Phenol, 2-methoxy-
- Formula: C7H8O2
- Molecular weight: 124.1372
- IUPAC Standard InChIKey: LHGVFZTZFXWLCP-UHFFFAOYSA-N
- CAS Registry Number: 90-05-1
- Chemical structure:
This structure is also available as a 2d Mol file or as a computed 3d SD file
The 3d structure may be viewed using Java or Javascript. - Other names: Phenol, o-methoxy-; o-Guaiacol; o-Hydroxyanisole; o-Methoxyphenol; Anastil; Guaiacol; Guaiastil; Guaicolina; Guajol; Guasol; O-Methyl catechol; Pyrocatechol monomethyl ether; Pyroguaiac acid; 1-Hydroxy-2-methoxybenzene; 2-Hydroxyanisole; 2-Methoxyphenol; Guaicol; Guajakol; Methylcatechol; Methylcatachol; Catechol monomethyl ether; o-Guiacol; ortho-Guaiacol; NSC 3815; 2-methoxyphenol (guaiacol); 2-Methoxy phenol (guiacol); guiacol; guaiacol (2-methoxyphenol)
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Van Den Dool and Kratz RI, non-polar column, temperature ramp
Go To: Top, References, Notes
Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.
Data compiled by: NIST Mass Spectrometry Data Center, William E. Wallace, director
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-5 | HP-5MS | HP-5MS | DB-5MS | DB-5MS |
Column length (m) | 30. | 30. | 30. | 30. | 30. |
Carrier gas | He | He | He | He | He |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.25 | 0.25 | 0.25 | 0.25 |
Phase thickness (μm) | 0.25 | 0.5 | 0.5 | 0.25 | 0.25 |
Tstart (C) | 60. | 35. | 35. | 35. | 35. |
Tend (C) | 240. | 225. | 225. | 225. | 225. |
Heat rate (K/min) | 3. | 4. | 4. | 10. | 10. |
Initial hold (min) | 5. | 5. | 5. | 5. | |
Final hold (min) | 30. | 30. | 25. | 25. | |
I | 1089. | 1096. | 1092. | 1096. | 1097. |
Reference | Baccouri, Ben Temime, et al., 2007 | Jarunrattanasri, Theerakulkait, et al., 2007 | Jarunrattanasri, Theerakulkait, et al., 2007 | Lozano P.R., Drake M., et al., 2007 | Lozano P.R., Drake M., et al., 2007 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-5 | DB-5 | BP-1 | CP Sil 8 CB | DB-5 |
Column length (m) | 30. | 30. | 50. | 50. | 30. |
Carrier gas | He | H2 | |||
Substrate | |||||
Column diameter (mm) | 0.32 | 0.32 | 0.22 | 0.32 | 0.25 |
Phase thickness (μm) | 0.5 | 0.25 | 0.25 | 0.25 | |
Tstart (C) | 40. | 40. | 60. | 60. | 35. |
Tend (C) | 265. | 240. | 220. | 220. | 270. |
Heat rate (K/min) | 7. | 6. | 2. | 4. | 5. |
Initial hold (min) | 2. | 5. | |||
Final hold (min) | 5. | 10. | 20. | 30. | 20. |
I | 1106. | 1090. | 1059. | 1084. | 1084. |
Reference | Ruiz Perez-Cacho, Mahattanatawee, et al., 2007 | Steinhaus and Schieberle, 2007 | Duquesnoy, Dinh, et al., 2006 | Mahadevan and Farmer, 2006 | Alves, Pinto, et al., 2005 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-5MS | DB-5 | DB-5 | HP-5 | HP-5 |
Column length (m) | 30. | 60. | 60. | 30. | 30. |
Carrier gas | He | He | |||
Substrate | |||||
Column diameter (mm) | 0.25 | 0.25 | 0.25 | 0.25 | 0.25 |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.25 | 0.25 |
Tstart (C) | 40. | 40. | 40. | 50. | 50. |
Tend (C) | 200. | 275. | 275. | 250. | 250. |
Heat rate (K/min) | 10. | 7. | 7. | 4. | 4. |
Initial hold (min) | 3. | 5. | 5. | ||
Final hold (min) | 20. | 15. | 15. | ||
I | 1095. | 1090. | 1095. | 1089. | 1090. |
Reference | Carunchia Whetstine, Croissant, et al., 2005 | Gocmen, Elston, et al., 2005 | Gocmen, Elston, et al., 2005 | Mahattanatawee, Goodner, et al., 2005 | Mahattanatawee, Goodner, et al., 2005 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-5MS | DB-5 | CP-Sil 8CB-MS | SPB-5 | HP-1 |
