p-Isopropylbenzyl alcohol has an intense, persistent, caraway-like
odor and an aromatic, burning taste. Prepared from cuminaldehyde
with H2 or NH3 under pressure in methanol solution and in the
presence of Raney Ni catalyst; or by catalytic reduction of methyl
p-isopropy lbenzoate.
4-Isopropylbenzyl alcohol is a clear colourless to slightly yellow liquid. Very poorly soluble in water,
soluble in alcohol and oils. Sp.Gr. 0.98. B.P. 248℃. Oily-spicy odor, suggestive of Dillseed or
Caraway, but not pungent or sharp like
Carvone. Warm, almost burning, spicy-oily-woody
taste.
p-Isopropylbenzene alcohol has an intense, persistent, caraway-like odor and an aromatic, burning taste
Reported found in the oil from fruits of Cuminum cyminum and Carum carvi L.; also in the oils of Eucalyptus
bakeris (esterified) and French lavender. Also reported found in mandarin peel oil, lingonberry, black currants, blackberry, tomato,
cumin seed, peppermint oil, nutmeg, thymus, cognac, licorice, lovage seed, dill, laurel, turmeric, calabash nutmeg, angelica root oil
and mastic gum leaf and fruit oil
4-Isopropylbenzyl alcohol is occasionally used in perfume compositions
for its natural and warm-herbaceous-spicy
effect, perceptible in the topnote and often
through the dryout. Also used in the artistic
duplication of certain floral notes, such as
Mimosa and Cassie, particularly in connection
with Methylionones. Finds some use in flavor compositions,
mainly Berry, Fruit, Spice and Liquor flavors. The concentration in the finished product
will normally be about 0.5 to 35 ppm.
From cuminaldehyde with H2 or NH3 under pressure in methanol solution and in the presence of Raney Ni catalyst, or by
catalytic reduction of methyl p-isopropylbenzoate
4-Isopropylbenzyl alcohol has mosquito repellent properties and has been isolated from Eucalyptus camaldulensis. Oxidation of 4-isopropylbenzyl alcohol over TiO2-supported nano gold catalyst has been investigated.
