methyl isoeugenol

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

Identifiers

CAS (Single)	93-16-3
FEMA	2476
EINECS	202-224-6
Synonyms	benzene, 1,2-dimethoxy-4-(1-propen-1-yl)- 3,4- dimethoxy-1,1-propen-1-yl benzene 1,2- dimethoxy-4-(1-propen-1-yl) benzene 1,2- dimethoxy-4-(1-propenyl) benzene 1,2- dimethoxy-4-(1-propenyl)-benzene 1,2- dimethoxy-4-(1-propenyl)benzene 1,2- dimethoxy-4-(prop-1-en-1-yl)benzene 1,2- dimethoxy-4-(prop-1-enyl)benzene 1,2- dimethoxy-4-prop-1-enylbenzene 1,2- dimethoxy-4-propen-1-yl benzene 1-(3,4- dimethoxyphenyl)-1-propene 3-(3,4- dimethoxyphenyl)-2-propene 3,4- dimethoxypropylbenzene ether, isoeugenyl methyl iso eugenol methyl 1,3,4-iso eugenol methyl ether iso eugenol methyl ether iso- eugenol methyl ether iso eugenyl methyl ether methyl iso eugenol methylisoeugenol 4- prop-1-enyl veratrole 4- prop-1-enylveratrole 4- propenyl veratrole 4-(1- propenyl)-1,2-dimethoxybenzene 4- propenylveratrole 1- veratryl-1-propene
JECFA Food Flavoring	1266
JECFA Food Additive	N/A
DG SANTE Food Flavourings	04.013 1,2-dimethoxy-4-(prop-1-enyl)benzene
DG SANTE Food Contact Materials	N/A
FDA UNII	46RN7Q97DE
CoE Number	186
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	95.00 to 100.00 sum of isomers
Specific Gravity	1.04700 to 1.05500 @ 25.00 °C.
Lbs/Gal (est)	8.712 to 8.779
Refractive Index	1.56600 to 1.56900 @ 20.00 Â°C.
Melting Point	16.00 to 17.00 Â°C. @ 760.00 mm Hg
Boiling Point	262.00 to 264.00 Â°C. @ 760.00 mm Hg
Flash Point	> 220.00 Â°F. TCC ( > 104.44 Â°C. )
Acid Value	N/A
Vapor Pressure	0.011000 mmHg @ 25.00 Â°C. (est)
Vapor Density	N/A
logP (o/w)	3.049 (est)
Soluble In	fixed oils paraffin oil water, 169.1 mg/L @ 25 °C (est) glycerin propylene glycol non-discoloring in most media
Occurrence	anise seed oil star china @ 0.32% anise star anise fruit basil plant carrot champaca absolute (michelia alba dc.) @ 0.06% champaca concrete @ 0.20% cinnamon ceylon cinnamon leaf cinnamon ceylon cinnamon leaf oil clove cubeb oil @ trace% ginger rhizome ginger rhizome oil ho leaf oil @ 0.05% mastic fruit oil @ 0.08% mastic leaf oil @ trace% narcissus absolute @ 0.02% nutmeg oil nutmeg seed rose oil otto bulgaria @ 1.71% tarragon oil tarragon oil @ trace% tarragon shoot turmeric root oil hydrodistilled @ 1.92%

Organoleptic

Organoleptic Notes	1. Odor Type: spicy Odor Strength:medium Substantivity:240 hour(s) at 100.00 % spicy clove floral carnation woody Odor Description:at 100.00 %. spicy clove blossom carnation woodyLuebke, William tgsc, (1988) Odor sample from: Elan Inc.
Odor	spicy spicy, clove, floral, carnation, woody,
Flavor	spicy spicy, clove, resinous, galanga, smoky, woody, powdery,

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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