4-allyl-2,6-dimethoxyphenol
6-methoxyeugenol

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  4-Allyl-2,6-dimethoxyphenol Halal, Kosher

Name: 2,6-dimethoxy-4-prop-2-enylphenol CAS Number: 6627-88-9 3D/inchi ECHA EINECS - REACH Pre-Reg: 229-600-2 FDA UNII: 8VF00YWP89 Nikkaji Web: J13.307H MDL: MFCD00008655 CoE Number: 11214 XlogP3-AA: 2.60 (est) Molecular Weight: 194.23018000 Formula: C11 H14 O3 BioActivity Summary: listing NMR Predictor: Predict (works with chrome, Edge 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: 726 4-allyl-2,6-dimethoxyphenol DG SANTE Food Flavourings: 04.051 4-allyl-2,6-dimethoxyphenol FEMA Number: 3655 4-allyl-2,6-dimethoxyphenol FDA: No longer provide for the use of these seven synthetic flavoring substances FDA Mainterm (SATF): 6627-88-9 ; 4-ALLYL-2,6-DIMETHOXYPHENOL   Physical Properties: Appearance: yellow clear liquid (est) Assay: 98.00 to 100.00 Food Chemicals Codex Listed: No Specific Gravity: 1.08900 to 1.09500 @ 25.00 °C. Pounds per Gallon - (est).: 9.062 to 9.111 Refractive Index: 1.54800 to 1.55000 @ 20.00 °C. Boiling Point: 168.00 to 169.00 °C. @ 11.00 mm Hg Boiling Point: 300.00 to 301.00 °C. @ 760.00 mm Hg Vapor Pressure: 0.001000 mmHg @ 25.00 °C. (est) Flash Point: > 230.00 °F. TCC ( > 110.00 °C. ) logP (o/w): 2.338 (est) Soluble in:   alcohol   water, 307.4 mg/L @ 25 °C (est) Insoluble in:   water Similar Items:note 2,6-dimethoxy-4-prop-1-enylphenol   Organoleptic Properties: Odor Type: meaty roasted burnt meaty roasted meaty bacon smoky ham Odor Description:at 1.00 % in propylene glycol. roasted burnt meaty bacon smoky ham smoky meaty phenolic sweet ham woody Odor Description:smoky, meaty, phenolic, sweet, ham and woody Mosciano, Gerard P&F 19, No. 3, 51, (1994) Flavor Type: meaty meaty phenolic smoky bacon creamy vanilla Taste Description: at 20.00 ppm. Meaty, phenolic, smoky and bacony, with creamy vanilla nuances Mosciano, Gerard P&F 19, No. 3, 51, (1994) Odor and/or flavor descriptions from others (if found).   Cosmetic Information: None found   Suppliers: BOC Sciences For experimental / research use only. 4-Allyl-2,6-dimethoxyphenol Carbosynth For experimental / research use only. 4-Allyl-2,6-dimethoxyphenol Endeavour Specialty Chemicals 4-Allyl-2,6-dimethoxyphenol 98% Speciality Chemical Product Groups Penta International 4-ALLYL-2,6-DIMETHOXYPHENOL R C Treatt & Co Ltd 4-Allyl-2,6-dimethoxyphenol Halal, Kosher Odor: smoky, meaty, phenolic, sweet, ham, and woody. Robinson Brothers 4-Allyl-2,6-dimethoxyphenol F&F https://www.robinsonbrothers.uk/chemistry-competences Sigma-Aldrich 4-Allyl-2,6-dimethoxyphenol, ≥90% sds Odor: meaty Certified Food Grade Products Synerzine 4-Allyl-2,6-dimethoxyphenol   Safety Information: Preferred SDS: View European information : Most important hazard(s): Xi - Irritant R 36/37/38 - Irritating to eyes, respiratory system, and skin. S 02 - Keep out of the reach of children. S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S 36/37/39 - Wear suitable clothing, gloves and eye/face protection.   