thymol iodide

Full Material List

[4-(4-iodooxy-2-methyl-5-propan-2-ylphenyl)-5-methyl-2-propan-2-ylphenyl] hypoiodite

Identifiers

CAS (Single)	552-22-7
FEMA	N/A
EINECS	209-007-5
Synonyms	annidalin aristol 1,1'- biphenyl, 4,4'-bis(iodooxy)-2,2'-dimethyl-5, 5'-bis(1-methylethyl)- bithymol diiodide diiododithymol 5,5'- diisopropyl-2,2'-dimethyl-4,4'-biphenyldiyl dihypoiodite 5,5'- diisopropyl-2,2'-dimethylbiphenyl-4,4'-diyl dihypoiodite 2,2'- dimethyl-5,5'-bis(1-methyl ethyl)(1,1'-biphenyl)-4,4'-diyl ester dithymol diiodide dithymol iodide hypoiodous acid, 2,2'-dimethyl-5, 5'-bis (1-methylethyl)[1,1'-biphenyl]-4,4'-diyl ester hypoiodous acid, 2,2'-dimethyl-5,5'-bis(1-methylethyl)(1,1'-biphenyl)-4,4'-diyl ester iodistol iodo{4-[4-(iodooxy)-2-methyl-5-(methylethyl)phenyl]-5-methyl-2-(methylethyl)phenyl}oxy iodohydromol [4-(4- iodooxy-2-methyl-5-propan-2-ylphenyl)-5-methyl-2-propan-2-ylphenyl] hypoiodite 4,4'-bis( iodooxy)-2,2'-dimethyl-5,5'-bis(1-methylethyl-1,1'-biphenyl 4,4'-bis( iodooxy)-2,2'-dimethyl-5,5'-bis(1-methylethyl)-1,1'-biphenyl 4,4'-bis( iodooxy)-2,2'-dimethyl-5,5'-bis(l-methylethyl)-1,1'-biphenyl iodosol iodothymol iosol iothymol lothymol thymiode thymiodol thymodin thymol iodide powder purified thymoliodide thymotol
JECFA Food Flavoring	N/A
JECFA Food Additive	N/A
DG SANTE Food Flavourings	N/A
DG SANTE Food Contact Materials	N/A
FDA UNII	A51HJM3XSU
CoE Number	N/A
XlogP3-AA	N/A
Molecular Weight	550.21862
Molecular Formula	C20 H24 I2 O2

Properties

Food Chemicals Codex Listed	No
Appearance	N/A
Assay	95.00 to 100.00
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	N/A
Boiling Point	479.01 Â°C. @ 760.00 mm Hg (est)
Flash Point	470.00 Â°F. TCC ( 243.50 Â°C. ) (est)
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	8.573 (est)
Soluble In	water, 2.023e-005 mg/L @ 25 °C (est)
Occurrence	not found in nature

Organoleptic

Organoleptic Notes	Odor and/or flavor descriptions from others (if found).
Odor	N/A
Flavor	N/A

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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