4-methyl guaiacol

Material Search

2-methoxy-4-methylphenol

Identifiers

CAS (Single)	93-51-6
FEMA	2671
EINECS	202-252-9
Synonyms	homo catechol monomethyl ether creosol p- creosol para- creosol creosol natural homo guaiacol guaiacol, 4-methyl- 1- hydroxy-2-methoxy-4-methyl benzene 1- hydroxy-2-methoxy-4-methylbenzene 4- hydroxy-3-methoxy-1-methyl benzene 4- hydroxy-3-methoxytoluene 4- hydroxy-3-methylanisol 2- hydroxy-5-methylanisole 2- methoxy-4-cresol 3- methoxy-4-hydroxytoluene 2- methoxy-4-methyl phenol 2- methoxy-4-methylphenol 2- methoxy-4-methylphenol natural 2- methoxy-p-cresol 2- methoxy-para-cresol 4- methyl guaiacol nat.4- methyl guaiacol p- methyl guaiacol para- methyl guaiacol 4- methyl guaiacol natural 4- methyl guaiacol synthetic 4- methyl-2-methoxyphenol 4- methylguaiacol p- methylguaiacol para- methylguaiacol phenol, 2-methoxy-4-methyl- rohkcrsol valspice (Givaudan) valspice natural
JECFA Food Flavoring	715
JECFA Food Additive	N/A
DG SANTE Food Flavourings	04.007 2-methoxy-4-methylphenol
DG SANTE Food Contact Materials	N/A
FDA UNII	W9GW1KZG6N
CoE Number	175
XlogP3-AA	1.30 (est)
Molecular Weight	138.1661
Molecular Formula	C8 H10 O2

Properties

Food Chemicals Codex Listed	No
Appearance	pale yellow clear liquid (est)
Assay	98.00 to 100.00
Specific Gravity	1.09000 to 1.10000 @ 25.00 °C.
Lbs/Gal (est)	9.070 to 9.153
Refractive Index	1.53400 to 1.54000 @ 20.00 Â°C.
Melting Point	5.00 Â°C. @ 760.00 mm Hg
Boiling Point	221.00 to 222.00 Â°C. @ 760.00 mm Hg
Flash Point	211.00 Â°F. TCC ( 99.44 Â°C. )
Acid Value	N/A
Vapor Pressure	0.078000 mmHg @ 25.00 Â°C. (est)
Vapor Density	N/A
logP (o/w)	1.925 (est)
Soluble In	alcohol water, 2093 mg/L @ 25 °C (est)
Occurrence	anise plant anise seed beechwood tar beer champaca concrete @ 0.02% cheese gruyere cheese clover yellow sweet clover cocoa coffee corn seed hyacinthus orientalis absolute @ 0.02-0.04% jasmin flower malt mushroom pepper bell pepper fruit pork rum sherry smoked foods tea vanilla bourbon vanilla whiskey bourbon whiskey wine red wine wine white wine ylang ylang oil @ 0.07% ylang ylang oil CO2 extract @ 0.01%

Organoleptic

Organoleptic Notes	1. Odor Type: spicy Odor Strength:medium ,recommend smelling in a 10.00 % solution or less Substantivity:132 hour(s) at 10.00 % in dipropylene glycol spicy clove vanilla phenolic medicinal leathery woody smoky burnt Odor Description:at 10.00 % in dipropylene glycol. spicy clove vanilla phenolic medicinal leathery woody smoky burntLuebke, William tgsc, (2021) Odor sample from: Advanced Biotech. Inc. sweet candy spicy clove vanilla leathery spicy smoky Odor Description:at 1.00 % in ethyl alcohol. Sweet, candy, spice, eugenol, vanilla, leather, spicy, smokyMosciano, Gerard P&F 23, No. 6, 31, (1998)
Odor	spicy spicy, clove, vanilla, phenolic, medicinal, leathery, woody, smoky, burnt, sweet, candy
Flavor	spicy spicy, clove, woody, leathery, smoky, coffee, phenolic, cocoa, burnt, vanilla, chemical

