Other grades of this product :
| DIHYDROEUGENOL Basic information |
| Product Name: | DIHYDROEUGENOL | | Synonyms: | (4-Hydroxy-3-methoxyphenyl)propane;1-(4-Hydroxy-3-methoxyphenyl)propane;2-Methoxy-4-(1-propyl)phenol;2-Methoxy-4-n-propylphenol;2-methoxy-4-propyl-pheno;4-Hydroxy-3-methoxypropylbenzene;4-Propyl-2-methoxyphenol;4-Propyl-2-methoxyphenol (4-propylguaiacol) | | CAS: | 2785-87-7 | | MF: | C10H14O2 | | MW: | 166.22 | | EINECS: | 220-499-0 | | Product Categories: | | Mol File: | 2785-87-7.mol |
| DIHYDROEUGENOL Chemical Properties |
| Hazard Codes | T | | Risk Statements | 24-38 | | Safety Statements | 36/37-45 | | RIDADR | UN 2810 6.1/PG 3 | | WGK Germany | 2 | | RTECS | SL8050000 | | HazardClass | 6.1(b) | | PackingGroup | III |
| DIHYDROEUGENOL Usage And Synthesis |
| 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. | | 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% |
| DIHYDROEUGENOL Preparation Products And Raw materials |
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