-4-hydroxybenzene | 4- | methylphenol | p- | methylphenol | p-oxy | toluene | para-oxy | toluene | p- | toluol | para- | toluol |
Articles:
PubMed:Determination of the importance of in-mouth release of volatile phenol glycoconjugates to the flavor of smoke-tainted wines. |
PubMed:Effect of ubiquinol-10 on citral stability and off-flavor formation in oil-in-water (O/W) nanoemulsions. |
PubMed:Contribution of several volatile phenols and their glycoconjugates to smoke-related sensory properties of red wine. |
PubMed:Mechanisms of flavor release in chewing gum: cinnamaldehyde. |
PubMed:Aroma components of American country ham. |
PubMed:Characterization of odorants causing an atypical aroma in white pepper powder (Piper nigrum L.) based on quantitative measurements and orthonasal breakthrough thresholds. |
PubMed:Aroma compounds in sweet whey powder. |
PubMed:Laboratory-evolved vanillyl-alcohol oxidase produces natural vanillin. |
PubMed:Characteristic aroma components of rennet casein. |
PubMed:Identification and quantification of aroma-active components that contribute to the distinct malty flavor of buckwheat honey. |
PubMed:Volatile flavor components of stored nonfat dry milk. |
PubMed:Characteristic aroma components of British Farmhouse Cheddar cheese. |
PubMed:Cloud-point extraction and reversed-phase high performance liquid chromatography for analysis of phenolic compounds and their antioxidant activity in Thai local wines. |
PubMed:Determination of the importance of in-mouth release of volatile phenol glycoconjugates to the flavor of smoke-tainted wines. |
PubMed:Metabonomic analysis of quercetin against the toxicity of chronic exposure to low-level dichlorvos in rats via ultra-performance liquid chromatography-mass spectrometry. |
PubMed:A new method for preconcentration and determination of mercury in fish, shellfish and saliva by cold vapour atomic absorption spectrometry. |
PubMed:Effect of uremic serum and uremic toxins on drug metabolism in human microsomes. |
PubMed:Effect of ubiquinol-10 on citral stability and off-flavor formation in oil-in-water (O/W) nanoemulsions. |
PubMed:Identification of volatile compounds from a food-grade vinegar attractive to house flies (Diptera: Muscidae). |
PubMed:Microbial-mammalian cometabolites dominate the age-associated urinary metabolic phenotype in Taiwanese and American populations. |
PubMed:Metabolic profiling of the impact of oligofructose-enriched inulin in Crohn's disease patients: a double-blinded randomized controlled trial. |
PubMed:Modulation of protein fermentation does not affect fecal water toxicity: a randomized cross-over study in healthy subjects. |
PubMed:Ovariectomized mouse uterotrophic assay of 36 chemicals. |
PubMed:Effects of potato fiber and potato-resistant starch on biomarkers of colonic health in rats fed diets containing red meat. |
PubMed:Effects of corn processing method and dietary inclusion of corn wet distillers grains with solubles on odor and gas production in cattle manure. |
PubMed:The production of p-cresol sulfate and indoxyl sulfate in vegetarians versus omnivores. |
PubMed:Rapid discrimination and characterization of vanilla bean extracts by attenuated total reflection infrared spectroscopy and selected ion flow tube mass spectrometry. |
PubMed:Impact of short-term intake of red wine and grape polyphenol extract on the human metabolome. |
PubMed:Contribution of several volatile phenols and their glycoconjugates to smoke-related sensory properties of red wine. |
PubMed:Consumption of breads containing in situ-produced arabinoxylan oligosaccharides alters gastrointestinal effects in healthy volunteers. |
PubMed:Relevance of protein fermentation to gut health. |
PubMed:An arabinoxylan-rich fraction from wheat enhances caecal fermentation and protects colonocyte DNA against diet-induced damage in pigs. |
PubMed:Effect of dietary nitrogen content on the urine metabolite profile of dairy cows assessed by nuclear magnetic resonance (NMR)-based metabolomics. |
PubMed:Functional analysis of colonic bacterial metabolism: relevant to health? |
PubMed:Effects of frozen storage and vacuum packaging on free fatty acid and volatile composition of Turkish Motal cheese. |
PubMed:Carrion mimicry in a South African orchid: flowers attract a narrow subset of the fly assemblage on animal carcasses. |
PubMed:High-protein/high red meat and high-carbohydrate weight-loss diets do not differ in their effect on faecal water genotoxicity tested by use of the WIL2-NS cell line and with other biomarkers of bowel health. |
PubMed:p-Cresol and cardiovascular risk in mild-to-moderate kidney disease. |
PubMed:Radical-scavenging activity and cytotoxicity of p-methoxyphenol and p-cresol dimers. |
PubMed:Interaction of phenol, o-cresol, and p-cresol with a clay-rich soil sample. |
PubMed:Tolerance of arabinoxylan-oligosaccharides and their prebiotic activity in healthy subjects: a randomised, placebo-controlled cross-over study. |
PubMed:Characterization of aroma-active compounds, sensory properties, and proteolysis in Ezine cheese. |
PubMed:Radiation metabolomics. 3. Biomarker discovery in the urine of gamma-irradiated rats using a simplified metabolomics protocol of gas chromatography-mass spectrometry combined with random forests machine learning algorithm. |
PubMed:p-Cresol inhibits IL-12 production by murine macrophages stimulated with bacterial immunostimulant. |
PubMed:Dose-response effect of arabinoxylooligosaccharides on gastrointestinal motility and on colonic bacterial metabolism in healthy volunteers. |
PubMed:Measurement of phenol and p-cresol in urine and feces using vacuum microdistillation and high-performance liquid chromatography. |
