ethoxyquin

Full Material List

6-ethoxy-2,2,4-trimethyl-1H-quinoline

Identifiers

CAS (Single)	91-53-2
FEMA	N/A
EINECS	202-075-7
Synonyms	antage AW antioxidant EC 1,2- dihydro-2,2,4-trimethyl-6-ethoxyquinoline 1,2- dihydro-6-ethoxy-2,2,4-trimethyl quinoline 1,2- dihydro-6-ethoxy-2,2,4-trimethylquinoline 6- ethoxy-1,2-dihydro-2,2,4-trimethyl quinoline 6- ethoxy-1,2-dihydro-2,2,4-trimethylquinoline 6- ethoxy-2,2,4-trimethyl-1, 2-dihydroquinoline 6- ethoxy-2,2,4-trimethyl-1,2-dihydro-quinoline 6- ethoxy-2,2,4-trimethyl-1,2-dihydroquinoline 6- ethoxy-2,2,4-trimethyl-1H-quinoline ethoxyquine 6-( ethyloxy)-2,2,4-trimethyl-1,2-dihydroquinoline 6- ETMDQ nocrac AW nocrack AW permanax 103 quinol ED quinoline, 6-ethoxy-1, 2-dihydro-2,2,4-trimethyl- quinoline, 6-ethoxy-1,2-dihydro-2,2,4-trimethyl- santoflex santoflex A santoflex aw santoquin santoquine stop-scald 2,2,4- trimethyl- 6-ethoxy-1,2-dihydroquinoline 2,2,4- trimethyl-6-ethoxy-1,2-dihydroquinoline
JECFA Food Flavoring	N/A
JECFA Food Additive	N/A
DG SANTE Food Flavourings	N/A
DG SANTE Food Contact Materials	N/A
FDA UNII	9T1410R4OR
CoE Number	N/A
XlogP3-AA	N/A
Molecular Weight	217.31163
Molecular Formula	C14 H19 N O

Properties

Food Chemicals Codex Listed	No
Appearance	N/A
Assay	N/A
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	N/A
Boiling Point	332.00 to 333.00 Â°C. @ 760.00 mm Hg (est)
Flash Point	280.00 Â°F. TCC ( 137.80 Â°C. ) (est)
Acid Value	N/A
Vapor Pressure	0.000140 mmHg @ 25.00 Â°C. (est)
Vapor Density	N/A
logP (o/w)	4.105 (est)
Soluble In	water, 17.46 mg/L @ 25 °C (est)
Occurrence	not found in nature

Organoleptic

Organoleptic Notes	Odor and/or flavor descriptions from others (if found).
Odor	N/A
Flavor	N/A

AInsights BETA

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FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

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