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%
