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.
2-Methoxy-4-propylphenol has a warm, spicy, sweet and slightly floral balsamic odor.
Reported found in rum, smoked fish, cured pork, cognac, malt whiskey, fermented tea, mushroom, rhubarb,
dried bonito, cuttlefish and maté.
Potential applications include the profile enhancement of smoke flavors, clove, spicy nuances for cinnamon and pepper, vanilla, and fruit nuances.
By catalytic reduction of eugenol with a palladium- or platinum-black catalyst.
ChEBI: Dihydroeugenol is a member of methoxybenzenes and a member of phenols.
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
