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para-methyl anisole
para-methyl anisole is an aromatic ether with formula C8H10O, used predominantly as a flavor and fragrance agent noted for its naphthyl and phenolic odor characteristics.
General Material Description
para-methyl anisole, also known by several synonyms including 4-methylanisole and p-cresyl methyl ether, is an aromatic ether characterized by the molecular formula C8H10O. This compound appears as a clear liquid with a distinctive naphthyl and phenolic odor profile, exhibiting notes described as powdery, nutty, and camphoraceous. It is linked to an accessible chemical reference on PubChem, facilitating detailed investigation of its structure and properties. Sourced naturally in small quantities in certain essential oils and flavor components, para-methyl anisole is also produced synthetically for use in flavorings and fragrances. The compound is notable for its presence in botanical extracts such as cananga and ylang ylang oils, where it contributes to their complex aromatic signatures. Due to its aromatic ether structure, it provides unique sensory attributes suitable for various industrial applications.
Occurrence, Applicability & Potential Uses
para-methyl anisole naturally occurs in several botanical and food sources including cananga odorata oils, ylang ylang extracts, champaca concrete, lavender oil, and various cheeses such as gorgonzola. It contributes to the characteristic odor and flavor profiles of these materials at trace to low percentage levels. Functionally, it is employed as a flavor and fragrance agent, offering a complex aroma described as naphthyl, phenolic, and woody with nutty undernotes. Its utility extends to enhancing floral and fruit notes including jasmine, lilac, rose, and black currant, as well as contributing nutty flavors such as walnut. This versatility supports its inclusion in perfuming agents guided by IFRA (Global) standards and flavor applications regulated by FEMA (US). Usage levels are controlled to balance sensory impact with safety and compliance.
Physico-Chemical Properties Summary
para-methyl anisole is a clear, flammable aromatic ether with a molecular weight of approximately 122.17 g/mol and formula C8H10O. Its physical properties include a specific gravity near unity (0.996 - 1.004 at 25 °C) and a refractive index ranging from 1.51 to 1.513 at 20 °C. The vapor pressure of about 2.03 mmHg at 25 °C indicates moderate volatility. The compound dissolves well in alcohol, dipropylene glycol, and fixed oils but has limited water solubility estimated at 527.1 mg/L at 25 °C. It exhibits good chemical stability, showing minimal discoloration in typical media. The flash point measured at 53 °C (128 °F) requires careful handling under heat sources. Storage guidelines recommend a cool, dry environment away from light and ignition to preserve integrity and shelf life, which is about 24 months or longer if properly maintained. These properties influence its formulation and application considerations in flavor and fragrance products.
FAQ
What is para-methyl anisole and what are its primary applications?
Para-methyl anisole is an aromatic ether compound known chemically as 4-methylanisole with the molecular formula C8H10O. It is primarily used as a flavor and fragrance agent due to its distinctive naphthyl, phenolic, and woody aroma that includes nutty and powdery notes. This compound enhances floral and fruity fragrances and lends nutty flavors such as walnut in various formulations. Its applications span perfumery and food flavoring industries where precise sensory effects are desired.
Where does para-methyl anisole naturally occur, and how is it typically used in products?
Para-methyl anisole naturally occurs in several essential oils including cananga odorata, ylang ylang, and champaca concrete, as well as in certain cheeses like gorgonzola and some vegetables like tomato. It contributes subtly to the complex scents and flavors of these natural materials. In industrial products, it is utilized as a perfuming agent to impart floral, woody, and nutty aromatic characteristics, often conforming to IFRA (Global) use standards. It also finds use as a flavoring additive in food and beverages, adhering to FEMA (US) guidelines for allowable concentrations.
What safety regulations and storage precautions apply to para-methyl anisole?
Para-methyl anisole is classified under OSHA as a flammable liquid and is harmful if swallowed or in contact with skin, causing irritation and suspected reproductive toxicity. Safety guidance includes keeping it away from ignition sources, using protective clothing and gloves, and storing in cool, well-ventilated areas tightly sealed to prevent exposure to heat and light. Regulatory bodies such as FEMA (US) and IFRA (Global) limit its concentration in flavor and fragrance products to ensure safe use, generally allowing usage up to 2% in fragrance formulations. It is recommended to consult comprehensive Safety Data Sheets and relevant regulatory documentation for specific handling and disposal procedures.
