| Identification | More | [Name]
4-Allylanisole | [CAS]
140-67-0 | [Synonyms]
1-METHOXY-4-(2-PROPEN-1-YL)BENZENE
1-METHOXY-4-(2-PROPENYL)BENZENE
3-(4-METHOXYPHENYL)-1-PROPENE
4-ALLYL-1-METHOXYBENZENE
4-ALLYLANISOLE
4-METHOXYALLYLBENZENE
CHAVICOL METHYL ETHER
ESTRAGOLE
FEMA 2411
METHYL CHAVICOL
P-ALLYLANISOLE
1-Allyl-4-methoxybenzene
1-allyl-4-methoxy-benzene
1-methoxy-4-(2-propenyl)-benzen
3-(p-Methoxyphenyl)propene
4-allyl
4-Allylanisol
4-Allylmethoxybenzene
Anisole, p-allyl-
Chavicol, methyl- | [EINECS(EC#)]
205-427-8 | [Molecular Formula]
C10H12O | [MDL Number]
MFCD00008653 | [Molecular Weight]
148.2 | [MOL File]
140-67-0.mol |
| Chemical Properties | Back Directory | [Appearance]
colourless liquid with an aniseed smell | [Melting point ]
25°C | [Boiling point ]
215-216 °C (lit.) | [density ]
0.965 g/mL at 25 °C(lit.)
| [vapor pressure ]
82-101hPa at 20-37.8℃ | [FEMA ]
2411 | [refractive index ]
n20/D 1.521(lit.)
| [Fp ]
178 °F
| [storage temp. ]
Sealed in dry,2-8°C | [solubility ]
0.178g/l | [form ]
Liquid | [color ]
Clear colorless | [Specific Gravity]
0.965 | [Odor]
at 10.00 % in propylene glycol. sweet sassafrass anise spice green herbal fennel | [Stability:]
Stable. Flammable. Incompatible with strong oxidizing agents. | [Odor Type]
anisic | [Water Solubility ]
177.8mg/L(25 ºC) | [JECFA Number]
1789 | [Merck ]
14,3705 | [BRN ]
1099454 | [LogP]
3.4 at 25-35℃ and pH7 | [CAS DataBase Reference]
140-67-0(CAS DataBase Reference) | [NIST Chemistry Reference]
Benzene, 1-methoxy-4-(2-propenyl)-(140-67-0) | [EPA Substance Registry System]
140-67-0(EPA Substance) |
| Safety Data | Back Directory | [Hazard Codes ]
Xn | [Risk Statements ]
R22:Harmful if swallowed.
R38:Irritating to the skin.
R43:May cause sensitization by skin contact. | [Safety Statements ]
S26:In case of contact with eyes, rinse immediately with plenty of water and seek medical advice .
S36/37:Wear suitable protective clothing and gloves . | [RIDADR ]
NA 1993 / PGIII | [WGK Germany ]
3
| [RTECS ]
BZ8225000
| [TSCA ]
Yes | [HS Code ]
29093090 | [Safety Profile]
Moderate acute toxicity by many routes. A skin irritant. Questionable carcinogen with experimental carcinogenic and neoplastigenic data. Mutation data reported. Combustible liquid. When heated to decomposition it emits acrid smoke and irritating fumes. See also ALLYL COMPOUNDS. A spice used in foods, liqueurs, and perfumes. | [Hazardous Substances Data]
140-67-0(Hazardous Substances Data) | [Toxicity]
LD50 in rats, mice (mg/kg): 1820, 1250 orally (Jenner) |
| Hazard Information | Back Directory | [General Description]
Colorless liquid with odor of anise. Insoluble in water. Isolated from rind of persea gratissima grath. and from oil of estragon. Found in oils of Russian anise, basil, fennel turpentine, tarragon oil, anise bark oil. | [Reactivity Profile]
ESTRAGOLE(140-67-0) may react vigorously with strong oxidizing agents. Can react exothermically with reducing agents (such as alkali metals and hydrides) to release gaseous hydrogen. May react exothermically with both acids and bases. | [Air & Water Reactions]
Forms azeotropic mixtures with water. . Insoluble in water. | [Health Hazard]
ACUTE/CHRONIC HAZARDS: This compound is an irritant. | [Fire Hazard]
This compound is combustible. | [Chemical Properties]
Basil oil, methyl chavicol (estragole)-type (Réunion type, exotic type) is
obtained by steam distillation of the flowering tops or whole plants of
Ocimum basilicum L. (Lamiaceae), which was formerly grown in Réunion
and Madagascar. Today, the oil is produced in India and Vietnam on
relatively large scale (～100 and 30 t/yr, respectively) and also in Egypt, but
in small quantities. It is a light yellow liquid with a fresh, green, spicy odor
characteristic of methyl chavicol (estragole).
d2020 0.948–0.970; n20D 1.5100–1.5200; α20D ?1°to +2°; solubility: 1 vol in ≤7
vol 80% ethanol; content by GC: methyl chavicol 75–87%; linalool 0.5–3%(data for the classical “exotic” type; Indian types may contain up to
～20% linalool). | [Chemical Properties]
colourless liquid with an aniseed smell | [Chemical Properties]
Estragole has an odor reminiscent of anise with a corresponding sweet taste (differing from anethole) | [Chemical Properties]
Herbaceous plant native to eastern and central Europe; it prefers shady growing sites. It grows 30 to 80 cm (12 to 31 in.) tall, with roots clustered in bundles, a branched stalk, alternate leaves and yellow flowers. Leaves are fragrant and anise-flavored. The plant flowers from July to August. The parts used are the flowering tops and leaves. Tarragon has a sweet, spicy odor and a sweet, anisic, fresh, green flavor reminiscent of basil and anise. This herb is commonly used to flavor vinegar and to season meats, soups, vegetable and fish dishes. | [Occurrence]
Reported found in anise oil. | [Uses]
In perfumes and as flavor in foods and liqueurs. | [Uses]
insect atttractant, skin irritant, carcinogen | [Definition]
ChEBI: Estragole is an olefinic compound. | [Preparation]
Obtained by fractional distillation of the oil of turpentine or by treating a solution of the same oil in ether with an aqueous
solution of mercuric acetate and subsequently heating the aqueous phase with zinc and sodium hydroxide; forms allyl bromide and
magnesium p-methoxy phenate in ether.
| [Composition]
The herb is reported to contain polyacetylenic compounds (capillene; phenyl-1,3-pentadiyne; acetylenic alcohol and its glucoside; capillone and dehydrofalcarinone); coumarinic and isocoumarinic derivatives (artemidinol, artemidiol, scopoletine, herciarine); alcohols (9-hydroxygeraniol; 4-methoxybenzyl alcohol); aldehyde (CoE, 2000). | [Taste threshold values]
Taste characteristics at 10 ppm: sweet, licorice, phenolic, weedy, spice, celery-like | [Synthesis Reference(s)]
The Journal of Organic Chemistry, 61, p. 1748, 1996 DOI: 10.1021/jo9518314
Synthesis, p. 701, 1983 |
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