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W267902

Methyl p-anisate

≥99%, FG

Synonym(s):

p-Anisic acid methyl ester, Methyl 4-methoxybenzoate

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About This Item

Linear Formula:
CH3OC6H4CO2CH3
CAS Number:
121-98-2
Molecular Weight:
166.17
Council of Europe no.:
248
FEMA Number:
2679
UNSPSC Code:
12164502
PubChem Substance ID:
24901244
Flavis number:
9.713
EC Number:
204-513-2
NACRES:
NA.21
MDL number:
MFCD00008437
Beilstein/REAXYS Number:
2208571
Organoleptic:
anise; herbaceous; sweet
Grade:
FG, Fragrance grade, Halal, Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines, meets purity specifications of JECFA
Food allergen:
no known allergens

Key Documents

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biological source

synthetic

Quality Level

300, 400

grade

FG, Fragrance grade, Halal, Kosher

agency

follows IFRA guidelines, meets purity specifications of JECFA

reg. compliance

EU Regulation 1223/2009, EU Regulation 1334/2008 & 178/2002, FDA 21 CFR 117, FDA 21 CFR 172.515

assay

≥99%

bp

244-245 °C (lit.)

mp

47-51 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

organoleptic

anise; herbaceous; sweet

SMILES string

COC(=O)c1ccc(OC)cc1

InChI

1S/C9H10O3/c1-11-8-5-3-7(4-6-8)9(10)12-2/h3-6H,1-2H3

InChI key

DDIZAANNODHTRB-UHFFFAOYSA-N

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General description

Methyl p-anisate is used as a food flavoring agent and also as a fragrance ingredient due to its anise-like aroma.

Application

Methyl p-anisate has been used as a standard for the quantification of odorant compounds in French mimosa absolute oil by GC-Sniffing.

Biochem/physiol Actions

Taste at 10 ppm

Other Notes

Natural occurrence: Cocoa, guava, mushroom.

Storage Class

11 - Combustible Solids

wgk

WGK 2

flash_point_f

233.6 °F - closed cup

flash_point_c

112 °C - closed cup

ppe

Eyeshields, Gloves, type N95 (US)

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Certificates of Analysis (COA)

Lot/Batch Number
SHBQ3353
SHBP9133
STBJ7588
STBJ5259
STBJ0159

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(Benzoylamino) methyl 4-[(Benzoylamino) methoxy] benzoate.
Popovski E, et al.
Molbank, 2011(1), M711-M711 (2010)
Organoleptic Characteristics of Flavor Materials
Mosciano, G.
Perfumer & Flavorist, 30, 43-43 (2005)
Chemical composition of French mimosa absolute oil.
Perriot R, et al.
Journal of Agricultural and Food Chemistry, 58(3), 1844-1849 (2010)
Fabrizio Carta et al.
Bioorganic & medicinal chemistry letters, 21(8), 2521-2526 (2011-03-16)
The inhibition of the β-carbonic anhydrases (CAs, EC 4.2.1.1) from the pathogenic fungi Cryptococcus neoformans (Can2) and Candida albicans (Nce103) with a series of 25 branched aliphatic and aromatic carboxylates has been investigated. Human isoforms hCA I and II were

Global Trade Item Number

SKUGTIN
W267902-5KG-K04061835565887
W267902-SAMPLE-K04061837515927
W267902-1KG-K04061835565870
W267902-250G-K04061834404668

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