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W359807

Sigma-Aldrich

2-Methoxy-4-propylphenol

≥99%, FG

Synonym(s):

4-Propylguaiacol, Dihydroeugenol

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About This Item

Linear Formula:
CH3OC6H3(CH2CH2CH3)OH
CAS Number:
2785-87-7
Molecular Weight:
166.22
FEMA Number:
3598
EC Number:
220-499-0
MDL number:
MFCD00037196
UNSPSC Code:
12164502
PubChem Substance ID:
24901803
Flavis number:
4.049
NACRES:
NA.21

biological source

synthetic

Quality Level

400

grade

FG
Kosher

Agency

meets purity specifications of JECFA

reg. compliance

EU Regulation 1334/2008 & 178/2002

Assay

≥99%

refractive index

n20/D 1.522 (lit.)

bp

125-126 °C/14 mmHg (lit.)

density

1.038 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

Organoleptic

clove; spicy; phenolic; sweet

SMILES string

CCCc1ccc(O)c(OC)c1

InChI

1S/C10H14O2/c1-3-4-8-5-6-9(11)10(7-8)12-2/h5-7,11H,3-4H2,1-2H3

InChI key

PXIKRTCSSLJURC-UHFFFAOYSA-N

Related Categories

General description

2-Methoxy-4-propylphenol is a volatile phenolic flavor compound identified in Bordeaux wines, liquid smoke, karanda fruit{9 5} and oregano.

Application

Potential applications include the profile enhancement of smoke flavors, clove, spicy nuances for cinnamon and pepper, vanilla, and fruit nuances.

Biochem/physiol Actions

Odor at 1.0%
Taste at 10 ppm

Other Notes

Natural occurrence: Fish, pork, grape brandy, mate, rum, whiskey, tea and sherry.

Pictograms

CorrosionExclamation mark
GHS05,GHS07

Signal Word

Danger

Hazard Statements

H315 - H317 - H318 - H335

Hazard Classifications

Eye Dam. 1 - Skin Irrit. 2 - Skin Sens. 1B - STOT SE 3

Target Organs

Respiratory system

Storage Class Code

10 - Combustible liquids

WGK

WGK 2

Flash Point(F)

235.4 °F - closed cup

Flash Point(C)

113 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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ChemSensor classification of red wines.
Dirinck I, et al.
Developments in food science, 43, 521-524 (2006)
Evan A Larson et al.
Journal of the American Society for Mass Spectrometry, 29(9), 1908-1918 (2018-06-28)
Dopant-assisted atmospheric pressure chemical ionization (dAPCI) is a soft ionization method rarely used for gas chromatography-mass spectrometry (GC-MS). The current study combines GC-dAPCI with tandem mass spectrometry (MS/MS) for analysis of a complex mixture such as lignin pyrolysis analysis. To
Ju Yeon Lee et al.
Food chemistry, 220, 289-294 (2016-11-20)
The effects of eugenol, isoeugenol, coniferylaldehyde, and dihydroeugenol on the riboflavin-sensitized photooxidation of α-terpinene in methanol were studied. Riboflavin greatly accelerated α-terpinene oxidation in methanol during light illumination, resulting in two major oxidation products (p-cymene and ascaridole). The results clearly
Chemometric tools for identification of volatile aroma-active compounds in oregano.
Bansleben AC, et al.
Analytical and Bioanalytical Chemistry, 395(5), 1503-1503 (2009)
Shawn C Beitel et al.
Environment international, 135, 105207-105207 (2019-12-08)
Firefighters can be exposed to a complex set of contaminants while at a fire scene. Identifying new ways to monitor and assess exposure, particularly relating to toxicity is essential to determine the effectiveness of intervention techniques to reduce exposure. This
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