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    General Material Information
  2. 2.
    PhysChem Properties
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    Occurrences
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    Organoleptic Properties
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chavicol

Chemical Structure

General Material Information

Preferred name chavicol
Trivial Name Chavicol
Short Description 4-allylphenol
Formula C9 H10 O
CAS Number 501-92-8
ECHA Number 207-929-2
FDA UNII Q5ER4K6969
Nikkaji Number J6.195F
MDL MFCD01940501
COE Number 11218
Bio Activity Summary External link
NMR Predictor External link
JECFA Food Flavoring 1527 4-allylphenol
FEMA Number 4075
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 501-92-8 ; 4-ALLYLPHENOL
Flavis Number 4.058
Applications
  • flavoring agents
Synonyms
  • 4- allyl phenol
  • p- allyl phenol
  • para- allyl phenol
  • 4- allylphenol
  • p- allylphenol
  • para- allylphenol
  • p- chavicol
  • p- hydroxyallyl benzene
  • para- hydroxyallyl benzene
  • p- hydroxyallylbenzene
  • para- hydroxyallylbenzene
  • 3-(p- hydroxyphenyl)-1-propene
  • 3-(para- hydroxyphenyl)-1-propene
  • gamma-(p- hydroxyphenyl)-alpha-propylene
  • gamma-(para- hydroxyphenyl)-alpha-propylene
  • phenol, 4-(2-propen-1-yl)-
  • 4-( prop-2-en-1-yl)phenol
  • 4-( prop-2-enyl)-phenol
  • 4- prop-2-enylphenol
  • 4-prop-2-enylphenol
  • Phenol, p-allyl-
  • Phenol, 4-(2-propenyl)-
  • 4-(2-Propen-1-yl)phenol
  • p-Allylphenol
  • γ-(p-Hydroxyphenyl)-α-propylene
  • p-Hydroxyallylbenzene
  • 4-Allylphenol
  • 3-(p-Hydroxyphenyl)-1-propene
  • NSC 290195
  • 4-(2-Propenyl)phenol
  • (4-Hydroxyphenyl)-2-propene
  • 1-Allyl-4-hydroxybenzene

Occurrences

allspice fruit
allspice leaf
allspice seed
alpinia galanga oil @ 0.20% (data available)
basil plant
bay leaf oil @ <0.01-15.51% (data available)
bay leaf oil anise @ 0.8% (data available)
bay leaf oil clove @ 17.1% (data available)
betel leaf
cananga odorata flower oil CO2 extract @ 0.02% (data available)
cassia plant
clove bud
clove fruit
ginger rhizome oil
marjoram plant
pineapple fruit
ylang ylang flower oil @ 0.08% (data available)

Organoleptic Properties

Odor Type: Phenolic
General comment At 0.10 % in dipropylene glycol. phenolic medicinal herbal

Potential Uses

Odor purposes Bayberry , Betel

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

4-prop-2-enylphenol
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:501-92-8
Pubchem (cid):68148
Pubchem (sid):135024497
Flavornet:501-92-8
Pherobase:View
Publications by Info
eugenol and related hydroxyallylbenzene derivatives

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
CHEBI:View
CHEMBL:View
KEGG (GenomeNet):C16930
HMDB (The Human Metabolome Database):HMDB34107
FooDB:FDB012373
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View

PhysChem Properties

Material listed in food chemical codex No
Molecular weight 134.17790222168
Specific gravity @ 25 °C
Pounds per Gallon 8.462 to 8.512
Refractive Index 1.542 to 1.548 @ 20 °C
Melting Point 15 to 16°C @ 760 mm Hg
Boiling Point 234 to 236°C @ 760 mm Hg
Acid Value 1 max KOH/g
Vapor Pressure 0.028 mmHg @ 25 °C
Flash Point TCC Value 102.22 °C TCC
logP (o/w) 2.91
Solubility
alcohol Yes
water, 1110 mg/L @ 25 °C (est) Yes
water No

Safety Information

Safety information

Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavoring agents
Recommendation for chavicol usage levels up to:
not for fragrance use.
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.073 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.60 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 360 (μg/person/day)
Threshold of Concern:1800 (μg/person/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: 22
Click here to view publication 22
average usual ppmaverage maximum ppm
baked goods: 10.0000050.00000
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: 5.0000025.00000
cheese: 7.0000035.00000
chewing gum: 10.0000050.00000
condiments / relishes: 5.0000025.00000
confectionery froastings: 10.0000050.00000
egg products: --
fats / oils: 5.0000025.00000
fish products: 2.0000010.00000
frozen dairy: 7.0000035.00000
fruit ices: 10.0000050.00000
gelatins / puddings: --
granulated sugar: --
gravies: 5.0000025.00000
hard candy: 10.0000050.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: 2.0000010.00000
milk products: 7.0000035.00000
nut products: --
other grains: 5.0000025.00000
poultry: 2.0000010.00000
processed fruits: 7.0000035.00000
processed vegetables: 7.0000035.00000
reconstituted vegetables: 7.0000035.00000
seasonings / flavors: 5.0000025.00000
snack foods: 20.00000100.00000
soft candy: 10.0000050.00000
soups: 5.0000025.00000
sugar substitutes: --
sweet sauces: --
Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i).
Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.
average usage mg/kgmaximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0): 0.500002.50000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 0.200001.00000
Edible ices, including sherbet and sorbet (03.0): 0.500002.50000
Processed fruit (04.1): 0.400002.00000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 1.000005.00000
Chewing gum (05.3): --
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 0.200001.00000
Bakery wares (07.0): 2.0000010.00000
Meat and meat products, including poultry and game (08.0): 0.200001.00000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 0.200001.00000
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 0.300001.50000
Foodstuffs intended for particular nutritional uses (13.0): 0.500002.50000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): --
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 1.000005.00000
Ready-to-eat savouries (15.0): 2.0000010.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 0.400002.00000

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):

Flavouring Group Evaluation 60 (FGE.60): Consideration of eugenol and related hydroxyallylbenzene derivatives evaluated by JECFA (65th meeting) structurally related to ring- substituted phenolic substances evaluated by EFSA in FGE.22 (2006)
View page or View pdf

EPI System: View
Chemical Carcinogenesis Research Information System:Search
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :68148
National Institute of Allergy and Infectious Diseases:Data
4-prop-2-enylphenol
Chemidplus:0000501928