US / EU / FDA / JECFA / FEMA / Scholar / Patents
| Google Scholar | Start search |
| Google Books | Start search |
| Google Patents | Start search |
| Perfumer & Flavorists | Start search |
| EU Patents | Start search |
| PubMeb | Start search |
| NCBI | Start search |
Literature & References
| 1-methoxy-4-methylbenzene | |
| NIST Chemistry WebBook: | Search Inchi |
| Canada Domestic Sub. List: | 104-93-8 |
| Pubchem (cid): | 7731 |
| Pubchem (sid): | 134970835 |
| Pherobase: | View |
Other Information
| (IUPAC): | Atomic Weights of the Elements 2011 (pdf) |
| Videos: | The Periodic Table of Videos |
| tgsc: | Atomic Weights use for this web site |
| (IUPAC): | Periodic Table of the Elements |
| FDA Substances Added to Food (formerly EAFUS): | View |
| CHEMBL: | View |
| HMDB (The Human Metabolome Database): | HMDB32076 |
| FooDB: | FDB008791 |
| Export Tariff Code: | 2909.30.6000 |
| Typical G.C. | |
| VCF-Online: | VCF Volatile Compounds in Food |
| ChemSpider: | View |
| Wikipedia: | View |
| Formulations/Preparations: grades: fcc; technical. | |
General Material Information
| Preferred name | para-methyl anisole |
| Trivial Name | 4-Methylanisole |
| Short Description | p-methylanisole |
| Formula | C8 H10 O |
| CAS Number | 104-93-8 |
| Deleted CAS Number | 1071687-44-9 |
| FEMA Number | 2681 |
| ECHA Number | 203-253-7 |
| FDA UNII | 10FAI0OR9W |
| Nikkaji Number | J10.114A |
| Beilstein Number | 1237336 |
| MDL | MFCD00008413 |
| COE Number | 188 |
| Bio Activity Summary | External link |
| NMR Predictor | External link |
| JECFA Food Flavoring | 1243 p-methylanisole |
| FDA Patent | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm | 104-93-8 ; P-METHYLANISOLE |
| Synonyms |
|
Suppliers
PhysChem Properties
| Material listed in food chemical codex | Yes |
| Molecular weight | 122.16690063477 |
| Specific gravity | @ 25 °C |
| Pounds per Gallon | 8.288 to 8.354 |
| Refractive Index | 1.51 to 1.513 @ 20 °C |
| Vapor Pressure | 2.029 mmHg @ 25 °C |
| Flash Point TCC Value | 53.33 °C TCC |
| logP (o/w) | 2.66 |
| Shelf life | 24 months (or longer if stored properly.) |
| Storage notes | Store in cool, dry place in tightly sealed containers, protected from heat and light. |
| Solubility | |
| alcohol | Yes |
| dipropylene glycol | Yes |
| fixed oils | Yes |
| water, 527.1 mg/L @ 25 °C (est) | Yes |
| glycerin | No |
| propylene glycol | No |
| water | No |
| Stability | |
| non-discoloring in most media | Unspecified |
Organoleptic Properties
| Odor Type: Naphthyl | |
| naphthyl, narcissus, ylang, powdery, nutty, phenolic, camphoreous, minty | |
| Odor strength | high , recommend smelling in a 1.00 % solution or less |
| Substantivity | 8 hour(s) at 100.00 % |
| Luebke, William tgsc, (1996) | At 1.00 % in dipropylene glycol. naphthyl cresol ylang powdery nutty |
| Mosciano, Gerard P&F 15, No. 3, 51, (1990) | Naphthyl, phenolic, camphoraceous, minty, powdery and nutty |
| Flavor Type: Naphthyl | |
| naphthyl, phenolic, camphoreous, cooling, woody | |
| Mosciano, Gerard P&F 15, No. 3, 51, (1990) | At 20.00 ppm. Naphthyl, phenolic, camphoraceous, cooling and woody |
| Useful in: fruity red, sweet others. | Vanilla-, chocolate-, nut-like, slightly phenolic |
| General comment | Naphthyl phenolic camphor cooling woody |
Occurrences
| (data available) |
Potential Uses
| Applications | |
| Odor purposes | Champaca , Cherry blossom , Currant black currant , Floral , Genet , Grape , Hay new mown hay , Hyacinth , Jasmin , Jonquil , Lilac , Lily , Mulberry , Narcissus , Rose , Sandalwood , Tuberose , Wallflower , Wisteria , Ylang ylang |
