chavicol

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4-allylphenol

CAS: 501-92-8 C9 H10 O MW: 134.17790000 phenolic
All Ingredients Aromatic Ingredients CAS Numbers EINECS Numbers FLAVIS Numbers Flavor Ingredients Found in Nature M.W Index Odor Substantivity Refractive Index Specific Gravity

Identification

Namechavicol
IUPAC4-prop-2-enylphenol
CAS Number501-92-8
EINECS207-929-2
FDA UNIIQ5ER4K6969
Molecular FormulaC9 H10 O
Molecular Weight134.17790000
MDL NumberMFCD01940501
Nikkaji NumberJ6.195F
CoE Number11218
XlogP32.90 (est)

Regulatory

JECFA Food Flavoring1527 4-allylphenol
DG SANTE Food Flavourings04.058 4-allylphenol
FEMA Number4075
FDANo longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF)501-92-8 ; 4-ALLYLPHENOL

Physical Properties

Appearance colorless clear liquid (est)
Assay 95.00 to 100.00
Food Chemicals Codex Listed No
Specific Gravity 1.01700 to 1.02300 @ 25.00 °C.
Pounds per Gallon - (est). 8.462 to 8.512
Refractive Index 1.54200 to 1.54800 @ 20.00 °C.
Melting Point 15.00 to 16.00 °C. @ 760.00 mm Hg
Boiling Point 234.00 to 236.00 °C. @ 760.00 mm Hg
Acid Value 1.00 max. KOH/g
Vapor Pressure 0.028000 mmHg @ 25.00 °C. (est)
Flash Point 216.00 °F. TCC ( 102.22 °C. )
logP (o/w) 2.910
Soluble in alcohol
Insoluble in water

Organoleptic Properties

Odor Description at 0.10 % in dipropylene glycol.

Safety Information

Oral/Parenteral ToxicityNot determined
Dermal ToxicityNot determined
Inhalation ToxicityNot determined

GHS Classification

['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']

Safety in Use

Categoryflavoring agents
Recommendation for chavicol usage levels up tonot for fragrance use.
Maximised Survey-derived Daily Intakes (MSDI-EU)0.073 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA)0.60 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI)360 (μg/person/day)
Threshold of Concern1800 (μg/person/day)
Structure ClassI
baked goods10.00000
beverages(nonalcoholic)-
beverages(alcoholic)-
breakfast cereal5.00000
cheese7.00000
chewing gum10.00000
condiments / relishes5.00000
confectionery froastings10.00000
egg products-
fats / oils5.00000
fish products2.00000
frozen dairy7.00000
fruit ices10.00000
gelatins / puddings-
granulated sugar-
gravies5.00000
hard candy10.00000
imitation dairy-
instant coffee / tea-
jams / jellies-
meat products2.00000
milk products7.00000
nut products-
other grains5.00000
poultry2.00000
processed fruits7.00000
processed vegetables7.00000
reconstituted vegetables7.00000
seasonings / flavors5.00000
snack foods20.00000
soft candy10.00000
soups5.00000
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)-
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)0.40000

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Potential Uses

FR bayberry FR betel

Natural Occurrence

allspice fruit allspice leaf allspice seed alpinia galanga oil @ 0.20% Data basil plant bay leaf oil @ <0.01-15.51% Data bay leaf oil anise @ 0.8% Data bay leaf oil clove @ 17.1% Data betel leaf cananga odorata flower oil CO2 extract @ 0.02% Data cassia plant clove bud clove fruit ginger rhizome oil marjoram plant pineapple fruit ylang ylang flower oil @ 0.08% Data

Synonyms

4- allyl phenol p- allyl phenol para- allyl phenol 4- allylphenol p- allylphenol para- allylphenol p- chavicol p- hydroxyallyl benzene para- hydroxyallyl benzene p- hydroxyallylbenzene para- hydroxyallylbenzene 3-(p- hydroxyphenyl)-1-propene 3-(para- hydroxyphenyl)-1-propene gamma-(p- hydroxyphenyl)-alpha-propylene gamma-(para- hydroxyphenyl)-alpha-propylene phenol, 4-(2-propen-1-yl)- 4-( prop-2-en-1-yl)phenol 4-( prop-2-enyl)-phenol 4- prop-2-enylphenol Info: eugenol and related hydroxyallylbenzene derivatives