beta-asarone

Full Material List

1,2,4-trimethoxy-5-[(Z)-prop-1-enyl]benzene

Identifiers

CAS (Single)	5273-86-9
FEMA	N/A
EINECS	226-096-6
Synonyms	cis- asarabacca camphor (Z)- asarone cis- asarone cis-iso asarone cis- asarum camphor benzene, 1,2,4-trimethoxy-5-(1-propenyl)-, (Z)- benzene, 1,2,4-trimethoxy-5-[(1Z)-1-propen-1-yl]- benzene, 1,2,4-trimethoxy-5-propenyl-, (Z)- (Z)-5- propenyl-1,2,4-trimethoxybenzene cis-1- propenyl-2,4,5-trimethoxybenzene cis-2,4,5- trimethoxy-1-propenylbenzene (Z)-1,2,4- trimethoxy-5-(1-propenyl) benzene (Z)-1,2,4- trimethoxy-5-(1-propenyl)benzene 1,2,4- trimethoxy-5-[(1Z)-1-propen-1-yl]benzene 1,2,4- trimethoxy-5-[(1Z)-1-propen-1-yl]benzol 1,2,4- trimethoxy-5-[(1Z)-prop-1-en-1-yl]benzene 1,2,4- trimethoxy-5-[(Z)-prop-1-enyl]benzene (Z)-2,4,5- trimethoxypropen-1-yl benzene cis-2,4,5- trimethoxypropenyl benzene cis-2,4,5- trimethoxypropenylbenzene
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	IGA3MH6IUW
CoE Number	N/A
XlogP3-AA	3.00 (est)
Molecular Weight	208.25712
Molecular Formula	C12 H16 O3

Properties

Food Chemicals Codex Listed	No
Appearance	colorless to pale yellow clear liquid (est)
Assay	95.00 to 100.00
Specific Gravity	1.07300 @ 25.00 °C.
Lbs/Gal (est)	N/A
Refractive Index	1.56100 @ 20.00 Â°C.
Melting Point	62.00 to 63.00 Â°C. @ 760.00 mm Hg
Boiling Point	264.00 to 267.00 Â°C. @ 760.00 mm Hg
Flash Point	> 230.00 Â°F. TCC ( > 110.00 Â°C. )
Acid Value	N/A
Vapor Pressure	0.003000 mmHg @ 25.00 Â°C. (est)
Vapor Density	N/A
logP (o/w)	3.406 (est)
Soluble In	alcohol water, 101.8 mg/L @ 25 °C (est) water
Occurrence	calamus rhizome oil @ 2.85% calamus root oil @ 1.68% carrot seed oil @ 17.65% helichrysum arenarium (l.) moench oil hungary @ 1.50% mangrove bark red oil cuba @ trace% orthodon dianthera maxim. oil vietnam @ 5.50% ylang ylang oil CO2 extract @ 0.02%

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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