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W246830

Sigma-Aldrich

Isoeugenol

natural, 99%, FG

Synonym(s):

2-Methoxy-4-propenylphenol

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About This Item

Linear Formula:
CH3OC6H3(CH=CHCH3)OH
CAS Number:
97-54-1
Molecular Weight:
164.20
FEMA Number:
2468
Beilstein/REAXYS Number:
1909602
EC Number:
202-590-7
MDL number:
MFCD00009285
UNSPSC Code:
12164502
PubChem Substance ID:
329830495
Flavis number:
4.004
NACRES:
NA.21
organoleptic:
clove; woody; spicy; smoky; sweet
grade:
FG
Fragrance grade
Halal
Kosher
natural
biological source:
Betel leaf oil
agency:
follows IFRA guidelines
food allergen:
no known allergens

biological source

Betel leaf oil

Quality Level

300
400

grade

FG
Fragrance grade
Halal
Kosher
natural

agency

follows IFRA guidelines

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117

vapor density

>1 (vs air)

vapor pressure

<0.01 mmHg ( 20 °C)

assay

99%

composition

contains IFRA and EU 1223/2009 restricted Isoeugenol

refractive index

n20/D 1.575 (lit.)

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General description

Isoeugenol is an isomer of eugenol found in essential oils, soaps, wine, monsoon coffee, and various herbs and plants. It acts as a flavoring and storage agent, and has antioxidant properties. It is used to produce vanillin, essential oils, flavorings, and perfumes. It is an essential oil ingredient, recognized as GRAS (generally recognized as safe) and approved as a food flavoring agent.

Application

Isoeugenol is used as a starting material to produce vanillin through a biological process.

pictograms

Exclamation mark
GHS07

signalword

Warning

Hazard Classifications

Acute Tox. 4 Dermal - Acute Tox. 4 Oral - Eye Irrit. 2 - Skin Irrit. 2 - Skin Sens. 1A - STOT SE 3

target_organs

Respiratory system

Storage Class

10 - Combustible liquids

wgk_germany

WGK 2

flash_point_f

233.6 °F - closed cup

flash_point_c

112 °C - closed cup

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Certificates of Analysis (COA)

Lot/Batch Number
SHBN9546
SHBN1986
SHBL7684
MKCJ3545
MKCH9743

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Isolation and identification of a novel strain of Pseudomonas chlororaphis capable of transforming isoeugenol to vanillin
Kasana RC, et al.
Current Microbiology, 54, 457-461 (2007)
Anne S Kienhuis et al.
Toxicological sciences : an official journal of the Society of Toxicology, 147(1), 68-74 (2015-06-07)
Currently, hazard characterization of skin sensitizers is based on data obtained from studies examining single chemicals. Many consumer products, however, contain mixtures of sensitizers that might interact in such a way that the response induced by a substance is higher
Morten Hyldgaard et al.
International journal of food microbiology, 215, 131-142 (2015-10-05)
Proliferation of microbial population on fresh poultry meat over time elicits spoilage when reaching unacceptable levels, during which process slime production, microorganism colony formation, negative organoleptic impact and meat structure change are observed. Spoilage organisms in raw meat, especially Gram-negative
Morgan Zielinski Goldberg et al.
Photochemistry and photobiology, 91(6), 1332-1339 (2015-08-14)
Lignocellulosic biomass can be converted to high-value phenolic compounds, such as food additives, antioxidants, fragrances and fine chemicals. We investigated photochemical and heterogeneous photocatalytic oxidation of two isomeric phenolic compounds from lignin, isoeugenol and eugenol, in several nonprotic solvents, for

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