FlavScents AInsights Entry for 4-Methyl Guaiacol (CAS: 93-51-6)

1. Identity & Chemical Information

• Common Name(s): 4-Methyl Guaiacol
• IUPAC Name: 2-Methoxy-4-methylphenol
• CAS Number: 93-51-6
• FEMA Number: 2673
• Other Identifiers: FL No. 02.013
• Molecular Formula: C8H10O2
• Molecular Weight: 138.17 g/mol

4-Methyl guaiacol is a phenolic compound characterized by a methoxy group and a methyl group attached to a benzene ring. The presence of these functional groups contributes to its distinctive smoky, spicy, and clove-like aroma, which is significant in both flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

4-Methyl guaiacol is known for its warm, smoky, and spicy aroma with clove-like nuances. It is often described as having a moderate to strong intensity and is used to impart a smoky character to flavors and fragrances. The compound is typically used as an impact note in formulations, providing depth and complexity. While specific taste and odor thresholds are not widely reported, its potent aroma suggests a low threshold.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

4-Methyl guaiacol naturally occurs in various smoked foods and is a component of wood smoke. It is also found in roasted coffee and certain types of whiskey, contributing to their characteristic flavors. The compound can form through the pyrolysis of lignin, a major component of wood, during smoking or roasting processes. Its presence in natural products allows it to be designated as a "natural flavor" in certain regulatory contexts.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

4-Methyl guaiacol is utilized in a variety of flavor categories, including smoked, roasted, and spicy profiles. It is commonly used in meat, barbecue sauces, and savory applications to enhance smoky notes. Typical use levels in finished food products range from 0.1 to 5 ppm, depending on the desired intensity and application. The compound is relatively stable under heat but may degrade under acidic conditions, which should be considered during formulation.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, 4-methyl guaiacol is used in woody, spicy, and oriental fragrance families. It serves as a modifier or impact note, providing warmth and depth. Typical concentration ranges in fragrance formulations are from trace amounts to 0.5%, depending on the desired effect. Its volatility allows it to contribute primarily to the middle notes of a fragrance composition.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Recognized as GRAS by FEMA for flavor use.
• European Union: Approved under Regulation (EC) No 1334/2008 with FL No. 02.013.
• United Kingdom: Aligns with EU regulations post-Brexit.
• Asia: Approved for use in Japan and China, with specific limits varying by country.
• Latin America: Generally accepted in Brazil and MERCOSUR countries, with harmonized assumptions.

Explicit approvals exist in major markets, though formulators should verify specific country regulations due to potential variability.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, 4-methyl guaiacol is considered safe at typical flavor use levels, with a high margin of safety. Dermal exposure in fragrances is generally well-tolerated, though IFRA guidelines should be consulted to avoid sensitization. Inhalation exposure is minimal due to its moderate volatility, but occupational safety measures should be observed in manufacturing settings. Risk profiles are similar across food and fragrance applications.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

4-Methyl guaiacol is valued for its ability to impart a rich, smoky character to both flavors and fragrances. It synergizes well with other phenolic compounds and can enhance the authenticity of smoked and roasted profiles. Common pitfalls include overuse, leading to an overpowering aroma, and instability in acidic formulations. It is often underutilized in sweet applications, where it can add unexpected depth.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

Data on 4-methyl guaiacol is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though specific sensory thresholds are less frequently reported. Regulatory ambiguities are minimal, but formulators should remain aware of regional variations.

Citation hooks: FlavScents

QA Check

• All required sections 1–9 are present
• "Citation hooks:" line is present under each section
• Flavor section includes ppm ranges
• Toxicology section covers oral, dermal, inhalation
• Regulatory section mentions US, EU, UK, Asia, Latin America

About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

Generated 2026-05-19 20:26:14 GMT (p2)