chavicol
4-allylphenol

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  501-92-8 p-Allylphenol 98%

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Name: 4-prop-2-enylphenol CAS Number: 501-92-8 3D/inchi ECHA EINECS - REACH Pre-Reg: 207-929-2 FDA UNII: Q5ER4K6969 Nikkaji Web: J6.195F MDL: MFCD01940501 CoE Number: 11218 XlogP3: 2.90 (est) Molecular Weight: 134.17790000 Formula: C9 H10 O BioActivity Summary: listing NMR Predictor: Predict (works with chrome, Edge or firefox) Category:flavoring agents   US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information: Google Scholar: Search Google Books: Search Google Scholar: with word "volatile" Search Google Scholar: with word "flavor" Search Google Scholar: with word "odor" Search Perfumer and Flavorist: Search Google Patents: Search US Patents: Search EU Patents: Search Pubchem Patents: Search PubMed: Search NCBI: Search JECFA Food Flavoring: 1527 4-allylphenol DG SANTE Food Flavourings: 04.058 4-allylphenol FEMA Number: 4075 4-allylphenol FDA: No longer provide for the use of these seven synthetic flavoring substances FDA Mainterm (SATF): 501-92-8 ; 4-ALLYLPHENOL   Physical Properties: Appearance: colorless clear liquid (est) Assay: 95.00 to 100.00 Food Chemicals Codex Listed: No Specific Gravity: 1.01700 to 1.02300 @ 25.00 °C. Pounds per Gallon - (est).: 8.462 to 8.512 Refractive Index: 1.54200 to 1.54800 @ 20.00 °C. Melting Point: 15.00 to 16.00 °C. @ 760.00 mm Hg Boiling Point: 234.00 to 236.00 °C. @ 760.00 mm Hg Acid Value: 1.00 max. KOH/g Vapor Pressure: 0.028000 mmHg @ 25.00 °C. (est) Flash Point: 216.00 °F. TCC ( 102.22 °C. ) logP (o/w): 2.910 Soluble in:   alcohol   water, 1110 mg/L @ 25 °C (est) Insoluble in:   water   Organoleptic Properties: Odor Type: phenolic phenolic medicinal herbal Odor Description:at 0.10 % in dipropylene glycol. phenolic medicinal herbal Odor and/or flavor descriptions from others (if found).   Cosmetic Information: None found   Suppliers: Axsyn For experimental / research use only. Phenol,4-(2-propen-1-yl)- BOC Sciences For experimental / research use only. p-Allylphenol 98% Carbosynth For experimental / research use only. 4-Allylphenol Parchem chavicol Chemical Sources Association Need This Item for Flavor/Food?: You can contact the Chemical Sources Association   Safety Information:   Hazards identification   Classification of the substance or mixture GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) None found. GHS Label elements, including precautionary statements   Pictogram   Hazard statement(s) None found. Precautionary statement(s) None found. Oral/Parenteral Toxicity: Not determined Dermal Toxicity: Not determined Inhalation Toxicity: Not determined   Safety in Use Information: Category: flavoring agents Recommendation for chavicol usage levels up to:   not for fragrance use.   Maximised Survey-derived Daily Intakes (MSDI-EU): 0.073 (μg/capita/day) Maximised Survey-derived Daily Intakes (MSDI-USA): 0.60 (μg/capita/day) Modified Theoretical Added Maximum Daily Intake (mTAMDI): 360 (μg/person/day) Threshold of Concern: 1800 (μg/person/day) Structure Class: I Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS). The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library publication number: 22 Click here to view publication 22   average usual ppm average maximum ppm baked goods: 10.00000 50.00000 beverages(nonalcoholic): - - beverages(alcoholic): - - breakfast cereal: 5.00000 25.00000 cheese: 7.00000 35.00000 chewing gum: 10.00000 50.00000 condiments / relishes: 5.00000 25.00000 confectionery froastings: 10.00000 50.00000 egg products: - - fats / oils: 5.00000 25.00000 fish products: 2.00000 10.00000 frozen dairy: 7.00000 35.00000 fruit ices: 10.00000 50.00000 gelatins / puddings: - - granulated sugar: - - gravies: 5.00000 25.00000 hard candy: 10.00000 50.00000 imitation dairy: - - instant coffee / tea: - - jams / jellies: - - meat products: 2.00000 10.00000 milk products: 7.00000 35.00000 nut products: - - other grains: 5.00000 25.00000 poultry: 2.00000 10.00000 processed fruits: 7.00000 35.00000 processed vegetables: 7.00000 35.00000 reconstituted vegetables: 7.00000 35.00000 seasonings / flavors: 5.00000 25.00000 snack foods: 20.00000 100.00000 soft candy: 10.00000 50.00000 soups: 5.00000 25.00000 sugar substitutes: - - sweet sauces: - -   Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i). Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.   