3,4-dimethoxystyrene
3,4-dimethoxy-1-vinylbenzene
 
Notes:
Flavouring ingredient. Constit. of roasted coffee aroma and boiled buckwheat flour flavour
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      04-36500 3,4-DIMETHOXY-1-VINYLBENZENE
       
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    Flavor Demo Formulas
4-ethenyl-1,2-dimethoxybenzene (Click)
CAS Number: 6380-23-0Picture of molecule
ECHA EINECS - REACH Pre-Reg: 228-962-9
FDA UNII: 50PLH4M73W
Nikkaji Web: J206.987C
MDL: MFCD00008615
CoE Number: 11228
XlogP3: 2.30 (est)
Molecular Weight: 164.20404000
Formula: C10 H12 O2
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
IBM Patents: Obtain
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Pubchem Patents: Search
PubMed: Search
NCBI: Search
JECFA Food Flavoring: 1251  3,4-dimethoxy-1-vinylbenzene
Flavis Number: 04.040 (Old)
DG SANTE Food Flavourings: 04.040  1,2-dimethoxy-4-vinylbenzene
FEMA Number: 3138  3,4-dimethoxy-1-vinylbenzene
FDA Mainterm: 3,4-DIMETHOXY-1-VINYLBENZENE
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Physical Properties:
Appearance: colorless to pale yellow clear liquid (est)
Assay: 99.00 to 100.00 % 
Food Chemicals Codex Listed: No
Boiling Point: 203.00 to  205.00 °C. @ 20.00 mm Hg
Boiling Point: 120.00 to  125.00 °C. @ 10.00 mm Hg
Acid Value: 1.00 max. KOH/g
Vapor Pressure: 0.021000 mm/Hg @ 25.00 °C. (est)
Flash Point: 204.00 °F. TCC ( 95.56 °C. )
logP (o/w): 2.540 (est)
Shelf Life: 12.00 month(s) or longer if stored properly.
Storage: refrigerate in tightly sealed containers.
Soluble in:
 alcohol
 water, slightly
 water, 443.4 mg/L @ 25 °C (est)
Insoluble in:
 water
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Organoleptic Properties:
Odor Type: floral
Odor Strength: medium ,
recommend smelling in a 10.00 % solution or less
 green  floral  weedy  cortex  fruity  
Odor Description:
at 100.00 %. 
green floral weedy cortex fruity
Luebke, William tgsc, (2006)
 smoky  roasted  coffee  
Taste Description:
smoky roasted, coffee grounds
  
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Cosmetic Information:
None found
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Suppliers:
Carbosynth
For experimental / research use only.
3,4-Dimethoxystyrene
Parchem
3,4-dimethoxystyrene
Penta International
3,4-DIMETHOXY-1-VINYLBENZENE
Santa Cruz Biotechnology
For experimental / research use only.
3,4-Dimethoxystyrene
Sigma-Aldrich: Aldrich
For experimental / research use only.
3,4-Dimethoxystyrene technical grade, contains 1% hydroquinone as inhibitor
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Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 36 - Irritating to eyes.
S 02 - Keep out of the reach of children.
S 25 - Avoid contact with eyes.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36 - Wear suitable protective clothing.
 