| Flavoring purposes | Nut , Walnut |
| Other purposes | Tide |
| Cosmetic purposes | Perfuming agents |
Safety Information
Safety information
| Preferred SDS: View | |
| European information : | |
| Most important hazard(s): | |
| Xn - Harmful. | |
| R 10 - Flammable. R 22 - Harmful if swallowed. R 38 - Irritating to skin. S 02 - Keep out of the reach of children. S 16 - Keep away from sources of ignition - No Smoking. S 24/25 - Avoid contact with skin and eyes. S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S 37/39 - Wear suitable gloves and eye/face protection. | |
| Hazards identification | |
| Classification of the substance or mixture | |
| GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) | |
| Flammable liquids (Category 3), H226 Acute toxicity, Oral (Category 4), H302 Skin irritation (Category 2), H315 Reproductive toxicity (Category 2), H361 Acute aquatic toxicity (Category 3), H402 Chronic aquatic toxicity (Category 3), H412 | |
| GHS Label elements, including precautionary statements | |
| Pictogram |    |
| Signal word | Warning |
| Hazard statement(s) | |
| H226 - Flammable liquid and vapour H302 - Harmful if swallowed H315 - Causes skin irritation H361 - Suspected of damaging fertility or the unborn child H402 - Harmful to aquatic life H412 - Harmful to aquatic life with long lasting effects | |
| Precautionary statement(s) | |
| P201 - Obtain special instructions before use. P202 - Do not handle until all safety precautions have been read and understood. P210 - Keep away from heat/sparks/open flames/hot surfaces. — No smoking. P233 - Keep container tightly closed. P240 - Ground/bond container and receiving equipment. P241 - Use explosion-proof electrical/ventilating/lighting/…/equipment. P242 - Use only non-sparking tools. P243 - Take precautionary measures against static discharge. P264 - Wash skin thouroughly after handling. P270 - Do not eat, drink or smoke when using this product. P273 - Avoid release to the environment. P280 - Wear protective gloves/protective clothing/eye protection/face protection. P301 + P312 - IF SWALLOWED: call a POISON CENTER or doctor/physician IF you feel unwell. P303 + P361 + P353 - IF ON SKIN (or hair): Remove/Take off Immediately all contaminated clothing. Rinse SKIN with water/shower. P308 + P313 - IF exposed or concerned: Get medical advice/attention. P330 - Rinse mouth. P332 + P313 - IF SKIN irritation occurs: Get medical advice/attention. P362 - Take off contaminated clothing and wash before reuse. P370 + P378 - In case of fire: Use dry sand, dry chemical or alcohol-resistant foam for extinction. P403 + P235 - Store in a well-ventilated place. Keep cool. P405 - Store locked up. P501 - Dispose of contents/ container to an approved waste disposal plant. | |
| Human Experience: | |
| 2 % solution: no irritation or sensitization. | |
| Oral/Parenteral Toxicity: | |
| oral-rat LD50 [sex: M,F] 1920 mg/kg (Wong & Hart, 1971) intraperitoneal-mouse LD > 500 mg/kg "Summary Tables of Biological Tests," National Research Council Chemical-Biological Coordination Center. Vol. 6, Pg. 214, 1954. oral-rat LD50 1920 mg/kg Food and Cosmetics Toxicology. Vol. 12, Pg. 393, 1974. | |
| Dermal Toxicity: | |
| skin-rabbit LD50 > 5000 mg/kg Food and Cosmetics Toxicology. Vol. 12, Pg. 393, 1974. | |
| Inhalation Toxicity: | |
| Not determined | |
Safety in use information
| Category: | |||
| flavor and fragrance agents | |||
| RIFM Fragrance Material Safety Assessment: Search | |||
| IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice | |||
| Recommendation for para-methyl anisole usage levels up to: | |||
