Creosol
- Formula: C8H10O2
- Molecular weight: 138.1638
- IUPAC Standard InChIKey: PETRWTHZSKVLRE-UHFFFAOYSA-N
- CAS Registry Number: 93-51-6
- Chemical structure:
This structure is also available as a 2d Mol file - Other names: Phenol, 2-methoxy-4-methyl-; p-Cresol, 2-methoxy-; p-Creosol; p-Methylguaiacol; Homoguaiacol; 2-Methoxy-p-cresol; 2-Methoxy-4-cresol; 2-Methoxy-4-methylphenol; 3-Methoxy-4-hydroxytoluene; 4-Hydroxy-3-methoxytoluene; 4-Methyl-2-methoxyphenol; 4-Methylguaiacol; 4-Hydroxy-3-methoxy-1-methylbenzene; Homocatechol monomethyl ether; Valspice; Phenol, 4-methyl-2-methoxy; NSC 4969; 4-Methyl-2-methoxyphenol (4-methylguaiacol); p-methylguaicol; 2-methoxy-4-methylphenol (creosol); 2-Methoxy-4-methylphenol (4-methylguaiacol)
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Normal alkane RI, 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 | AT-Wax | AT-Wax | DB-Wax | DB-Wax | PEG-20M |
Column length (m) | 60. | 60. | 30. | 30. | 30. |
Carrier gas | Helium | Helium | Helium | N2 | |
Substrate | |||||
Column diameter (mm) | 0.25 | 0.25 | 0.25 | 0.32 | 0.25 |
Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.25 | |
Tstart (C) | 60. | 60. | 40. | 40. | 60. |
Tend (C) | 280. | 280. | 230. | 230. | 180. |
Heat rate (K/min) | 4. | 4. | 3. | 6. | 3. |
Initial hold (min) | 2. | 2. | 10. | ||
Final hold (min) | 5. | 15. | 30. | ||
I | 1980. | 1967. | 1959. | 1956. | 1970. |
Reference | Kiss, Csoka, et al., 2011 | Kiss, Csoka, et al., 2011 | Zhao, Xu, et al., 2009 | Fan and Qian, 2006 | Yao, Guo, et al., 2005 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
Column type | Capillary | Capillary | Capillary | Capillary |
---|---|---|---|---|
Active phase | TC-Wax | DB-Wax | PEG-20M | DB-Wax |
Column length (m) | 60. | 30. | 60. | 60. |
Carrier gas | He | He | He | He |
Substrate | ||||
Column diameter (mm) | 0.25 | 0.25 | 0.25 | 0.25 |
Phase thickness (μm) | 0.25 | 0.25 | ||
Tstart (C) | 80. | 40. | 70. | 50. |
Tend (C) | 250. | 250. | 210. | 230. |
Heat rate (K/min) | 4. | 8. | 3. | 2. |
Initial hold (min) | 5. | 4. | ||
Final hold (min) | 30. | 5. | ||
I | 1968. | 1915. | 1958. | 1956. |
Reference | Miyazawa and Okuno, 2003 | Fu, Yoon, et al., 2002 | Awano, Honda, et al., 1997 | Shimoda, Shiratsuchi, et al., 1993 |
Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
References
Go To: Top, Normal alkane RI, 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.
Kiss, Csoka, et al., 2011
Kiss, M.; Csoka, M.; Gyorfi, J.; Korany, K.,
Comparison of the fragrance constituents of Tuber aestivium and Tuber Brumale gathered in Hungary,
J. Appl. Botany Food Quality, 2011, 84, 102-110. [all data]
Zhao, Xu, et al., 2009
Zhao, Y.; Xu, Y.; Li, J.; Fan, W.; Jiang, W.,
Profile of volatile compounds in 11 brandies by headspace solid-phase microextraction followed by gas chromatography-mass spectrometry,
J. Food. Sci., 2009, 74, 2, c90-c99, https://doi.org/10.1111/j.1750-3841.2008.01029.x
. [all data]
Fan and Qian, 2006
Fan, W.; Qian, M.C.,
Identification of aroma compounds in Chinese 'Yanghe Daqu' liquor by normal phase chromatography fractionation followed by gas chromatography/olfactometry,
Flavour Fragr. J., 2006, 21, 2, 333-342, https://doi.org/10.1002/ffj.1621
. [all data]
Yao, Guo, et al., 2005
Yao, S.-S.; Guo, W.-F.; Lu, Y.; Jiang, Y.-X.,
Flavor Characteristics of Lapsang Souchong and Smoked Lapsang Souchong, a Special Chinese Black Tea with Pine Smoking Process,
J. Agric. Food Chem., 2005, 53, 22, 8688-8693, https://doi.org/10.1021/jf058059i
. [all data]
Miyazawa and Okuno, 2003
Miyazawa, M.; Okuno, Y.,
Volatile components from the roots of Scrophularia ningpoensis Hemsl.,
Flavour Fragr. J., 2003, 18, 5, 398-400, https://doi.org/10.1002/ffj.1232
. [all data]
Fu, Yoon, et al., 2002
Fu, S.-G.; Yoon, Y.; Basemore, R.,
Aroma-actie components in fermented bamboo shoots,
J. Agric. Food Chem., 2002, 50, 3, 549-554, https://doi.org/10.1021/jf010883t
. [all data]
Awano, Honda, et al., 1997
Awano, K.; Honda, T.; Ogawa, T.; Suzuki, S.; Matsunaga, Y.,
Volatile components of Phalaenopsis schilleriana Rehb. f.,
Flavour Fragr. J., 1997, 12, 5, 341-344, https://doi.org/10.1002/(SICI)1099-1026(199709/10)12:5<341::AID-FFJ657>3.0.CO;2-L
. [all data]
Shimoda, Shiratsuchi, et al., 1993
Shimoda, M.; Shiratsuchi, H.; Minegishi, Y.; Osajima, Y.,
Flavor deterioration of nonfermented coarse-cut sausage during storage. Flavor as a factor of quality for nonfermented sausage. 2,
J. Agric. Food Chem., 1993, 41, 6, 946-950, https://doi.org/10.1021/jf00030a021
. [all data]
Notes
Go To: Top, Normal alkane RI, 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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