chavicol 501-92-8

chavicol

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IUPAC name :

4-prop-2-enylphenol

InChI :

InChI=1/C9H10O/c1-2-3-8-4-6-9(10)7-5-8/h2,4-7,10H,1,3H2

InChIKey :

RGIBXDHONMXTLI-UHFFFAOYAI

SMILES :

C=CCC1=CC=C(C=C1)O

(EINECS) number :	207-929-2
cas number :	501-92-8
fema number :	4075
coe number :	11218
jecfa number :	1527
fl. number :	04.058
molar refractivity :	42.04 ± 0.3 cm3
parachor :	327.6 ± 4.0 cm3
index of refraction :	1.548 ± 0.02
surface tension :	37.6 ± 3.0 dyne/cm
density :	1.014 ± 0.06 g/cm3
polarizability :	16.66 ± 0.5 10-24cm3
xlogp :	2.90
molecular weight :	134.1751000
formula :	C9 H10 O
BioActivity Analysis :	145094

export tariff code :

unspecified

fda reg :

unspecified

organoleptics :

odor type :

phenolic

odor strength :

high ,
recommend smelling in a 0.10 % solution or less

odor description :
at 0.10 % in dipropylene glycol.

phenolic medicinal

properties :

appearence :

colorless clear liquid

assay :

97.00 - 100.00 %

Food Chemicals Codex Listed :

specific gravity :

1.01700 - 1.02300 @ 25.00 °C.

pounds per gallon - calc. :

8.462 to 8.512

refractive index :

1.54200 - 1.54800 @ 20.00 °C.

melting point :

15.00 - 16.00 °C. @ 760.00 mm Hg

boiling point :

236.00 - 238.00 °C. @ 760.00 mm Hg

acid value :

1.00 max. KOH/g

logp :

2.50

safety :

Oral Toxicity(LD50) :

Not determined

Dermal Toxicity(LD50) :

Not determined

flash point ( Deg. F. ) :

216.00 °F. TCC ( 102.22 °C. )

recommendation for chavicol usage levels up to :

not for fragrance use.

Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).

publication number : 22.

4075

average usual ppm

average maximum ppm

baked goods :

10.00000

50.00000

beverages(nonalcoholic) :

beverages(alcoholic) :

breakfast cereal :

5.00000

25.00000

cheese :

7.00000

35.00000

chewing gum :

10.00000

50.00000

condiments / relishes :

5.00000

25.00000

confectionery froastings :

10.00000

50.00000

egg products :

fats / oils :

5.00000

25.00000

fish products :

2.00000

10.00000

frozen dairy :

7.00000

35.00000

fruit ices :

10.00000

50.00000

gelatins / puddings :

granulated sugar :

gravies :

5.00000

25.00000

hard candy :

10.00000

50.00000

imitation dairy :

instant coffee / tea :

jams / jellies :

meat products :

2.00000

10.00000

milk products :

7.00000

35.00000

nut products :

other grains :

5.00000

25.00000

poultry :

2.00000

10.00000

processed fruits :

7.00000

35.00000

processed vegetables :

7.00000

35.00000

reconstituted vegetables :

7.00000

35.00000

seasonings / flavors :

5.00000

25.00000

snack foods :

20.00000

100.00000

soft candy :

10.00000

50.00000

soups :

5.00000

25.00000

sugar substitutes :

sweet sauces :

safety links :

(EINECS) number :

chemidplus :

epa-srs :

dtp/nci :

EPI System :

other :

references :

jecfa number :

1527

fl. number :

04.058

pubchem :

000501928

NIST Chemistry WebBook :

3546023040

synonyms :
4-	allyl phenol
para-	allyl phenol
4-	allylphenol
	chavicol
para-	hydroxyallyl benzene
3-(para-	hydroxyphenyl)-1-propene
gamma-(para-	hydroxyphenyl)-alpha-propylene
soluble in :
	alcohol
insoluble in :
	water
(odor and/or flavor) blends with :
	allspice oleoresin
	lauric acid
2-	propyl phenol
4-	propyl phenol
2,6-	xylenol
(odor and/or flavor) used in :
	bay
	betel
natural occurrence in :
data page	alpinia galanga oil @ 0.20%
data page	bay leaf oil @ <0.01-15.51%
data page	bay leaf oil anise @ 0.8%
data page	bay leaf oil clove @ 17.1%
	betel leaf

information only - not sold by The Good Scents Company.

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