- DIHYDROEUGENOL
-
- $45.00 / 1kg
-
2025-03-05
- CAS:2785-87-7
- Min. Order: 1kg
- Purity: 99%
- Supply Ability: 20 tons
- DIHYDROEUGENOL
-
- $5.00 / 1KG
-
2024-10-11
- CAS:2785-87-7
- Min. Order: 1KG
- Purity: 99%
- Supply Ability: 10000kg
- 2-Methoxy-4-propylphenol
-
- $0.00 / 100G
-
2020-02-26
- CAS: 2785-87-7
- Min. Order: 100G
- Purity: 99.0%+
- Supply Ability: 100 tons
|
| | 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 |
| 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℃ | | refractive index | n20/D 1.522(lit.) | | FEMA | 3598 | 2-METHOXY-4-PROPYLPHENOL | | Fp | >230 °F | | pka | 10.04±0.18(Predicted) | | Odor | at 100.00 %. clove sharp spicy sweet phenolic powdery allspice | | Odor Type | spicy | | biological source | synthetic | | 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 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 | light yellow liquid | | Chemical Properties | 2-Methoxy-4-propylphenol has a warm, spicy, sweet and slightly floral balsamic odor. | | 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. | | Definition | ChEBI: Dihydroeugenol is a member of methoxybenzenes and a member of phenols. | | 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 | Not classified | | Biochem/physiol Actions | Odor at 1.0% |
| | DIHYDROEUGENOL Preparation Products And Raw materials |
|