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 [sex: M,F] 2000 mg/kg (Piccirillo & Hartman, 1982) Dermal Toxicity: Not determined Inhalation Toxicity: Not determined   Safety in Use Information: Category: flavoring agents IFRA Purity Specification: < 0.1% free allyl alcohol Recommendation for 4-allyl-2,6-dimethoxyphenol 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): 6.00 (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: 13 Click here to view publication 13   average usual ppm average maximum ppm baked goods: - - beverages(nonalcoholic): - - beverages(alcoholic): - - breakfast cereal: - - cheese: - 0.50000 chewing gum: - - condiments / relishes: - 5.00000 confectionery froastings: - - egg products: - - fats / oils: - - fish products: - - frozen dairy: - - fruit ices: - - gelatins / puddings: - - granulated sugar: - - gravies: - 0.50000 hard candy: - - imitation dairy: - - instant coffee / tea: - - jams / jellies: - - meat products: - 0.50000 milk products: - - nut products: - - other grains: - - poultry: - 0.20000 processed fruits: - - processed vegetables: - - reconstituted vegetables: - - seasonings / flavors: - 5.00000 snack foods: - 0.50000 soft candy: - - soups: - 0.20000 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 Scientific Opinion on the safety and efficacy of allylhydroxybenzenes (chemical group 18) when used as flavourings for all animal species View page or View pdf EPI System: View AIDS Citations:Search Cancer Citations:Search Toxicology Citations:Search EPA ACToR:Toxicology Data EPA Substance Registry Services (SRS):Registry Laboratory Chemical Safety Summary :226486 National Institute of Allergy and Infectious Diseases:Data WGK Germany:3 2,6-dimethoxy-4-prop-2-enylphenol Chemidplus:0006627889   References:   2,6-dimethoxy-4-prop-2-enylphenol NIST Chemistry WebBook: Search Inchi Canada Domestic Sub. List: 6627-88-9 Pubchem (cid): 226486 Pubchem (sid): 135264213 Flavornet: 6627-88-9 Pherobase: View   Other Information: (IUPAC): Atomic Weights of the Elements 2011 (pdf) Videos: The Periodic Table of Videos tgsc: Atomic Weights use for this web site (IUPAC): Periodic Table of the Elements FDA Substances Added to Food (formerly EAFUS): View CHEBI: View CHEMBL: View Metabolomics Database: Search HMDB (The Human Metabolome Database): HMDB41194 FooDB: FDB021092 YMDB (Yeast Metabolome Database): YMDB01614 Export Tariff Code: 2909.50.0090 Typical G.C. VCF-Online: VCF Volatile Compounds in Food ChemSpider: View   Potential Blenders and core components note For Odor alliaceous dimethyl trisulfide FL/FR methyl furfuryl disulfide FL/FR burnt rum ether FL/FR caramellic strawberry furanone FL/FR chocolate 2,6- dimethyl pyrazine FL/FR vanillyl ethyl ether FL/FR coffee roasted arabica coffee bean oil CO2 extract FL/FR coffee difuran FL/FR furfuryl mercaptan FL/FR 2- methyl-3-,5 or 6-(furfuryl thio) pyrazine FL/FR earthy nutty pyrazine FL/FR fermented ethyl crotonate FL/FR fresh 10- undecen-1-yl acetate FL/FR fruity ethyl 3-hydroxyhexanoate FL/FR 3- mercaptohexyl acetate FL/FR (E)-7- methyl-3-octen-2-one FL/FR prunus amygdalus amara seed extract FL/FR tropical thiazole FL/FR tropical trithiane FL/FR gamma- undecalactone (aldehyde C-14 (so-called)) FL/FR (E)-2- undecenal FL/FR green 3,7- dimethyl-6-octenoic acid FL/FR 2- heptyl furan FL/FR (E,Z)-2,6- nonadienal FL/FR herbal yerba mate absolute FL/FR leathery castoreum absolute FL/FR marine 5-sec- butyl-2,3-dimethyl pyrazine FL/FR meaty meaty dithiane FL/FR 4- methyl nonanoic