EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes
 

3,4-dimethoxystyrene
3,4-dimethoxy-1-vinylbenzene

Sponsors

Flavor Demo Formulas
Name:4-ethenyl-1,2-dimethoxybenzene
CAS Number: 6380-23-0Picture of molecule3D/inchi
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
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
 
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
 
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)
Odor sample from: Sigma-Aldrich
Flavor Type: green
">green fruity grassy lettuce weedy floral
Taste Description: green fruity grassy lettuce weedy floral
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
BOC Sciences
For experimental / research use only.
3,4-Dimethoxystyrene
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
 
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
 
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
 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: --
 
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
 
References:
 4-ethenyl-1,2-dimethoxybenzene
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:6380-23-0
Pubchem (cid):61400
Pubchem (sid):135018741
 
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
 
Potential Blenders and core components note
For Odor
For Flavor
No flavor group found for these
allyl tiglate
FL
(E,E)-2,4-
heptadien-1-ol
FL
(E)-3-
hexenal
FL
2-
hexenal diethyl acetal
FL
methyl (E)-2-butenoate
FL
methyl 4-pentenoate
FL
2-iso
propyl pyridine
FL
coconut
coconut
(R)-
massoia lactone
FL
creamy
massoia lactone
FL
cucumber
2-
ethyl octine carbonate
FL
fruity
ethyl (E)-2-octenoate
FL
furfuryl propionate
FL
2-
furyl pentyl ketone
FL
kiwi distillates
FL
4-
methyl-2-propionyl thiazole
FL
(Z)-3-
nonen-1-yl acetate
FL
(Z)-5-
octen-1-yl acetate
FL
green
2-
ethyl butyraldehyde
FL
methyl 2-undecynoate
FL
3-(5-
methyl-2-furyl) butanal
FL
4-
methyl-2-pentenal
FL
(E,E)-2,4-
octadienal
FL
2,4-
octadienal
FL
pungent
acetaldehyde
FL
sour
3-
methyl valeric acid
FL
tea
black
tea leaf distillates
FL
tropical
guava distillates
FL
psidium guajava fruit
FL
vegetable
alpha-
benzylidene methional
FL
 
Potential Uses:
FL/FRambrette
 apple crabapple
 ash mountain ash
 clematis
 cortex
 daffodil narcissus
 hyacinth jacinthe
 hydrangea
 jonquil narcissus jonquilla
 lotus
 narcissus narcisse
FL/FRpatchouli
FL/FRpine needle scotch
 privet
 privet blossom
 vine
 weedy
 
Occurrence (nature, food, other):note
 coffee roasted coffee
Search PMC Picture
 
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
 
 
Notes:
Flavouring ingredient. Constit. of roasted coffee aroma and boiled buckwheat flour flavour
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