PubMed:Composition and antifungal activity of the essential oil of the Brazilian Chenopodium ambrosioides L. |
PubMed:Aroma components of American country ham. |
PubMed:Wholegrain foods made from a novel high-amylose barley variety (Himalaya 292) improve indices of bowel health in human subjects. |
PubMed:Fasting enhances p-Cresol production in the rat intestinal tract. |
PubMed:Aclacinomycin oxidoreductase (AknOx) from the biosynthetic pathway of the antibiotic aclacinomycin is an unusual flavoenzyme with a dual active site. |
PubMed:Uptake and localization of gaseous phenol and p-cresol in plant leaves. |
PubMed:The chemical nature of fetid floral odours in stapeliads (Apocynaceae-Asclepiadoideae-Ceropegieae). |
PubMed:Influence of phenol, p-cresol and indole on growth and survival of intestinal lactic acid bacteria. |
PubMed:Potent inhibitory effects of black tea theaflavins on off-odor formation from citral. |
PubMed:Multidimensional gas chromatography-olfactometry for the identification and prioritization of malodors from confined animal feeding operations. |
PubMed:Characterization of odorants causing an atypical aroma in white pepper powder (Piper nigrum L.) based on quantitative measurements and orthonasal breakthrough thresholds. |
PubMed:The unbearable lightness of "light" cigarettes: a comparison of smoke yields in six varieties of Canadian "light" cigarettes. |
PubMed:Enrichment of cheeses manufactured from cow's and sheep's milk blends with sheep-like species-related alkylphenols. |
PubMed:A kinetic study of p-cresol oxidation by quince fruit polyphenol oxidase. |
PubMed:Aroma compounds in sweet whey powder. |
PubMed:Characteristic aroma components of rennet casein. |
PubMed:In vivo studies on the metabolism of the monoterpene pulegone in humans using the metabolism of ingestion-correlated amounts (MICA) approach: explanation for the toxicity differences between (S)-(-)- and (R)-(+)-pulegone. |
PubMed:Whole-grain rye and wheat foods and markers of bowel health in overweight middle-aged men. |
PubMed:Sequestering ability of butylated hydroxytoluene, propyl gallate, resveratrol, and vitamins C and E against ABTS, DPPH, and hydroxyl free radicals in chemical and biological systems. |
PubMed:Identification and quantification of aroma-active components that contribute to the distinct malty flavor of buckwheat honey. |
PubMed:Volatile flavor components of stored nonfat dry milk. |
PubMed:Two OPEEs (organic phase enzyme electrodes) used to check the percentage water content in hydrophobic foods and drugs. |
PubMed:Characteristic aroma components of British Farmhouse Cheddar cheese. |
PubMed:Proteolytic activation of latent Paraguaya peach PPO. Characterization of monophenolase activity. |
PubMed:Vegan diet in physiological health promotion. |
PubMed:Nitrosation of phenolic compounds: inhibition and enhancement. |
PubMed:Micellar electrokinetic chromatography with bis(2-ethylhexyl)sodium sulfosuccinate vesicles determination of synthetic food antioxidants. |
PubMed:Attenuation of luminol-amplified chemiluminescent intensity and lipid peroxidation in the livers of quercetin-fed mice. |
PubMed:Influence of dietary protein supplements on the formation of bacterial metabolites in the colon. |
PubMed:Effect of tea polyphenols on fecal flora and fecal metabolic products of pigs. |
PubMed:Effects of eating an uncooked vegetable diet for 1 week. |
PubMed:Effect of Konjac mannan on intestinal microbial metabolism in mice bearing human flora and in conventional F344 rats. |
PubMed:Determination of phenol in poly(vinyl chloride). |
PubMed:Hydroxyurea and p-aminophenol are the suicide inhibitors of ascorbate peroxidase. |
PubMed:[Determination of butylated hydroxy-anisole in oily foods by high-performance liquid chromatography with fluorescence detection]. |
PubMed:Capillary GC analysis of compounds leached into parenteral solutions packaged in plastic bags. |
PubMed:Effects of t-butyl-4-hydroxyanisole and other phenolic antioxidants on tumoral cells and Trypanosoma parasites. |
PubMed:Gas chromatographic, liquid chromatographic, and titrimetric procedures for determination of glycerin in allergenic extracts and diagnostic antigens: comparative study. |
PubMed:Effects of BHA and related phenols on the forestomach of rats. |
PubMed:Dependence of curing time, peak temperature, and mechanical properties on the composition of bone cement. |
PubMed:The urinary excretion of bacterial amino-acid metabolites by rats fed saccharin in the diet. |
PubMed:Effects of zeolite a or clinoptilolite in diets of growing swine. |
PubMed:Pharmacologic and genetic studies on the modulatory effects of butylated hydroxytoluene on mouse lung adenoma formation. |
PubMed:Modulation of azaserine-induced pancreatic foci by phenolic antioxidants in rats. |
PubMed:The origin of urinary aromatic compounds excreted by ruminants. 4. The potential use of urine aromatic acid and phenol outputs as a measure of voluntary food intake. |
PubMed:A study of the rates of the competitive nitrosations of pyrrolidine, p-cresol and L-cysteine hydrochloride. |
PubMed:The fate of 2,6-bis-(1'-methyl-14C-heptadecyl)-p-cresol(Dioctadecyl-p-cresol-14C) in the rat. |
PubMed:Studies of the physiological effects of 2,6-bis-(1'-methylheptadecyl)-p-cresol (Dioctadecyl-p-cresol) in the rat and dog. |
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Present in blackcurrant buds, asparagus, cooked cured pork, black tea, fermented tea, yellow passion fruit juice, malt, peated malt, kumazasa (Sasa albo-marginata), lamb's lettuce, squid and cuttlefish. Flavouring ingredient
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