4-Allylanisole CAS 140-67-0 Estragole | Look Chemical

4-Allylanisole

Basic Info

Product Name:	4-Allylanisole
Synonyms:	Estragonal; p-Allyl anisole; Methyl chavicol
CAS:	140-67-0
MF:	C10H12O
MW:	148.2
EINECS:	205-427-8
Product Categories:	Food additives; Flavors and fragrances

Chemical Properties

Melting point	25°C
Boiling point	215-216 °C (lit.)
density	0.965 g/mL at 25 °C (lit.)
vapor pressure	82-101hPa at 20-37.8℃
refractive index	n20/D 1.521(lit.)
Fp	178 °F
storage temp.	Sealed in dry,2-8°C
solubility	0.178g/l
form	Liquid
color	Clear colorless
Specific Gravity	0.965
Odor	at 10.00 % in propylene glycol. sweet sassafrass anise spice green herbal fennel
Odor Type	anisic
Water Solubility	177.8mg/L(25 ºC)

What is 4-Allylanisole?

Estragonal(4-Allylanisole) is widely found in the inflorescence, branches, leaves, stems, fruits, seeds and other parts of plants, especially in some Chinese herbal medicines and spice plants with high content. Aniseed calamus, yellow peel of toothed leaves, fragrant leaf calamus, green Sichuan pepper, purple basil, sparse hair basil, patchouli, fish vanilla, etc. are important resources with good development and utilization prospects.

Estragonal is a colorless to light yellow liquid, forming an azeotrope with water, soluble in organic solvents such as ethanol, with a boiling point of 214-216℃, a relative density d2525 of 0.960-0.968, and a refractive index n20D of 1.519-1.524.

Estragonal (p-allyl anisole, methyl chavicol) is a phenyl propylene, a natural organic compound. Its chemical structure consists of a benzene ring substituted by methoxy and allyl groups. It is an isomer of anethole, the difference being the position of the double bond. It is a colorless liquid, but impure samples may be yellow. It is a component of various trees and plants, including turpentine (pine oil), anise, fennel, laurel, tarragon, and basil. It is used in the preparation of spices.

4-Allylanisole Uses

4-Allylanisole is used in perfumes and food flavorings. In the EU, artemisinin can only be used as a flavoring agent by using essential oils. Artemisinin is converted into anethole after treatment with potassium hydroxide. Artemisinin is used to synthesize magnolol.
4-Allylanisole is one of the important active ingredients of Chinese herbal medicines and one of the main flavor ingredients in the essential oils of some important spice plants. It has been widely used in medicine, pesticides, food additives and fine chemicals where its biological activity is required, and has good prospects. It is currently widely used in the spices, food and beverage industries.
Spice. Mainly used for the preparation of spices, beer flavors and flavoring agents. Used in baked products, alcoholic and non-alcoholic beverages, gummies, candies, preserves, ice cream, fish, salads, sauces, vinegar, etc.
4-Allylanisole has been used as a reference standard for the analysis of 4-allylanisole in essential oils by high performance liquid chromatography (HPLC) equipped with a fluorescence detector and in emissions from living plants by solid phase microextraction (SPME) coupled with proton transfer reaction mass spectrometry (PTR-MS). It can be used as a reference standard for the determination of 4-allylanisole in foods by simultaneous distillation extraction (SDE) followed by analysis using capillary gas chromatography (GC)-flame ionization detector (FID) and GC-MS.

References

Estragole – PubChem

Sharma, A.; Chhikara, S.; Ghodekar, S. N.; Bhatia, S.; Kharya, M. D.; Gajbhiye, V.; Mann, A. S.; Namdeo, A. G.; Mahadik, K. R. (2009). “Phytochemical and Pharmacological investigations on Boswellia serrata” (PDF). Pharmacognosy Reviews.