4-allyl-2,6-dimethoxyphenol

4-allyl-2,6-dimethoxyphenol

Full Material List

2,6-dimethoxy-4-prop-2-enylphenol

Identifiers

FEMA	3655
CAS	6627-88-9
EINECS	229-600-2
Synonyms	4- allyl syringol 4- allyl-2,6-dimethoxy-phenol 2,6- dimethoxy-4-(2-propenyl) phenol 2,6- dimethoxy-4-(prop-2-en-1-yl)phenol 2,6- dimethoxy-4-allylphenol 2,6- dimethoxy-4-prop-2-enylphenol 2,6- dimethoxychavicol 6- methoxy eugenol 6- methoxyeugenol phenol, 2,6-dimethoxy-4- (2-propenyl)- phenol, 2,6-dimethoxy-4-(2-propen-1-yl)- phenol, 2,6-dimethoxy-4-(2-propenyl)- phenol, 4-allyl-2,6-dimethoxy-
JECFA Food Flavoring	726
JECFA Food Additive	N/A
DG SANTE Food Flavourings	04.051 4-allyl-2,6-dimethoxyphenol
DG SANTE Food Contact Materials	N/A
FDA UNII	8VF00YWP89
CoE Number	11214
XlogP3-AA	N/A
Molecular Weight	194.23018
Molecular Formula	C11 H14 O3

Organoleptic

Organoleptic Notes	1. Odor Type: meaty roasted burnt meaty roasted meaty bacon smoky ham Odor Description:at 1.00 % in propylene glycol. roasted burnt meaty bacon smoky ham smoky meaty phenolic sweet ham woody Odor Description:smoky, meaty, phenolic, sweet, ham and woodyMosciano, Gerard P&F 19, No. 3, 51, (1994)
Odor	meaty roasted, burnt, meaty, bacon, smoky, ham, phenolic, sweet, woody
Flavor	meaty meaty, phenolic, smoky, bacon, creamy, vanilla,

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Properties

Food Chemicals Codex Listed	No
Appearance	yellow clear liquid (est)
Assay	98.00 to 100.00
Specific Gravity	1.08900 to 1.09500 @ 25.00 °C.
Lbs/Gal (est)	9.062 to 9.111
Refractive Index	1.54800 to 1.55000 @ 20.00 Â°C.
Melting Point	N/A
Boiling Point	300.00 to 301.00 Â°C. @ 760.00 mm Hg
Flash Point	> 230.00 Â°F. TCC ( > 110.00 Â°C. )
Acid Value	N/A
Vapor Pressure	0.001000 mmHg @ 25.00 Â°C. (est)
Vapor Density	N/A
logP (o/w)	2.338 (est)
Soluble In	alcohol water, 307.4 mg/L @ 25 °C (est) water
Occurrence	banana fruit buchu nutmeg seed parsley leaf oil @ 1.67% wine