Found in many essential oils, e.g. anise and Gardenia. Used in perfumery and flavours
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4-prop-2-enylphenol (Click)
CAS Number: 501-92-8Picture of molecule
ECHA EINECS - REACH Pre-Reg: 207-929-2
Nikkaji Web: J6.195F
MDL: MFCD01940501
CoE Number: 11218
XlogP3: 2.90 (est)
Molecular Weight: 134.17790000
Formula: C9 H10 O
BioActivity Summary: listing
NMR Predictor: Predict (works with chrome or firefox)
Category: flavoring agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar: Search
Google Books: Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist: Search
Google Patents: Search
US Patents: Search
EU Patents: Search
Pubchem Patents: Search
PubMed: Search
NCBI: Search
JECFA Food Flavoring: 1527  4-allylphenol
Flavis Number: 04.058 (Old)
DG SANTE Food Flavourings: 04.058  4-allylphenol
FEMA Number: 4075  4-allylphenol
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Physical Properties:
Appearance: colorless clear liquid (est)
Assay: 95.00 to 100.00 % 
Food Chemicals Codex Listed: No
Specific Gravity: 1.01700 to 1.02300 @  25.00 °C.
Pounds per Gallon - (est).: 8.462 to  8.512
Refractive Index: 1.54200 to 1.54800 @  20.00 °C.
Melting Point: 15.00 to  16.00 °C. @ 760.00 mm Hg
Boiling Point: 234.00 to  236.00 °C. @ 760.00 mm Hg
Acid Value: 1.00 max. KOH/g
Vapor Pressure: 0.028000 mm/Hg @ 25.00 °C. (est)
Flash Point: 216.00 °F. TCC ( 102.22 °C. )
logP (o/w): 2.910
Soluble in:
 water, 1110 mg/L @ 25 °C (est)
Insoluble in:
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Organoleptic Properties:
Odor Type: phenolic
Odor Strength: high ,
recommend smelling in a 0.10 % solution or less
 phenolic  medicinal  herbal  
Odor Description:
at 0.10 % in dipropylene glycol. 
phenolic medicinal
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Cosmetic Information:
None found
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For experimental / research use only.
BOC Sciences
For experimental / research use only.
p-Allylphenol 98%
For experimental / research use only.
Chemical Sources Association
Need This Item for Flavor/Food?: You can contact the Chemical Sources Association
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Safety Information:
Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
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Safety in Use Information:
Category: flavoring agents
Recommendation for chavicol usage levels up to:
 not for fragrance use.
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.073 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.60 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 360 (μg/person/day)
Threshold of Concern:1800 (μg/person/day)
Structure Class: I
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).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 22
Click here to view publication 22
 average usual ppmaverage maximum ppm
baked goods: 10.0000050.00000
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: 5.0000025.00000
cheese: 7.0000035.00000
chewing gum: 10.0000050.00000
condiments / relishes: 5.0000025.00000
confectionery froastings: 10.0000050.00000
egg products: --
fats / oils: 5.0000025.00000
fish products: 2.0000010.00000
frozen dairy: 7.0000035.00000
fruit ices: 10.0000050.00000
gelatins / puddings: --
granulated sugar: --
gravies: 5.0000025.00000
hard candy: 10.0000050.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: 2.0000010.00000
milk products: 7.0000035.00000
nut products: --
other grains: 5.0000025.00000
poultry: 2.0000010.00000
processed fruits: 7.0000035.00000
processed vegetables: 7.0000035.00000
reconstituted vegetables: 7.0000035.00000
seasonings / flavors: 5.0000025.00000
snack foods: 20.00000100.00000
soft candy: 10.0000050.00000
soups: 5.0000025.00000
sugar substitutes: --
sweet sauces: --
Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i).
Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.
 average usage mg/kgmaximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0): 0.500002.50000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 0.200001.00000
Edible ices, including sherbet and sorbet (03.0): 0.500002.50000
Processed fruit (04.1): 0.400002.00000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 1.000005.00000
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 0.200001.00000
Bakery wares (07.0): 2.0000010.00000
Meat and meat products, including poultry and game (08.0): 0.200001.00000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 0.200001.00000
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 0.300001.50000
Foodstuffs intended for particular nutritional uses (13.0): 0.500002.50000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): --
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 1.000005.00000
Ready-to-eat savouries (15.0): 2.0000010.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 0.400002.00000
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Safety References:
European Food Safety Athority(efsa): Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...