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:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
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Safety in Use Information:
Category: flavoring agents
Recommendation for 3,4-dimethoxystyrene usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.012 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.01 (μg/capita/day)
Structure Class: III
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: 4
Click here to view publication 4
 average usual ppmaverage maximum ppm
baked goods: --
beverages(nonalcoholic): -2.00000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -2.00000
fruit ices: -2.00000
gelatins / puddings: -2.00000
granulated sugar: --
gravies: --
hard candy: -2.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: -2.00000
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: -2.00000
sugar substitutes: --
sweet sauces: --
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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):
Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to Flavouring Group Evaluation 23 (FGE.23): Aliphatic, alicyclic and aromatic ethers including anisole derivatives From chemical groups 15, 16 and 26 (Commission Regulation (EC) No 1565/2000 of 18 July 2000
View page or View pdf
Flavouring Group Evaluation 59 (FGE.59): Consideration of aliphatic and aromatic ethers evaluated by JECFA (61st meeting) structurally related to aliphatic, alicyclic and aromatic ethers including anisole derivatives evaluated by EFSA in FGE.23 (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
Flavouring Group Evaluation 23, Revision 1 (FGE.23Rev1): Aliphatic, alicyclic and aromatic ethers including anisole derivatives from chemical groups 15, 16, 26 and 30[1] - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 59, Revision 1 (FGE.59Rev1): Consideration of aliphatic and aromatic ethers evaluated by JECFA (61st meeting and 63rd meeting) structurally related to aliphatic, alicyclic and aromatic ethers including anisole derivatives evaluated by EFSA in FGE.23 Rev2 (2010)
View page or View pdf
EPI System: View
EPA Substance Registry Services (TSCA): 6380-23-0
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 61400
National Institute of Allergy and Infectious Diseases: Data
WGK Germany: 3
 4-ethenyl-1,2-dimethoxybenzene
Chemidplus: 0006380230
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References:
 4-ethenyl-1,2-dimethoxybenzene
NIST Chemistry WebBook: Search Inchi
Canada Domestic Sub. List: 6380-23-0
Pubchem (cid): 61400
Pubchem (sid): 135018741
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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
HMDB (The Human Metabolome Database): HMDB40359
FooDB: FDB020087
Export Tariff Code: 2909.30.5000
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
