Detail of "89-83-8"

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CAS Number:
89-83-8
Name:
Phenol,5-methyl-2-(1-methylethyl)-
Superlist Name:
Thymol
Molecular Structure:
Formula:
C₁₀H₁₄O
Molecular Weight:
150.22
Synonyms:
Thymol(8CI);1-Methyl-3-hydroxy-4-isopropylbenzene;2-Hydroxy-1-isopropyl-4-methylbenzene;2-Isopropyl-5-methylphenol;3-Hydroxy-p-cymene;3-Methyl-6-isopropylphenol;5-Methyl-2-(1-methylethyl)phenol;5-Methyl-2-isopropyl-1-phenol;5-Methyl-2-isopropylphenol;6-Isopropyl-3-methylphenol;6-Isopropyl-m-cresol;Apiguard;NSC 11215;NSC47821;NSC 49142;Thyme camphor;Thymol Chrystals;m-Thymol;p-Cymen-3-ol;
EINECS:
201-944-8
Density:
0.974 g/cm³
Melting Point:
48-51 °C(lit.)
Boiling Point:
233 °C at 760 mmHg
Flash Point:
102.2 °C
Solubility:
0.1 g/100 mL (20 °C) in water
Appearance:
white crystals or powder with a pungent odour
Hazard Symbols:
C， N
Risk Codes:
22-34-51/53
Safety:
26-28-36/37/39-45-61-28A Details
Transport Information:
UN 3261 8/PG 3

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Reference

Constituents of essential oils from Majorana syriaca, Coridothymus capitatus and Satureja thymbra: Constituents of essential oils from Majorana syriaca, Coridothymus capitatus and Satureja thymbra. Ravid, U.; Putievsky, E. (Div. Med. Spice Crops, Agric. Res. Organ., Newe Ya'ar 31-999, Israel). Planta Med., 49(4), 248-9 (English) 1983. CODEN: PLMEAA. ISSN: 0032-0943. DOCUMENT TYPE: Journal CA Section: 17 (Food and Feed Chemistry) Section cross-reference(s): 62 The leaves of M. syriaca, C. capitatus, and S. thymbra are used to prep. a seasoning, Zaatar, popular in the Middle East. Gas-chromatog. anal.In this article, certain chemicals are used. Some of their cas registry numbers are 470-82-6 and 80-56-8 of the oils identified 18 components. The oils contained 18.5-56.7% phenols; S. thymbra had 72.1% monoterpene hydrocarbons, and the others had ~60% oxygenated compds. The major components were: M. syriaca thymol [89-83-8] 41.1, carvacrol [499-75-2] 15.6, g-terpinene [99-85-4] 14.5, and p-cymene [99-87-6] 13.1%; C. capitatus thymol 39.3, g-terpinene 19.4, and carvacrol 12.7%; and S. thymbra g-terpinene 45.8, p-cymene 12.9, and carvacrol 11.8%. .

Some important flavor compounds in mandarin, grapefruit and orange juices and peel essential oils: Some important flavor compounds in mandarin, grapefruit and orange juices and peel essential oils. Shaw, P. E.; Wilson, C. W., III; Berry, R. E. (Citrus Subtrop. Prod. Lab., ARS, Winter Haven, FL 33880, USA). Proc. Int. Soc. Citric., Volume Date 1981, 2, 911-14 (English) 1983. CODEN: PICIDM. DOCUMENT TYPE: Journal CA Section: 17 (Food and Feed Chemistry) Two components of mandarin peel oil believed to have significant influences on mandarin flavor, thymol [89-83-8] and dimethylanthranilate [85-91-6], were found important in aroma in mandarin peel oil and flavor in mandarin juice. Two monoterpenes, g-terpinene [99-85-4] and b-pinene [127-91-3], were also important to mandarin aroma and flavor. 624-92-0 and 4674-50-4 are also in the experiment. The role of nootkatone [4674-50-4] in grapefruit aroma and flavor was studied along with its interrelations to other grapefruit flavor components. When nootkatone is above threshold levels, other grapefruit oil constituents apparently have major influence on flavor. Volatile S compds., hydrogen sulfide, dimethyl sulfide [75-18-3], methanethiol [74-93-1], and dimethyl disulfide [624-92-0], were identified in ppm in headspace gases above fresh orange, grapefruit, tangerine, lemon, lime, tangelo, and tangor juices. The study included variations in quantity of hydrogen sulfide with time after juice extn. and throughout a season for specific fruit. Quantity of hydrogen sulfide present was decreased more by frost damage to fruit than by normal maturation during a season. Di-Me sulfide was detected in canned orange and grapefruit juices and glass-packed orange juice in ppm. This sulfide may be an important contributor to off-flavor in some processed citrus juices. .

Detail of "89-83-8"

Phenol,5-methyl-2-(1-methylethyl)-

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