2-(4-Methylphenyl)propan-2-ol Chemical Properties

Boiling point:

64 °C0.6 mm Hg(lit.)

Density 

0.97 g/mL at 25 °C(lit.)

refractive index 

n20/D 1.5185(lit.)

FEMA 

3242 | P-ALPHA,ALPHA-TRIMETHYLBENZYL ALCOHOL

Flash point:

205 °F

storage temp. 

Refrigerator, under inert atmosphere

solubility 

Chloroform, Methanol (Slightly)

form 

Oil

pka

14.63±0.29(Predicted)

color 

Colourless

Odor

at 10.00 % in dipropylene glycol. sweet fruity cherry coumarin floral camphor

Odor Type

fruity

biological source

synthetic

JECFA Number

1650

Stability:

Stable. Combustible. Incompatible with strong oxidizing agents.

Major Application

flavors and fragrances

Cosmetics Ingredients Functions

PERFUMING

InChI

1S/C10H14O/c1-8-4-6-9(7-5-8)10(2,3)11/h4-7,11H,1-3H3

InChIKey

XLPDVYGDNRIQFV-UHFFFAOYSA-N

SMILES

Cc1ccc(cc1)C(C)(C)O

LogP

2.19

NIST Chemistry Reference

Benzenemethanol, «alpha»,«alpha»,4-trimethyl-(1197-01-9)

EPA Substance Registry System

Benzenemethanol, .alpha.,.alpha.,4-trimethyl- (1197-01-9)

Safety Information

WGK Germany 

2

TSCA 

TSCA listed

Storage Class

10 - Combustible liquids

MSDS

• Language:English Provider:SigmaAldrich

2-(4-Methylphenyl)propan-2-ol Usage And Synthesis

Chemical Properties

colourless to light yellow liquid with a

Occurrence

Reported found in cranberry and bilberry, currants, mint, pepper, apricot, orange juice, lemon peel oil, grapefruit juice, mandarin peel oil, tangerine peel oil, satsuma mandarin peel oil, pineapple, fresh blackberry, heated blackberry, ginger, Scotch spearmint oil, parsley leaves, Thymus vulgaris L., Thymus zygis L., carrot, tomato, nutmeg, mace, parsley, Gruyere cheese, cognac, tea, passion fruit, plum, rose, apple, sweet marjoram, mango, parsnip, licorice, dill, juniper berry, myrtle leaf, rosemary, buchu oil, lemon balm, clary sage, Spanish sage, okra, cape gooseberry, pimento berry, calabash nutmeg, ashanti pepper, sweet grass oil, angelica root oil, eucalyptus oil and mastic gum oil.

Uses

2-(4-Methylphenyl)propan-2-ol can be found in a variety of plants and other sources such as kiwis, pistachio oil and Algerian Thymus munbyanus. There is a study being done to try to extract the compound for the potential use as an antioxidants in an industrial scale for Algerian Thymus munbyanus.

Definition

ChEBI: P-Cymen-8-ol is an alkylbenzene.

Taste threshold values

Taste characteristics at 20 ppm: fruity, cherry, sweet, hay-like with cereal and bread-like nuances.

General Description

Clear colorless to pale yellow liquid with an herbaceous celery-like odor.

Air & Water Reactions

Slightly soluble in water.

Reactivity Profile

2-(4-Methylphenyl)propan-2-ol is an alcohol. Flammable and/or toxic gases are generated by the combination of alcohols with alkali metals, nitrides, and strong reducing agents. They react with oxoacids and carboxylic acids to form esters plus water. Oxidizing agents convert them to aldehydes or ketones. Alcohols exhibit both weak acid and weak base behavior. They may initiate the polymerization of isocyanates and epoxides. 2-(4-Methylphenyl)propan-2-ol is incompatible with strong oxidizing agents.

Fire Hazard

2-(4-Methylphenyl)propan-2-ol is combustible.

Synthesis

2-(4-Methylphenyl)propan-2-ol can be obtained by oxidizing 4-methylisopropylbenzene.
In a 25 mL reaction tube, 0.0011 g (0.001 mmol) of manganese(II) 5,10,15,20-tetrakis(2,3,6-trichlorophenyl)porphyrin was dispersed in 1.3422 g (10 mmol) of 4-methylisopropylbenzene, stirred to raise the temperature to 80 C, and oxygen (1.0 atm) was passed through the tube. The reaction was stirred at 800 rpm at 80 C for 8.0 h. After the reaction was completed and cooled to room temperature, 1.3115 g (5.00 mmol) of triphenylphosphine (PPh3) was added to the reaction mixture and stirred at room temperature for 40 min to reduce the generated peroxide. Using acetone as solvent, the resulting reaction mixture was volume-determined to 50 mL. 10 mL of the resulting solution was pipetted and analyzed by gas chromatography using naphthalene as internal standard. 4-Methylisopropylbenzene was converted by 20.8%, 2-(4-methylphenyl)propan-2-ol was selective by 51%, 4-methylacetophenone was selective by 0%, 4-methylisopropylbenzene hydroperoxides were selective by 49%, and the formation of benzoic acid was not detected.

2-(4-Methylphenyl)propan-2-ol(1197-01-9)Related Product Information

• Triphenylmethanol
• p-Tolualdehyde
• ALPHA-NAPHTHOLBENZEIN
• Ethyl acetate
• p-Toluenesulfonic acid
• Chlorodimethylphenylsilane
• 4-Hydroxybenzyl alcohol
• Triphenylsilanol
• Tri(o-tolyl)phosphine
• 2-Nitrobenzyl alcohol
• 4'-(Trifluoromethyl)acetophenone
• 2-METHYL-1,3-PROPANEDIOL
• 4-(Trifluoromethyl)benzaldehyde
• Silicone oil (high temperature)
• 2-Methyl-1-phenyl-2-propanol
• Benzyl alcohol
• 2,2,6,6-Tetramethyl-4-piperidinol
• Isopropyl alcohol