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

4-ethyl anisole
anisole, 4-ethyl-

Sponsors

Name:1-ethyl-4-methoxybenzene
CAS Number: 1515-95-3Picture of molecule3D/inchi
FDA UNII:I71P5QG20S
Nikkaji Web:J11.023J
MDL:MFCD00015176
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
Pubchem Patents:Search
FLAVIS Number:04.069 (Old)
DG SANTE Food Flavourings:04.069 1-ethyl-4-methoxybenzene
 
Physical Properties:
Appearance:colorless clear liquid (est)
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:0.95500 to 0.96100 @ 25.00 °C.
Pounds per Gallon - (est).: 7.947 to 7.996
Refractive Index:1.50400 to 1.51000 @ 20.00 °C.
Boiling Point: 195.00 °C. @ 760.00 mm Hg
Boiling Point: 84.00 °C. @ 6.00 mm Hg
Vapor Pressure:0.586000 mm/Hg @ 25.00 °C. (est)
Flash Point: 155.00 °F. TCC ( 68.33 °C. )
logP (o/w): 3.125 (est)
Soluble in:
 alcohol
 water, 190.9 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Strength:medium ,
recommend smelling in a 10.00 % solution or less
Odor Description:at 10.00 % in dipropylene glycol. anise
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
BOC Sciences
For experimental / research use only.
4-Ethylanisole
Santa Cruz Biotechnology
For experimental / research use only.
4-Ethylanisole
Sigma-Aldrich: Aldrich
For experimental / research use only.
4-Ethylanisole 97%
TCI AMERICA
For experimental / research use only.
4-Ethylanisole >98.0%(GC)
 
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:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavoring agents
Recommendation for 4-ethyl anisole usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.073 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 3200 (μg/person/day)
Threshold of Concern:90 (μg/person/day)
Structure Class: III
 
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): 3.0000015.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 2.0000010.00000
Edible ices, including sherbet and sorbet (03.0): 3.0000015.00000
Processed fruit (04.1): 2.0000010.00000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 10.0000050.00000
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 5.0000025.00000
Bakery wares (07.0): 10.0000050.00000
Meat and meat products, including poultry and game (08.0): 2.0000010.00000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 2.0000010.00000
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 5.0000025.00000
Foodstuffs intended for particular nutritional uses (13.0): 10.0000050.00000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 3.0000015.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 10.0000050.00000
Ready-to-eat savouries (15.0): 15.0000075.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 5.0000025.00000
 
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):

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 23, Revision 2 (FGE.23Rev2): Aliphatic, alicyclic and aromatic ethers including anisole derivatives from chemical groups 15, 16, 22, 26 and 30
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

Scientific Opinion on Flavouring Group Evaluation 23, Revision 4 (FGE.23Rev4): Aliphatic, alicyclic and aromatic ethers including anisole derivatives from chemical groups 15, 16, 22, 26 and 30
View page or View pdf

EPI System: View
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :73690
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
1-ethyl-4-methoxybenzene
Chemidplus:0001515953
 
References:
 1-ethyl-4-methoxybenzene
NIST Chemistry WebBook:Search Inchi
Pubchem (cid):73690
Pubchem (sid):135031469
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
HMDB (The Human Metabolome Database):Search
Export Tariff Code:2909.30.6000
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
Potential Blenders and core components note
For Odor
anise
anise oleoresin
FL/FR
anise seed oil
FL/FR
star
anise seed oil china
FL/FR
anise seed oil colombia
FL/FR
star
anise seed oil terpeneless
FL/FR
sweet
fennel absolute
FL/FR
anisic
ortho-
acetanisole
FL/FR
para-
acetanisole
FL/FR
amyl furoate
FL/FR
para-
anisyl phenyl acetate
FL/FR
para-
anisyl propanal
FR
dihydroanethol
FL/FR
ethyl para-anisate
FL/FR
ocimum basilicum herb oil
FL/FR
sassafras acetate
FL/FR
floral
anise indene
FR
anisyl propanal / methyl anthranilate schiff's base
FR
autumn carboxylate
FR
hawthorn acetate
FR
ortho-
methyl acetophenone
FL/FR
fruity
para-
anisyl methyl ketone
FL/FR
berry hexanoate
FR
(E,E)-
ethyl sorbate
FL/FR
green
tiglaldehyde
FL/FR
herbal
american
elder flower absolute
FR
floral nitrile
FR
licorice
(E)-
anethol
FL/FR
woody
patchouli ethanone
FR
For Flavor
No flavor group found for these
amyl furoate
FL/FR
anise
anise
(E)-
anethol
FL/FR
anise oleoresin
FL/FR
anise seed oil
FL/FR
star
anise seed oil china
FL/FR
anise seed oil colombia
FL/FR
star
anise seed oil terpeneless
FL/FR
ethyl para-anisate
FL/FR
sweet
fennel absolute
FL/FR
anisic
para-
acetanisole
FL/FR
para-
anisyl phenyl acetate
FL/FR
ortho-
methyl acetophenone
FL/FR
fruity
(E,E)-
ethyl sorbate
FL/FR
tiglaldehyde
FL/FR
herbal
dihydroanethol
FL/FR
ocimum basilicum herb oil
FL/FR
licorice
2-
butyl-3-methyl pyrazine
FL
powdery
ortho-
acetanisole
FL/FR
powdery ketone
FL
spicy
para-
anisyl methyl ketone
FL/FR
tarragon
sassafras acetate
FL/FR
 
Potential Uses:
None Found
 
Occurrence (nature, food, other):note
 archilejeunea olivacea
Search Trop Picture
 cheilolejeunea imbricata
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 fusarium verticillioides
Search PMC Picture
 leptolejeunea elliptica
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Synonyms:
 anisole, 4-ethyl-
 benzene, 1-ethyl-4-methoxy-
4-ethyl-1-methoxybenzene
1-ethyl-4-methoxybenzene
4-ethylanisole
4-ethylphenyl methyl ether
 
 
Notes:
None found
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