cherry propanol

Full Material List

2-(4-methylphenyl)propan-2-ol

Identifiers

CAS (Single)	1197-01-9
FEMA	3242
EINECS	214-817-7
Synonyms	benzenemethanol, a,a,4-trimethyl- cherry propanol p- cymen-8-ol para- cymen-8-ol cymen-8-ol, p- dimethyl p-tolyl carbinol dimethyl para-tolyl carbinol 8- hydroxy p-cymene 8- hydroxy para-cymene 8- hydroxy-p-cymene 4,alpha- hydroxyethyl toluene 2-4- methyl phenyl-2-propanol 2-(4- methyl phenyl) propan-2-ol 2-(4- methyl phenyl)-2-propanol 2-(para- methyl phenyl)-2-propanol 1- methyl-4-(1-hydroxy-1-methyl ethyl) benzene 1- methyl-4-(1-hydroxy-1-methylethyl)benzene 1- methyl-4-(a-hydroxyisopropyl)benzene 1- methyl-4-(alpha-hydroxyisopropyl)benzene 4- methylcumyl alcohol 2-4- methylphenyl-2-propanol 2-(4- methylphenyl)-2-propanol 2-(p- methylphenyl)-2-propanol 2-(4- methylphenyl)propan-2-ol 1-p- tolyl-1-ethanol 1-para- tolyl-1-ethanol 2-p- tolyl-2-propanol 2-para- tolyl-2-propanol 2-(p- tolyl)-2-propanol alpha,alpha,4- trimethyl benzene methanol alpha,alpha,4- trimethyl benzyl alcohol para,alpha,alpha- trimethyl benzyl alcohol a,a,4- trimethylbenzenemethanol alpha,alpha,4- trimethylbenzenemethanol a,a,4- trimethylbenzyl alcohol alpha,alpha,4- trimethylbenzyl alcohol p,a,a- trimethylbenzyl alcohol p,alpha,alpha- trimethylbenzyl alcohol
JECFA Food Flavoring	1650
JECFA Food Additive	N/A
DG SANTE Food Flavourings	02.042 2-(4-methylphenyl)propan-2-ol
DG SANTE Food Contact Materials	N/A
FDA UNII	6TFS69V5BW
CoE Number	530
XlogP3-AA	N/A
Molecular Weight	150.22078
Molecular Formula	C10 H14 O

Properties

Food Chemicals Codex Listed	No
Appearance	colorless clear liquid (est)
Assay	95.00 to 100.00
Specific Gravity	0.96900 to 0.97800 @ 25.00 °C.
Lbs/Gal (est)	8.063 to 8.138
Refractive Index	1.51400 to 1.52100 @ 20.00 Â°C.
Melting Point	N/A
Boiling Point	N/A
Flash Point	205.00 Â°F. TCC ( 96.11 Â°C. )
Acid Value	N/A
Vapor Pressure	0.020000 mmHg @ 20.00 Â°C.
Vapor Density	N/A
logP (o/w)	2.251 (est)
Soluble In	alcohol water, slightly water, 1817 mg/L @ 25 °C (est) water
Occurrence	allspice fruit allspice leaf alpinia galanga oil @ trace% angelica root oil @ 0.65% angelica seed oil CO2 extract @ trace% anise star anise fruit anise star anise seed bay leaf oil @ 0.00-<0.01% bay leaf oil clove @ 0.1% bergamot plant wild bilberry fruit carrot seed cascarilla bark oil @ 0.28% cassis bud oil @ trace-0.66% chamomile oil @ 0.05% chenopodium ambrosioides oil @ 2.0% cinnamomum fragrans baillon leaf oil madagascar @ 0.30% clary sage oil greece @ 0.15% cornmint oil india @ 0.03% cranberry fruit crithmum maritimum l. oil turkey @ <0.10% currant fruit cypress cone oil egypt @ 0.1% cypress oil @ trace% dill leaf eucalyptus camaldulensis dehn. leaf oil jerusalem @ 0.60% eucalyptus camaldulensis dehnh. leaf oil ethiopia @ 1.10% eucalyptus deaneti maiden leaf oil ethiopia @ 1.20% eucalyptus globulus bicostata oil @ 0.09% eucalyptus globulus maidenii f. muell oil @ 0.13% eucalyptus globulus oil @ 0.15% eucalyptus globulus oil rwanda @ 0.07% eucalyptus globulus pseudoglobulus oil @ 0.16% ginger rhizome ginger rhizome oil heracleum candolleanum rhizome oil india @ 0.40% hyptis suaveolens (l.) poit. oil mali @ 0.20-0.40% kachur oil @ 0.10% kewda oil @ 0.20-0.21% labdanum oil @ 0.19% laurel leaf oil turkey @ 0.20% lavandin oil abrialis @ 0.05% lavandin oil grosso @ 0.02% lavender oil spike france @ 0.09% layana oil kenya @ trace% layana oil zimbabwe @ 0.1% lime oil CO2 extract mexico @ trace% lime oil distilled peru @ 0.11% marjoram oil marjoram oil sweet turkey @ 0.02-0.07% marjoram plant marjoram pot oil turkey @ 0.00-0.44% marjoram wild marjoram plant mayur pankh fruit oil himalaya @ 1.40% mentha longifolia (l.) huds. oil jordan @ 0.50% microstrobos fitzgeraldii leaf oil australia @ 0.20% mikan peel oil @ trace% mint nutmeg oil orange bigarade oil @ 0.28% oregano plant oregano shoot oil parsley leaf parsley leaf oil cuba @ 0.09% parsley seed parsley seed oil @ 0.09% pepper black pepper fruit pepper black pepper fruit oil pepper black pepper seed oil petitgrain mandarin oil @ trace% petitgrain sweet oil @ 0.50% plectranthus glandulosus hook f. leaf oil cameroon @ 3.60% pteronia oil @ 0.80% rosemary plant sage plant savin oil @ 2.22% spearmint leaf spearmint oil sugandha kokila berry oil @ 0.10% tea tree oil australia @ trace% thuja orientalis fruit oil @ 1.30% thyme oil thyme oil red spain @ trace% turmeric root oil vietnam @ 0.15%

Organoleptic

Organoleptic Notes	1. Odor Type: fruity Odor Strength:medium ,recommend smelling in a 10.00 % solution or less Substantivity: > 48 hour(s) at 100.00 % sweet fruity cherry coumarinic floral camphoreous Odor Description:at 10.00 % in dipropylene glycol. sweet fruity cherry coumarin floral camphor sweet fruity cherry camphoreous floral camphoreous cooling Odor Description:Sweet, fruity, cherry, coumarin, floral, camphoreous, coolingMosciano, Gerard P&F 16, No. 5, 71, (1991)
Odor	fruity sweet, fruity, cherry, coumarinic, floral, camphoreous, cooling
Flavor	fruity fruity, cherry, sweet, hay, cereal, bready,

AInsights BETA

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FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

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