Thymol

Thymol
Names
	Preferred IUPAC name 5-Methyl-2-(propan-2-yl)phenol
	Systematic IUPAC name 5-Methyl-2-(propan-2-yl)benzenol
	Other names 2-Isopropyl-5-methylphenol, isopropyl-m-cresol, 1-methyl-3-hydroxy-4-isopropylbenzene, 3-methyl-6-isopropylphenol, 5-methyl-2-(1-methylethyl)phenol, 5-methyl-2-isopropyl-1-phenol, 5-methyl-2-isopropylphenol, 6-isopropyl-3-methylphenol, 6-isopropyl-m-cresol, Apiguard, NSC 11215, NSC 47821, NSC 49142, thyme camphor, m-thymol, and p-cymen-3-ol
Identifiers
CAS Number	89-83-8 ;
3D model (JSmol)	Interactive image;
ChEBI	CHEBI:27607 ;
ChEMBL	ChEMBL29411 ;
ChemSpider	21105998 ;
DrugBank	DB02513 ;
ECHA InfoCard	100.001.768
EC Number	201-944-8;
IUPHAR/BPS	2499;
KEGG	D01039 ;
PubChem CID	6989;
UNII	3J50XA376E ;
CompTox Dashboard (EPA)	DTXSID6034972 ;
	InChI InChI=1S/C10H14O/c1-7(2)9-5-4-8(3)6-10(9)11/h4-7,11H,1-3H3 Key: MGSRCZKZVOBKFT-UHFFFAOYSA-N ; InChI=1/C10H14O/c1-7(2)9-5-4-8(3)6-10(9)11/h4-7,11H,1-3H3 Key: MGSRCZKZVOBKFT-UHFFFAOYAS;
	SMILES CC(C)c1ccc(C)cc1O;
Properties
Chemical formula	C10H14O
Molar mass	150.221 g·mol−1
Density	0.96 g/cm3
Melting point	49 to 51 °C (120 to 124 °F; 322 to 324 K)
Boiling point	232 °C (450 °F; 505 K)
Solubility in water	0.9 g/L (20 °C)
Refractive index (nD)	1.5208
Pharmacology
ATCvet code	QP53AX22 (WHO)
Hazards
	GHS labelling:
Pictograms
Signal word	Warning
Hazard statements	H302, H314, H411
Precautionary statements	P260, P264, P270, P273, P280, P301+P312, P301+P330+P331, P303+P361+P353, P304+P340, P305+P351+P338, P310, P321, P330, P363, P391, P405, P501
	Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). verify (what is ?) Infobox references

Thymol (also known as 2-isopropyl-5-methylphenol, IPMP), C₁₀H₁₄O, is a monoterpenoid, phenol derivative of p-cymene, isomeric with carvacrol.^[4] It occurs naturally in the oil of thyme, and it is extracted from Thymus vulgaris (common thyme), ajwain,^[5] and various other plants as a white crystalline substance of a pleasant aromatic odor.^[4]

Thymol provides the distinctive flavor of the culinary herb thyme, also produced from T. vulgaris.^[4] Thymol is only slightly soluble in water at neutral pH, but is highly soluble in alcohols, other organic solvents, and in strongly alkaline aqueous solutions due to deprotonation of the phenol.

^ "Front Matter". Nomenclature of Organic Chemistry : IUPAC Recommendations and Preferred Names 2013 (Blue Book). Cambridge: The Royal Society of Chemistry. 2014. p. 691. doi:10.1039/9781849733069-FP001. ISBN 978-0-85404-182-4.
^ "Thymol". PubChem. Retrieved 1 April 2016.
^ Mndzhoyan AL (1940). "Thymol from Thymus kotschyanus". Sbornik Trudov Armyanskogo Filial. Akad. Nauk. 1940: 25–28.
^ ^a ^b ^c "Thymol". PubChem, US National Library of Medicine. 21 June 2025. Retrieved 28 June 2025.
^ O'Connell, John (27 August 2019). The book of spice: from anise to zedoary. New York: Pegasus. ISBN 978-1681774459. OCLC 959875923.

[iupac2013-1] "Front Matter". Nomenclature of Organic Chemistry : IUPAC Recommendations and Preferred Names 2013 (Blue Book). Cambridge: The Royal Society of Chemistry. 2014. p. 691. doi:10.1039/9781849733069-FP001. ISBN 978-0-85404-182-4.

[2] "Thymol". PubChem. Retrieved 1 April 2016.

[3] Mndzhoyan AL (1940). "Thymol from Thymus kotschyanus". Sbornik Trudov Armyanskogo Filial. Akad. Nauk. 1940: 25–28.

[pubchem-4] "Thymol". PubChem, US National Library of Medicine. 21 June 2025. Retrieved 28 June 2025.

[5] O'Connell, John (27 August 2019). The book of spice: from anise to zedoary. New York: Pegasus. ISBN 978-1681774459. OCLC 959875923.

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