acid FL/FR sulfurol FL/FR sulfuryl acetate FL/FR moldy strawberry furanone methyl ether FL/FR musty hazelnut pyrazine FL/FR nutty 4,5- dimethyl-2-ethyl-3-thiazoline FL/FR 2- ethyl pyrazine FL/FR 2- ethyl-4-methyl thiazole FL/FR filbert heptenone FL/FR 2,6- lutidine FL/FR 2- methyl pyrazine FL/FR 2- methyl-3-(methyl thio) pyrazine FL/FR phenolic 2,3- dimethyl benzofuran FL/FR ortho- guaiacol FL/FR piper betle leaf oil FR 2- propyl phenol FL/FR 4- vinyl phenol FL/FR 2,5- xylenol FL/FR powdery para- anisyl alcohol FL/FR roasted trigonella foenum-graecum seed oil CO2 extract FL/FR smoky birch tar oil FL/FR 2,6- dimethoxyphenol FL/FR alpha- ethoxy-ortho-cresol FL/FR 4- ethyl phenol FL/FR pyroligneous acids FL/FR pyroligneous acids hickory FL/FR spicy ayou wood oil FR 4- ethyl guaiacol FL/FR pepper tree berry oil FL/FR sulfurous benzothiazole FL/FR ethyl 2-mercaptopropionate FL/FR ethyl 3-mercaptopropionate FL/FR fish thiol FL/FR furfuryl thioacetate FL/FR 2- mercaptopropionic acid FL/FR 4- methyl 4-mercaptopentan-2-one 1% solution FL/FR methyl mercaptan FL/FR 2-( methyl thio) phenol FL/FR 1- phenethyl mercaptan FL/FR tobacco methyl benzoxole FL/FR tonka gamma- hexalactone FL/FR vanilla propenyl guaethol FL/FR woody 2- methoxy-4-vinyl phenol FL/FR For Flavor No flavor group found for these 4- acetyl-2-methyl pyrimidine FL gamma- aminobutyric acid FL amyl mercaptan FL benzyl disulfide FL benzyl methyl sulfide FL birch tar oil FL/FR 1,2- butane dithiol FL 5-sec- butyl-2,3-dimethyl pyrazine FL/FR 2-(2- butyl)-4,5-dimethyl-3-thiazoline FL cyclopropyl (E,Z)-2,6-nonadienamide FL 2,5- diethyl thiazole FL dihydro-2,4,6-trimethyl-1,3,5(4H)-dithiazine FL dimethyl tetrasulfide FL 2,6- dimethyl-3-((2-methyl-3-furyl)thio)-4-heptanone FL bis(2,5- dimethyl-3-furyl) disulfide FL (Z+E)-2,5- dimethyl-3-tetrahydrofuran thiol FL (Z+E)-2,5- dimethyl-3-thioacetoxytetrahydrofuran FL 2,5- dimethyl-3-thiofuroyl furan FL alpha- ethoxy-ortho-cresol FL/FR ethyl (E,Z)-2,6-nonadienamide FL S- ethyl 2-acetyl aminoethane thioate FL ethyl 3-mercaptopropionate FL/FR ethyl 4-(acetyl thio) butyrate FL 2- ethyl-3-methyl thiopyrazine FL (Z+E)-5- ethyl-4-methyl-2-(2-butyl) thiazoline FL (Z+E)-5- ethyl-4-methyl-2-(2-methyl propyl) thiazoline FL 2- hexyl thiophene FL 1-(3- hydroxy-5-methyl-2-thienyl) ethanone FL 3- mercapto-3-methyl butyl formate FL 4- mercapto-3-methyl-2-butanol FL 4- methyl 4-mercaptopentan-2-one 1% solution FL/FR methyl dihydrofuran thiol FL 1- methyl pyrrole FL 2- methyl thiazolidine FL 2-( methyl thio) ethanol FL 2- methyl-1-butane thiol FL 4- methyl-2-(methyl thiomethyl)-2-hexenal FL 2- methyl-2-thiazoline FL 2- methyl-3-,5 or 6-(furfuryl thio) pyrazine FL/FR 2- methyl-3-(methyl thio) pyrazine FL/FR 2- methyl-3-furyl tetrasulfide FL 3-((2- methyl-3-furyl)thio)-4-heptanone FL 4-((2- methyl-3-furyl)thio)-5-nonanone FL 1,9- nonane dithiol FL peanut dithiazine FL 1- phenethyl mercaptan FL/FR 1,3- propane dithiol FL iso propyl disulfide FL 2- propyl phenol FL/FR 2-iso propyl-3-(methyl thio) pyrazine FL thiazole FL 3- thienyl mercaptan FL thioacetic acid FL 3,5- diisopropyl-1,2,4-trithiolane FL N-(2-(3,4- dimethoxyphenyl)ethyl)-3,4-dimethoxycinnamic acid amide FL 3,5- dimethyl-1,2,4-trithiolane FL 3,7- dimethyl-2,6-octadien-1-yl cyclopropyl