2-methoxy-p-cresol
spicy phenol Key food odorantFound in 1 ingredient across the CompKitchen flavor graph.
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Key food odorant (individualist)
Dunkel et al. 2014Identified 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.
Properties
- Odor threshold — orthonasal, in clean water
- 90.0 ppb 1 published value · see all 2 with sources
- CAS number
- 93-51-6
Published thresholds
2 measured values from the literature. Grouped by what was actually measured — a threshold smelled in clean water, tasted in the mouth, or measured in a real food are three different quantities and are not pooled.
Orthonasal, in clean water
90.0 ppbThe reference measurement — smelled in water. OAV is computed against this.
| Threshold | Matrix | Source | Paper |
|---|---|---|---|
| 90.0 ppb | water_odor | Leffingwell | — |
Retronasal / in-mouth
65.0 ppbTasted rather than smelled — a different sense, not comparable.
| Threshold | Matrix | Source | Paper |
|---|---|---|---|
| 65.0 ppb | water_flavor | Leffingwell | — |
Only values we can attribute are listed. Where a compendium's licence does not permit public attribution its figures are omitted here, so every number on this page traces to a citable source.
Found in
Measured impact first, then profile shareEvery ingredient known to contain 2-methoxy-p-cresol. 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 2-methoxy-p-cresol in it.
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