3,4-dimethylphenol

spicy phenol

Found in 8 ingredients across the CompKitchen flavor graph.

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

2D Lewis Structure

Formula: C8H10O
Molecular weight: 122.16 g/mol
PubChem CID: 7249 — full record on PubChem

Properties

Odor description: dry, flat
Odor threshold — other matrix: 1.2 ppb 1 published value · see all 1 with sources
Volatility: high
CAS number: 95-65-8
Retention index: 1191

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.

How this molecule is described

Sources disagree about odour more often than they disagree about chemistry. Rather than show one answer, here is every description on file with how many ingredient records carry it.

Descriptions on file

Ordered by how many independent descriptor streams give each wording, then by how often it appears. The bar is still replication — one source copied onto many ingredients scores high there — so the two can disagree.

dry, flat shown above FlavorDB 2.0

smoky, musty/dusty, musty/earthy, pungent, acid, woody, burnt, ashy, cedar, creosote, petroleum-like Flavordb Odor Column

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Bars are the share of ingredient records carrying each description. High agreement means the sources replicate each other — not necessarily that they are right.

Published thresholds

1 measured value 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.

Other matrix

1.2 ppb

Measured in a non-aqueous medium (oil, starch, cellulose).

Threshold	Matrix	Source	Paper
1.2 ppb	unknown	PMC open access	—

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.

Where you'd actually smell it

Odor Activity Value = measured concentration ÷ odor threshold (50.0 ppb, the engine's canonical value — see the 1 published values). OAV ≥ 1 = perceptible.

Food	Concentration (ppb)	OAV	Source
cheese	4.9	0.10	Corpus paper

Concentrations from PubMed Central Open Access papers (free literature corpus, MIT-style licensed). Copper = OAV ≥ 10 (strongly perceptible). Green = OAV ≥ 1 (perceptible).

Found in

Measured impact first, then profile share

Every ingredient known to contain 3,4-dimethylphenol. 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 3,4-dimethylphenol in it. Full concentrations are in the OAV table above.

37 cmpds

66 cmpds

116 cmpds

146 cmpds