4-Allylanisol

Bezeichnung:4-Allylanisol

CAS-Nr140-67-0

Englisch Name:4-Allylanisole

CBNumberCB8429687

SummenformelC10H12O

Molgewicht148.2

MOL-Datei140-67-0.mol

Synonyma

4-Allylanisol

4-Allylanisol physikalisch-chemischer Eigenschaften

Schmelzpunkt	25°C
Siedepunkt	215-216 °C (lit.)
Dichte	0.965 g/mL at 25 °C (lit.)
Dampfdruck	82-101hPa at 20-37.8℃
FEMA	2411 \| ESTRAGOLE
Brechungsindex	n20/D 1.521(lit.)
Flammpunkt	178 °F
storage temp.	Sealed in dry,2-8°C
Löslichkeit	0.178g/l
Aggregatzustand	Liquid
Farbe	Clear colorless
Wichte	0.965
Geruch (Odor)	at 10.00 % in propylene glycol. sweet sassafrass anise spice green herbal fennel
Geruchsart	anisic
Wasserlöslichkeit	177.8mg/L(25 ºC)
JECFA Number	1789
Merck	14,3705
BRN	1099454
Stabilität	Stable. Flammable. Incompatible with strong oxidizing agents.
LogP	3.4 at 25-35℃ and pH7
CAS Datenbank	140-67-0(CAS DataBase Reference)
NIST chemische Informationen	Benzene, 1-methoxy-4-(2-propenyl)-(140-67-0)
EPA chemische Informationen	Estragole (140-67-0)

Sicherheit

Kennzeichnung gefährlicher	Xn
R-Sätze:	22-38-43-68-40
S-Sätze:	26-36/37
RIDADR	NA 1993 / PGIII
WGK Germany	3
RTECS-Nr.	BZ8225000
TSCA	Yes
HS Code	29093090
Giftige Stoffe Daten	140-67-0(Hazardous Substances Data)
Toxizität	LD50 in rats, mice (mg/kg): 1820, 1250 orally (Jenner)

Gefahreninformationscode (GHS)

4-Allylanisole Chemische Eigenschaften,Einsatz,Produktion Methoden

R-Sätze Betriebsanweisung:
R22:Gesundheitsschädlich beim Verschlucken.
R38:Reizt die Haut.
R43:Sensibilisierung durch Hautkontakt möglich.
S-Sätze Betriebsanweisung:
S26:Bei Berührung mit den Augen sofort gründlich mit Wasser abspülen und Arzt konsultieren.
S36/37:Bei der Arbeit geeignete Schutzhandschuhe und Schutzkleidung tragen.
Chemische Eigenschaften
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.
Chemische Eigenschaften
Estragole has an odor reminiscent of anise with a corresponding sweet taste (differing from anethole)
Chemische Eigenschaften
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; n²⁰_D 1.5100–1.5200; α²⁰_D ?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).
Chemische Eigenschaften
colourless liquid with an aniseed smell
Occurrence
Reported found in anise oil.
Verwenden
4-Allylanisole has been used as a reference standard for the analysis of 4-allylanisole in essential oils by high performance liquid chromatography (HPLC) equipped with fluorometric detector and in emissions from live vegetation by solid-phase microextraction (SPME) combined with proton transfer reaction mass spectrometry (PTR-MS). It may be used as a reference standard for the determination of 4-allylanisole in food products by simultaneous distillation-extraction (SDE) followed by analyses using capillary gas chromatography (GC)-flame ionization detector (FID) and GC-MS.
Verwenden
insect atttractant, skin irritant, carcinogen
Verwenden
In perfumes and as flavor in foods and liqueurs.
Definition
ChEBI: Estragole is an olefinic compound.
synthetische
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
Allgemeine Beschreibung
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.
Air & Water Reaktionen
Forms azeotropic mixtures with water. . Insoluble in water.
Reaktivität anzeigen
4-Allylanisole 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.
Health Hazard
ACUTE/CHRONIC HAZARDS: 4-Allylanisole is an irritant.
Brandgefahr
4-Allylanisole is combustible.
Sicherheitsprofil
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.

4-Allylanisole Upstream-Materialien And Downstream Produkte

4-Allylanisol Anbieter Lieferant Produzent Hersteller Vertrieb Händler.

140-67-0, 4-Allylanisole Verwandte Suche:

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