eugenyl acetate

Full Material List

(2-methoxy-4-prop-2-enylphenyl) acetate

Identifiers

CAS (Single)	93-28-7
FEMA	2469
EINECS	202-235-6
Synonyms	acetic acid 4-allyl-2-methoxy-phenyl ester acetic acid eugenyl ester 1- acetoxy-2-methoxy-4-allyl benzene 1- acetoxy-2-methoxy-4-allylbenzene acetyl eugenol 4- allyl-2-methoxyphenol acetate 4- allyl-2-methoxyphenyl acetate 4- allyl-2-methoxyphenylacetat eugenol acetate 1,3,4- eugenol acetate eugenyl acetate FCC eugenyle acetate 2- methoxy-4-(2-propen-1-yl) phenyl acetate 2- methoxy-4-(2-propen-1-yl)phenyl acetate 2- methoxy-4-(2-propenyl) phenyl acetate 2- methoxy-4-(2-propenyl)phenol acetate 2- methoxy-4-(2-propenyl)phenyl acetate 2- methoxy-4-(prop-2-en-1-yl)phenyl acetate 2- methoxy-4-prop-2-enylphenyl acetate (2- methoxy-4-prop-2-enylphenyl) acetate 2- methoxy-4,2-propen-1-yl phenyl acetate phenol, 2-methoxy-4- (2-propenyl)-, acetate phenol, 2-methoxy-4-(2-propen-1-yl)-, acetate phenol, 2-methoxy-4-(2-propenyl)-, acetate phenol, 4-allyl-2-methoxy-, acetate 4-(2- propenyl)-2-methoxyphenyl ethanoate
JECFA Food Flavoring	1531
JECFA Food Additive	N/A
DG SANTE Food Flavourings	09.020 eugenyl acetate
DG SANTE Food Contact Materials	N/A
FDA UNII	V9OSB376X8
CoE Number	210
XlogP3-AA	2.30 (est)
Molecular Weight	206.24118
Molecular Formula	C12 H14 O3

Properties

Food Chemicals Codex Listed	Yes
Appearance	colorless to pale yellow clear liquid to solid (est)
Assay	98.00 to 100.00
Specific Gravity	1.07700 to 1.08200 @ 25.00 °C.
Lbs/Gal (est)	8.962 to 9.003
Refractive Index	1.51600 to 1.52000 @ 20.00 Â°C.
Melting Point	24.00 to 27.00 Â°C. @ 760.00 mm Hg
Boiling Point	281.00 to 285.00 Â°C. @ 760.00 mm Hg
Flash Point	> 230.00 Â°F. TCC ( > 110.00 Â°C. )
Acid Value	1.00 max. KOH/g
Vapor Pressure	0.008000 mmHg @ 25.00 Â°C. (est)
Vapor Density	N/A
logP (o/w)	2.710 (est)
Soluble In	alcohol essential oils paraffin oil water, 98.28 mg/L @ 25 °C (est) water
Occurrence	alpinia galanga oil @ 1.50% bay laurel leaf bay laurel leaf oil bay leaf oil @ 0.00-0.51% cardamom seed carnation cassia bark oil china @ 0.30% cassia leaf oil china @ 0.30% cassia plant cinnamon bark oil ceylon @ 0.30% cinnamon ceylon cinnamon bark cinnamon ceylon cinnamon leaf cinnamon ceylon cinnamon leaf oil cinnamon ceylon cinnamon oil cinnamon ceylon cinnamon root bark cinnamon ceylon cinnamon stem bark cinnamon leaf oil ceylon @ 1.07% cinnamon oil CO2 extract @ 1.51-2.02% clove bark clove bud clove bud oil @ 5.04% clove fruit clove leaf clove leaf oil @ trace% clove stem oil india @ 0.44% ferula cupularis leaf oil @ 1.87% herniaria incana lam. oil greece @ 0.50% lemon balm plant tagete oil CO2 extract @ 0.15% tejpat oil @ 1.20% valerian root oil CO2 extract china @ 2.45%

Organoleptic

Organoleptic Notes	1. Odor Type: spicy Odor Strength:medium Substantivity:400 hour(s) at 100.00 % fresh sweet woody clove floral carnation malty spicy Odor Description:at 100.00 %. fresh sweet woody clove floral carnation malt spiceLuebke, William tgsc, (1996) Odor sample from: CA Aromatics Company Inc.
Odor	spicy fresh, sweet, woody, clove, floral, carnation, malty, spicy,
Flavor	spicy spicy, clove, allspice, carnation,

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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Suppliers

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