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

pka

10.31±0.23(Predicted)

Odor

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

Odor Type

meaty

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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