| 2.0000 % in the fragrance concentrate. | |||
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 0.49 (μg/capita/day) | ||
| Maximised Survey-derived Daily Intakes (MSDI-USA): | 15.00 (μg/capita/day) | ||
| Structure Class: | I | ||
| Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS). | |||
| The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library | |||
| publication number: 3 | |||
| Click here to view publication 3 | |||
| average usual ppm | average maximum ppm | ||
| baked goods: | - | 7.60000 | |
| beverages(nonalcoholic): | - | 2.70000 | |
| beverages(alcoholic): | - | - | |
| breakfast cereal: | - | - | |
| cheese: | - | - | |
| chewing gum: | - | - | |
| condiments / relishes: | - | 2.00000 | |
| confectionery froastings: | - | - | |
| egg products: | - | - | |
| fats / oils: | - | - | |
| fish products: | - | - | |
| frozen dairy: | - | 2.70000 | |
| fruit ices: | - | 2.70000 | |
| gelatins / puddings: | 0.50000 | 4.00000 | |
| granulated sugar: | - | - | |
| gravies: | - | - | |
| hard candy: | - | 4.80000 | |
| imitation dairy: | - | - | |
| instant coffee / tea: | - | - | |
| jams / jellies: | - | - | |
| meat products: | - | - | |
| milk products: | - | - | |
| nut products: | - | - | |
| other grains: | - | - | |
| poultry: | - | - | |
| processed fruits: | - | - | |
| processed vegetables: | - | - | |
| reconstituted vegetables: | - | - | |
| seasonings / flavors: | - | - | |
| snack foods: | - | - | |
| soft candy: | - | - | |
| soups: | - | - | |
| sugar substitutes: | - | - | |
| sweet sauces: | - | - | |
Safety references
| European Food Safety Athority(EFSA):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies... |
| European Food Safety Authority (EFSA) reference(s): |
| Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to Flavouring Group Evaluation 23 (FGE.23): Aliphatic, alicyclic and aromatic ethers including anisole derivatives From chemical groups 15, 16 and 26 (Commission Regulation (EC) No 1565/2000 of 18 July 2000 View page or View pdf |
| Flavouring Group Evaluation 59 (FGE.59): Consideration of aliphatic and aromatic ethers evaluated by JECFA (61st meeting) structurally related to aliphatic, alicyclic and aromatic ethers including anisole derivatives evaluated by EFSA in FGE.23 (2006) (Commission Regulation (EC) No 1565/2000 of 18 July 2000) - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) View page or View pdf |
| Flavouring Group Evaluation 23, Revision 1 (FGE.23Rev1): Aliphatic, alicyclic and aromatic ethers including anisole derivatives from chemical groups 15, 16, 26 and 30[1] - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food View page or View pdf |
| Scientific Opinion on Flavouring Group Evaluation 59, Revision 1 (FGE.59Rev1): Consideration of aliphatic and aromatic ethers evaluated by JECFA (61st meeting and 63rd meeting) structurally related to aliphatic, alicyclic and aromatic ethers including anisole derivatives evaluated by EFSA in FGE.23 Rev2 (2010) View page or View pdf |
| Scientific Opinion on the safety and efficacy of aromatic ethers including anisole derivatives (chemical group 26) when used as feed additives for all animal species View page or View pdf |
| EPI System: View |
| AIDS Citations:Search |
| Cancer Citations:Search |
| Toxicology Citations:Search |
| EPA Substance Registry Services (TSCA):104-93-8 |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :7731 |
| National Institute of Allergy and Infectious Diseases:Data |
| WISER:UN 1993 |
| WGK Germany:1 |
| 1-methoxy-4-methylbenzene |
| Chemidplus:0000104938 |
| RTECS:BZ8780000 for cas# 104-93-8 |