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

ortho-eugenol
2-methoxy-6-(2-propenyl)phenol

Supplier Sponsors

Name:2-methoxy-6-prop-2-enylphenol
CAS Number: 579-60-2Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:209-444-1
FDA UNII:DLL18KX9Q8
Nikkaji Web:J27.301E
MDL:MFCD00192169
XlogP:2.60 (est)
Molecular Weight:164.20404000
Formula:C10 H12 O2
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
JECFA Food Flavoring:1528 2-methoxy-6-(2-propenyl)phenol
FLAVIS Number:04.096 (Old)
DG SANTE Food Flavourings:04.096 2-methoxy-6-(2-propenyl)phenol
FEMA Number:4490 2-methoxy-6-(2-propenyl)phenol
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):579-60-2 ; 2-METHOXY-6-(2-PROPENYL)PHENOL
 
Physical Properties:
Appearance:colorless to pale yellow clear liquid (est)
Assay: 98.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:1.06500 to 1.07100 @ 25.00 °C.
Pounds per Gallon - (est).: 8.862 to 8.912
Refractive Index:1.53500 to 1.54800 @ 20.00 °C.
Boiling Point: 119.00 to 121.00 °C. @ 12.00 mm Hg
Boiling Point: 250.00 to 251.00 °C. @ 760.00 mm Hg
Acid Value: 1.00 max. KOH/g
Vapor Pressure:0.013000 mmHg @ 25.00 °C. (est)
Flash Point: 230.00 °F. TCC ( 110.00 °C. )
logP (o/w): 2.299 (est)
Soluble in:
 alcohol
 water, slightly
 water, 700.2 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Description:spicy
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
BOC Sciences
For experimental / research use only.
2-Allyl-6-methoxy-phenol
Penta International
ORTHO-EUGENOL
Santa Cruz Biotechnology
For experimental / research use only.
o-Eugenol 98%
Sigma-Aldrich: Aldrich
For experimental / research use only.
o-Eugenol 98%
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xn - Harmful.
R 22 - Harmful if swallowed.
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
R 42/43 - May cause sensitization by inhalation and skin contact.
S 02 - Keep out of the reach of children.
S 20/21 - When using do not eat, drink or smoke.
S 24/25 - Avoid contact with skin and eyes.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36 - Wear suitable protective clothing.
 
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:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavoring agents
Recommendation for ortho-eugenol 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)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 420 (μg/person/day)
Threshold of Concern:1800 (μg/person/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: 24
 average usual ppmaverage maximum ppm
baked goods: 0.200001.00000
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: 0.200001.00000
cheese: 0.500002.50000
chewing gum: 1.000005.00000
condiments / relishes: 0.300001.50000
confectionery froastings: 0.200001.00000
egg products: --
fats / oils: 0.200001.00000
fish products: 0.200001.00000
frozen dairy: 0.500002.50000
fruit ices: 0.500002.50000
gelatins / puddings: --
granulated sugar: --
gravies: 0.300001.50000
hard candy: 1.000005.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: 0.200001.00000
milk products: 0.500002.50000
nut products: --
other grains: 0.200001.00000
poultry: 0.200001.00000
processed fruits: 0.400002.00000
processed vegetables: 0.400002.00000
reconstituted vegetables: 0.400002.00000
seasonings / flavors: 0.300001.50000
snack foods: 2.0000010.00000
soft candy: 1.000005.00000
soups: 0.300001.50000
sugar substitutes: --
sweet sauces: --
 
Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i).
Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.
 average usage mg/kgmaximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0): 0.500002.50000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 0.200001.00000
Edible ices, including sherbet and sorbet (03.0): 0.500002.50000
Processed fruit (04.1): 0.400002.00000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 1.000005.00000
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 0.200001.00000
Bakery wares (07.0): 2.0000010.00000
Meat and meat products, including poultry and game (08.0): 0.200001.00000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 0.200001.00000
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 0.300001.50000
Foodstuffs intended for particular nutritional uses (13.0): 0.500002.50000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 0.200001.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 1.000005.00000
Ready-to-eat savouries (15.0): 2.0000010.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 0.500002.00000
 
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):

Flavouring Group Evaluation 60 (FGE.60): Consideration of eugenol and related hydroxyallylbenzene derivatives evaluated by JECFA (65th meeting) structurally related to ring- substituted phenolic substances evaluated by EFSA in FGE.22 (2006)
View page or View pdf

EPI System: View
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :347577
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:1
2-methoxy-6-prop-2-enylphenol
Chemidplus:0000579602
 
References:
 2-methoxy-6-prop-2-enylphenol
NIST Chemistry WebBook:Search Inchi
Pubchem (cid):347577
Pubchem (sid):135026463
 
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
CHEMBL:View
HMDB (The Human Metabolome Database):Search
Export Tariff Code:2909.50.4500
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
 beaver
Search PMC Picture
 
Synonyms:
6-allyl guaicol
o-allyl guaicol
ortho-allyl guaicol
6-allyl-2-methoxyphenol
2-allyl-6-methoxy-phenol
2-allyl-6-methoxyphenol
6-allylguaiacol
o-allylguaiacol
6-allylguaicol
o-allylguaicol
ortho-allylguaicol
o-eugenol
 guaiacol, 6-allyl-
2-methoxy-6-(2-propenyl) phenol
2-methoxy-6-(2-propenyl)phenol
2-methoxy-6-(prop-2-en-1-yl)phenol
2-methoxy-6-allylphenol
2-methoxy-6-prop-2-enyl phenol
2-methoxy-6-prop-2-enylphenol
 phenol, 2-allyl-6-methoxy-
 phenol, 2-methoxy-6-(2-propen-1-yl)-
 phenol, 2-methoxy-6-(2-propenyl)-
 phenol,2-methoxy-6-(2-propen-1-yl)-
 

Articles:

Info:eugenol and related hydroxyallylbenzene derivatives
PubMed:Characterization of the most odor-active compounds in an American Bourbon whisky by application of the aroma extract dilution analysis.
PubMed:Physicochemical model to interpret the kinetics of aroma extraction during wine aging in wood. Model limitations suggest the necessary existence of biochemical processes.
PubMed:Characterization of the key aroma compounds in an american bourbon whisky by quantitative measurements, aroma recombination, and omission studies.
PubMed:Characterization of the most odor-active compounds in an American Bourbon whisky by application of the aroma extract dilution analysis.
 
Notes:
None found
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