4-ALLYL-2,6-DIMETHOXYPHENOL manufacturers
- 4-ALLYL-2,6-DIMETHOXYPHENOL
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- $15.00 / 1KG
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2021-08-12
- CAS:6627-88-9
- Min. Order: 1KG
- Purity: 99%+ HPLC
- Supply Ability: Monthly supply of 1 ton
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| | 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 | | Fp | >230 °F | | storage temp. | Inert atmosphere,Room Temperature | | pka | 10.31±0.23(Predicted) | | form | liquid | | 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) |
| | 4-ALLYL-2,6-DIMETHOXYPHENOL Usage And Synthesis |
| Identification |
CAS.No.:
6627-88-9
FL.No.:
4.051
FEMA.No.:
3655
NAS.No.:
3655
CoE.No.:
11214
EINECS.No.:
229-600-2
JECFA.No.:
726
| | 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)
Seasoning, flavorings
1
5
| | Natural occurrence | Reported found in nutmeg, smoked pork belly, smoked sausage, natural smoked flavor banana, sherry and red wine.
| | Chemical Properties | A clear liquid with a roasted, burnt, meaty, bacon aroma. It is used as a flavoring agent or adjuvant | | Chemical Properties | CLEAR YELLOW TO ORANGE LIQUID | | 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 |
| | 4-ALLYL-2,6-DIMETHOXYPHENOL Preparation Products And Raw materials |
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