Column length (m) | 30. | 30. | 60. | 30. | 50. |
Carrier gas | He | He | He | ||
Substrate | |||||
Column diameter (mm) | 0.25 | 0.26 | 0.25 | 0.25 | 0.2 |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.25 | 0.33 |
Tstart (C) | 40. | 60. | 40. | 60. | 60. |
Tend (C) | 200. | 246. | 280. | 250. | 250. |
Heat rate (K/min) | 10. | 3. | 4. | 4. | 2. |
Initial hold (min) | 3. | 2. | 2. | 5. | |
Final hold (min) | 20. | 5. | 20. | 20. | |
I | 1092. | 1087. | 1091. | 1087. | 1057. |
Reference | Whetstine, Cadwallader, et al., 2005 | Adams, Habte, et al., 2004 | Hierro, de la Hoz, et al., 2004 | Pino, Marbot, et al., 2004 | Cavalli, Fernandez, et al., 2003 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | HP-1 | DB-5 | DB-5MS | HP-5MS | DB-5 |
Column length (m) | 50. | 30. | 30. | 30. | 30. |
Carrier gas | He | He | He | ||
Substrate | |||||
Column diameter (mm) | 0.2 | 0.32 | 0.25 | 0.25 | 0.32 |
Phase thickness (μm) | 0.33 | 0.5 | 0.25 | 0.25 | 0.25 |
Tstart (C) | 60. | 40. | 35. | 50. | 40. |
Tend (C) | 250. | 265. | 200. | 280. | 220. |
Heat rate (K/min) | 2. | 7. | 10. | 3. | 10. |
Initial hold (min) | 5. | 5. | 5. | 5. | |
Final hold (min) | 20. | 5. | 30. | 30. | |
I | 1052. | 1091. | 1086. | 1086. | 1102. |
Reference | Cavalli, Fernandez, et al., 2003 | Högnadóttir and Rouseff, 2003 | Karagül-Yüceer, Vlahovich, et al., 2003 | Demetzos, Angelopoulou, et al., 2002 | Wu and Cadwallader, 2002 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-1 | BPX-5 | SE-54 | CP Sil 8 CB | CP Sil 8 CB |
Column length (m) | 60. | 50. | 25. | 50. | 50. |
Carrier gas | He | He | |||
Substrate | |||||
Column diameter (mm) | 0.32 | 0.32 | 0.31 | 0.32 | 0.32 |
Phase thickness (μm) | 1. | 0.25 | |||
Tstart (C) | 40. | 35. | 35. | 60. | 60. |
Tend (C) | 220. | 250. | 230. | 220. | 220. |
Heat rate (K/min) | 2. | 4. | 4. | 4. | 4. |
Initial hold (min) | 5. | 3. | 3. | 5. | 5. |
Final hold (min) | 10. | 10. | 30. | 30. | |
I | 1062. | 1101. | 1089.05 | 1087. | 1086. |
Reference | Kim, 2001 | Oruna-Concha, Duckham, et al., 2001 | Yin, Xiu, et al., 2001 | Chevance and Farmer, 1999 | Chevance and Farmer, 1999 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|---|
Active phase | DB-5 | BPX-5 | SE-54 | DB-1 | OV-1 |
Column length (m) | 30. | 50. | 25. | 30. | |
Carrier gas | H2 | He | H2 | He | |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.32 | 0.31 | 0.32 | |
Phase thickness (μm) | 0.25 | 0.50 | 5. | ||
Tstart (C) | 50. | 40. | 35. | 35. | 35. |
Tend (C) | 290. | 280. | 250. | 270. | 300. |
Heat rate (K/min) | 4. | 4. | 4. | 10. | 8. |
Initial hold (min) | 3. | 1. | |||
Final hold (min) | |||||
I | 1074. | 1114. | 1096. | 1080. | 1060.1 |
Reference | da Silva, Borba, et al., 1999 | Aaslyng, Elmore, et al., 1998 | Li, Wang, et al., 1998 | Bartelt, 1997 | Gautzsch and Zinn, 1996 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Packed |
---|---|---|
Active phase | DB-1 | SE-30 |
Column length (m) | 60. | 3.05 |
Carrier gas | He | He |
Substrate | Supelcoport and Chromosorb | |
Column diameter (mm) | 0.25 | |
Phase thickness (μm) | 0.25 | |
Tstart (C) | 50. | 40. |
Tend (C) | 250. | 250. |
Heat rate (K/min) | 3.5 | 10. |
Initial hold (min) | 5. | 4. |
Final hold (min) | 60. | |
I | 1068. | 1080. |
Reference | Stashenko, Prada, et al., 1996 | Peng, Ding, et al., 1988 |
Comment | MSDC-RI | MSDC-RI |
References
Go To: Top, Van Den Dool and Kratz RI, non-polar column, temperature ramp, Notes
Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.
