A clear liquid with a roasted, burnt, meaty, bacon aroma. It is used as a flavoring agent or adjuvant.
Regulatory Status
CoE: n/a
FDA: n/a
FDA (other): n/a
JECFA: ADI: Acceptable. No safety concern when used at current levels as a flavoring agent (2000).
Usage
Reported uses (ppm): (FEMA, 1994)
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Food Category
Usual
Max.
Cheese
0.1
0.5
Condiments, relishes
1
5
Gravies
0.1
0.5
Meat products
0.1
0.5
Poultry
0.05
0.2
Seasoning, flavorings
1
5
Snack foods
0.1
0.5
Soups
0.05
0.2
Natural occurrence
Reported found in nutmeg, smoked pork belly, smoked sausage, natural smoked flavor banana, sherry and red wine.
Chemical Properties
A clear liquid with a roasted, burnt, meaty, bacon aroma. It is used as a flavoring agent or adjuvant
Chemical Properties
CLEAR YELLOW TO ORANGE LIQUID
Occurrence
Reported found in nutmeg, smoked pork belly, smoked sausage, natural smoked flavor banana, sherry and red
wine
Uses
4-Allyl-2,6-dimethoxyphenol is used as a flavoring agent or adjuvant. Also used to produce 2,6-Dimethoxy-4-propyl-phenol.
Definition
ChEBI: 4-allyl-2,6-dimethoxyphenol is a member of the class of phenols that is phenol substituted by an allyl group at position 4 and methoxy groups at positions 2 and 6 respectively. It is a member of phenols, a dimethoxybenzene and a phenylpropanoid.
Aroma threshold values
Detection at 1.2 ppm
Taste threshold values
Taste characteristics at 20 ppm: meaty, phenolic, smoky and bacony, with creamy, vanilla nuances
Synthesis Reference(s)
Journal of the American Chemical Society, 70, p. 1746, 1948 DOI:10.1021/ja01185a020