carboxamide FL 2,4- dimethyl-3-oxazoline FL 4- mercapto-2-pentanone 1% in acetoin FL 2- methyl-1-methyl thio-2-butene FL 3- methyl-1,2,4-trithiane FL pyrrolidino-(1,2E)-4H-2,4-dimethyl-1,3,5-dithiazine FL 1-(2- thienyl) butanone FL alliaceous alliaceous allyl disulfide FL allyl mercaptan FL 1,3- butane dithiol FL cyclopentyl mercaptan FL dicyclohexyl disulfide FL dimethyl trisulfide FL/FR garlic oil extenders FL 3- mercapto-2-pentanone FL 3- tetrahydrothiophenone FL tropical thiazole FL/FR bacon bacon reaction crispy FL burnt bacon dithiazine FL 1,6- hexane dithiol FL rum ether FL/FR tea pyrrole FL buttery butter cream frosting flavor FL caramellic strawberry furanone FL/FR chemical 2,3- dimethyl benzofuran FL/FR 2,5- dimethyl furan FL cocoa butyraldehyde FL coconut 6- methyl coumarin FL coffee roasted arabica coffee bean oil CO2 extract FL/FR coffee difuran FL/FR 2- ethyl-4-methyl thiazole FL/FR furfuryl mercaptan FL/FR methyl furfuryl disulfide FL/FR methyl furfuryl mercaptopropionate FL methyl furfuryl thiol FL creamy dihydrocoumarin FL gamma- hexalactone FL/FR gamma- undecalactone (aldehyde C-14 (so-called)) FL/FR earthy difurfuryl sulfide FL (±)-2- mercapto-5-methylheptan-4-one FL 1,8- octane dithiol FL 2- thienyl disulfide FL eggy iso propyl mercaptan FL fatty pork fat extract FL bacon fat flavor FL 2- heptyl furan FL/FR 4- methyl nonanoic acid FL/FR (E)-7- methyl-3-octen-2-one FL/FR 2- pentyl thiophene FL floral 3,7- dimethyl-6-octenoic acid FL/FR fruity para- anisyl alcohol FL/FR ethyl 3-hydroxyhexanoate FL/FR 2- ethyl-2,5-dihydro-4-methyl thiazole FL tropical trithiane FL/FR greasy 10- undecen-1-yl acetate FL/FR green 2,5- dimethyl-4-ethyl oxazole FL 4- methyl thiazole FL (E,Z)-2,6- nonadienal FL/FR 4- penten-1-yl acetate FL herbal yerba mate absolute FL/FR leathery castoreum absolute FL/FR meaty bacon flavor FL beef broth flavor FL beef flavor FL BBQ beef flavor FL roast beef flavor FL beef flavor base FL benzothiazole FL/FR chicken bone extract FL chicken extract FL chicken flavor FL grilled chicken flavor FL chicken key FL 2,6- dimethyl pyrazine FL/FR 2,6- dimethyl thiophenol FL 2,5- dimethyl-3-furan thiol FL 2',3- dimethyl-3',4-dioxa-2,8-dithiabicyclo(3.3.0)octane spirocyclopentane FL 1,1- ethane dithiol 1% in ethanol 94.5% / ethyl acetate 4% FL ethyl 2-hydroxyethyl sulfide FL furfuryl 2-methyl-3-furyl disulfide FL 4- furfuryl thio-2-pentanone FL ham enhancers FL ham flavor FL hot dog flavor FL lamb flavor FL liver flavor FL meat broth concentrates FL meat flavors FL meaty dithiane FL/FR meaty enhancers FL 3- mercapto-2-butanone FL (R,S)-2- mercapto-3-butanol FL 3- mercapto-3-methyl butanol FL 2- mercaptomethyl pyrazine FL 2- mercaptopropionic acid FL/FR 2- methyl 3-(methyl thio) furan FL 2-( methyl thio) phenol FL/FR methyl thiofuryl butanal FL 12- methyl tridecanal FL bis(2- methyl-3-furyl) disulfide FL S-(2- methyl-3-furyl) ethane thioate FL 2- methyl-3-tetrahydrofuran thiol FL 2- methyl-3-thioacetoxytetrahydrofuran FL phenyl mercaptan FL pork flavor FL grilled pork flavor FL roasted pork flavor FL propyl 2-mercaptopropionate FL propyl 2-methyl-3-furyl disulfide FL pyrazinyl ethane thiol FL 2- pyridinyl methane thiol FL rabbit flavor FL grilled steak flavor FL sulfurol FL/FR sulfuryl acetate FL/FR thialdine