Baccouri, Ben Temime, et al., 2007
Baccouri, B.; Ben Temime, S.; Campeol, E.; Cioni, P.L.; Daoud, D.; Zarrouk, M.,
Application of solid-phase microextraction to the analysis of volatile compounds in virgin olive oils from five new cultivars,
Food Chem., 2007, 102, 3, 850-856, https://doi.org/10.1016/j.foodchem.2006.06.012
. [all data]
Jarunrattanasri, Theerakulkait, et al., 2007
Jarunrattanasri, A.; Theerakulkait, C.; Cadwallader, K.R.,
Aroma Components of Acid-Hydrolyzed Vegetable Protein Made by Partial Hydrolysis of Rice Bran Protein,
J. Agric. Food Chem., 2007, 55, 8, 3044-3050, https://doi.org/10.1021/jf0631474
. [all data]
Lozano P.R., Drake M., et al., 2007
Lozano P.R.; Drake M.; Benitez D.; Cadwallader K.R.,
Instrumental and sensory characterization of heat-induced odorants in aseptically packaged soy milk,
J. Agric. Food Chem., 2007, 55, 8, 3018-3026, https://doi.org/10.1021/jf0631225
. [all data]
Ruiz Perez-Cacho, Mahattanatawee, et al., 2007
Ruiz Perez-Cacho, P.; Mahattanatawee, K.; Smoot, J.M.; Rouseff, R.,
Identification of Sulfur Volatiles in Canned Orange Juices Lacking Orange Flavor,
J. Agric. Food Chem., 2007, 55, 14, 5761-5767, https://doi.org/10.1021/jf0703856
. [all data]
Steinhaus and Schieberle, 2007
Steinhaus, P.; Schieberle, P.,
Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science,
J. Agric. Food Chem., 2007, 55, 15, 6262-6269, https://doi.org/10.1021/jf0709092
. [all data]
Duquesnoy, Dinh, et al., 2006
Duquesnoy, E.; Dinh, N.H.; Castola, V.; Casanova, J.,
Composition of a Pyrolytic oil from Cupressus funebris Endl. of Vietnamese origin,
Flavour Fragr. J., 2006, 21, 3, 453-457, https://doi.org/10.1002/ffj.1676
. [all data]
Mahadevan and Farmer, 2006
Mahadevan, K.; Farmer, L.,
Key Odor Impact Compounds in Three Yeast Extract Pastes,
J. Agric. Food Chem., 2006, 54, 19, 7242-7250, https://doi.org/10.1021/jf061102x
. [all data]
Alves, Pinto, et al., 2005
Alves, R.J.V.; Pinto, A.C.; da Costa, A.V.M.; Rezende, C.M.,
Zizyphus mauritiana Lam. (Rhamnaceae) and the chemical composition of its floral fecal odor,
J. Braz. Chem. Soc., 2005, 16, 3B, 654-656, https://doi.org/10.1590/S0103-50532005000400027
. [all data]
Carunchia Whetstine, Croissant, et al., 2005
Carunchia Whetstine, M.E.; Croissant, A.E.; Drake, M.A.,
Characterization of Dried Whey Protein Concentrate and Isolate Flavor,
J. Dairy Sci., 2005, 88, 11, 3826-3839, https://doi.org/10.3168/jds.S0022-0302(05)73068-X
. [all data]
Gocmen, Elston, et al., 2005
Gocmen, D.; Elston, A.; Williams, T.; Parish, M.; Rouseff, R.L.,
Identification of medicinal off-flavours generated by Alicyclobacillus species in orange juice using GC-olfactometry and GC-MS,
Lett. Appl. Microbiol., 2005, 40, 3, 172-177, https://doi.org/10.1111/j.1472-765X.2004.01636.x
. [all data]
Mahattanatawee, Goodner, et al., 2005
Mahattanatawee, K.; Goodner, K.L.; Baldwin, E.A.,
Volatile constituents and character impact compounds of selected Florida's tropical fruit,
