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CAS No 140-67-0 , 1-methoxy-4-prop-2-enylbenzene Search by region : China

  • Name: 1-methoxy-4-prop-2-enylbenzene
  • Synonyms: Isoanethole; Methyl chavicol; Anisole;1-methoxy-4-prop-2-enylbenzene; p-Allylanisole; 1-Allyl-4-methoxybenzene;4-Allylanisole; p-allyl-; Tarragon; 140-67-0;
  • CAS Registry Number:
  • Flash Point: 81 ºC
  • Boiling Point: 215-216 ºC
  • Density: 0.965
  • Refractive index: 1.5205-1.5225
  • Safety Statements: R22
  • Hazard Symbols: Xn: Harmful;
  • Flash Point: 81 ºC
  • EINECS: 205-427-8
  • Molecular Weight: 148.20168
  • InchiKey: ZFMSMUAANRJZFM-UHFFFAOYSA-N
  • InChI: InChI=1S/C10H12O/c1-3-4-9-5-7-10(11-2)8-6-9/h3,5-8H,1,4H2,2H3
  • Risk Statements: R22
  • Molecular Formula: C10H12O
  • Molecular Structure:CAS No:140-67-0 1-methoxy-4-prop-2-enylbenzene

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References of 1-methoxy-4-prop-2-enylbenzene
Title: Estragole
CAS Registry Number: 140-67-0
CAS Name: 1-Methoxy-4-(2-propenyl)benzene
Synonyms: p-allylanisole; chavicol methyl ether; esdragol
Molecular Formula: C10H12O
Molecular Weight: 148.20
Percent Composition: C 81.04%, H 8.16%, O 10.80%
Literature References: Main constituent of tarragon oil (estragon oil), the oil from Artemisia dracunculus L., Compositae (esdragon) where it occurs to an extent of 60-75%: Grimaux, Bull. Soc. Chim. [3] 11, 34 (1894); Daufresne, ibid. [4] 3, 333 (1908). Occurs also in pine oil and in American turpentine oil. Prepn: Tiffeneau, Compt. Rend. 139, 482 (1904); Verley, DE 154654; D. Wigfield, K. Taymaz, Tetrahedron Lett. 1973, 4841; P. Gramatica et al., Gazz. Chim. Ital. 104, 629 (1974). Toxicity study: P. M. Jenner et al., Food Cosmet. Toxicol. 2, 327 (l964).
Properties: Liquid. d421 0.9645. bp764 216°; bp25 108-114°; bp12 95-96°. nD17.5 1.5230. Sol in alcohol, chloroform. Forms azeotropic mixtures with water. LD50 in rats, mice (mg/kg): 1820, 1250 orally (Jenner).
Boiling point: bp764 216°; bp25 108-114°; bp12 95-96°
Index of refraction: nD17.5 1.5230
Density: d421 0.9645
Toxicity data: LD50 in rats, mice (mg/kg): 1820, 1250 orally (Jenner)
Use: In perfumes and as flavor in foods and liqueurs.