Guaiacol

The guaiacol is a naturally occurring organic compound having the formula C 6 H 4 (OH) (OCH 3), first separated by Otto Unverdorben in 1826. Although it is biosynthetic from a variety of organisms, this light yellow aromatic oil is usually derived from guaiacol or wood creosote. After exposure to air and light, the sample becomes darker. Guaiacol is present in the wood smoke produced by pyrolysis of lignin. The compounds contribute to the flavor of many compounds, such as roasted coffee.

Guaiacol Usage

Guaiacol is a precursor of various spices, such as eugenol and vanillin. Its derivatives are used as expectorants, preservatives and local anesthetics. It can also be used as an indicator in the chemical reaction to produce oxygen. When oxygen is bound thereto, the complex becomes tan and absorbs light at about 470 nm.

Product application

Guaiacol is usually colorless to pale yellow crystal, soluble in ethanol, chloroform and other organic solvents, melting point 27 ~ 29 ℃, boiling point of 205 ℃, flash point of 82 ℃ An important fine chemical intermediates, widely used in medicine, spices, such as vanillin, artificial musk, etc.), as well as the synthesis of various dyes, can also be used as polymer and antioxidants in the food industry.