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Key Documents

W241105

Sigma-Aldrich

4-Allylanisole

≥98%, FCC

Sinonimo/i:

p-Allylphenyl methyl ether, p-Methoxyallylbenzene, Chavicol methyl ether, Estragole, Isoanethole, Methyl chavicol

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About This Item

Formula condensata:
H2C=CHCH2C6H4OCH3
Numero CAS:
Peso molecolare:
148.20
Numero FEMA:
2411
Beilstein:
1099454
Numero CE:
N° CoE:
184
Numero MDL:
Codice UNSPSC:
12164502
ID PubChem:
NACRES:
NA.21

Origine biologica

synthetic

Livello qualitativo

Grado

Fragrance grade
Halal
Kosher

agenzia

follows IFRA guidelines

Conformità normativa

EU Regulation 1223/2009
FCC
FDA 21 CFR 117
FDA 21 CFR 172.515

Saggio

≥98%

Composizione

Contains IFRA restricted 4-Allylanisole

Indice di rifrazione

n20/D 1.521 (lit.)

P. eboll.

215-216 °C (lit.)

Densità

0.965 g/mL at 25 °C (lit.)

applicazioni

flavors and fragrances

Documentazione

see Safety & Documentation for available documents

Allergene alimentare

no known allergens

Allergene in fragranze

no known allergens

Organolettico

anise; green; spicy; herbaceous; minty; sweet

Stringa SMILE

COc1ccc(CC=C)cc1

InChI

1S/C10H12O/c1-3-4-9-5-7-10(11-2)8-6-9/h3,5-8H,1,4H2,2H3
ZFMSMUAANRJZFM-UHFFFAOYSA-N

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Categorie correlate

Esclusione di responsabilità

For R&D or non-EU Food use. Not for retail sale.

Pittogrammi

Exclamation markEnvironment

Avvertenze

Warning

Indicazioni di pericolo

Classi di pericolo

Acute Tox. 4 Oral - Aquatic Chronic 2 - Eye Irrit. 2 - Skin Irrit. 2 - Skin Sens. 1

Codice della classe di stoccaggio

10 - Combustible liquids

Classe di pericolosità dell'acqua (WGK)

WGK 2

Punto d’infiammabilità (°F)

177.8 °F - closed cup

Punto d’infiammabilità (°C)

81 °C - closed cup

Dispositivi di protezione individuale

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter


Certificati d'analisi (COA)

Cerca il Certificati d'analisi (COA) digitando il numero di lotto/batch corrispondente. I numeri di lotto o di batch sono stampati sull'etichetta dei prodotti dopo la parola ‘Lotto’ o ‘Batch’.

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Sigma-Aldrich

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Sigma-Aldrich

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Alicia Paini et al.
Toxicology and applied pharmacology, 245(1), 57-66 (2010-02-11)
Estragole has been shown to be hepatocarcinogenic in rodent species at high-dose levels. Translation of these results into the likelihood of formation of DNA adducts, mutation, and ultimately cancer upon more realistic low-dose exposures remains a challenge. Recently we have
Yuta Suzuki et al.
Archives of toxicology, 86(10), 1593-1601 (2012-05-12)
Estragole (ES) is a natural organic compound used frequently as a flavoring food additive. Although it has been reported to be tumorigenic and induce DNA adducts in the mouse liver, there have been no reports regarding ES hepatocarcinogenicity in rats.
Antonio Raffo et al.
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 49(2), 370-375 (2010-11-26)
Quantification of estragole content in commercial fennel herbal teas was carried out in order to allow for a more accurate estimate of the dietary exposure to estragole. A simple and rapid analytical method, based on Stir Bar Sorptive Extraction and
W Alhusainy et al.
Toxicology and applied pharmacology, 245(2), 179-190 (2010-03-17)
Estragole is a natural constituent of several herbs and spices including sweet basil. In rodent bioassays, estragole induces hepatomas, an effect ascribed to estragole bioactivation to 1'-sulfooxyestragole resulting in DNA adduct formation. The present paper identifies nevadensin as a basil
Alicia Paini et al.
Mutagenesis, 27(6), 653-663 (2012-07-31)
Estragole is a naturally occurring food-borne genotoxic compound found in a variety of food sources, including spices and herbs. This results in human exposure to estragole via the regular diet. The objective of this study was to quantify the dose-dependent

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