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4-propyl syringol
4-propyl-2,6-dimethoxyphenol

Supplier Sponsors

Name:2,6-dimethoxy-4-propylphenol
CAS Number: 6766-82-1Picture of molecule3D/inchi
FDA UNII:GM73K8R20X
Nikkaji Web:J361.535I
XlogP3-AA:2.80 (est)
Molecular Weight:196.24612000
Formula:C11 H16 O3
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
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Perfumer and Flavorist:Search
Google Patents:Search
US Patents:Search
EU Patents:Search
Pubchem Patents:Search
PubMed:Search
NCBI:Search
JECFA Food Flavoring:724 4-propyl-2,6-dimethoxyphenol
FLAVIS Number:04.056 (Old)
DG SANTE Food Flavourings:04.056 2,6-dimethoxy-4-propylphenol
FEMA Number:3729 4-propyl-2,6-dimethoxyphenol
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):6766-82-1 ; 4-PROPYL-2,6-DIMETHOXYPHENOL
 
Physical Properties:
Appearance:colorless clear liquid (est)
Assay: 98.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:1.07100 to 1.07600 @ 25.00 °C.
Pounds per Gallon - (est).: 8.912 to 8.953
Refractive Index:1.52900 to 1.53000 @ 20.00 °C.
Boiling Point: 115.00 °C. @ 0.38 mm Hg
Boiling Point: 299.00 to 300.00 °C. @ 760.00 mm Hg
Vapor Pressure:0.001000 mmHg @ 25.00 °C. (est)
Flash Point: 276.00 °F. TCC ( 135.56 °C. )
logP (o/w): 2.878 (est)
Soluble in:
 alcohol
 water, 229.6 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Description:phenolic
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
Coompo
For experimental / research use only.
Syringylpropane from Plants ≥98%
Parchem
4-propyl syringol
Chemical Sources Association
Need This Item for Flavor/Food?: You can contact the Chemical Sources Association
 
Safety Information:
 
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] > 5000 mg/kg
(Piccirillo & Hartman, 1982)

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavoring agents
Recommendation for 4-propyl syringol usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.061 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.10 (μg/capita/day)
Structure Class: I
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: -1.00000
chewing gum: --
condiments / relishes: -5.00000
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: --
fruit ices: --
gelatins / puddings: --
granulated sugar: --
gravies: -1.00000
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: -1.00000
milk products: --
nut products: --
other grains: --
poultry: -0.50000
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: -5.00000
snack foods: -1.00000
soft candy: --
soups: -0.50000
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 Flavouring Group Evaluation 96 (FGE.96): Consideration of 88 flavouring substances considered by EFSA for which EU production volumes / anticipated production volumes have been submitted on request by DG SANCO. Addendum to FGE. 51, 52, 53, 54, 56, 58, 61, 62, 63, 64, 68, 69, 70, 71, 73, 76, 77, 79, 80, 83, 84, 85 and 87.
View page or View pdf

EPI System: View
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :524975
National Institute of Allergy and Infectious Diseases:Data
2,6-dimethoxy-4-propylphenol
Chemidplus:0006766821
 
References:
 2,6-dimethoxy-4-propylphenol
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:6766-82-1
Pubchem (cid):524975
Pubchem (sid):135264218
 
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 Substances Added to Food (formerly EAFUS):View
HMDB (The Human Metabolome Database):HMDB36226
FooDB:FDB015084
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
Potential Blenders and core components note
None Found
 
Potential Uses:
None Found
 
Occurrence (nature, food, other):note
 bacon cooked bacon
Search PMC Picture
 fish smoked fish
Search PMC Picture
 smoke
Search PMC Picture
 
Synonyms:
2,6-dimethoxy-4-propyl phenol
2,6-dimethoxy-4-propylphenol
 phenol, 2,6-dimethoxy-4-propyl
4-propyl-2,6-dimethoxyphenol
4-propylsyringol
 
 
Notes:
Component of smoked food flavourings. Present in Japanese smoked, dried fish products esp. Katsuobushi and smoked bacon
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