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Category:flavor and fragrance agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Appearance: | colorless to pale yellow liquid to solid (est) |
| Assay: | 95.00 to 100.00
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| Food Chemicals Codex Listed: | No |
| Boiling Point: | 411.00 to 412.00 °C. @ 760.00 mm Hg (est)
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| Vapor Pressure: | 0.000030 mmHg @ 25.00 °C. (est) |
| Flash Point: | 281.00 °F. TCC ( 138.20 °C. ) (est)
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| logP (o/w): | 3.950 (est) |
| Soluble in: |
| | water, 2.008 mg/L @ 25 °C (est) |
Organoleptic Properties:
| Odor Type: spicy |
| warm spicy hay balsamic floral |
| Odor Description:at 100.00 %. warm spicy hay balsamic floral |
| Odor and/or flavor descriptions from others (if found). |
Cosmetic Information:
Suppliers:
Safety Information:
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| Hazards identification |
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| Classification of the substance or mixture |
| GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
| None found. |
| GHS Label elements, including precautionary statements |
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| Pictogram | |
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| Hazard statement(s) |
| None found. |
| Precautionary statement(s) |
| None found. |
| Oral/Parenteral Toxicity: |
intraperitoneal-mouse LD50 2111 mg/kg Pharmacology: International Journal of Experimental and Clinical Pharmacology. Vol. 27, Pg. 40, 1983.
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| Dermal Toxicity: |
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Not determined
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| Inhalation Toxicity: |
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Not determined
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Safety in Use Information:
Safety References:
References:
Other Information:
Potential Blenders and core components note
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| 4- | allyl-1-(benzyloxy)-2-methoxybenzene | | 4- | allyl-2-methoxyphenyl benzyl ether | | | benzene, 2-methoxy-1-(phenylmethoxy)-4-(2-propen-1-yl)- | | | benzene, 2-methoxy-1-(phenylmethoxy)-4-(2-propenyl)- | | 1-( | benzyloxy)-2-methoxy-4-(prop-2-en-1-yl)benzene | | | eugenol benzyl ether | | 2- | methoxy-1-(phenyl methoxy)-4-(2-propenyl) benzene | | 2- | methoxy-1-(phenylmethoxy)-4-(2-propenyl)benzene | | 2- | methoxy-1-(phenylmethoxy)-4-prop-2-enylbenzene | | 2- | methoxy-1-phenylmethoxy-4-prop-2-enylbenzene |
Articles:
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