AInsights BETA

FlavScents AInsights Entry for 4-Methyl Guaiacol (CAS: 93-51-6)

1. Identity & Chemical Information

Common Name(s): 4-Methyl Guaiacol
IUPAC Name: 2-Methoxy-4-methylphenol
CAS Number: 93-51-6
FEMA Number: 2673
Other Identifiers: FL No. 02.013
Molecular Formula: C8H10O2
Molecular Weight: 138.17 g/mol

4-Methyl guaiacol is a phenolic compound characterized by a methoxy group and a methyl group attached to a benzene ring. This structure contributes to its smoky, spicy aroma, which is significant in both flavor and fragrance applications. The presence of the methoxy group is particularly relevant to its odor profile, enhancing its sweet, vanilla-like notes.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

4-Methyl guaiacol is known for its distinctive smoky, spicy, and sweet aroma, often described as reminiscent of smoked bacon or roasted coffee. It has a moderate to high intensity and is used as an impact note in various flavor and fragrance compositions. The compound also exhibits a sweet, vanilla-like undertone, making it versatile in both savory and sweet applications. The odor threshold is relatively low, allowing it to impart noticeable character even at minimal concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

4-Methyl guaiacol naturally occurs in various smoked foods and beverages, such as smoked meats and roasted coffee. It is also found in the essential oils of certain plants. The compound is primarily formed through the pyrolysis of lignin, a major component of wood, during smoking or roasting processes. This formation pathway is crucial for its designation as a "natural flavor" in products that undergo such treatments.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

4-Methyl guaiacol is extensively used in flavor formulations, particularly in smoked, roasted, and grilled profiles. It is a key component in creating authentic smoky flavors in sauces, marinades, and meat products. Typical use levels in finished food products range from 0.1 to 10 ppm, depending on the desired intensity and application. The compound is stable under heat and acidic conditions, making it suitable for a wide range of culinary processes.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, 4-methyl guaiacol is valued for its ability to impart a warm, smoky, and spicy character. It is commonly used in woody and oriental fragrance families, contributing to the middle and base notes. Typical concentrations in fragrance formulations range from trace amounts to 1%, depending on the desired effect. Its moderate volatility allows it to blend well with other fragrance components, enhancing the overall complexity of the scent.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

United States: Recognized as GRAS by FEMA for flavor use.
European Union: Approved under Regulation (EC) No 1334/2008 with FL No. 02.013.
United Kingdom: Aligns with EU regulations post-Brexit.
Asia: Approved for use in Japan and China, with specific restrictions in some ASEAN countries.
Latin America: Generally accepted, with specific regulations in Brazil and MERCOSUR countries.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

4-Methyl guaiacol is considered safe for use in food and fragrance applications at typical exposure levels. Oral exposure through flavor use is supported by an established ADI, with a wide margin of safety. Dermal exposure in fragrance applications is generally well-tolerated, with low potential for irritation or sensitization. Inhalation exposure is minimal due to its moderate volatility, but occupational safety measures should be observed during handling.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

4-Methyl guaiacol is a valuable ingredient for its ability to impart authentic smoky and spicy notes. It synergizes well with other phenolic compounds and can enhance the complexity of both savory and sweet formulations. Formulators should be cautious of its potency, as overuse can lead to an overpowering aroma. It is often under-utilized in sweet applications, where its vanilla-like undertones can add depth.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on 4-methyl guaiacol is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though some regional regulatory nuances may require further verification. Known data gaps are minimal, primarily related to specific regional regulatory updates.

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 2026-01-20 13:38:25 GMT (p2)

Suppliers

Advanced Biotech

4-METHYL GUAIACOL NATURAL • 1211

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4 METHYL GUAIACOL SYNTHETIC • 2088

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VALSPICE (CREOSOL) • 500405

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