Creosol

Creosol

Names
IUPAC name 2-Methoxy-4-methylphenol
Other names 4-Methylguaiacol; Valspice
Identifiers
CAS Number	93-51-6
ChemSpider	21105936
Jmol interactive 3D	Image
PubChem	7144
UNII	W9GW1KZG6N
InChI InChI=1S/C8H10O2/c1-6-3-4-7(9)8(5-6)10-2/h3-5,9H,1-2H3 Key: PETRWTHZSKVLRE-UHFFFAOYSA-N InChI=1/C8H10O2/c1-6-3-4-7(9)8(5-6)10-2/h3-5,9H,1-2H3 Key: PETRWTHZSKVLRE-UHFFFAOYAK
SMILES Oc1ccc(C)cc1OC
Properties
Chemical formula	C8H10O2
Molar mass	138.16 g/mol
Appearance	Colorless to yellowish aromatic liquid
Density	1.092 g/cm^3
Melting point	5.5 °C (41.9 °F; 278.6 K)
Boiling point	220 °C (428 °F; 493 K)
Solubility in water	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).
verify (what is  ?)
Infobox references

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

1. 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.
2. 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)