dihydroanethol
p-propylanisole
Identification
| Name | dihydroanethol |
| IUPAC | 1-methoxy-4-propylbenzene |
| CAS Number | 104-45-0 |
| EINECS | 203-203-4 |
| FDA UNII | 932XJ1O77X |
| Molecular Formula | C10 H14 O |
| Molecular Weight | 150.22078000 |
| MDL Number | MFCD00027121 |
| Nikkaji Number | J22.133C |
| Beilstein | 2042121 |
| CoE Number | 11835 |
| XlogP3 | 3.50 (est) |
Regulatory
| JECFA Food Flavoring | 1244 p-propylanisole |
| DG SANTE Food Flavourings | 04.039 1-methoxy-4-propylbenzene |
| FEMA Number | 2930 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 104-45-0 ; P-PROPYLANISOLE |
| FDA Regulation | FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION |
Physical Properties
| Appearance | colorless to pale yellow clear oily liquid (est) |
| Assay | 99.00 to 100.00 |
| Food Chemicals Codex Listed | Yes |
| Specific Gravity | 0.94000 to 0.94300 @ 25.00 °C. |
| Pounds per Gallon - (est). | 7.822 to 7.847 |
| Refractive Index | 1.50300 to 1.50600 @ 20.00 °C. |
| Boiling Point | 212.00 to 213.00 °C. @ 760.00 mm Hg, 104.00 to 107.00 °C. @ 20.00 mm Hg |
| Vapor Pressure | 0.266000 mmHg @ 25.00 °C. (est) |
| Flash Point | 194.00 °F. TCC ( 90.00 °C. ) |
| logP (o/w) | 3.656 (est) |
| Shelf Life | 24.00 month(s) or longer if stored properly. |
| Storage | store in cool, dry place in tightly sealed containers, protected from heat and light. |
| Soluble in | alcohol |
| Insoluble in | glycerin |
| Similar Items | note |
Cosmetic Information
| CosIng | cosmetic data |
| Cosmetic Uses | perfuming agents |
Organoleptic Properties
| Odor Strength | medium , |
| Substantivity | 4 hour(s) at 100.00 % |
| Odor Description |
at 10.00 % in dipropylene glycol. at 1.00 % in ethyl alcohol. sweet aromatic, herbaceous, less candy-like and drier than anethole WOODY, ANISEED, HERBACEOUS
|
| Odor sample from | Givaudan Corporation |
| Taste Description | at 1.00 - 15.00 ppm. |
Safety Information
| Preferred SDS | View |
| European information | Most important hazard(s): |
| Human Experience | 6 % solution: no irritation or sensitization. |
| Oral/Parenteral Toxicity | oral-rat LD50 [sex: M,F] 4400 mg/kg |
| Dermal Toxicity | skin-rabbit LD50 > 5000 mg/kg |
| 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 | flavor and fragrance agents |
| RIFM Fragrance Material Safety Assessment | Search |
| Recommendation for dihydroanethol usage levels up to | 10.0000 % in the fragrance concentrate. |
| Maximised Survey-derived Daily Intakes (MSDI-EU) | 20.00 (μg/capita/day) |
| Maximised Survey-derived Daily Intakes (MSDI-USA) | 114.00 (μg/capita/day) |
| Structure Class | III |
| baked goods | - |
| beverages(nonalcoholic) | - |
| beverages(alcoholic) | - |
| breakfast cereal | - |
| cheese | - |
| chewing gum | - |
| condiments / relishes | - |
| confectionery froastings | - |
| egg products | - |
| fats / oils | - |
| fish products | - |
| frozen dairy | - |
| fruit ices | - |
| gelatins / puddings | - |
| granulated sugar | - |
| gravies | - |
| hard candy | - |
| imitation dairy | - |
| instant coffee / tea | - |
| jams / jellies | - |
| meat products | - |
| milk products | - |
| nut products | - |
| other grains | - |
| poultry | - |
| processed fruits | - |
| processed vegetables | - |
| reconstituted vegetables | - |
| seasonings / flavors | - |
| snack foods | - |
| soft candy | - |
| soups | - |
| sugar substitutes | - |
| sweet sauces | - |
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