methyl eugenol

Full Material List

1,2-dimethoxy-4-prop-2-enylbenzene

Identifiers

CAS (Single)	93-15-2
FEMA	2475-VOID
EINECS	202-223-0
Synonyms	4- allyl veratrole 4- allyl-1,2-dimethoxybenzene 4- allyl-1,2-dimethoxybenzol 1- allyl-3,4-dimethoxybenzene 4- allylveratrole benzene, 1,2-dimethoxy-4-(2-propen-1-yl)- 1,2- dimethoxy-4-(2-propen-1-yl)benzene 1,2- dimethoxy-4-(2-propenylbenzene 1,2- dimethoxy-4-(prop-2-en-1-yl)benzene 1,2- dimethoxy-4-allyl benzene 1,2- dimethoxy-4-prop-2-enylbenzene 3,4- dimethoxyallyl benzene 3-(3,4- dimethoxyphenyl)-1-propene 1-(3,4- dimethoxyphenyl)-2-propene eugenol methyl ether 1,3,4- eugenol methyl ether eugenyl methyl ether 2- methoxy-4-propenylphenol methyl ether o- methyl eugenol ether ortho- methyl eugenol ether methyl eugenol FCC methyl eugenol natural methyl eugenyl ether methyleugenol O- methyleugenol o- methyleugenol ether veratrole methyl ether
JECFA Food Flavoring	1790
JECFA Food Additive	Eugenyl Methyl Ether
DG SANTE Food Flavourings	N/A
DG SANTE Food Contact Materials	N/A
FDA UNII	29T9VA6R7M
CoE Number	185
XlogP3-AA	2.50 (est)
Molecular Weight	178.23098
Molecular Formula	C11 H14 O2