average usage mg/kg maximum usage mg/kg Dairy products, excluding products of category 02.0 (01.0): 0.50000 2.50000 Fats and oils, and fat emulsions (type water-in-oil) (02.0): 0.20000 1.00000 Edible ices, including sherbet and sorbet (03.0): 0.50000 2.50000 Processed fruit (04.1): 0.40000 2.00000 Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): - - Confectionery (05.0): 1.00000 5.00000 Chewing gum (05.3): - - Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 0.20000 1.00000 Bakery wares (07.0): 2.00000 10.00000 Meat and meat products, including poultry and game (08.0): 0.20000 1.00000 Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 0.20000 1.00000 Eggs and egg products (10.0): - - Sweeteners, including honey (11.0): - - Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 0.30000 1.50000 Foodstuffs intended for particular nutritional uses (13.0): 0.50000 2.50000 Non-alcoholic ("soft") beverages, excl. dairy products (14.1): - - Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 1.00000 5.00000 Ready-to-eat savouries (15.0): 2.00000 10.00000 Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 0.40000 2.00000   Safety References: European Food Safety Athority(EFSA):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies... European Food Safety Authority (EFSA) reference(s): Flavouring Group Evaluation 60 (FGE.60): Consideration of eugenol and related hydroxyallylbenzene derivatives evaluated by JECFA (65th meeting) structurally related to ring- substituted phenolic substances evaluated by EFSA in FGE.22 (2006) View page or View pdf EPI System: View Chemical Carcinogenesis Research Information System:Search AIDS Citations:Search Cancer Citations:Search Toxicology Citations:Search EPA ACToR:Toxicology Data EPA Substance Registry Services (SRS):Registry Laboratory Chemical Safety Summary :68148 National Institute of Allergy and Infectious Diseases:Data 4-prop-2-enylphenol Chemidplus:0000501928   References:   4-prop-2-enylphenol NIST Chemistry WebBook: Search Inchi Canada Domestic Sub. List: 501-92-8 Pubchem (cid): 68148 Pubchem (sid): 135024497 Flavornet: 501-92-8 Pherobase: View   Other Information: (IUPAC): Atomic Weights of the Elements 2011 (pdf) Videos: The Periodic Table of Videos tgsc: Atomic Weights use for this web site (IUPAC): Periodic Table of the Elements FDA Substances Added to Food (formerly EAFUS): View CHEBI: View CHEMBL: View KEGG (GenomeNet): C16930 HMDB (The Human Metabolome Database): HMDB34107 FooDB: FDB012373 Typical G.C. VCF-Online: VCF Volatile Compounds in Food ChemSpider: View Wikipedia: View   Potential Blenders and core components note For Odor fatty lauric acid FL/FR floral butyl salicylate FL/FR herbal ajowan seed oil FL/FR matricaria chamomilla flower oil FL/FR white thyme oil FL/FR thyme oil (thymus zygis gracillis) spain FL/FR red thyme oil spain FL/FR thymol FL/FR medicinal 2,6- xylenol FL/FR phenolic 2- propyl phenol FL/FR 4- propyl phenol FL/FR 4- vinyl phenol FL/FR spicy allspice oleoresin FL/FR cinnamon acrolein FL/FR 4- methyl guaiacol FL/FR woody alpha- terpinene FL/FR For Flavor No flavor group found for these para- anisic acid FL butyl salicylate FL/FR lauric acid FL/FR 2- propyl phenol FL/FR 4- propyl phenol FL/FR burnt burnt 2,6- xylenol FL/FR herbal ajowan seed oil FL/FR matricaria chamomilla flower oil FL/FR white thyme oil FL/FR thyme oil (thymus zygis gracillis) spain FL/FR red thyme oil spain FL/FR phenolic thymol FL/FR 4- vinyl phenol FL/FR spicy allspice oleoresin FL/FR cinnamon acrolein FL/FR 4- methyl guaiacol FL/FR winter savory oil FL terpenic alpha- terpinene FL/FR   Potential Uses: FR bayberry FR betel   Occurrence (nature, food, other):note   allspice fruit Search Trop Picture   allspice leaf Search Trop Picture   allspice seed Search Trop Picture   alpinia galanga oil @ 0.20% Data GC Search Trop Picture   basil plant Search Trop Picture   bay leaf oil @ <0.01-15.51% Data GC Search Trop Picture   bay leaf oil anise @ 0.8% Data GC Search Trop Picture   bay leaf oil clove @ 17.1% Data GC Search Trop Picture   betel leaf Search Trop Picture   cananga odorata flower oil CO2 extract @ 0.02% Data GC Search Trop Picture   cassia plant Search Trop Picture   clove bud Search Trop Picture   clove fruit Search Trop Picture   ginger rhizome oil Search Trop Picture   marjoram plant Search Trop Picture   pineapple fruit Search Trop Picture   ylang ylang flower oil @ 0.08% Data GC Search Trop Picture   Synonyms: 4- allyl phenol p- allyl phenol para- allyl phenol 4- allylphenol p- allylphenol para- allylphenol p- chavicol p- hydroxyallyl benzene para- hydroxyallyl benzene p- hydroxyallylbenzene para- hydroxyallylbenzene 3-(p- hydroxyphenyl)-1-propene 3-(para- hydroxyphenyl)-1-propene gamma-(p- hydroxyphenyl)-alpha-propylene gamma-(para- hydroxyphenyl)-alpha-propylene   phenol, 4-(2-propen-1-yl)- 4-( prop-2-en-1-yl)phenol 4-( prop-2-enyl)-phenol 4- prop-2-enylphenol   Articles: Info:eugenol and related hydroxyallylbenzene derivatives

Notes: Found in many essential oils, e.g. anise and Gardenia. Used in perfumery and flavours