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

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

Supplier Sponsors

Name:2,6-dimethoxy-4-prop-2-enylphenol
CAS Number: 6627-88-9Picture of molecule3D/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 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
FLAVIS Number:04.051 (Old)
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: 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 mm/Hg @ 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
Odor Strength:high ,
recommend smelling in a 1.00 % solution or less
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, Kosher
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%
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
 average usual ppmaverage 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
Env. Mutagen Info. Center: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 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
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
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
1,3-
propane dithiol
FL
propyl 2-methyl-3-furyl disulfide
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
roast
beef flavor
FL
beef flavor
FL
BBQ
beef flavor
FL
beef flavor base
FL
benzothiazole
FL/FR
chicken bone extract
FL
chicken extract
FL
grilled
chicken flavor
FL
chicken flavor
FL
chicken key
FL
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
grilled
pork flavor
FL
roasted
pork flavor
FL
pork flavor
FL
propyl 2-mercaptopropionate
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
smoked
turkey flavor
FL
turkey flavor
FL
roast
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
2,6-
dimethyl pyrazine
FL/FR
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:
FLbacon
 burnt
FRhawthorn
FLsmoke
FLspice
FRtobacco
FLvanilla
 
Occurrence (nature, food, other):note
 banana fruit
Search Trop Picture
 buchu
Search Trop Picture
 nutmeg seed
Search Trop Picture
 parsley leaf oil @ 1.67%
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 wine
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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-
 
 
Notes:
Good for phenolic burnt notes. Found in oil of sassafras (Sassafras albidum) root, nutmeg (Myristica fragrans) and Cinnamomum glanduiferum
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