Properties

Food Chemicals Codex Listed	Yes
Appearance	colorless to pale yellow clear liquid (est)
Assay	98.00 to 100.00
Specific Gravity	1.03200 to 1.03600 @ 25.00 °C.
Lbs/Gal (est)	8.587 to 8.621
Refractive Index	1.53200 to 1.53600 @ 20.00 Â°C.
Melting Point	-4.00 Â°C. @ 760.00 mm Hg
Boiling Point	254.00 to 255.00 Â°C. @ 760.00 mm Hg
Flash Point	230.00 Â°F. TCC ( 110.00 Â°C. )
Acid Value	N/A
Vapor Pressure	0.027000 mmHg @ 25.00 Â°C. (est)
Vapor Density	>1 ( Air = 1 )
logP (o/w)	2.973 (est)
Soluble In	fixed oils paraffin oil water, 144.8 mg/L @ 25 °C (est) alcohol water, 500 mg/L @ 25 °C (exp) glycerin propylene glycol non-discoloring in most media
Occurrence	ajowan seed oil turkey @ trace% allspice fruit allspice leaf allspice leaf oil apricot fruit artemisia campestris spp. glutinosa flower oil italy @ 3.70% artemisia variabilis flower oil italy @ trace% banana fruit basil absolute sweet @ 0.48% basil flower oil sweet @ 0.56% basil leaf oil basil leaf oil sweet (ocimum basilicum) @ 2.44% basil oil basil oil CO2 sweet @ 1.40% basil oil sweet @ 0.61% basil oil sweet egypt @ 3.92% basil oil sweet poland @ 1.02% basil plant basil shoot oil bay laurel leaf bay laurel leaf oil bay laurel oil bay leaf oil @ 0-11.88% bay leaf oil anise @ 48.1% bay leaf oil clove @ 1.4% bay leaf oil lemon @ 0.8% betel blackberry heated blackberry boldus leaf oil chile @ 0.75% cajuput calamus leaf oil @ 0.86% calamus rhizome oil @ 0.58% cananga cananga odorata oil java @ 0.43% cantaloupe plant carrot root carrot seed oil @ 1.97% cascarilla bark oil @ 0.22% cassia cassia bark champaca absolute (michelia alba dc.) @ 2.23% champaca concrete @ 0.10% champaca concrete @ 0.38% cherry sour cherry plant chervil southern chervil cinnamon ceylon cinnamon bark cinnamon ceylon cinnamon leaf cinnamon ceylon cinnamon leaf oil cinnamon ceylon cinnamon stem bark cistus oil @ 0.4% citronella oil ceylon @ 0.99% citronella oil java @ 0.09% clocimum oil india @ 5.81% clove fruit clove leaf crithmum maritimum l. oil turkey @ <0.10% dacrydium franklinii hook. guava fruit oil reunion @ 0.20% ho leaf oil @ 0.11% hyacinth hyacinthus orientalis absolute @ 1.12-1.40% hyssop oil @ 0.5% hyssop oil CO2 extract @ 0.4% hyssop shoot laurel bark oil @ 3.1% laurel berry oil @ 2.1% laurel leaf oil @ 3.8% laurel leaf oil turkey @ 3.50% laurel stem oil @ 3.2% laurel wood oil @ 3.8% lemon balm lemon balm shoot lemon verbena oil turkey @ 0.08% levisticum officinale flower oil @ 0.10% levisticum officinale seed oil @ 0.20% lovage leaf lovage seed mace oil @ 3.70% mace oil CO2 extract @ 0.10% mace oil east india @ 0.22% mangrove bark red oil cuba @ 0.20% mastic fruit oil @ 0.79% mastic leaf oil @ 1.97% mustard white mustard myristica fragrans fruit oil @ 1.60% myrtle oil @ 0.95% nutmeg extract CO2 west indian @ 0.10% nutmeg flower oil @ 0.58% nutmeg fruit nutmeg leaf oil @ 0.17-0.48% nutmeg oil nutmeg oil hydrodistilled india @ 1.6% nutmeg oil india @ 0.58% nutmeg seed nutmeg seed oil ocimum gratissimum l. oil brazil @ 46.83% oregano shoot papaya fruit passion fruit peach fruit pepper black pepper fruit pepper black pepper fruit oil pepper black pepper leaf oil pepper black pepper seed oil pimenta leaf pimento berry oil @ 48.3% pimento berry oil CO2 extract jamaica @ 67.9% plum fruit prangos uechtritzii boiss. et hausskn. fruit oil turkey @ 2.20% pteronia oil @ 7.20% raspberry red raspberry fruit ravintsara leaf oil @ 5.00%% rose rosemary leaf rosemary oil CO2 extract @ 0.12% rosemary oil egypt @ 0.33% rosemary plant rosemary shoot rugula herb salvia officinalis seed oil tunisia @ 0.18% savory winter savory plant snake root oil canada @ 41.80% sugandha kokila berry oil @ 0.60% tagete oil CO2 extract @ 0.24% tarragon oil tarragon oil @ 0.8% tarragon plant tarragon shoot oil tea tree oil australia @ trace% tejpat oil @ 0.50% ylang ylang oil @ 0.86% ylang ylang oil CO2 extract @ 0.14%

Organoleptic

Organoleptic Notes	1. Odor Type: spicy Odor Strength:medium ,recommend smelling in a 1.00 % solution or less Substantivity:60 hour(s) at 100.00 % sweet fresh warm spicy clove carnation cinnamon Odor Description:at 1.00 % in dipropylene glycol. sweet fresh warm spicy clove carnation cinnamonLuebke, William tgsc, (1988) Odor sample from: Elan Inc. spicy cinnamon clove musty vegetable waxy peppery phenolic Odor Description:Spicy, cinnamon, clove, musty, vegetative, waxy and peppery with phenolic nuancesMosciano, Gerard P&F 21, No. 4, 51, (1996)
Odor	spicy sweet, fresh, warm, spicy, clove, carnation, cinnamon, musty, vegetable, waxy, peppery, phenolic
Flavor	spicy spicy, cinnamon, clove, fresh, peppery, woody,

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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