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dihydroeugenol
2-methoxy-4-propylphenol

Sponsors

Fragrance Demo Formulas
Name:2-methoxy-4-propylphenol
CAS Number: 2785-87-7Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:220-499-0
FDA UNII:A3XE712277
Nikkaji Web:J15.754F
Beilstein Number:1866292
MDL:MFCD00037196
XlogP3:2.20 (est)
Molecular Weight:166.21998000
Formula:C10 H14 O2
NMR Predictor:Predict (works with chrome or firefox)
Category:flavor and fragrance 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:717 2-methoxy-4-propylphenol
FLAVIS Number:04.049 (Old)
DG SANTE Food Flavourings:04.049 2-methoxy-4-propylphenol
FEMA Number:3598 2-methoxy-4-propylphenol
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: 2-METHOXY-4-PROPYLPHENOL
 
Physical Properties:
Appearance:colorless clear liquid (est)
Assay: 99.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:1.03600 to 1.03750 @ 25.00 °C.
Pounds per Gallon - (est).: 8.621 to 8.633
Refractive Index:1.52430 to 1.52570 @ 20.00 °C.
Boiling Point: 125.00 to 126.00 °C. @ 14.00 mm Hg
Vapor Pressure:0.006000 mm/Hg @ 25.00 °C. (est)
Flash Point:> 212.00 °F. TCC ( > 100.00 °C. )
logP (o/w): 2.390
Soluble in:
 alcohol
 water, 228 mg/L @ 25 °C (est)
Stability:
 APC: traces - 0.5%
 candle: traces - 1%
 detergent: traces - 1%
 fine fragrances: traces - 0.5%
 shampoo: traces - 1%
 shower gel: traces - 0.5%
 soap: traces - 0.5%
 softener: traces - 1%
 
Organoleptic Properties:
Odor Type: spicy
Odor Strength:medium
Substantivity:72 hour(s) at 100.00 %
clove sharp spicy sweet phenolic powdery allspice
Odor Description:at 100.00 %. clove sharp spicy sweet phenolic powdery allspice
Luebke, William tgsc, (1991)
Odor sample from: International Flavors & Fragrances Inc.
Flavor Type: spicy
spicy clove allspice peppery phenolic carnation powdery
Taste Description: spicy clove allspice peppery phenolic carnation powdery
Odor and/or flavor descriptions from others (if found).
Firmenich
DIHYDROEUGENOL
Odor Description:A drier, fresher and less sweet edible odor than Eugenol. It is very diffusive and recalls the freshness of bay leaf and pimento leaf oils
It gives fresher and more floral perfumery effects compared with Eugenol and has more top note impact. Goes very well in masculine notes, fougere, chypre and orientals.
Pell Wall Perfumes
Dihydroeugenol
Odor Description:Sweet, spicy-clove, woody, powdery, phenolic, allspice
Arctander describes it as “Warm-spicy, sweet and slightly floral-balsamic odor, reminiscent of Eugenol, but milder and sweeter than this.
Taste Description:weak earthy
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: perfuming agents
 
Suppliers:
Azelis UK
DIHYDROEUGENOL
Services
Berjé
Dihydro Eugenol
Happening at Berje
BOC Sciences
For experimental / research use only.
Dihydroeugenol
CG Herbals
Di Hydro Eugenol
Odor: clove sharp spicy sweet phenolic powdery allspice
Diffusions Aromatiques
DIHYDRO EUGENOL
Ernesto Ventós
DIHYDROEUGENOL 909 INDESSO
Odor: SPICY,FLORAL,CLOVE,SWEET,FRUITY
Ernesto Ventós
DIHYDROEUGENOL FIRMENICH 938520
Odor: SPICY, FLORAL, WOODY
Firmenich
DIHYDROEUGENOL
Odor: A drier, fresher and less sweet edible odor than Eugenol. It is very diffusive and recalls the freshness of bay leaf and pimento leaf oils
Use: It gives fresher and more floral perfumery effects compared with Eugenol and has more top note impact. Goes very well in masculine notes, fougere, chypre and orientals.
Global Essence
Dihydro Eugenol
Indukern F&F
DIHYDROEUGENOL
Odor: SPICY, CLOVE, SWEET, FLORAL
Lluch Essence
DIHYDROEUGENOL
Odor: SMOKY, WOODY, SPICY
Moellhausen
DIHYDROEUGENOL
OQEMA
Dihydroeugenol
Pell Wall Perfumes
Dihydroeugenol
Odor: Sweet, spicy-clove, woody, powdery, phenolic, allspice
Use: Arctander describes it as “Warm-spicy, sweet and slightly floral-balsamic odor, reminiscent of Eugenol, but milder and sweeter than this.
Penta International
DIHYDROEUGENOL, Kosher
Reincke & Fichtner
2-Methoxy-4-propylphenol
Sigma-Aldrich
2-Methoxy-4-propylphenol, ≥99%, FG
Odor: anise; apricot; clove; oily; spicy; floral; fishy; meaty; pepper; soapy; wine-like; woody.
Certified Food Grade Products
Synerzine
2-Methoxy-4-propylphenol
Taytonn
Dihydroeugenol
Odor: Clover/ Clove, Floral, Fruity, Spicy, Sweet
The Perfumers Apprentice
Dihydro Eugenol
Odor: similar to eugenol, a great addition to carnation, jasmine or spicy flower accords
Vigon International
Dihydro Eugenol
Odor: Clove sharp spicy sweet
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
T - Toxic.
R 24 - Toxic in contact with skin.
R 38 - Irritating to skin.
S 02 - Keep out of the reach of children.
S 20/21 - When using do not eat, drink or smoke.
S 36/37 - Wear suitable protective clothing and gloves.
S 45 - In case of accident or if you feel unwell seek medical advice immediately.
 
