Methyl anisate is the methyl ester of p-anisic acid.
Methyl anisate has an herbaceous, anise-like odor and a sweet taste similar to melon.
Methyl anisate has a herbaceous, anise-like odor and a sweet taste
similar to melon.
Reported found in the mushroom variety Trametes graveolens, feyoa fruit and peel (Feijoa sellowiana), white
wine, cocoa, tea, guava, starfruit, Bourbon vanilla, Tahiti vanilla, mountain papaya, sapodilla fruit and Illicium verum.
Methyl p-anisate has been used as a standard for the quantification of odorant compounds in French mimosa absolute oil by GC-Sniffing.
ChEBI: A benzoate ester obtained by the formal condensation of the carboy group of 4-methoxybenzoic acid with methanol.
By esterification of anisic acid with methanol or from sodium anisate, dimethyl sulfate and small amounts of methanol.
Aroma characteristics at 10.0%: sweet, creamy, anisic vanillalike, slightly spicy, woody and powdery
heliotropine-like.
Taste characteristics at 10 ppm: spicy, sweet, anisic-like with a woody vanilla, licorice and methyl salicylate
nuances and with a lingering sweet coumarin vanilla aftertaste.
Methyl p-anisate is a volatile compound released from Mycobacterium tuberculosis and is detected in the breath of tuberculosis patients. It is a potential biomarker for mycobacteria.
Low toxicity by ingestion and skincontact. A skin irritant. When heated todecomposition it emits acrid smoke and irritating fumes.
Soluble in alcohol and oils. Poorly soluble in Propylene glycol.
Distil the ester and/or crystallise it from EtOH. [Beilstein 10 H 159, 10 III 297, 10 IV 360.]
