We have found 46587 results matching your criteria.
Please wait while we search...
  1. 1.
    General Material Information
  2. 2.
    PhysChem Properties
  3. 3.
    Occurrences
  4. 4.
    Organoleptic Properties
  5. 5.
    Suppliers
  6. 6.
    Potential Uses
  7. 7.
    Regulatory & Documentation
  8. 8.
    Safety Information
  9. 9.
    Other Information
  10. 10.
    Blenders & Components
  11. 11.
    Literature & References

para-methyl anisole

Chemical Structure

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
  • anisole, p-methyl-
  • benzene, 1-methoxy-4-methyl-
  • p- cresol methyl ether
  • para- cresol methyl ether
  • p- cresyl methyl ether
  • para- cresyl methyl ether
  • p- cresyl methyl ether ( p – cresol )
  • p- cresyl methyl ether FCC
  • cresyl methyl ether para
  • cresyl methyl ether para FCC
  • 1-methoxy-4-methyl benzene
  • 1-methoxy-4-methyl-benzene
  • 1-methoxy-4-methylbenzene
  • 4-methoxytoluene
  • p- methoxytoluene
  • para- methoxytoluene
  • methyl 4-methyl phenyl ether
  • methyl 4-methylphenyl ether
  • 4-methyl anisole
  • p- methyl anisole
  • para- methyl anisole
  • para- methyl cresol
  • methyl p-cresol
  • o- methyl p-cresol
  • methyl p-cresyl ether
  • methyl p-methylphenyl ether
  • methyl p-tolyl ether
  • methyl para cresol
  • ortho- methyl para-cresol
  • methyl para-cresyl ether
  • methyl para-methyl phenyl ether
  • methyl para-tolyl ether
  • 4-methyl phenol methyl ether
  • 4-methyl-1-methoxybenzene
  • 1-methyl-4-methoxybenzene
  • methyl-para-cresol
  • 4-methylanisole
  • p- methylanisole
  • para- methylanisole
  • 4-methylcresol
  • p- methylcresol
  • 4-methylphenol methyl ether
  • toluene, 4-methoxy-
  • p- tolyl methyl ether
  • para- tolyl methyl ether
  • 1-methoxy-4-methylbenzene
  • p-Cresol methyl ether
  • p-Cresyl methyl ether
  • p-Methoxytoluene
  • 4-Methoxytoluene
  • p-Methylanisole
  • O-Methyl-p-cresol
  • p-Tolyl methyl ether
  • 4-Methylanisole
  • 1-Methyl-4-methoxybenzene
  • 4-Methyl-1-methoxybenzene
  • 4-Cresol methyl ether
  • NSC 6254
  • 4-Methoxy-1-methylbenzene

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
Publications by PubMed
Noncovalent functionalization of graphene with a Ni(II) tetraaza[14]annulene complex.
High resolution electronic spectroscopy of 4-methylanisole in the gas phase. Barrier height determinations for the methyl group torsional motion.
Private channels in plant-pollinator mutualisms.
Functionalization of the methylene bridges of the calix[6]arene scaffold.
A concise synthesis of (+/-)-cacalol.
Vibrations and theoretical calculations of p-methylanisole in the first electronically excited S1 and ionic ground D0 states.
Orientational isomerism and binding ability of nonsymmetrical guests encapsulated in a self-assembling heterodimeric capsule.
Total synthesis of (+/-)-herbertenolide by stereospecific formation of vicinal quaternary centers in a crystalline ketone.
Individual solvent/solute interactions through social isomerism.
Total synthesis of nucleobase-modified adenophostin A mimics.
An assessment of the reaction energetics for cytochrome P450-mediated reactions.
Odour-impact compounds of Gorgonzola cheese.
Solubilization Site of Organic Perfume Molecules in Sodium Dodecyl Sulfate Micelles: New Insights from Proton NMR Studies.
Inhibitory and noninhibitory monoclonal antibodies to human cytochrome P450 2E1.
Studies on the mechanism of hepatotoxicity of 4-methylphenol (p-cresol): effects of deuterium labeling and ring substitution.
Chloroperoxidase-catalyzed benzylic hydroxylation.
Four-week toxicity study of 4-methoxytoluene in rats.
Occurrence of aromatic methyl migration (NIH-shift) during oxidation of p-methylanisole by hemin-thiolester complex as a cytochrome P-450 model.

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.

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

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
Pictogramflame.jpgexclamation-mark.jpghealth-hazard.jpg
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 ppmaverage 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: 0.500004.00000
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