No odor group found for these
 satinaldehydeFL/FR
(E)-tiglaldehydeFL/FR
animal
para-cresyl isobutyrateFL/FR
balsamic
 propyl cinnamateFL/FR
 spruce needle absoluteFL/FR
 tetrahydrofurfuryl cinnamateFL/FR
citrus
 citral dimethyl acetalFL/FR
 neroli ketoneFR
earthy
 methyl (E)-3-hexenoateFL/FR
2-octanoneFL/FR
fatty
3-decen-2-oneFL/FR
 methyl 2-hexenoateFL/FR
5-methyl-5-hexen-2-oneFL/FR
fermented
3-methyl-1-pentanolFL/FR
floral
 cassie absoluteFL/FR
 citronellyl propionateFL/FR
 coriander seed oil CO2 extractFL/FR
 cuminyl acetaldehydeFL/FR
(±)-2,3-dihydrofarnesolFL/FR
 dimethyl benzyl carbinolFL/FR
 ethyl 2-benzyl butyrateFL/FR
 farnesyl acetateFL/FR
(E)-geranyl acetoneFL/FR
 hexyl lactateFL/FR
 hydroxycitronellal diethyl acetalFL/FR
bitter orangeflower absolute moroccoFL/FR
 papaya isobutyrateFL/FR
 phenyl acetaldehyde diisobutyl acetalFL/FR
isopropyl phenyl acetateFL/FR
 rhodinyl formateFL/FR
 rose absolute (rosa damascena) bulgariaFL/FR
laevo-rose oxideFL/FR
 styralyl formateFL/FR
 styralyl propionateFL/FR
 terpinyl isobutyrateFL/FR
fresh
 sorbyl isobutyrateFL/FR
fruity
 acetaldehyde dihexyl acetalFL/FR
 amyl formateFL/FR
 amyl hexanoateFL/FR
 benzyl methyl etherFL/FR
 berry pentadienoateFL/FR
 dimethyl succinateFL/FR
 ethyl methyl-para-tolyl glycidateFL/FR
 geranyl isovalerateFL/FR
 heptyl isobutyrateFL/FR
 hexyl isovalerateFL/FR
 hexyl propionateFL/FR
 linalyl hexanoateFL/FR
 methyl valerateFL/FR
2-nonanoneFL/FR
4-phenyl-2-butyl acetateFL/FR
green
 acetaldehyde benzyl 2-methoxyethyl acetalFL/FR
 actinidia chinensis fruit extractFL/FR
isoamyl 3-(2-furan) propionateFL/FR
 butyl 2-methyl butyrateFL/FR
isobutyl benzyl carbinolFL/FR
2-isobutyl thiazoleFL/FR
 chrysanthemum oxideFL/FR
 cognac heptanoneFL/FR
 cortex pyridineFL/FR
 cumin acetaldehydeFL/FR
 decanal propylene glycol acetalFL/FR
 earthy acetalFL/FR
 ethyl (E)-2-hexenoateFL/FR
 ethyl (E)-4-decenoateFL/FR
(Z)-3-hexen-1-yl (E)-2-hexenoateFL/FR
(E)-2-hexen-1-yl acetateFL/FR
(Z)-3-hexen-1-yl acetateFL/FR
(E)-2-hexen-1-yl propionateFL/FR
(Z)-3-hexen-1-yl tiglateFL/FR
(E)-2-hexen-1-yl valerateFL/FR
(Z)-3-hexen-1-yl valerateFL/FR
3-hexenalFL/FR
(E)-2-hexenal propylene glycol acetalFL/FR
3-hexenyl acetateFL/FR
2-hexenyl acetateFL/FR
 hexyl butyrateFL/FR
 hexyl isobutyrateFL/FR
 hyacinth absoluteFL/FR
3,6-ivy carbaldehydeFL/FR
 ivy carbaldehydeFL/FR
3,5-ivy carbaldehydeFL/FR
 lilac acetaldehydeFL/FR
 nerol oxideFL/FR
(E)-2-pentenalFL/FR
 phenyl acetaldehydeFL/FR
 phenyl acetaldehyde solutionFL/FR
3-phenyl propionaldehydeFL/FR
alpha-isopropyl phenyl acetaldehydeFL/FR
 thiogeraniolFL/FR
3,5,5-trimethyl hexanolFL/FR
herbal
 clary sage absoluteFL/FR
minty
 spearmint absoluteFL/FR
musty
 cocoa butenalFL/FR
spicy
 methyl heptadienoneFL/FR
sulfurous
 buchu mercaptanFL/FR
terpenic
gamma-terpineneFL/FR
waxy
 allyl nonanoateFL/FR
9-decenoic acidFL/FR
(E)-methyl geranateFL/FR
 
