p-anisyl acetate
Anisyl acetate
CAS: 104-21-2
Molecular Formula: C10H12O3
p-anisyl acetate - Names and Identifiers
| Name | Anisyl acetate |
| Synonyms | Anisyl acetate p-methoxybenzyl p-anisyl acetate Para Anisyl Acetate p-Methoxybenzyl acetate P-METHOXYBENZYL ACETATE 4-methoxyphenyl acetate 4-methoxybenzyl acetate 4-Methoxybenzyl acetate PARA METHOXY BENZYL ACETATE P-METHOXYBENZYL ALCOHOL ACETATE Benzyl alcohol, p-methoxy-, acetate |
| CAS | 104-21-2 |
| EINECS | 203-185-8 |
| InChI | InChI=1/C9H10O3/c1-7(10)12-9-5-3-8(11-2)4-6-9/h3-6H,1-2H3 |
p-anisyl acetate - Physico-chemical Properties
| Molecular Formula | C10H12O3 |
| Molar Mass | 180.2 |
| Density | 1.107g/mLat 25°C(lit.) |
| Melting Point | 84 °C |
| Boling Point | 137-139°C12mm Hg(lit.) |
| Flash Point | >230°F |
| JECFA Number | 873 |
| Water Solubility | 1.982g/L(25 ºC) |
| Vapor Presure | 12Pa at 20℃ |
| Appearance | clear liquid |
| Color | Colorless to Almost colorless |
| Storage Condition | Sealed in dry,Room Temperature |
| Refractive Index | n20/D 1.513(lit.) |
| Physical and Chemical Properties | Density 1.10 boiling point 235°C refractive index 1.512-1.514 flash point 135°C |
p-anisyl acetate - Risk and Safety
| Hazard Symbols | Xn - Harmful |
| Risk Codes | R20/21/22 - Harmful by inhalation, in contact with skin and if swallowed. R36/37/38 - Irritating to eyes, respiratory system and skin. |
| Safety Description | S24/25 - Avoid contact with skin and eyes. S36 - Wear suitable protective clothing. S26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. |
| WGK Germany | 2 |
| HS Code | 29153900 |
p-anisyl acetate - Nature
Open Data Verified Data
is a colorless or pale yellow oily liquid. Insoluble in water, soluble in ethanol, ethyl ether, ethyl acetate, acetone and other organic solvents. Molecular weight 180. 21, boiling point 270 ℃, density 1. 104~107, refractive index 1.511N1.516. With floral and fennel aroma. Anisole acetate is present in trace amounts in gooseberries.
Last Update：2024-01-02 23:10:35
p-anisyl acetate - Preparation Method
Open Data Verified Data
prepared from anisole and acetic anhydride by esterification.
Last Update：2022-01-01 11:14:33
p-anisyl acetate - Use
Open Data Verified Data
can be used as a raw material for the preparation of food flavor, the United States FEMA number is 2908.
Last Update：2022-01-01 11:14:33
p-anisyl acetate - Reference Information
| FEMA | 2098 | P-ANISYL ACETATE |
| LogP | 1.9 at 35℃ |
| NIST chemical information | information provided by: webbook.nist.gov (external link) |
| EPA chemical substance information | information provided by: ofmpeb.epa.gov (external link) |
| Introduction | anisole acetate is the acetate of 4-methoxybenzyl alcohol, which is a natural flavor, found in a variety of fruits and herbs. It is also used as a flavoring agent to produce a variety of flavors. |
| preparation | anisyl acetate can be prepared by esterification of 4-methoxybenzyl alcohol with acetic acid. |
| assay | was determined by method one in the ester determination method (OT-18). The amount of the sample was 1.5g. The equivalence factor (e) in the calculation is taken as 90.11. |
| toxicity | GRAS(FEMA). |
| usage limit | FEMA(mg/kg): Soft drink 6.3; Cold drink 8.0; Candy 15; Baked goods 12; 11; Pectin sugar 30. Moderate limits (FDA § 172.515,2000). |
| Use | GB 2760-1996 specifies the permitted use of flavorants. Mainly used in the preparation of artificial cinnamon oil and berries, strawberries, vanilla, cocoa, chocolate, vanilla beans and other flavors. It is used for Acacia, shaming flower, Violet, Robinia pseudoacacia, Magnolia, clove, Lonicera japonica, Hawthorn flower, new Humulus scandens and other fragrance types for its green and sweet flowers. In coordination with bean flavor, it can set off powder flavor. In combination with rabbit ear aldehyde, an unusual, potent, pleasant aroma is produced. It can be used for berries, chocolate, cocoa, cherry, vanilla beans and other edible, wine flavor. it can be used for the blending of almond, floral fragrance and coconut flavor. |
| production method | a mixture of anisole and formaldehyde is saturated with hydrogen chloride at 0 °c and washed several times in ice water, after the reaction was completed, the acetic acid was removed by distillation. The residue was washed with water and sodium carbonate solution, and purified by distillation under reduced pressure. It is obtained from the reaction of p-methoxybenzyl alcohol (anisol) with acetic anhydride. |
Last Update：2024-04-09 21:11:58
