1-hydroxy-2-methoxybenzene

roasted phenol

Found in 1 ingredient across the CompKitchen flavor graph.

Look up another compound — search by name, CAS number, PubChem CID, or FEMA #.

Properties

Odor description: smoky
Odor threshold: 1.6 ppb

Not in FEMA GRAS publications 1-33. Of 3,367 listed flavoring substances, none match this compound name. May still be food-safe under other regulatory routes (FDA 21 CFR 172, EFSA, JECFA) — check femaflavor.org for the authoritative current list.

Thresholds in published tables

Numbers printed in open-access papers, grouped by the medium the table states. Median and full range of the values; “agree” means two or more papers whose middle 80% of values sit within 100×. Not reviewed.

Medium	Median	Range	Values	Papers	Papers agree?
air	1.6 µg/L air	0.0015–20	7	7	no (4.0 decades)
ethanol solution	11 ppb	3e-05–86.6	13	11	yes
food matrix	9.5 ppb	0.17–1e+04	31	27	no (2.3 decades)
model wine or beer	23 ppb	23–23	1	1	one paper
oil	13 ppb	1.8–1.5e+04	8	6	yes
unstated	3 ppb	0.003–3e+03	56	49	no (2.3 decades)
water	1.6 ppb	0.17–3e+03	36	36	yes

Found in

Measured impact first, then profile share

Every ingredient known to contain 1-hydroxy-2-methoxybenzene. Ingredients with a measured concentration come first, ranked by odour activity; the rest follow by how large a share of that ingredient's profile this molecule is. The figure beside each is how many different compounds that ingredient has in total — not the concentration of 1-hydroxy-2-methoxybenzene in it.

bonito

fish

66 cmpds

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