For Flavor
 
No flavor group found for these
 acetaldehyde benzyl 2-methoxyethyl acetalFL/FR
 acetaldehyde dihexyl acetalFL/FR
 allyl tiglateFL
 benzyl methyl etherFL/FR
 butyl 2-methyl butyrateFL/FR
 chrysanthemum oxideFL/FR
 cumin acetaldehydeFL/FR
 decanal propylene glycol acetalFL/FR
(±)-2,3-dihydrofarnesolFL/FR
 dimethyl benzyl carbinolFL/FR
 earthy acetalFL/FR
 ethyl 2-benzyl butyrateFL/FR
(E,E)-2,4-heptadien-1-olFL
(Z)-3-hexen-1-yl (E)-2-hexenoateFL/FR
(E)-3-hexenalFL
2-hexenal diethyl acetalFL
(E)-2-hexenal propylene glycol acetalFL/FR
3-hexenyl acetateFL/FR
2-hexenyl acetateFL/FR
 hexyl propionateFL/FR
 hyacinth absoluteFL/FR
 ivy carbaldehydeFL/FR
3,6-ivy carbaldehydeFL/FR
3,5-ivy carbaldehydeFL/FR
 linalyl hexanoateFL/FR
 methyl (E)-2-butenoateFL
 methyl 2-hexenoateFL/FR
 methyl 4-pentenoateFL
(E)-methyl geranateFL/FR
5-methyl-5-hexen-2-oneFL/FR
 nerol oxideFL/FR
 phenyl acetaldehyde solutionFL/FR
4-phenyl-2-butyl acetateFL/FR
alpha-isopropyl phenyl acetaldehydeFL/FR
2-isopropyl pyridineFL
 rose absolute (rosa damascena) bulgariaFL/FR
 styralyl formateFL/FR
 terpinyl isobutyrateFL/FR
 tetrahydrofurfuryl cinnamateFL/FR
(E)-tiglaldehydeFL/FR
aromatic
para-cresyl isobutyrateFL/FR
balsamic
isobutyl benzyl carbinolFL/FR
 spruce needle absoluteFL/FR
berry
 heptyl isobutyrateFL/FR
cheesy
2-nonanoneFL/FR
cinnamon
 sorbyl isobutyrateFL/FR
citrus
 citral dimethyl acetalFL/FR
 cognac heptanoneFL/FR
 styralyl propionateFL/FR
coconut
(R)-massoia lactoneFL
cucumber
2-ethyl octine carbonateFL
dairy
2-octanoneFL/FR
fatty
3-decen-2-oneFL/FR
 ethyl (E)-4-decenoateFL/FR
floral
 citronellyl propionateFL/FR
 farnesyl acetateFL/FR
(E)-geranyl acetoneFL/FR
bitter orangeflower absolute moroccoFL/FR
 papaya isobutyrateFL/FR
laevo-rose oxideFL/FR
 satinaldehydeFL/FR
fruity
 amyl formateFL/FR
 amyl hexanoateFL/FR
 berry pentadienoateFL/FR
 dimethyl succinateFL/FR
 ethyl (E)-2-hexenoateFL/FR
 ethyl methyl-para-tolyl glycidateFL/FR
 hexyl lactateFL/FR
 lilac acetaldehydeFL/FR
 methyl valerateFL/FR
4-methyl-2-propionyl thiazoleFL
 propyl cinnamateFL/FR
 rhodinyl formateFL/FR
green
 actinidia chinensis fruit extractFL/FR
isoamyl 3-(2-furan) propionateFL/FR
alpha-benzylidene methionalFL
2-isobutyl thiazoleFL/FR
 clary sage absoluteFL/FR
 cocoa butenalFL/FR
 cortex pyridineFL/FR
 cuminyl acetaldehydeFL/FR
 geranyl isovalerateFL/FR
(Z)-3-hexen-1-yl acetateFL/FR
(E)-2-hexen-1-yl acetateFL/FR
(E)-2-hexen-1-yl propionateFL/FR
(Z)-3-hexen-1-yl tiglateFL/FR
(Z)-3-hexen-1-yl valerateFL/FR
(E)-2-hexen-1-yl valerateFL/FR
3-hexenalFL/FR
 hexyl butyrateFL/FR
 hexyl isobutyrateFL/FR
 hexyl isovalerateFL/FR
 methyl (E)-3-hexenoateFL/FR
 methyl 2-undecynoateFL
 methyl heptadienoneFL/FR
2,4-octadienalFL
(E)-2-pentenalFL/FR
3-phenyl propionaldehydeFL/FR
3,5,5-trimethyl hexanolFL/FR
herbal
 coriander seed oil CO2 extractFL/FR
honey
 phenyl acetaldehydeFL/FR
 phenyl acetaldehyde diisobutyl acetalFL/FR
isopropyl phenyl acetateFL/FR
melon
 hydroxycitronellal diethyl acetalFL/FR
minty
 spearmint absoluteFL/FR
 thiogeraniolFL/FR
sour
3-methyl valeric acidFL
spicy
 cassie absoluteFL/FR
sulfurous
 buchu mercaptanFL/FR
tea
black tea leaf distillatesFL
terpenic
gamma-terpineneFL/FR
waxy
 allyl nonanoateFL/FR
9-decenoic acidFL/FR
whiskey
3-methyl-1-pentanolFL/FR
 
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Potential Uses:
 ambretteFL/FR
 apple crabapple 
 ash mountain ash 
 clematis 
 cortex 
 daffodil narcissus 
 hyacinth jacinthe 
 hydrangea 
 jonquil narcissus jonquilla 
 lotus 
 narcissus narcisse 
 patchouliFL/FR
 pine needle scotchFL/FR
 privet 
 privet blossom 
 vine 
 weedy 
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Occurrence (nature, food, other): note
 coffee roasted coffee
Search  Picture
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Synonyms:
 benzene, 4-ethenyl-1,2-dimethoxy-
3,4-dimethoxy-1-vinyl benzene
3,4-dimethoxy-1-vinylbenzene
1,2-dimethoxy-4-vinyl benzene
1,2-dimethoxy-4-vinylbenzene
4-ethenyl-1,2-dimethoxybenzene
 styrene, 3,4-dimethoxy-
 veratrole, 4-vinyl-
4-vinyl veratrole
4-vinyl-1,2-dimethoxybenzene
4-vinylveratrole
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