Identification

Namemethyl para-anisate
IUPACmethyl 4-methoxybenzoate
CAS Number121-98-2
EINECS204-513-2
FDA UNII2MFL7873W9
Molecular FormulaC9 H10 O3
Molecular Weight166.17630000
MDL NumberMFCD00008437
Nikkaji NumberJ33.855I
Beilstein2208571
CoE Number248
XlogP32.30 (est)

Regulatory

JECFA Food Flavoring884 methyl anisate
DG SANTE Food Flavourings09.713 methyl 4-methoxybenzoate
FEMA Number2679
FDANo longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF)121-98-2 ; METHYL ANISATE
FDA RegulationFDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION

Physical Properties

Appearance white crystallin powder (est)
Assay 98.00 to 100.00
Food Chemicals Codex Listed No
Melting Point 48.00 to 50.00 °C. @ 760.00 mm Hg
Boiling Point 244.00 to 245.00 °C. @ 760.00 mm Hg
Congealing Point 47.50 °C.
Acid Value 1.00 max. KOH/g
Vapor Pressure 0.016000 mmHg @ 25.00 °C. (est)
Flash Point > 230.00 °F. TCC ( > 110.00 °C. )
logP (o/w) 2.270
Soluble in alcohol
Insoluble in water
Similar Items note

Cosmetic Information

CosIngcosmetic data
Cosmetic Usesperfuming agents

Organoleptic Properties

Odor Description at 100.00 %.

Safety Information

Preferred SDSView
European informationMost important hazard(s):
Human Experience4 % solution: no irritation or sensitization.
Oral/Parenteral Toxicityoral-rat LD50 > 5000 mg/kg
Dermal Toxicityskin-rabbit LD50 > 5000 mg/kg
Inhalation ToxicityNot determined

GHS Classification

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

Safety in Use

Categoryflavor and fragrance agents
RIFM Fragrance Material Safety AssessmentSearch
Recommendation for methyl para-anisate usage levels up to3.0000 % in the fragrance concentrate.
Maximised Survey-derived Daily Intakes (MSDI-EU)0.97 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA)0.01 (μg/capita/day)
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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Potential Uses

FL chervil FR fennel FR fern FR fungus FR hawthorn FR hay new mown hay FR heliotrope FR linden flower FR magnolia FR melon FR mimosa FR pumpkin pie FR reseda FR spruce FR sweet pea

Natural Occurrence

anise star anise fruit anise star anise seed cassie absolute @ 0.31% Data cocoa feijoa fruit guava pineapple guava mushroom PMC tea black tea vanilla wine white wine ylang ylang oil @ 0.06% Data

Synonyms

p- anisic acid methyl ester para- anisic acid methyl ester p- anisic acid, methyl ester benzoic acid, 4-methoxy-, methyl ester menthyll anisate 4- methoxybenzoic acid methyl ester para- methoxybenzoic acid methyl ester methyl 4-methoxybenzoate methyl anisate nat. methyl anisate methyl anisate natural methyl p-anisate methyl p-methoxy benzoate methyl p-methoxybenzoate methyl para-methoxybenzoate methyl-4-methoxybenzoate PubMed: (2-Nitroethyl)benzene: a major flower scent from the Japanese loquat Eriobotrya japonica [Rosales: Rosaceae]. PubMed: Validating a breath collection and analysis system for the new tuberculosis breath test. PubMed: Diagnostic potential of the pulsed discharged helium ionization detector (PDHID) for pathogenic Mycobacterial volatile biomarkers. PubMed: Assessment of potential causes of falsely positive Mycobacterium tuberculosis breath test. PubMed: Diagnosis of tuberculosis by trained African giant pouched rats and confounding impact of pathogens and microflora of the respiratory tract. PubMed: Honeybees Apis mellifera can detect the scent of Mycobacterium tuberculosis. PubMed: Synthesis of [(125)I]iodoDPA-713: a new probe for imaging inflammation. PubMed: The scent of Mycobacterium tuberculosis. PubMed: The anise-like odor of Clitocybe odora, Lentinellus cochleatus and Agaricus essettei. PubMed: Synthesis of a C(29)-C(51) subunit of spongistatin 1 (Altohyrtin A) starting from (R)-3-benzyloxy-2-methylpropan-1-ol. PubMed: High-performance liquid chromatographic determinaton of pentaerythritol in plasma.