Proc. Fla. State Hort. Soc., 2005, 118, 414-418. [all data]
Whetstine, Cadwallader, et al., 2005
Whetstine, M.E.C.; Cadwallader, K.R.; Drake, M.A.,
Characterization of aroma compounds responsible for the rosy/floral flavor in cheddar cheese,
J. Agric. Food Chem., 2005, 53, 8, 3126-3132, https://doi.org/10.1021/jf048278o
. [all data]
Adams, Habte, et al., 2004
Adams, R.P.; Habte, M.; Park, S.; Dafforn, M.R.,
Preliminary comparison of vetiver root essential oils from cleansed (bacteria- and fungus-free) versus non-cleansed (normal) vetiver plants,
Biochem. Syst. Ecol., 2004, 32, 12, 1137-1144, https://doi.org/10.1016/j.bse.2004.03.013
. [all data]
Hierro, de la Hoz, et al., 2004
Hierro, E.; de la Hoz, L.; Ordóñez, J.A.,
Headspace volatile compounds from salted and occasionally smoked dried meats (cecinas) as affected by animal species,
Food Chem., 2004, 85, 4, 649-657, https://doi.org/10.1016/j.foodchem.2003.07.001
. [all data]
Pino, Marbot, et al., 2004
Pino, J.A.; Marbot, R.; Rosado, A.; Vázquez, C.,
Volatile constituents of Malay rose apple [Syzygium malaccense (L.) Merr. Perry],
Flavour Fragr. J., 2004, 19, 1, 32-35, https://doi.org/10.1002/ffj.1269
. [all data]
Cavalli, Fernandez, et al., 2003
Cavalli, J.-F.; Fernandez, X.; Lizzani-Cuvelier, L.; Loiseau, A.-M.,
Comparison of static headspace, headspace solid phase microextraction, headspace sorptive extraction, and direct thermal desorption techniques on chemical composition of French olive oils,
J. Agric. Food Chem., 2003, 51, 26, 7709-7716, https://doi.org/10.1021/jf034834n
. [all data]
Högnadóttir and Rouseff, 2003
Högnadóttir, Á.; Rouseff, R.L.,
Identification of aroma active compounds in organce essence oil using gas chromatography-olfactometry and gas chromatography-mass spectrometry,
J. Chromatogr. A, 2003, 998, 1-2, 201-211, https://doi.org/10.1016/S0021-9673(03)00524-7
. [all data]
Karagül-Yüceer, Vlahovich, et al., 2003
Karagül-Yüceer, Y.; Vlahovich, K.N.; Drake, M.A.; Cadwallader, K.R.,
Characteristic aroma components of rennet casein,
J. Agric. Food Chem., 2003, 51, 23, 6797-6801, https://doi.org/10.1021/jf0345806
. [all data]
Demetzos, Angelopoulou, et al., 2002
Demetzos, C.; Angelopoulou, D.; Perdetzoglou, D.,
A comparative study of the essential oils of Cistus salviifolius in several populations of Crete (Greece),
Biochem. Syst. Ecol., 2002, 30, 7, 651-665, https://doi.org/10.1016/S0305-1978(01)00145-4
. [all data]
Wu and Cadwallader, 2002
Wu, Y.-F.G.; Cadwallader, K.R.,
Characterization of the aroma of a meatlike process flavoring from soybean-based enzyme-hydrolyzed vegetable protein,
J. Agric. Food Chem., 2002, 50, 10, 2900-2907, https://doi.org/10.1021/jf0114076
. [all data]
Kim, 2001
Kim, J.S.,
Einfluss der Temperatur beim Rösten von Sesam auf Aroma und antioxidative Eigenschaften des Öls, PhD Thesis, Technischen Universität Berlin zur Erlangung des akademischen Grades, Berlin, 2001, 151. [all data]