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
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
oral-rat LD50 2600 mg/kg
Food and Chemical Toxicology. Vol. 20, Pg. 671, 1982.

oral-mouse LD50 2000 mg/kg
Food and Chemical Toxicology. Vol. 20, Pg. 671, 1982.

intraperitoneal-mouse LD50 150 mg/kg
National Technical Information Service. Vol. AD691-490

Dermal Toxicity:
skin-rabbit LD50 310 mg/kg
FCTOD7
20,671,1982

subcutaneous-mouse LD50 1450 mg/kg
PERIPHERAL NERVE AND SENSATION: SPASTIC PARALYSIS WITH OR WITHOUT SENSORY CHANGE
Sapporo Igaku Zasshi. Sapporo Medical Journal. Vol. 3, Pg. 73, 1952.

Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavor and fragrance agents
Recommendation for dihydroeugenol usage levels up to:
  1.0000 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 180.00 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.10 (μg/capita/day)
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: 12
 average usual ppmaverage maximum ppm
baked goods: -0.15000
beverages(nonalcoholic): -0.05000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: -15.00000
condiments / relishes: --
confectionery froastings: -1.50000
egg products: --
fats / oils: --
fish products: --
frozen dairy: --
fruit ices: -0.07000
gelatins / puddings: -0.10000
granulated sugar: --
gravies: -1.00000
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: -1.50000
meat products: --
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: -1.50000
soft candy: -0.10000
soups: -1.00000
sugar substitutes: --
sweet sauces: --
 
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):

Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to Flavouring Group Evaluation 22 (FGE.22): Ring-substituted phenolic substances from chemical groups 21 and 25 (Commission Regulation (EC) No 1565/2000 of 18 July 2000)
View page or View pdf

Flavouring Group Evaluation 58 (FGE.58) Consideration of phenol derivatives evaluated by JECFA (55th meeting) structurally related to ring substituted phenolic substances evaluated by EFSA in FGE.22 (2006) (Commission Regulation (EC) No 1565/2000 of 18 July 2000) - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 22, Revision 1 (FGE.22Rev1): Ring-substituted phenolic substances from chemical groups 21 and 25
View page or View pdf

EPI System: View
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):2785-87-7
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :17739
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 2810
WGK Germany:2
2-methoxy-4-propylphenol
Chemidplus:0002785877
RTECS:SL8050000 for cas# 2785-87-7
 
References:
 2-methoxy-4-propylphenol
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:2785-87-7
Pubchem (cid):17739
Pubchem (sid):134983083
Flavornet:2785-87-7
Pherobase:View
 
