elemicin

Full Material List

1,2,3-trimethoxy-5-prop-2-enylbenzene

Identifiers

CAS (Single)	487-11-6
FEMA	N/A
EINECS	207-649-0
Synonyms	5- allyl-1,2,3-trimethoxybenzene benzene, 1,2,3-trimethoxy-5- (2-propenyl)- benzene, 1,2,3-trimethoxy-5-(2-propen-1-yl)- benzene, 1,2,3-trimethoxy-5-(2-propenyl)- benzene, 5-allyl-1,2,3-trimethoxy- 1,2,3- trimethoxy-5-(2-propenyl) benzene 1,2,3- trimethoxy-5-(2-propenyl)benzene 1,2,3- trimethoxy-5-(prop-2-en-1-yl)benzene 1,2,3- trimethoxy-5-prop-2-enyl benzene 1,2,3- trimethoxy-5-prop-2-enylbenzene 3,4,5- trimethoxyallyl benzene 3-(3,4,5- trimethoxyphenyl)-1-propene 1,2,6- trimethyl-4-allyl benzene
JECFA Food Flavoring	1788
JECFA Food Additive	N/A
DG SANTE Food Flavourings	N/A
DG SANTE Food Contact Materials	N/A
FDA UNII	HSZ191AKAN
CoE Number	N/A
XlogP3-AA	2.50 (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	1.05800 to 1.07000 @ 25.00 °C.
Lbs/Gal (est)	8.804 to 8.903
Refractive Index	1.52900 to 1.53400 @ 20.00 Â°C.
Melting Point	N/A
Boiling Point	N/A
Flash Point	199.00 Â°F. TCC ( 92.78 Â°C. )
Acid Value	N/A
Vapor Pressure	0.007000 mmHg @ 25.00 Â°C. (est)
Vapor Density	N/A
logP (o/w)	2.298 (est)
Soluble In	alcohol water, 133.2 mg/L @ 25 °C (est) water
Occurrence	bay laurel plant carrot carrot seed cascarilla bark oil @ 0.56% crithmum maritimum l. oil turkey @ 0.10% cubeb oil @ trace% dill plant dill shoot oil dill weed oil cuba @ trace% elemi oil @ 10.60% elemi oil manila laurel leaf oil turkey @ 0.30% mace oil CO2 extract @ 4.20% mace oil east india @ 3.14% mangrove bark red oil cuba @ 0.20% mastic leaf oil @ 0.23% nutmeg extract CO2 west indian @ 3.10% nutmeg flower oil @ 8.76% nutmeg fruit nutmeg leaf oil @ 0.19-3.51% nutmeg oil nutmeg oil hydrodistilled india @ 2.4% nutmeg seed nutmeg seed oil parsley fruit oil parsley leaf parsley leaf oil @ 0.71% parsley leaf oil cuba @ 1.70% parsley leaf oil egypt @ 0.15% parsley seed parsley seed oil @ 2.64% ravintsara leaf oil @ 0.23%% snake root oil canada @ 1.70% sugandha kokila berry oil @ 0.20% tarragon oil tarragon oil @ trace% tarragon shoot

Organoleptic

Organoleptic Notes	1. Odor Type: spicy spicy floral Odor Description:at 100.00 %. spice flower Odor and/or flavor descriptions from others (if found).
Odor	spicy spicy, floral,
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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