4-ALLYL-2,6-DIMETHOXYPHENOL Chemical Properties

Boiling point:

168-169 °C/11 mmHg (lit.)

Density 

1.092 g/mL at 25 °C (lit.)

refractive index 

n20/D 1.548(lit.)

FEMA 

3655 | 4-ALLYL-2,6-DIMETHOXYPHENOL

Flash point:

>230 °F

storage temp. 

Inert atmosphere,Room Temperature

form 

liquid

pka

10.31±0.23(Predicted)

Odor

at 1.00 % in propylene glycol. roasted burnt meaty bacon smoky ham

Odor Type

meaty

biological source

synthetic

Water Solubility 

Soluble in fats. Insoluble in water.

JECFA Number

726

LogP

1.79

CAS DataBase Reference

6627-88-9(CAS DataBase Reference)

Safety Information

Hazard Codes 

Xi

Risk Statements 

36/37/38-43

Safety Statements 

26-37/39-36/37

WGK Germany 

3

HS Code 

29095000

MSDS

• Language:English Provider:SigmaAldrich
• Language:English Provider:ACROS
• Language:English Provider:ALFA

4-ALLYL-2,6-DIMETHOXYPHENOL Usage And Synthesis

Identification

Description

A clear liquid with a roasted, burnt, meaty, bacon aroma. It is used as a flavoring agent or adjuvant.

Regulatory Status

CoE: n/a
FDA: n/a
FDA (other): n/a
JECFA: ADI: Acceptable. No safety concern when used at current levels as a flavoring agent (2000).

Usage

Reported uses (ppm): (FEMA, 1994)

Natural occurrence

Reported found in nutmeg, smoked pork belly, smoked sausage, natural smoked flavor banana, sherry and red wine.

Chemical Properties

CLEAR YELLOW TO ORANGE LIQUID

Chemical Properties

A clear liquid with a roasted, burnt, meaty, bacon aroma. It is used as a flavoring agent or adjuvant

Occurrence

Reported found in nutmeg, smoked pork belly, smoked sausage, natural smoked flavor banana, sherry and red wine

Uses

4-Allyl-2,6-dimethoxyphenol is used as a flavoring agent or adjuvant. Also used to produce 2,6-Dimethoxy-4-propyl-phenol.

Definition

ChEBI: 4-allyl-2,6-dimethoxyphenol is a member of the class of phenols that is phenol substituted by an allyl group at position 4 and methoxy groups at positions 2 and 6 respectively. It is a member of phenols, a dimethoxybenzene and a phenylpropanoid.

Aroma threshold values

Detection at 1.2 ppm

Taste threshold values

Taste characteristics at 20 ppm: meaty, phenolic, smoky and bacony, with creamy, vanilla nuances

Synthesis Reference(s)

Journal of the American Chemical Society, 70, p. 1746, 1948 DOI: 10.1021/ja01185a020

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