4-Methylanisole

Description

p-Cresyl methyl ether is identified by CAS 104-93-8, molecular formula C8H10O and molecular weight 122.07 g/mol. UNII 10FAI0OR9W; ChEBI 89728; InChIKey CHLICZRVGGXEOD-UHFFFAOYSA-N. Boiling Point: 175.5 °C AT 760 MM HG; Boiling Point: 175.50 °C. @ 760.00 mm Hg; Boiling Point: 174 °C.

Identification

CAS Registry Number	104-93-8
PubChem CID	7731
Molecular formula	C8H10O
Molecular weight	122.07 g/mol
IUPAC name	1-methoxy-4-methylbenzene
InChIKey	CHLICZRVGGXEOD-UHFFFAOYSA-N
UNII (FDA)	10FAI0OR9W
ChEBI ID	CHEBI:89728
FEMA number	2681
JECFA number	1243

Computed Descriptors

Molecular Weight	122.16
XLogP3	2.7
Hydrogen Bond Donor Count	0
Hydrogen Bond Acceptor Count	1
Rotatable Bond Count	1
Exact Mass	122.073164938
Monoisotopic Mass	122.073164938
Topological Polar Surface Area	9.2
Heavy Atom Count	9
Formal Charge	0

Physical & Chemical Properties

Boiling Point	175.5 °C AT 760 MM HG
Boiling Point	175.50 °C. @ 760.00 mm Hg
Boiling Point	174 °C
Melting Point	-32 °C
Flash Point	60 °C
Density	0.969 AT 25 °C/25 °C
Density	0.996-1.004
Vapor Pressure	1.14 [mmHg]
LogP	log Kow = 2.66
LogP	2.66

Physical description & handling notes

• Liquid
• Colorless liquid with a strong floral odor; [Hawley]
• Colourless liquid, Pungent sharp sweet aroma
• COLORLESS LIQUID
• STRONG FLORAL ODOR
• PUNGENT ODOR SUGGESTIVE OF YLANG-YLANG

Regulatory Status

Regulatory & Food Contact	EU Flavoring substances FDA Substance added to food: FLAVORING AGENT OR ADJUVANT Flavoring Agents FLAVOURING_AGENT: Flavouring Agent Floral No safety concern at current levels of intake when used as a flavouring agent
GHS notification summary	0.1% (1 / 1843)

GHS Hazard Classification

GHS notification summary	0.1% (1 / 1843)
Reported hazard statements	H226 (86%), H302 (99.9%), H315 (99.7%), H319 (11.6%), H361 (84%), H412 (95.2%)

Documented Uses

• Used as a flavor, fragrance, and starting material for the preparation of p-anisaldehyde; [HSDB]
• FRAGRANCE, EG, FOR PERFUMES, SOAPS & DETERGENTS
• FLAVORING AGENT, EG, FOR SYRUPS, BAKED GOODS & CANDIES
• Starting material for the preparation of p-anisaldehyde.
• Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes
• Flavoring Agents -> JECFA Flavorings Index

Synonyms

4-Methylanisole; 1-METHOXY-4-METHYLBENZENE; 104-93-8; 4-Methoxytoluene; Benzene, 1-methoxy-4-methyl-; p-Cresol methyl ether; p-methyl anisole; Anisole, p-methyl-; Methyl p-tolyl ether; 4-Methyl anisole; Methyl p-cresol; p-Tolyl methyl ether; para-Methylanisole; Methyl p-cresyl ether; 4-Methyl-1-methoxybenzene; 4-Methylphenol methyl ether

Frequently Asked Questions

What are the CAS number and molecular formula of p-Cresyl methyl ether?

CAS 104-93-8; molecular formula C8H10O; molecular weight 122.07 g/mol.

What other names is p-Cresyl methyl ether known by?

4-Methylanisole, 1-METHOXY-4-METHYLBENZENE, 104-93-8, 4-Methoxytoluene, Benzene, 1-methoxy-4-methyl-, p-Cresol methyl ether.

What is the regulatory status of p-Cresyl methyl ether?

Documented regulatory listings: EU Flavoring substances; FDA Substance added to food: FLAVORING AGENT OR ADJUVANT; Flavoring Agents.

Is p-Cresyl methyl ether classified as hazardous?

0.1% of GHS notifications report no hazard classification (1 of 1843).

What are the key physical properties of p-Cresyl methyl ether?

Boiling Point: 175.5 °C AT 760 MM HG; Boiling Point: 175.50 °C. @ 760.00 mm Hg; Boiling Point: 174 °C; Melting Point: -32 °C.

Facts on this page are taken from PubChem (US National Library of Medicine) and Wikidata. Grade-specific data — assay, moisture, particle size, packaging, shelf life — is issued per batch on the COA and is not published here.