Creosol
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| Names | |||
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| IUPAC name
2-Methoxy-4-methylphenol
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| Other names
4-Methylguaiacol; Valspice
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| Identifiers | |||
3D model (JSmol)
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| ChemSpider | |||
| ECHA InfoCard | 100.002.049 | ||
PubChem CID
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| UNII | |||
CompTox Dashboard (EPA)
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| Properties | |||
| C8H10O2 | |||
| Molar mass | 138.16 g/mol | ||
| Appearance | Colorless to yellowish aromatic liquid | ||
| Density | 1.092 g/cm3 | ||
| Melting point | 5.5 °C (41.9 °F; 278.6 K) | ||
| Boiling point | 220 °C (428 °F; 493 K) | ||
| Slightly soluble | |||
| Solubility in ethanol, ether, benzene | Miscible | ||
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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Creosol is a chemical compound with the molecular formula C8H10O2. It is one of the components of creosote. Compared with phenol, creosol is a less toxic disinfectant.
Sources
Sources of creosol include:
- Coal tar creosote
- Wood creosote
- Reduction product of vanillin using zinc powder in strong hydrochloric acid
- Found as glycosides in green vanilla beans[1]
- It is also found in tequila.[2]
Reactions
Creosol reacts with hydrogen halides to give a catechol.
See also
- Vanillin, a related phenol
References
- ^ Dignum, Mark J.W.; Van Der Heijden, Rob; Kerler, Josef; Winkel, Chris; Verpoorte, Rob (2004). "Identification of glucosides in green beans of Vanilla planifolia Andrews and kinetics of vanilla β-glucosidase". Food Chemistry. 85 (2): 199–205. doi:10.1016/S0308-8146(03)00293-0.
- ^ Characterization of volatile compounds from ethnic Agave alcoholic beverages by gas chromatography-mass spectrometry. León-Rodríguez, A. de, Escalante-Minakata, P., Jiménez-García, M. I., Ordoñez-Acevedo, L. G., Flores Flores, J. L. and Barba de la Rosa, A. P., Food Technology and Biotechnology, 2008, Volume 46, Number 4, pages 448-455 (abstract)