FlavScents AInsights Entry for Ortho-Guaiacol (CAS: 90-05-1)
1. Identity & Chemical Information
- Common Name(s): Ortho-guaiacol, 2-Methoxyphenol
- IUPAC Name: 2-Methoxyphenol
- CAS Number: 90-05-1
- FEMA Number: 2532
- Other Identifiers: FL No. 02.013
- Molecular Formula: C7H8O2
- Molecular Weight: 124.14 g/mol
Ortho-guaiacol is characterized by a methoxy group attached to a phenol ring, which contributes to its distinctive smoky and phenolic odor. This functional group is crucial for its role in flavor and fragrance applications, providing a warm, spicy, and slightly medicinal aroma.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Ortho-guaiacol is known for its smoky, phenolic, and slightly sweet aroma, reminiscent of smoked wood or roasted coffee. It is often described as having a moderate to strong intensity with good diffusion properties. In flavor applications, it serves as an impact note, adding depth and complexity to savory and sweet profiles.
Taste and odor thresholds for ortho-guaiacol are not well-documented, but it is typically used at low concentrations due to its potent aroma.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Ortho-guaiacol naturally occurs in various plant sources, including guaiacum wood and certain essential oils. It is also a product of the pyrolysis of lignin, a major component of wood, which explains its presence in smoked foods and beverages.
The compound is relevant to "natural flavor" designations when derived from natural sources, aligning with regulatory definitions for natural flavoring substances.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
Ortho-guaiacol is utilized in a variety of flavor categories, including smoked, roasted, and savory profiles. It plays a functional role as an impact note, enhancing the authenticity of flavors such as barbecue, coffee, and chocolate.
Typical use levels in finished food or beverage products range from 0.1 to 5 ppm, depending on the desired intensity and application. It is generally stable under heat and acidic conditions but may oxidize over time, affecting its sensory characteristics.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
In fragrance formulations, ortho-guaiacol is used in woody, spicy, and oriental fragrance families. It acts as a modifier and impact note, contributing to the smoky and warm aspects of a fragrance composition.
Concentration ranges in perfumes typically vary from trace amounts to 0.5%, depending on the desired effect. Ortho-guaiacol is considered a middle note due to its moderate volatility and persistence.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
6. Regulatory Status (Regional Overview)
- United States: Recognized as GRAS by FEMA for flavor use.
- European Union: Listed under Regulation (EC) No 1334/2008 with FL No. 02.013.
- United Kingdom: Follows EU regulations post-Brexit.
- Asia: Approved for use in Japan and China, with specific restrictions varying by country.
- Latin America: Generally accepted, but specific regulations may vary by country.
Explicit approvals and harmonized assumptions are common, though some variability exists in country-specific regulations.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
Ortho-guaiacol is considered safe for use in food and fragrance applications within established limits. Oral exposure through flavor use is supported by FEMA GRAS status, with typical daily intake levels considered safe.
Dermal exposure in fragrance use is generally low risk, but IFRA guidelines should be consulted to avoid potential sensitization. Inhalation exposure is minimal under normal use conditions, though occupational exposure should be monitored.
Risk profiles do not significantly differ between food and fragrance applications, provided usage guidelines are followed.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Ortho-guaiacol is valued for its ability to impart a smoky, phenolic character to both flavors and fragrances. It synergizes well with other smoky and spicy notes, enhancing complexity and depth.
Common formulation pitfalls include overuse, which can lead to an overpowering and medicinal aroma. It is frequently under-used in applications seeking subtle smokiness.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
Data on ortho-guaiacol is well-established, particularly regarding its sensory characteristics and regulatory status. Industry practices are well-documented, though some variability exists in regional regulations and usage levels.
Known data gaps include precise sensory thresholds and comprehensive toxicological profiles, which should be addressed in future research.
Citation hooks: FlavScents
QA Check
- All required sections 1-9 are present
- "Citation hooks:" line is present under each section
- Flavor section includes ppm ranges
- Toxicology section covers oral, dermal, inhalation
- Regulatory section mentions US, EU, UK, Asia, Latin America
About FlavScents AInsights (Disclosure)
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.
Generated 2026-04-16 19:39:30 GMT (p2)
