para-anisyl formate

Full Material List
(4-methoxyphenyl)methyl formate

Identifiers

FEMA 2101
CAS 122-91-8
EINECS 204-582-9
Synonyms
  • anisyl alcohol formate
  • anisyl alcohol, formate
  • anisyl formate
  • p- anisyl formate
  • anisyl formate extra FCC
  • anisyl formate FCC
  • anisyl formate natural
  • anisyl methanoate
  • benzenemethanol, 4-methoxy-, formate
  • benzyl alcohol, p-methoxy-, formate
  • 4- methoxybenzene methanol methanoate
  • 4- methoxybenzene methyl formate
  • 4- methoxybenzenemethanolmethanoate
  • 4- methoxybenzenemethyl formate
  • p- methoxybenzyl alcohol formate
  • para- methoxybenzyl alcohol formate
  • p- methoxybenzyl alcohol, formate
  • 4- methoxybenzyl formate
  • p- methoxybenzyl formate
  • para- methoxybenzyl formate
  • p- methoxybenzyl methanoate
  • para- methoxybenzyl methanoate
  • methoxybenzyl methanoate, p-
  • p- methoxybenzylmethanoate
  • para- methoxybenzylmethanoate
  • (4- methoxyphenyl)methyl formate
JECFA Food Flavoring 872
JECFA Food Additive N/A
DG SANTE Food Flavourings 09.087 p-anisyl formate
DG SANTE Food Contact Materials N/A
FDA UNII 7N0ADO5BXI
CoE Number 354
XlogP3-AA 1.70 (est)
Molecular Weight 166.1763
Molecular Formula C9 H10 O3

Organoleptic

Organoleptic Notes
  • 1. Odor Type: spicy Odor Strength:medium
  • Substantivity:104 hour(s) at 100.00 %
  • fruity floral anisic vanilla seaweed
  • Odor Description:at 100.00 %. fruity floral anisic vanilla seaweedLuebke, William tgsc, (1985)
  • Odor sample from: Nickstadt Moeller, Inc.
  • sweet spicy vanilla powdery fruity
  • Odor Description:Sweet, spicy, vanilla-like with powdery fruity nuancesMosciano, Gerard P&F 17, No. 3, 57, (1992)
Odor spicy
fruity, floral, anisic, vanilla, seaweed, sweet, spicy, powdery
Flavor spicy
sweet, vanilla, spicy, fruity, heliotrope,

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Properties

Food Chemicals Codex Listed Yes
Appearance colorless to pale yellow clear liquid (est)
Assay 96.00 to 100.00
Specific Gravity 1.13800 to 1.14200 @ 25.00 °C.
Lbs/Gal (est) 9.469 to 9.503
Refractive Index 1.52100 to 1.52500 @ 20.00 °C.
Melting Point N/A
Boiling Point 220.00 °C. @ 760.00 mm Hg
Flash Point > 230.00 °F. TCC ( > 110.00 °C. )
Acid Value 1.00 max. KOH/g
Vapor Pressure 0.017000 mmHg @ 25.00 °C. (est)
Vapor Density N/A
logP (o/w) 1.252 (est)
Soluble In
  • alcohol
  • water, 2679 mg/L @ 25 °C (est)
Occurrence
  • ribes species
  • vanilla fragrans