ethyl para-anisate
 
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IUPAC name :ethyl 4-methoxybenzoate
InChI :InChI=1/C10H12O3/c1-3-13-10(11)8-4-6-9(12-2)7-5-8/h4-7H,3H2,1-2H3
InChIKey :FHUODBDRWMIBQP-UHFFFAOYAR
SMILES :CCOC(=O)C1=CC=C(C=C1)OC
(EINECS) number :202-320-8
cas number :94-30-4
beilstein number :2209700
fema number :2420
coe number :249
jecfa number :885
fl. number :09.714
molar refractivity :49.33 ± 0.3 cm3
parachor :408.5 ± 4.0 cm3
index of refraction :1.499 ± 0.02
surface tension :35.1 ± 3.0 dyne/cm
density :1.073 ± 0.06 g/cm3
polarizability :19.55 ± 0.5 10-24cm3
xlogp : 2.30
molecular weight : 180.2004800
formula :C10 H12 O3
BioActivity Analysis :70538
 
 
fda reg :172.515 h. number :2918.90
organoleptics : 
odor type :anisic
odor strength :medium
odor description :
at 100.00 %.  
aniseed tarragon fruity
taste description³ :at 30.00 ppm.  
Anise, sweet, fruity, licorice, grape and cherry like
properties : 
appearence :colorless to pale yellow clear liquid
assay : 98.00 - 100.00 %   
Food Chemicals Codex Listed :Yes
specific gravity :1.10100 - 1.10400 @ 25.00 °C.
pounds per gallon - calc. : 9.161 to 9.186
refractive index :1.52200 - 1.52600 @ 20.00 °C.
melting point : 7.00 - 8.00 °C. @ 760.00 mm Hg
boiling point : 263.00 - 270.00 °C. @ 760.00 mm Hg
acid value : 1.00  max.  KOH/g
logp : 2.80
safety : 
Oral Toxicity(LD50) : Oral-Rat    2040.00  mg/kg    
Dermal Toxicity(LD50) : Not determined
  
flash point ( Deg. F. ) :> 230.00  °F.  TCC  ( > 110.00 °C. )
  
recommendation for ethyl para-anisate usage levels up to :
  4.0000 % in the fragrance concentrate.
  
recommendation for ethyl para-anisate usage levels up to :
  30.0000 ppm in the flavor.
  
safety links : 
(EINECS) number :202-320-8
rtecs :BZ4697000 for 94-30-4
chemidplus :000094304
epa-srs :94-30-4
dtp/nci :4160
  
other : 
 
references : 
jecfa number :885
fl. number :09.714
pubchem :197197
NIST Chemistry WebBook :4094590204
  
reference : Mosciano, Gerard P&F 18, No. 2, 38, (1993)³
synonyms :
para-anisic acid ethyl ester
 ethyl 4-methoxybenzoate
 ethyl anisate
 ethyl para-anisate
 ethyl para-methoxybenzoate
4-methoxybenzoic acid ethyl ester
para-methoxybenzoic acid ethyl ester
soluble in :
 alcohol
insoluble in :
 water
(odor and/or flavor) blends with :
 ethyl cinnamate
(odor and/or flavor) used in :
 almond
 anise
 apple
 carnation dianthus oeillet
 castoreum
 cherry
 chypre
 fern fougere
 grape
 jasmin
 licorice black licorice
 lilac lilas syringa
 lily
 linden blossom limeflower tilleul
 mimosa wattle
 muguet lily of the valley
 nut
 pear
 plum
 vanilla
 ylang ylang cananga
natural occurrence in :
data pagecassie absolute @ 0.11%
guava



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