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| IUPAC name : | 2,6-dimethoxy-4-prop-2-enylphenol |
| InChI : | InChI=1/C11H14O3/c1-4-5-8-6-9(13-2)11(12)10(7-8)14-3/h4,6-7,12H,1,5H2,2-3H3 |
| InChIKey : | FWMPKHMKIJDEMJ-UHFFFAOYAR |
| SMILES : | COC1=CC(=CC(=C1O)OC)CC=C |
| (EINECS) number : | 229-600-2 |
| cas number : | 6627-88-9 |
| fema number : | 3655 |
| coe number : | 11214 |
| jecfa number : | 726 |
| fl. number : | 04.051 |
| molar refractivity : | 55.39 ± 0.3 cm3 |
| parachor : | 441.0 ± 4.0 cm3 |
| index of refraction : | 1.526 ± 0.02 |
| surface tension : | 35.8 ± 3.0 dyne/cm |
| density : | 1.077 ± 0.06 g/cm3 |
| polarizability : | 21.96 ± 0.5 10-24cm3 |
| xlogp : | 2.70 |
| molecular weight : | 194.2270600 |
| formula : | C11 H14 O3 |
| BioActivity Analysis : | 80427 |
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| fda reg : | unspecified |
h. number : | unspecified |
| organoleptics : | |
| odor type : | meaty |
| odor strength : | high ,
recommend smelling in a 1.00 % solution or less |
odor description :
at 1.00 % in propylene glycol. | roasted burnt meaty bacon smoky ham |
| taste description³ : | at 20.00 ppm.
Meaty, phenolic, smoky and bacony, with creamy vanilla nuances |
| properties : | |
| appearence : | yellow clear liquid |
| assay : | 90.00 - 100.00 %
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| Food Chemicals Codex Listed : | No |
| specific gravity : | 1.09200 @ 25.00 °C.
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| refractive index : | 1.54800 @ 20.00 °C.
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| boiling point : | 168.00 - 169.00 °C. @ 11.00 mm Hg
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| boiling point : | 300.00 - 301.00 °C. @ 760.00 mm Hg
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| logp : | 1.79 |
| safety : | |
| most important hazard(s) : |
Xi - Irritant |
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| Oral Toxicity(LD50) : |
Not determined
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| Dermal Toxicity(LD50) : |
Not determined
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| flash point ( Deg. F. ) : | > 230.00 °F. TCC ( > 110.00 °C. )
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| recommendation for 4-allyl-2,6-dimethoxyphenol usage levels up to : | | | not for fragrance use.
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| recommendation for 4-allyl-2,6-dimethoxyphenol usage levels up to : | | | 20.0000 ppm in the flavor.
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| safety links : | |
| (EINECS) number : | 229-600-2 |
| chemidplus : | 6627-88-9 |
| epa-srs : | 6627-88-9 |
| dtp/nci : | 16953 |
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| other : | |
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| references : | |
| jecfa number : | 726 |
| fl. number : | 04.051 |
| pubchem : | 10532101 |
| NIST Chemistry WebBook : | 2003221000 |
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| reference : | Mosciano, Gerard P&F 19, No. 3, 51, (1994)³ |
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| synonyms : |
| 4- | allyl syringol | | 4- | allyl-2,6-dimethoxyphenol | | 2,6- | dimethoxychavicol | | 6- | methoxyeugenol |
| soluble in : |
| | alcohol |
| insoluble in : |
| | water |
| (odor and/or flavor) blends with : |
| 4- | acetyl-2-methyl pyrimidine |
| 4- | aminobutyric acid |
| | amyl mercaptan |
| | ayou wood oil |
| | bacon dithiazine |
| | benzyl disulfide |
| | betel leaf oil |
| | birch tar oil |
| 1,3- | butane dithiol |
| 2,3- | butane dithiol |
| 2-(2- | butyl)-4,5-dimethyl-3-thiazoline |
| | butyraldehyde |
| | cade oil |
| | castoreum absolute |
