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W359807

Sigma-Aldrich

2-Methoxy-4-propylphenol

≥99%, FG

Sinónimos:

4-Propylguaiacol, Dihydroeugenol

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About This Item

Fórmula lineal:
CH3OC6H3(CH2CH2CH3)OH
Número de CAS:
2785-87-7
Peso molecular:
166.22
FEMA Number:
3598
EC Number:
220-499-0
MDL number:
MFCD00037196
UNSPSC Code:
12164502
PubChem Substance ID:
24901803
Flavis number:
4.049
NACRES:
NA.21

biological source

synthetic

Quality Level

400

grade

FG
Kosher

agency

meets purity specifications of JECFA

reg. compliance

EU Regulation 1334/2008 & 178/2002

assay

≥99%

refractive index

n20/D 1.522 (lit.)

bp

125-126 °C/14 mmHg (lit.)

density

1.038 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

clove; spicy; phenolic; sweet

SMILES string

CCCc1ccc(O)c(OC)c1

InChI

1S/C10H14O2/c1-3-4-8-5-6-9(11)10(7-8)12-2/h5-7,11H,3-4H2,1-2H3

InChI key

PXIKRTCSSLJURC-UHFFFAOYSA-N

Categorías relacionadas

General description

2-Methoxy-4-propylphenol is a volatile phenolic flavor compound identified in Bordeaux wines, liquid smoke, karanda fruit{9 5} and oregano.

Application

Potential applications include the profile enhancement of smoke flavors, clove, spicy nuances for cinnamon and pepper, vanilla, and fruit nuances.

Biochem/physiol Actions

Odor at 1.0%
Taste at 10 ppm

Other Notes

Natural occurrence: Fish, pork, grape brandy, mate, rum, whiskey, tea and sherry.

pictograms

CorrosionExclamation mark
GHS05,GHS07

signalword

Danger

Hazard Classifications

Eye Dam. 1 - Skin Irrit. 2 - Skin Sens. 1B - STOT SE 3

target_organs

Respiratory system

Storage Class

10 - Combustible liquids

wgk_germany

WGK 2

flash_point_f

235.4 °F - closed cup

flash_point_c

113 °C - closed cup

ppe

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

Certificados de análisis (COA)

Busque Certificados de análisis (COA) introduciendo el número de lote del producto. Los números de lote se encuentran en la etiqueta del producto después de las palabras «Lot» o «Batch»

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ChemSensor classification of red wines.
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Food chemistry, 220, 289-294 (2016-11-20)
The effects of eugenol, isoeugenol, coniferylaldehyde, and dihydroeugenol on the riboflavin-sensitized photooxidation of α-terpinene in methanol were studied. Riboflavin greatly accelerated α-terpinene oxidation in methanol during light illumination, resulting in two major oxidation products (p-cymene and ascaridole). The results clearly
Chemometric tools for identification of volatile aroma-active compounds in oregano.
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Analytical and Bioanalytical Chemistry, 395(5), 1503-1503 (2009)
Study of a commercial liquid smoke flavoring by means of gas chromatography/mass spectrometry and Fourier transform infrared spectroscopy.
Guillen MD, et al.
Journal of Agricultural and Food Chemistry, 43(2), 463-468 (1995)
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