2,4-dimethyl anisole
2,4-dimethylanisole
 
Notes:
Food addiitive listed in the EAFUS Food Additive Database (Jan 2001). Found in camembert cheese. Food flavour
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      For over 30 years, Penta Manufacturing Company has played a growing role in worldwide chemistry innovations and applications. As an industry leader, Penta continues to pioneer chemistry-based solutions for practically every area of commerce. Our products and expertise have helped fuel technical advances in dozens of commercial applications including flavoring, coloring, fragrances and chemical processes.
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      Product(s):
      04-38650 2,4-DIMETHYLANISOLE, Kosher
       
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1-methoxy-2,4-dimethylbenzene (Click)
CAS Number: 6738-23-4Picture of molecule
ECHA EINECS - REACH Pre-Reg: 229-794-9
FDA UNII: 5V1B5L4GK6
Nikkaji Web: J149.887H
MDL: MFCD00008377
CoE Number: 4063
XlogP3: 3.10 (est)
Molecular Weight: 136.19384000
Formula: C9 H12 O
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
IBM Patents: Obtain
Obtain
Pubchem Patents: Search
PubMed: Search
NCBI: Search
JECFA Food Flavoring: 1245  2,4-dimethylanisole
Flavis Number: 04.063 (Old)
DG SANTE Food Flavourings: 04.063  1,3-dimethyl-4-methoxybenzene
FEMA Number: 3828  2,4-dimethylanisole
FDA Mainterm: 2,4-DIMETHYLANISOLE
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Physical Properties:
Assay: 96.50 to 100.00 % 
Food Chemicals Codex Listed: No
Specific Gravity: 0.96300 to 0.96700 @  25.00 °C.
Pounds per Gallon - (est).: 8.013 to  8.046
Refractive Index: 1.51200 to 1.51600 @  20.00 °C.
Boiling Point: 191.00 to  193.00 °C. @ 760.00 mm Hg
Acid Value: 1.00 max. KOH/g
Vapor Pressure: 0.696000 mm/Hg @ 25.00 °C. (est)
Flash Point: 146.00 °F. TCC ( 63.33 °C. )
logP (o/w): 3.141 (est)
Soluble in:
 alcohol
 water, slightly
 water, 170.9 mg/L @ 25 °C (est)
Insoluble in:
 water
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Organoleptic Properties:
Odor Type: spicy
Odor Strength: medium ,
recommend smelling in a 1.00 % solution or less
 spicy  herbal  
Odor Description:
at 1.00 % in dipropylene glycol. 
spicy herbal
  
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Cosmetic Information:
None found
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Suppliers:
Parchem
2,4-dimethyl anisole
Penta International
2,4-DIMETHYLANISOLE, Kosher
Santa Cruz Biotechnology
For experimental / research use only.
2,4-Dimethylanisole
Sigma-Aldrich: Aldrich
For experimental / research use only.
2,4-Dimethylanisole 97%
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Safety Information:
Preferred SDS: View
 
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
(Gilman, 1997)

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
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Safety in Use Information:
Category: flavoring agents
Recommendation for 2,4-dimethyl anisole usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.12 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.20 (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: 18
Click here to view publication 18
 average usual ppmaverage maximum ppm
baked goods: 0.100000.20000
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: 0.100000.10000
fruit ices: --
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: 0.100000.10000
nut products: 0.100000.30000
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: 0.100000.30000
soft candy: 0.100000.30000
soups: --
sugar substitutes: --
sweet sauces: --
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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 23 (FGE.23): Aliphatic, alicyclic and aromatic ethers including anisole derivatives From chemical groups 15, 16 and 26 (Commission Regulation (EC) No 1565/2000 of 18 July 2000
View page or View pdf
Flavouring Group Evaluation 59 (FGE.59): Consideration of aliphatic and aromatic ethers evaluated by JECFA (61st meeting) structurally related to aliphatic, alicyclic and aromatic ethers including anisole derivatives evaluated by EFSA in FGE.23 (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
Flavouring Group Evaluation 23, Revision 1 (FGE.23Rev1): Aliphatic, alicyclic and aromatic ethers including anisole derivatives from chemical groups 15, 16, 26 and 30[1] - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 59, Revision 1 (FGE.59Rev1): Consideration of aliphatic and aromatic ethers evaluated by JECFA (61st meeting and 63rd meeting) structurally related to aliphatic, alicyclic and aromatic ethers including anisole derivatives evaluated by EFSA in FGE.23 Rev2 (2010)
View page or View pdf
EPI System: View
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 81221
National Institute of Allergy and Infectious Diseases: Data
WGK Germany: 3
 1-methoxy-2,4-dimethylbenzene
Chemidplus: 0006738234
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References:
 1-methoxy-2,4-dimethylbenzene
NIST Chemistry WebBook: Search Inchi
Pubchem (cid): 81221
Pubchem (sid): 135037993
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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
HMDB (The Human Metabolome Database): HMDB32149
FooDB: FDB008877
Export Tariff Code: 2909.30.4000
VCF-Online: VCF Volatile Compounds in Food
ChemSpider: View
Read: Under the conditions of intended use - New developments in the FEMA GRAS program and the safety assessment of flavor ingredients
Read: A GRAS assessment program for flavor ingredients
Read: Sensory testing for flavorings with modifying properties. Food Technology
Read: Criteria for the safety evaluation of flavoring substances
Read: A procedure for the safety evaluation of natural flavor complexes used as ingredients in food: essential oils
Read: FEMA Expert Panel: 30 Years of safety evaluation for the flavor industry
Read: Consumption ratio and food predominance of flavoring materials
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Potential Blenders and core components note
 