European Food Safety Authority (EFSA) reference(s):
Flavouring Group Evaluation 60 (FGE.60): Consideration of eugenol and related hydroxyallylbenzene derivatives evaluated by JECFA (65th meeting) structurally related to ring- substituted phenolic substances evaluated by EFSA in FGE.22 (2006)
View page or View pdf
EPI System: View
Chemical Carcinogenesis Research Information System: Search
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 68148
National Institute of Allergy and Infectious Diseases: Data
Chemidplus: 0000501928
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NIST Chemistry WebBook: Search Inchi
Canada Domestic Sub. List: 501-92-8
Pubchem (cid): 68148
Pubchem (sid): 135024497
Flavornet: 501-92-8
Pherobase: View
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Other Information:
(IUPAC): Atomic Weights of the Elements 2009
(IUPAC): Atomic Weights of the Elements 2009 (pdf)
Videos: The Periodic Table of Videos
tgsc: Atomic Weights use for this web site
(IUPAC): Periodic Table of the Elements
FDA Everything Added to Food in the United States (EAFUS): View
KEGG (GenomeNet): C16930
HMDB (The Human Metabolome Database): HMDB34107
FooDB: FDB012373
Typical G.C.
VCF-Online: VCF Volatile Compounds in Food
ChemSpider: View
Wikipedia: View
RSC Learn Chemistry: View
Read: Under the conditions of intended use - New developments in the FEMA GRAS program and the safety assessment of flavor ingredients
Read: A GRAS assessment program for flavor ingredients
Read: Sensory testing for flavorings with modifying properties. Food Technology
Read: Criteria for the safety evaluation of flavoring substances
Read: A procedure for the safety evaluation of natural flavor complexes used as ingredients in food: essential oils
Read: FEMA Expert Panel: 30 Years of safety evaluation for the flavor industry
Read: Consumption ratio and food predominance of flavoring materials
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Potential Blenders and core components note
For Odor
 lauric acidFL/FR
 ajowan seed oilFL/FR
 matricaria chamomilla flower oilFL/FR
white thyme oilFL/FR
 thyme oil (thymus zygis gracillis) spainFL/FR
red thyme oil spainFL/FR
2-propyl phenolFL/FR
4-propyl phenolFL/FR
4-vinyl phenolFL/FR
 allspice oleoresinFL/FR
 cinnamon acroleinFL/FR
4-methyl guaiacolFL/FR
For Flavor
No flavor group found for these
 lauric acidFL/FR
4-propyl phenolFL/FR
2-propyl phenolFL/FR
 ajowan seed oilFL/FR
 matricaria chamomilla flower oilFL/FR
white thyme oilFL/FR
 thyme oil (thymus zygis gracillis) spainFL/FR
red thyme oil spainFL/FR
4-vinyl phenolFL/FR
 allspice oleoresinFL/FR
 cinnamon acroleinFL/FR
winter savory oilFL
4-methyl guaiacolFL/FR
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Potential Uses:
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Occurrence (nature, food, other): note
 allspice fruit
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 allspice leaf
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 allspice seed
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 alpinia galanga oil @ 0.20%
Data  GC  Search Trop  Picture
 basil plant
Search Trop  Picture
 bay leaf oil @ <0.01-15.51%
Data  GC  Search Trop  Picture
 bay leaf oil anise @ 0.8%
Data  GC  Search Trop  Picture
 bay leaf oil clove @ 17.1%
Data  GC  Search Trop  Picture
 betel leaf
Search Trop  Picture
 cananga odorata flower oil CO2 extract @ 0.02%
Data  GC  Search Trop  Picture
 cassia plant
Search Trop  Picture
 clove bud
Search Trop  Picture
 clove fruit
Search Trop  Picture
 ginger rhizome oil
Search Trop  Picture
 marjoram plant
Search Trop  Picture
 pineapple fruit
Search Trop  Picture
 ylang ylang flower oil @ 0.08%
Data  GC  Search  Picture
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4-allyl phenol
p-allyl phenol
para-allyl phenol
p-hydroxyallyl benzene
para-hydroxyallyl benzene
 phenol, 4-(2-propen-1-yl)-
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