Oruna-Concha, Duckham, et al., 2001
Oruna-Concha, M.J.; Duckham, S.C.; Ames, J.M.,
Comparison of volatile compounds isolated from the skin and flesh of four potato cultivars after baking,
J. Agric. Food Chem., 2001, 49, 5, 2414-2421, https://doi.org/10.1021/jf0012345
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Yin, Xiu, et al., 2001
Yin, W.; Xiu, Z.; Aijin, H.,
Analysis of the volatile components in trogopterorum feces by capillary gas chromatography and gas chromatography/mass spectrometry,
Fenxi Huaxue, 2001, 29, 2, 195-198. [all data]
Chevance and Farmer, 1999
Chevance, F.F.V.; Farmer, L.J.,
Identification of major volatile odor compounds in frankfurters,
J. Agric. Food Chem., 1999, 47, 12, 5151-5160, https://doi.org/10.1021/jf990515d
. [all data]
da Silva, Borba, et al., 1999
da Silva, U.F.; Borba, E.L.; Semir, J.; Marsaioli, A.J.,
A simple solid injection device for the analyses of Bulbophyllum (Orchidaceae) volatiles,
Phytochemistry, 1999, 50, 1, 31-34, https://doi.org/10.1016/S0031-9422(98)00459-2
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Aaslyng, Elmore, et al., 1998
Aaslyng, M.D.; Elmore, J.S.; Mottram, D.S.,
Comparison of the aroma characteristics of acid-hydrolyzed and enzyme-hydrolyzed vegetable proteins produced from soy,
J. Agric. Food Chem., 1998, 46, 12, 5225-5231, https://doi.org/10.1021/jf9806816
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Li, Wang, et al., 1998
Li, W.; Wang, H.; Sun, Y.; Huang, A.; Sun, Y.,
Capillary gas chromatographic analysis of volatile components in goat feces,
Fenxi Huaxue, 1998, 26, 8, 935-939. [all data]
Bartelt, 1997
Bartelt, R.J.,
Calibration of a commercial solid-phase microextraction device for measuring headspace concentrations of organic volatiles,
Anal. Chem., 1997, 69, 3, 364-372, https://doi.org/10.1021/ac960820n
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Gautzsch and Zinn, 1996
Gautzsch, R.; Zinn, P.,
Use of incremental models to estimate the retention indexes of aromatic compounds,
Chromatographia, 1996, 43, 3/4, 163-176, https://doi.org/10.1007/BF02292946
. [all data]
Stashenko, Prada, et al., 1996
Stashenko, E.E.; Prada, N.Q.; Martínez, J.R.,
HRGC/FID/NP and HRGC/MSD study of Colombian Ylang-Ylang (Cananga odorata) oils obtained by different extraction techniques,
J. Hi. Res. Chromatogr., 1996, 19, 6, 353-358, https://doi.org/10.1002/jhrc.1240190609
. [all data]
Peng, Ding, et al., 1988
Peng, C.T.; Ding, S.F.; Hua, R.L.; Yang, Z.C.,
Prediction of Retention Indexes I. Structure-Retention Index Relationship on Apolar Columns,
J. Chromatogr., 1988, 436, 137-172, https://doi.org/10.1016/S0021-9673(00)94575-8
. [all data]
Notes
Go To: Top, Van Den Dool and Kratz RI, non-polar column, temperature ramp, References
- Symbols used in this document:
Tend Final temperature Tstart Initial temperature - Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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