4-ethyl anisole
anisole, 4-ethyl-
Identification
| Name | 4-ethyl anisole |
| IUPAC | 1-ethyl-4-methoxybenzene |
| CAS Number | 1515-95-3 |
| FDA UNII | I71P5QG20S |
| Molecular Formula | C9 H12 O |
| Molecular Weight | 136.19384000 |
| MDL Number | MFCD00015176 |
| Nikkaji Number | J11.023J |
| XlogP3 | 3.10 (est) |
Regulatory
| 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, 84.00 °C. @ 6.00 mm Hg |
| Vapor Pressure | 0.586000 mmHg @ 25.00 °C. (est) |
| Flash Point | 155.00 °F. TCC ( 68.33 °C. ) |
| logP (o/w) | 3.125 (est) |
| Soluble in | alcohol |
| Insoluble in | water |
Organoleptic Properties
| Odor Description | at 10.00 % in dipropylene glycol. |
Safety Information
| Preferred SDS | View |
| 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 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 |
| Dairy products, excluding products of category 02.0 (01.0) | 3.00000 |
| Fats and oils, and fat emulsions (type water-in-oil) (02.0) | 2.00000 |
| Edible ices, including sherbet and sorbet (03.0) | 3.00000 |
| Processed fruit (04.1) | 2.00000 |
| Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2) | - |
| Confectionery (05.0) | 10.00000 |
| Chewing gum (05.3) | - |
| Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0) | 5.00000 |
| Bakery wares (07.0) | 10.00000 |
| Meat and meat products, including poultry and game (08.0) | 2.00000 |
| Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0) | 2.00000 |
| Eggs and egg products (10.0) | - |
| Sweeteners, including honey (11.0) | - |
| Salts, spices, soups, sauces, salads, protein products, etc. (12.0) | 5.00000 |
| Foodstuffs intended for particular nutritional uses (13.0) | 10.00000 |
| Non-alcoholic ("soft") beverages, excl. dairy products (14.1) | 3.00000 |
| Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2) | 10.00000 |
| Ready-to-eat savouries (15.0) | 15.00000 |
| Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0) | 5.00000 |
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Potential Uses
Natural Occurrence
Synonyms
anisole, 4-ethyl-
benzene, 1-ethyl-4-methoxy-
4-
ethyl-1-methoxybenzene
1-
ethyl-4-methoxybenzene
4-
ethylanisole
4-
ethylphenyl methyl ether
PubMed:
Guest-induced assembly of tetracarboxyl-cavitand and tetra(3-pyridyl)-cavitand into a heterodimeric capsule via hydrogen bonds and CH-halogen and/or CH-pi interaction: control of the orientation of the encapsulated guest.
PubMed:
Volatile methoxybenzene compounds in grains with off-odors.
PubMed:
Chloroperoxidase-catalyzed benzylic hydroxylation.