| 4-ALLYL-2,6-DIMETHOXYPHENOL Basic information |
| Identification Description Regulatory Status Usage Natural occurrence |
| Product Name: | 4-ALLYL-2,6-DIMETHOXYPHENOL |
| Synonyms: | Phenol,2,6-dimethoxy-4-(2-propen-1-yl)-;FEMA 3655;4-ALLYLSYRINGOL;4-Allyl-2,6-dimethoxyphenol technical grade, >=90%;2,6-dimethoxy-4-prop-2-enylphenol;4-ALLYL-2,6-DIMETHOXYPHENOL;2,6-dimethoxy-4-(2-propenyl)-pheno;2,6-Dimethoxy-4-(2-propenyl)phenol |
| CAS: | 6627-88-9 |
| MF: | C11H14O3 |
| MW: | 194.23 |
| EINECS: | 229-600-2 |
| Product Categories: | A-B;Alphabetical Listings;Aromatic Phenols;Organic Building Blocks;Oxygen Compounds;Flavors and Fragrances;Phenols;Building Blocks;C9 to C20+;Chemical Synthesis;Organic Building Blocks;Oxygen Compounds |
| Mol File: | 6627-88-9.mol |
| 4-ALLYL-2,6-DIMETHOXYPHENOL Chemical Properties |
| Boiling point | 168-169 °C/11 mmHg (lit.) |
| density | 1.092 g/mL at 25 °C (lit.) |
| refractive index | n |
| FEMA | 3655 | 4-ALLYL-2,6-DIMETHOXYPHENOL |
| Fp | >230 °F |
| storage temp. | Inert atmosphere,Room Temperature |
| pka | 10.31±0.23(Predicted) |
| Water Solubility | Soluble in fats. Insoluble in water. |
| JECFA Number | 726 |
| CAS DataBase Reference | 6627-88-9(CAS DataBase Reference) |
| Safety Information |
| Hazard Codes | Xi |
| Risk Statements | 36/37/38-43 |
| Safety Statements | 26-37/39-36/37 |
| WGK Germany | 3 |
| HS Code | 29095000 |
| MSDS Information |
| Provider | Language |
|---|---|
| SigmaAldrich | English |
| ACROS | English |
| ALFA | English |
| 4-ALLYL-2,6-DIMETHOXYPHENOL Usage And Synthesis |
| Identification | ▼ ▲ CAS.No.:
6627-88-9
FL.No.:
4.051
FEMA.No.:
3655
NAS.No.:
3655
CoE.No.:
11214
EINECS.No.:
229-600-2
JECFA.No.:
726
|
| Description | A clear liquid with a roasted, burnt, meaty, bacon aroma. It is used as a flavoring agent or adjuvant. |
| Regulatory Status | CoE: n/a FDA: n/a FDA (other): n/a JECFA: ADI: Acceptable. No safety concern when used at current levels as a flavoring agent (2000). |
| Usage | Reported uses (ppm): (FEMA, 1994)
▼ ▲ Food Category
Usual
Max.
Cheese
0.1
0.5
Condiments, relishes
1
5
Gravies
0.1
0.5
Meat products
0.1
0.5
Poultry
0.05
0.2
Seasoning, flavorings
1
5
Snack foods
0.1
0.5
Soups
0.05
0.2
|
| Natural occurrence | Reported found in nutmeg, smoked pork belly, smoked sausage, natural smoked flavor banana, sherry and red wine. |
| Chemical Properties | CLEAR YELLOW TO ORANGE LIQUID |
| Chemical Properties | A clear liquid with a roasted, burnt, meaty, bacon aroma. It is used as a flavoring agent or adjuvant |
| Occurrence | Reported found in nutmeg, smoked pork belly, smoked sausage, natural smoked flavor banana, sherry and red wine |
| Uses | 4-Allyl-2,6-dimethoxyphenol is used as a flavoring agent or adjuvant. Also used to produce 2,6-Dimethoxy-4-propyl-phenol. |
| Aroma threshold values | Detection at 1.2 ppm |
| Taste threshold values | Taste characteristics at 20 ppm: meaty, phenolic, smoky and bacony, with creamy, vanilla nuances |
| Synthesis Reference(s) | Journal of the American Chemical Society, 70, p. 1746, 1948 DOI: 10.1021/ja01185a020 |
| 4-ALLYL-2,6-DIMETHOXYPHENOL Preparation Products And Raw materials |
| Preparation Products | 3,4-Dimethoxyphenol-->4-Ethylresorcinol-->Methanol |
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