p-Methylanisole has a pungent odor suggestive of ylang-ylang.
May be prepared by methylation of p-cresol.
p-Methylanisole has a pungent odor suggestive of ylang-ylang.
Reported found in the oils of ylang-ylang, cananga and flowers of Mimusops elengi L. Also reported found in
tomato, blue and Camembert cheese, starfruit, buckwheat, rooibus tea (Aspalathus linearis) and tapereba (Spondias lutea).
4-Methylanisole may be used as an analytical standard for the determination of the analyte in Malus taxa flowers, coffee brews, aqueous matrices, food products, and Ficus semicordata by various chromatography techniques.
4-Methylanisole was used to prepare 5-methoxy-1,8-dimethyltetralin. It was also used as the solubilizate molecule to study the site of incorporation of solubilizates in sodium dodecyl sulfate (SDS) micellar systems.
ChEBI: 1-Methoxy-4-methylbenzene is a member of methoxybenzenes.
By methylation of p-cresol.
Taste characteristics at 20 ppm: naphthyl, phenolic, camphoraceous, cooling and woody.
4-Methylanisole is an odorant benzenoid belonging to the group of volatile organic compounds (VOCs). It can contribute to the floral scent of the plants. 4-Methylanisole is typically a lignin-derived bio-oil that is also a major ingredient of certain food products.
Moderately toxic by
ingestion. A skin irritant. Flammable liquid
when exposed to heat, sparks, or flame.
When heated to decomposition it emits
acrid smoke and irritating fumes.
Dissolve 4-methyl anisole in diethyl ether, wash it with M NaOH, water, dry (Na2CO3), evaporate and distil it under vacuum. The picrate has m 103o (from aqueous EtOH). [Beilstein 6 IV 2098.]
