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

4-allyl-2,6-dimethoxyphenol

Chemical Structure

General Material Information

Preferred name 4-allyl-2,6-dimethoxyphenol
Trivial Name 4-Allyl-2,6-dimethoxyphenol
Short Description 6-methoxyeugenol
Formula C11 H14 O3
CAS Number 6627-88-9
FEMA Number 3655
Flavis Number 4.051
ECHA Number 229-600-2
FDA UNII 8VF00YWP89
Nikkaji Number J13.307H
MDL MFCD00008655
COE Number 11214
xLogP3-AA 2.60 (est)
Bio Activity Summary External link
NMR Predictor External link
JECFA Food Flavoring 726 4-allyl-2,6-dimethoxyphenol
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 6627-88-9 ; 4-ALLYL-2,6-DIMETHOXYPHENOL
Synonyms
  • 4-allyl syringol
  • 4-allyl-2,6-dimethoxy-phenol
  • 2,6-dimethoxy-4-(2-propenyl) phenol
  • 2,6-dimethoxy-4-(prop-2-en-1-yl)phenol
  • 2,6-dimethoxy-4-allylphenol
  • 2,6-dimethoxy-4-prop-2-enylphenol
  • 2,6-dimethoxychavicol
  • 6-methoxy eugenol
  • 6-methoxyeugenol
  • phenol, 2,6-dimethoxy-4-(2-propenyl)-
  • phenol, 2,6-dimethoxy-4-(2-propen-1-yl)-
  • phenol, 2,6-dimethoxy-4-(2-propenyl)-
  • phenol, 4-allyl-2,6-dimethoxy-
  • 2,6-dimethoxy-4-prop-2-enylphenol
  • Chavicol, 2,6-dimethoxy-
  • 2,6-Dimethoxy-4-(2-propen-1-yl)phenol
  • 4-Hydroxy-3,5-dimethoxyallylbenzene
  • 2,6-Dimethoxy-4-allylphenol
  • Methoxyeugenol
  • 4-Allylsyringol
  • 2,6-Dimethoxychavicol
  • 2,6-Dimethoxy-4-(2-propenyl)phenol
  • 6-Methoxyeugenol
  • 4-(2-Propenyl)syringol
  • NSC 16953
  • NSC 60246
  • 4-(2-Propenyl)-2,6-dimethoxyphenol
  • 4-Allenylsyringol

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

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
Metabolomics Database:Search
HMDB (The Human Metabolome Database):HMDB41194
FooDB:FDB021092
YMDB (Yeast Metabolome Database):YMDB01614
Export Tariff Code:2909.50.0090
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View

PhysChem Properties

Material listed in food chemical codex No
Molecular weight 194.23017883301
Specific gravity @ 25 °C
Pounds per Gallon 9.062 to 9.111
Refractive Index 1.548 to 1.55 @ 20 °C
Boiling Point 168 to 169°C @ 11 mm Hg
Boiling Point 300 to 301°C @ 760 mm Hg
Vapor Pressure 0.001 mmHg @ 25 °C
Flash Point TCC Value 110 °C TCC
logP (o/w) 2.338 est
Solubility
alcohol Yes
water, 307.4 mg/L @ 25 °C (est) Yes
water No

Organoleptic Properties

Odor Type: Meaty
roasted, burnt, meaty roasted meaty, bacon, smoky, ham, meaty, phenolic, sweet, woody
General comment At 1.00 % in propylene glycol. roasted burnt meaty bacon smoky ham
Mosciano, Gerard P&F 19, No. 3, 51, (1994) Smoky, meaty, phenolic, sweet, ham and woody
Flavor Type: Meaty
meaty, phenolic, smoky, bacon, creamy, vanilla
Mosciano, Gerard P&F 19, No. 3, 51, (1994) At 20.00 ppm. Meaty, phenolic, smoky and bacony, with creamy vanilla nuances

Occurrences

Potential Uses

Applications
Odor purposes Hawthorn, Tobacco
Flavoring purposes Bacon, Burnt, Smoke, Spice, Vanilla

Safety Information

Safety information

Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
S 02 - Keep out of the reach of children.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36/37/39 - Wear suitable clothing, gloves and eye/face protection.
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:
oral-rat LD50 [sex: M,F] 2000 mg/kg
(Piccirillo & Hartman, 1982)

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavoring agents
IFRA Purity Specification:
Recommendation for 4-allyl-2,6-dimethoxyphenol usage levels up to:
not for fragrance use.
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.012 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 6.00 (μg/capita/day)
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: 13
Click here to view publication 13
average usual ppmaverage maximum ppm
baked goods: --
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: --
cheese: -0.50000
chewing gum: --
condiments / relishes: -5.00000
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: --
fruit ices: --
gelatins / puddings: --
granulated sugar: --
gravies: -0.50000
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: -0.50000
milk products: --
nut products: --
other grains: --
poultry: -0.20000
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: -5.00000
snack foods: -0.50000
soft candy: --
soups: -0.20000
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 22 (FGE.22): Ring-substituted phenolic substances from chemical groups 21 and 25 (Commission Regulation (EC) No 1565/2000 of 18 July 2000)
View page or View pdf

Flavouring Group Evaluation 58 (FGE.58) Consideration of phenol derivatives evaluated by JECFA (55th meeting) structurally related to ring substituted phenolic substances evaluated by EFSA in FGE.22 (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

Scientific Opinion on Flavouring Group Evaluation 22, Revision 1 (FGE.22Rev1): Ring-substituted phenolic substances from chemical groups 21 and 25
View page or View pdf

Scientific Opinion on the safety and efficacy of allylhydroxybenzenes (chemical group 18) when used as flavourings for all animal species
View page or View pdf

EPI System: View
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :226486
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
2,6-dimethoxy-4-prop-2-enylphenol
Chemidplus:0006627889