Guaiacol 90-05-1

Guaiacol (named after the guaiac tree, native to Latin America) is a natural organic compound with the molecular formula C6H4(OH)(OCH3). This colorless, aromatic, oily compound is the main component of wood tar and can be obtained from guaiac resin, pine oil, and other sources. Common guaiacol turns dark when exposed to air or light. Due to the decomposition of lignin, the smoke produced when wood burns contains guaiacol. Many foods, such as roasted coffee beans, have a distinctive odor due to their guaiacol content. The unique flavor of smoked foods is primarily attributed to the interaction between guaiacol and lillanal. Guaiacol turns blue when exposed to ferric chloride.

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Model:
90-05-1
Brand:
bosschemical
Code:
90-05-1

Product Description

Guaiacol Basic information
Product Name:	Guaiacol
CAS:	32994
MF:	C7H8O2
MW:	124.14
EINECS:	201-964-7
Mol File:	90-05-1.mol
Guaiacol Chemical Properties
Melting point	26-29 °C (lit.)
Boiling point	205 °C (lit.)
density	1.129 g/mL at 25 °C (lit.)
vapor density	4.27 (vs air)
vapor pressure	0.11 mm Hg ( 25 °C)
refractive index	n20/D 1.543(lit.)
FEMA	2532 \| GUAIACOL
Fp	180 °F
storage temp.	2-8°C
solubility	H2O: insoluble
pka	9.98(at 25℃)
form	Liquid After Melting
color	Clear colorless to light yellow
PH	5.4 (10g/l, H2O, 20℃)
Odor	at 1.00 % in dipropylene glycol. phenolic smoke spice vanilla woody
Odor Threshold	0.0074ppm
Odor Type	phenolic
Water Solubility	17 g/L (15 ºC)
FreezingPoint	28℃
Sensitive	Air Sensitive
Merck	144,553
JECFA Number	713
BRN	508112
Henry's Law Constant	8.6×100 mol/(m3Pa) at 25℃, McFall et al. (2020)
Dielectric constant	11.0（-18℃）
Stability:	Stable, but air and light sensitive. Combustible. Incompatible with strong oxidizing agents.
Cosmetics Ingredients Functions	PERFUMING
InChI	1S/C7H8O2/c1-9-7-5-3-2-4-6(7)8/h2-5,8H,1H3
InChIKey	LHGVFZTZFXWLCP-UHFFFAOYSA-N
SMILES	COc1ccccc1O
LogP	1.34
CAS DataBase Reference	90-05-1(CAS DataBase Reference)
NIST Chemistry Reference	Phenol, 2-methoxy-(90-05-1)
EPA Substance Registry System	Guaiacol (90-05-1)

Guaiacol 90-05-1 C7H8O2 Food flavor Agricultural fungicide Cosmetic antioxidant

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Chemical detection methods

Spectroscopic Analysis Methods

Ultraviolet-Vis Spectrophotometry (UV-Vis)
Infrared Spectroscopy (IR/FTIR)
Atomic Absorption Spectroscopy (AAS)
X-ray Fluorescence Spectroscopy (XRF)
Nuclear Magnetic Resonance Spectroscopy (NMR)

Chromatographic Analysis

Gas Chromatography (GC)
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Ion Chromatography (IC)
Thin Layer Chromatography (TLC)

Mass Spectrometry Analysis

GC-MS / LC-MS/MS: Qualitative and Quantitative Analysis
ICP-MS: Trace Metal Elements (ppb Level)
TOF-MS: Precise Molecular Weight Determination

Electrochemical analysis methods

Polypotentiometric methods
Conductivity methods
Polarographic methods / Voltammetric methods
Coulometric analysis

Thermal Analysis Methods

Thermogravimetric Analysis (TGA)
Differential Scanning Calorimetry (DSC)
Differential Thermal Analysis (DTA)

Classical wet chemical analysis

Titration analysis
Gravity analysis