4-methyl-2-methoxyphenol

spicy phenol Key food odorant

Found in 1 ingredient across the CompKitchen flavor graph.

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

Key food odorant (individualist)

Dunkel et al. 2014

Identified in the meta-analysis of 227 food samples as one of 151 individualist odorants — appears in <5% of foods, carries the diagnostic signature of specific ingredients. Characteristic odor: smoky, spicy.

Source: Angew. Chem. Int. Ed. 2014, 53, 7124–7143

Properties

Odor threshold: 21.0 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	90 µg/L air	90–90	1	1	one paper
ethanol solution	315 ppb	315–315	3	3	yes
food matrix	65 ppb	10–9.5e+03	9	7	no (2.8 decades)
model wine or beer	65 ppb	65–65	1	1	one paper
unstated	315 ppb	20–315	15	12	yes
water	23 ppb	8.92–30	4	4	yes

Found in

Measured impact first, then profile share

Every ingredient known to contain 4-methyl-2-methoxyphenol. 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 4-methyl-2-methoxyphenol in it.

sake

beverage alcoholic

320 cmpds

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