FL ortho- thiocresol FL ortho- thioguaiacol FL roast turkey flavor FL turkey flavor FL smoked turkey flavor FL veal flavor FL venison flavor FL medicinal 2,6- dimethoxyphenol FL/FR metallic 2,5- dihydroxy-1,4-dithiane FL moldy strawberry furanone methyl ether FL/FR musty hazelnut pyrazine FL/FR 2,5- xylenol FL/FR nutty 3- acetyl-2,5-dimethyl thiophene FL 2- acetyl-4-methyl thiazole FL 3,5- diethyl-2-methyl pyrazine FL 2,5- diethyl-3-methyl pyrazine FL 4,5- dimethyl-2-ethyl-3-thiazoline FL/FR 2- ethyl pyrazine FL/FR filbert heptenone FL/FR 2,6- lutidine FL/FR methyl benzoxole FL/FR 2- methyl pyrazine FL/FR nutty pyrazine FL/FR nutty thiazole FL prunus amygdalus amara seed extract FL/FR onion ethyl 2-mercaptopropionate FL/FR furfuryl isopropyl sulfide FL 2- methyl-1,3-dithiolane FL phenolic 2- ethyl benzene thiol FL 4- vinyl phenol FL/FR popcorn 2- propionyl-2-thiazoline FL radish 3-( methyl thio) propyl mercaptoacetate FL roasted 3,5- diisobutyl-1,2,4-trithiolane FL furfuryl thioacetate FL/FR hexyl mercaptan FL trigonella foenum-graecum seed oil CO2 extract FL/FR rummy ethyl crotonate FL/FR vanillyl ethyl ether FL/FR savory N-(2,4- dimethoxybenzyl)-N2-(2-(pyridin-2-yl)ethyl) oxalamide FL N-( heptan-4-yl)benzo(D)(1,3)dioxole-5-carboxamide FL N1-(2- methoxy-4-methyl benzyl)-N2-(2-(pyridin-2-yl)ethyl) oxalamide FL N1-(2- methoxy-4-methyl benzyl)-N2-2(2-(5-methyl pyridin-2-yl)ethyl) oxalamide FL 2,4,6- triethyl tetrahydro-1,3,5-dithiazine FL smoky 4- ethyl phenol FL/FR 2- methoxy-4-vinyl phenol FL/FR prosopis juliflora wood extract FL pyroligneous acids FL/FR pyroligneous acids hickory FL/FR dextro- xylose FL spicy hot spicy beef flavor FL pepper tree berry oil FL/FR root beer float flavor FL sulfurous 2,3- butane dithiol FL butyl mercaptan FL ethyl methyl sulfide FL S- ethyl thioacetate FL fish thiol FL/FR furfuryl thiopropionate FL methyl 2-methyl-3-furyl disulfide FL methyl mercaptan FL/FR 3- methyl-2-butane thiol FL 2- naphthyl mercaptan FL 3- pentane thiol FL roasted butanol FL sweet ethyl 3-(2-hydroxyphenyl) propionate FL orange vanilla cream flavor FL tropical 3- mercaptohexyl acetate FL/FR vanilla vanilla ice cream flavor FL propenyl guaethol FL/FR vegetable tyramine FL wasabi 2-( methyl thio) ethyl acetate FL waxy (E)-2- undecenal FL/FR woody 4- ethyl guaiacol FL/FR ortho- guaiacol FL/FR yeasty faex extracts FL   Potential Uses: FL bacon FL burnt FR hawthorn FL smoke FL spice FR tobacco FL vanilla   Occurrence (nature, food, other):note   banana fruit Search Trop Picture   buchu Search Trop Picture   nutmeg seed Search Trop Picture   parsley leaf oil @ 1.67% Data GC Search Trop Picture   wine Search Picture   Synonyms: 4- allyl syringol 4- allyl-2,6-dimethoxy-phenol 2,6- dimethoxy-4-(2-propenyl) phenol 2,6- dimethoxy-4-(prop-2-en-1-yl)phenol 2,6- dimethoxy-4-allylphenol 2,6- dimethoxy-4-prop-2-enylphenol 2,6- dimethoxychavicol 6- methoxy eugenol 6- methoxyeugenol   phenol, 2,6-dimethoxy-4- (2-propenyl)-   phenol, 2,6-dimethoxy-4-(2-propen-1-yl)-   phenol, 2,6-dimethoxy-4-(2-propenyl)-   phenol, 4-allyl-2,6-dimethoxy-   Articles:   None found yet. Try the PubMed Search.

Notes: Good for phenolic burnt notes. Found in oil of sassafras (Sassafras albidum) root, nutmeg (Myristica fragrans) and Cinnamomum glanduiferum