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
CHEMBL:View
HMDB (The Human Metabolome Database):HMDB32135
FooDB:FDB008859
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
Potential Blenders and core components note
For Odor
floral
cassie absolute
FL/FR
champaca absolute
FR
phenethyl salicylate
FL/FR
phenyl amyl alcohol
FL/FR
tobacco flower absolute
FR
wallflower absolute
FR
minty
homo
menthyl acetate
FL/FR
mossy
veramoss (IFF)
FR
spicy
allspice berry oil
FL/FR
allspice berry oil terpeneless
FL/FR
allspice leaf oil
FL/FR
allspice leaf oil terpeneless
FL/FR
allspice oil
FL/FR
allspice oleoresin
FL/FR
amyl isoeugenol
FR
benzyl isoeugenol
FL/FR
calamus leaf oil
FR
4-
carvomenthenol
FL/FR
beta-
caryophyllene
FL/FR
caryophyllene
FL/FR
cinnamomum culilawan bark oil
FR
cinnamomum culilawan leaf oil
FR
cinnamon leaf oil ceylon
FL/FR
cinnamon leaf oil replacer
FR
clove bud absolute
FL/FR
clove bud oil
FL/FR
clove bud oleoresin
FL/FR
clove leaf oil
FL/FR
clove leaf oil terpeneless
FL/FR
iso
cyclogeraniol (IFF)
FR
dianthus ethone
FR
4-
ethyl guaiacol
FL/FR
ethyl isoeugenol
FL/FR
eugenol
FL/FR
(E)-iso
eugenol
FR
iso
eugenol
FL/FR
eugenyl acetate
FL/FR
iso
eugenyl acetate
FL/FR
iso
eugenyl phenyl acetate
FL/FR
eugenyl phenyl acetate
FL/FR
laurus nobilis leaf oil turkey
FL/FR
methyl eugenol
FR
4-
methyl guaiacol
FL/FR
methyl isoeugenol
FL/FR
pimenta acris leaf oil
FL/FR
pimenta officinalis fruit extract
FR
vanilla
propenyl guaethol
FL/FR
vanillin
FL/FR
vanillin propylene glycol acetal
FL/FR
woody
diethyl dimethyl-2-cyclohexenone
FR
2-
methoxy-4-vinyl phenol
FL/FR
For Flavor
No flavor group found for these
eugenyl phenyl acetate
FL/FR
laurus nobilis leaf oil turkey
FL/FR
phenyl amyl alcohol
FL/FR
sodium ferulate
FL
cooling
cooling
4-
carvomenthenol
FL/FR
homo
menthyl acetate
FL/FR
medicinal,
phenethyl salicylate
FL/FR
smoky
2-
methoxy-4-vinyl phenol
FL/FR
spicy
allspice berry oil
FL/FR
allspice berry oil terpeneless
FL/FR
allspice leaf oil
FL/FR
allspice leaf oil terpeneless
FL/FR
allspice oil
FL/FR
allspice oleoresin
FL/FR
benzyl isoeugenol
FL/FR
beta-
caryophyllene
FL/FR
caryophyllene
FL/FR
cassie absolute
FL/FR
cinnamon leaf oil ceylon
FL/FR
clove bud absolute
FL/FR
clove bud oil
FL/FR
clove bud oleoresin
FL/FR
clove leaf oil
FL/FR
clove leaf oil terpeneless
FL/FR
ethyl isoeugenol
FL/FR
eugenol
FL/FR
iso
eugenol
FL/FR
eugenyl acetate
FL/FR
iso
eugenyl acetate
FL/FR
iso
eugenyl phenyl acetate
FL/FR
methyl isoeugenol
FL/FR
pimenta acris leaf oil
FL/FR
vanilla
4-
methyl guaiacol
FL/FR
propenyl guaethol
FL/FR
vanillin
FL/FR
vanillin propylene glycol acetal
FL/FR
woody
4-
ethyl guaiacol
FL/FR
 
Potential Uses:
FRcarnation
FRchypre
FRclove
FRfern
FRherbal
FRoriental
FRspice
 
Occurrence (nature, food, other):note
 beer
Search PMC Picture
 brandy grape brandy
Search PMC Picture
 cheese gruyere cheese
Search PMC Picture
 clover yellow sweet clover
Search Trop Picture
 fish
Search PMC Picture
 pork
Search PMC Picture
 rum
Search PMC Picture
 sherry
Search PMC Picture
 tea
Search Trop Picture
 whiskey bourbon whiskey
Search Picture
 whiskey malt whiskey
Search Picture
 whiskey scotch whiskey
Search Picture
 
Synonyms:
 cerulignol
 coerulignol
 di hydro eugenol
 dihydro eugenol
 guaiacol, 4-propyl-
 guaiacyl propane
 guaiacylpropane
(4-hydroxy-3-methoxyphenyl) propane
1-(4-hydroxy-3-methoxyphenyl) propane
(4-hydroxy-3-methoxyphenyl)propane
1-(4-hydroxy-3-methoxyphenyl)propane
4-hydroxy-3-methoxypropyl benzene
4-hydroxy-3-methoxypropylbenzene
2-methoxy-4-N-propylphenol
2-methoxy-4-propyl phenol
2-methoxy-4-propyl-phenol
2-methoxy-4-propylphenol
 phenol, 2-methoxy-4-propyl-
4-propyl guaiacol
p-propyl guaiacol
para-propyl guaiacol
para-N-propyl guaiacol
4-propyl guaicol
5-propyl o-hydroxyanisole
4-propyl o-methoxyphenol
4-propyl-2-methoxyphenol
1-propyl-3-methoxy-4-hydroxybenzene
5-propyl-O-hydroxyanisole
4-propyl-O-methoxyphenol
5-propyl-ortho-hydroxyanisole
4-propyl-ortho-methoxyphenol
4-propylguaiacol
p-propylguaiacol
p-N-propylguaiacol
 propylguaiacol, p-
 
 
Notes:
Blends well with all eugenyl components. Flavouring ingredient
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