ortho-eugenol
2-methoxy-6-(2-propenyl)phenol
Identification
| Name | ortho-eugenol |
| CAS Number | 579-60-2 |
| EINECS | 209-444-1 |
| FDA UNII | DLL18KX9Q8 |
| Molecular Formula | C10 H12 O2 |
| Molecular Weight | 164.20404000 |
| MDL Number | MFCD00192169 |
| Nikkaji Number | J27.301E |
Regulatory
| JECFA Food Flavoring | 1528 2-methoxy-6-(2-propenyl)phenol |
| DG SANTE Food Flavourings | 04.096 2-methoxy-6-(2-propenyl)phenol |
| FEMA Number | 4490 |
| 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, 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 |
| Insoluble in | water |
No sensory data available
Safety Information
| Preferred SDS | View |
| European information | Most important hazard(s): |
| Oral/Parenteral Toxicity | Not determined |
| Dermal Toxicity | Not determined |
| Inhalation Toxicity | Not determined |
GHS Classification
['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']
Safety in Use
| 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 |
| baked goods | 0.20000 |
| beverages(nonalcoholic) | - |
| beverages(alcoholic) | - |
| breakfast cereal | 0.20000 |
| cheese | 0.50000 |
| chewing gum | 1.00000 |
| condiments / relishes | 0.30000 |
| confectionery froastings | 0.20000 |
| egg products | - |
| fats / oils | 0.20000 |
| fish products | 0.20000 |
| frozen dairy | 0.50000 |
| fruit ices | 0.50000 |
| gelatins / puddings | - |
| granulated sugar | - |
| gravies | 0.30000 |
| hard candy | 1.00000 |
| imitation dairy | - |
| instant coffee / tea | - |
| jams / jellies | - |
| meat products | 0.20000 |
| milk products | 0.50000 |
| nut products | - |
| other grains | 0.20000 |
| poultry | 0.20000 |
| processed fruits | 0.40000 |
| processed vegetables | 0.40000 |
| reconstituted vegetables | 0.40000 |
| seasonings / flavors | 0.30000 |
| snack foods | 2.00000 |
| soft candy | 1.00000 |
| soups | 0.30000 |
| sugar substitutes | - |
| sweet sauces | - |
| Dairy products, excluding products of category 02.0 (01.0) | 0.50000 |
| Fats and oils, and fat emulsions (type water-in-oil) (02.0) | 0.20000 |
| Edible ices, including sherbet and sorbet (03.0) | 0.50000 |
| Processed fruit (04.1) | 0.40000 |
| Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2) | - |
| Confectionery (05.0) | 1.00000 |
| Chewing gum (05.3) | - |
| Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0) | 0.20000 |
| Bakery wares (07.0) | 2.00000 |
| Meat and meat products, including poultry and game (08.0) | 0.20000 |
| Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0) | 0.20000 |
| Eggs and egg products (10.0) | - |
| Sweeteners, including honey (11.0) | - |
| Salts, spices, soups, sauces, salads, protein products, etc. (12.0) | 0.30000 |
| Foodstuffs intended for particular nutritional uses (13.0) | 0.50000 |
| Non-alcoholic ("soft") beverages, excl. dairy products (14.1) | 0.20000 |
| Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2) | 1.00000 |
| Ready-to-eat savouries (15.0) | 2.00000 |
| Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0) | 0.50000 |
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Potential Uses
Natural Occurrence
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)-
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.