| Identification | Back Directory | [Name]
DIHYDROEUGENOL | [CAS]
2785-87-7 | [Synonyms]
FEMA 3598
Cerulignol
Coerulignol
DIHYDROEUGENOL
Dihydro Eugeno
4-PROPYLGUAICOL
Guaiacylpropane
p-Propylguaiacol
4-PROPYLGUAIACOL
p-n-Propylguaiacol
2-methoxy-4-propyl-pheno
4-Propyl-2-methoxyphenol
2-METHOXY-4-PROPYLPHENOL
2-Methoxy-4-n-propylphenol
Phenol, 4-propyl, 2-methoxy
Phenol, 2-methoxy-4-propyl-
2-Methoxy-4-(1-propyl)phenol
2-METHOXY-4-PROPYLPHENOL 99+%
4-Hydroxy-3-methoxypropylbenzene
4-Propylguaiacol, Dihydroeugenol
2-Methoxy-4-propylphenol >=99%, FG
2-Methoxy-4-propylphenol USP/EP/BP
(4-Hydroxy-3-methoxyphenyl)propane
1-PROPYL-3-METHOXY-4-HYDROXYBENZENE
1-(4-Hydroxy-3-methoxyphenyl)propane
4-Propyl-2-methoxyphenol (4-propylguaiacol)
4-propyl-guaiacol,2-methoxy-4-propyl-phenol
2-Methoxy-4-propylphenol,4-Propylguaiacol, Dihydroeugenol | [EINECS(EC#)]
220-499-0 | [Molecular Formula]
C10H14O2 | [MDL Number]
MFCD00037196 | [MOL File]
2785-87-7.mol | [Molecular Weight]
166.22 |
| Chemical Properties | Back Directory | [Melting point ]
16°C | [Boiling point ]
125-126 °C14 mm Hg(lit.)
| [density ]
1.038 g/mL at 25 °C(lit.)
| [vapor pressure ]
3Pa at 25℃ | [FEMA ]
3598 | 2-METHOXY-4-PROPYLPHENOL | [refractive index ]
n20/D 1.522(lit.)
| [Fp ]
>230 °F
| [pka]
10.04±0.18(Predicted) | [Odor]
at 100.00 %. clove sharp spicy sweet phenolic powdery allspice | [biological source]
synthetic | [Odor Type]
spicy | [Water Solubility ]
1.1g/L at 20℃ | [JECFA Number]
717 | [LogP]
2.8 at 20℃ | [EPA Substance Registry System]
Phenol, 2-methoxy-4-propyl- (2785-87-7) |
| Hazard Information | Back Directory | [Description]
2-Methoxy-4-propylphenol has a warm, spicy, sweet, and slightly
floral balsamic odor. It may be prepared by catalytic reduction of
eugenol with a palladium- or platinum-black catalyst. | [Chemical Properties]
2-Methoxy-4-propylphenol has a warm, spicy, sweet and slightly floral balsamic odor. | [Chemical Properties]
light yellow liquid | [Occurrence]
Reported found in rum, smoked fish, cured pork, cognac, malt whiskey, fermented tea, mushroom, rhubarb,
dried bonito, cuttlefish and maté. | [Uses]
Potential applications include the profile enhancement of smoke flavors, clove, spicy nuances for cinnamon and pepper, vanilla, and fruit nuances. | [Definition]
ChEBI: Dihydroeugenol is a member of methoxybenzenes and a member of phenols. | [Preparation]
By catalytic reduction of eugenol with a palladium- or platinum-black catalyst. | [General Description]
2-Methoxy-4-propylphenol is a volatile phenolic flavor compound identified in Bordeaux wines, liquid smoke, karanda fruit{9 5} and oregano. | [Flammability and Explosibility]
Notclassified | [Biochem/physiol Actions]
Odor at 1.0% |
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