| | coffee difuran |
| | cyclopropyl (E,Z)-2,6-nonadienamide |
| 2,5- | diethyl thiazole |
| 3,5- | diethyl-2-methyl pyrazine |
| 2,5- | diethyl-3-methyl pyrazine |
| | difurfuryl sulfide |
| 2,5- | dihydroxy-1,4-dithiane |
| 3,5- | diisobutyl-1,2,4-trithiolane |
| N-(2,4- | dimethoxybenzyl)-N2-(2-(pyridin-2-yl)ethyl) oxalamide |
| 2,6- | dimethoxyphenol |
| N-(2-(3,4- | dimethoxyphenyl)ethyl)-3,4-dimethoxycinnamic acid amide |
| 2,5- | dimethyl furan |
| | dimethyl tetrasulfide |
| 2,6- | dimethyl thiophenol |
| | dimethyl trisulfide |
| 4,5- | dimethyl-2-ethyl-3-thiazoline |
| 3,7- | dimethyl-2,6-octadien-1-yl cyclopropyl carboxamide |
| 2,6- | dimethyl-3-((2-methyl-3-furyl)thio)-4-heptanone |
| 2,5- | dimethyl-3-furan thiol |
| bis(2,5- | dimethyl-3-furyl) disulfide |
| 2,5- | dimethyl-3-thiofuroyl furan |
| 3,7- | dimethyl-6-octenoic acid |
| 1,1- | ethane dithiol 1% in ethanol |
| alpha- | ethoxy-ortho-cresol |
| | ethyl (E,Z)-2,6-nonadienamide |
| S- | ethyl 2-acetyl aminoethane thioate |
| | ethyl 3-hydroxyhexanoate |
| | ethyl 3-mercaptopropionate |
| | ethyl 4-(acetyl thio) butyrate |
| 4- | ethyl guaiacol |
| para- | ethyl phenol |
| S- | ethyl thioacetate |
| (Z+E)-5- | ethyl-4-methyl-2-(2-butyl) thiazoline |
| (Z+E)-5- | ethyl-4-methyl-2-(2-methyl propyl) thiazoline |
| | furfuryl isopropyl sulfide |
| | furfuryl mercaptan |
| 4- | furfuryl thio-2-pentanone |
| | hazelnut pyrazine |
| N-( | heptan-4-yl)benzo(D)(1,3)dioxole-5-carboxamide |
| 1,6- | hexane dithiol |
| | meaty dithiane |
| 4- | mercapto-2-pentanone 1% in acetoin |
| 2- | mercapto-3-pentanone |
| 2- | mercaptomethyl pyrazine |
| 2- | mercaptopropionic acid |
| N1-(2- | methoxy-4-methyl benzyl)-N2-(2-(pyridin-2-yl)ethyl) oxalamide |
| N1-(2- | methoxy-4-methyl benzyl)-N2-2(2-(5-methyl pyridin-2-yl)ethyl) oxalamide |
| | methyl 2-methyl-3-furyl disulfide |
| 2- | methyl 3-(methyl thio) furan 10% in triacetin |
| 4- | methyl 4-mercaptopentan-2-one 1% in pg |
| | methyl dihydrofuran thiol |
| 4- | methyl nonanoic acid |
| 2- | methyl pyrazine |
| 1- | methyl pyrrole |
| 2- | methyl thiazolidine |
| 2-( | methyl thio) ethanol |
| 12- | methyl tridecanal |
| 2- | methyl-1-methyl thio-2-butene |
| 2- | methyl-1,3-dithiolane |
| 3- | methyl-2-butane thiol |
| 2- | methyl-3-(methyl thio) pyrazine |
| 2- | methyl-3-furyl tetrasulfide |
| bis(2- | methyl-3-furyl) disulfide |
| S-(2- | methyl-3-furyl) ethane thioate |
| 3-((2- | methyl-3-furyl)thio)-4-heptanone |
| 4-((2- | methyl-3-furyl)thio)-5-nonanone |
| 2- | methyl-3-tetrahydrofuran thiol |
| 2- | naphthyl mercaptan |
| 1,9- | nonane dithiol |
| | nutty thiazole |
| 1,8- | octane dithiol |
| | peanut dithiazine |
| | pepper tree berry oil |
| 1- | phenethyl mercaptan |
| | phoebe oil brazil |
| 1,3- | propane dithiol |
| 2- | propionyl-2-thiazoline |
| | propyl 2-mercaptopropionate |
| | propyl 2-methyl-3-furyl disulfide |
| | propyl 4-hydroxybenzoate |
| iso | propyl disulfide |
| iso | propyl mercaptan |
| 2- | propyl phenol |
| | pyrazinyl ethane thiol |
| 2- | pyridinyl methane thiol |
| | pyroligneous acids |
| | pyroligneous acids hickory |
| | pyrrolidino-(1,2E)-4H-2,4-dimethyl-1,3,5-dithiazine |
| | roasted butanol |
| | rum ether |
| | sulfuryl acetate |
| 3- | tetrahydrothiophenone |
| | thialdine |
| 3- | thienyl mercaptan |
| 1-(2- | thienyl) butanone |
| ortho- | thiocresol |
| | thioguaiacol |
| | vanillyl ethyl ether |
| 2,5- | xylenol |
| dextro- | xylose |
| (odor and/or flavor) used in : |
| | burnt | | | ham | | | smoke | | | tobacco tabac tabaco | | | vanilla |
| natural occurrence in : |
| banana |
| buchu |
| nutmeg |
| wine |
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