For Odor
No odor group found for these
 calamenene 
para-menth-1-en-9-alFL/FR
aldehydic
 agrumen nitrileFR
cheesy
2-heptanoneFL/FR
earthy
3-octen-2-oneFL/FR
floral
 coriander seed oilFL/FR
 perillyl acetateFL/FR
green
sec-butyl-3-methyl but-2-ene thioateFL/FR
 carrot leaf oil (daucus carota ssp.maximus)FR
 privet dioxaneFR
herbal
 carvacryl methyl etherFL/FR
 coriander seed absoluteFL/FR
 coriander seed concreteFR
 herbal acetalFR
1-para-menthen-9-yl acetateFL/FR
T-muurololFL/FR
3-nonanolFL/FR
curled parsley seed oilFL/FR
 saffron indenoneFL/FR
 safranalFL/FR
 thymyl methyl etherFL/FR
spicy
isobutyl (E,E)-2,4-decadienamideFL/FR
 carrot weed oilFL/FR
 carvacryl ethyl etherFL/FR
 cinnamaldehyde dimethyl acetalFL/FR
(-)-cubenolFL/FR
 cuminyl alcoholFL/FR
black currant bud absoluteFL/FR
sweet marjoram oil (origanum majorana var. tenuifolium weston) cyprus 
 origanum majorana oilFL/FR
 origanum majorana oil cubaFL/FR
 origanum majorana oil moroccoFL/FR
woody
 patchouli absoluteFR
 
For Flavor
 
No flavor group found for these
isobutyl (E,E)-2,4-decadienamideFL/FR
sec-butyl-3-methyl but-2-ene thioateFL/FR
 calamenene 
 carvacryl ethyl etherFL/FR
 carvacryl methyl etherFL/FR
sweet marjoram oil (origanum majorana var. tenuifolium weston) cyprus 
para-menth-1-en-9-alFL/FR
T-muurololFL/FR
3-nonanolFL/FR
 saffron indenoneFL/FR
 hexyl 3-mercaptobutanoateFL
berry
 perillyl acetateFL/FR
cheesy
2-heptanoneFL/FR
creamy
3-octen-2-oneFL/FR
fruity
1-para-menthen-9-yl acetateFL/FR
 carrot weed oilFL/FR
herbal
 coriander seed absoluteFL/FR
 coriander seed oilFL/FR
 origanum majorana oilFL/FR
curled parsley seed oilFL/FR
musty
 thymyl methyl etherFL/FR
spicy
 cinnamaldehyde dimethyl acetalFL/FR
(-)-cubenolFL/FR
 cuminyl alcoholFL/FR
black currant bud absoluteFL/FR
 origanum majorana oil cubaFL/FR
 origanum majorana oil moroccoFL/FR
woody
 safranalFL/FR
 
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Potential Uses:
 balsam 
 herbalFL
 spiceFL
 ylang ylang cananga 
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Occurrence (nature, food, other): note
 cheese mould ripened
Search  Picture
 marjoram wild marjoram
Search Trop  Picture
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Synonyms:
 benzene, 1-methoxy-2,4-dimethyl-
1,3-dimethyl-4-methoxybenzene
2,4-dimethylanisole
2,4-dimethylphenyl methyl ether
1-methoxy-2,4-dimethyl benzene
1-methoxy-2,4-dimethylbenzene
4-methoxy-m-xylene
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