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Methyl eugenol
1. Basic Information
Name: Methyl eugenol
Alias: 4-Allyl-1,2-dimethoxybenzene, Methyl eugenol
CAS No.: 93-15-2
Molecular Formula: C??H??O?
Molecular Weight: 178.23
Category: Aromatic ether flavor monomer, food & daily fragrance raw material, insect attractant, fine chemical intermediate
2. Physical and Chemical Properties
Physical Properties
- Appearance: Colorless to pale yellow transparent oily liquid
- Odor: Rich clove, carnation floral aroma with mild sweet woody undertones
- Solubility: Miscible with ethanol, propylene glycol, benzyl alcohol, all common perfume solvents; insoluble in water, slightly soluble in hot water
- Melting Point: ?4 ℃
- Boiling Point: 254–256 ℃
- Density (20℃): 1.032–1.036 g/cm3
- Refractive Index n?2?: 1.532–1.536
- Flash Point: 110 ℃
- Hygroscopy: Non-hygroscopic
- Aqueous property: Neutral oily liquid, stable in neutral water; slow oxidation under long-term illumination and heating
Chemical Properties
- Molecular structure: Benzene ring with two ortho methoxy groups and allyl side chain, contains unsaturated carbon-carbon double bond and aromatic ether structure
- Double bond reactivity: Allyl side chain can undergo hydrogenation, epoxidation, addition to synthesize a series of floral and woody fragrance derivatives
- Oxidation susceptibility: Unsaturated allyl group is prone to oxidative deterioration under air, light and high temperature; liquid darkens and aroma deteriorates
- Ether stability: Aromatic methoxy groups are stable under neutral/weak acid conditions; demethylation occurs under strong concentrated acid heating
- Thermal stability: Stable below 150 ℃; prolonged heating above 200 ℃ triggers polymerization and discoloration
- Photostability: Light-sensitive; UV irradiation accelerates free radical oxidation, liquid turns deep amber
- Compatibility: Compatible with most terpenes, ester, alcohol flavor raw materials; incompatible with strong oxidants, concentrated strong acid
3. Main Application Fields
1. Daily Fragrance Blending (Core Application)
Key raw material for clove, carnation, ylang-ylang, lilac floral fragrances; used in perfume, cosmetics, soap, shampoo and air freshener formulas
2. Edible Food Flavor
Permitted food flavor monomer for fruit candy, baked goods, spice seasonings, tobacco flavors, enhancing clove and sweet floral notes
3. Agricultural Insect Attractant
High-efficiency attractant for fruit flies (oriental fruit fly, melon fly); widely used in orchard trapping and pest monitoring
4. Synthetic Fragrance Intermediate
Starting material for hydrogenated methyl eugenol, isoeugenol methyl ether and other high-stability perfume monomers
4. Quality Specification Table
| Test Item | Standard Specification |
| CAS Number | 93-15-2 |
| Molecular Formula | C??H??O? |
| Appearance | Colorless to pale yellow clear oily liquid without sediment |
| GC Purity | Fragrance Grade ≥98.0% |
| Water Content (KF) | ≤0.10% |
| Chroma (APHA) | ≤100 |
| Acid Value | ≤0.5 mgKOH/g |
| Heavy Metals (Pb) | ≤10 ppm |
| Packaging | 100mL/1L amber glass bottle, 25kg light-proof PE plastic drum, 200kg galvanized iron drum |
| Storage Condition | Hermetically sealed cool dry warehouse below 25 ℃, full light shielding, isolate oxidants and heat sources |
| Transportation Requirement | Light-sensitive unsaturated aromatic ether liquid, light-proof sealed packaging, avoid direct sunlight |
| Shelf Life | 24 months under nitrogen sealed storage |
Safety Warning
Mild irritant unsaturated aromatic ether liquid. Vapor irritates eyes and respiratory tract; long-term skin contact causes dryness and slight allergic itching. All operations carried out in ventilated fume hood with splash-proof goggles and fragrance-resistant nitrile gloves. Avoid long-term exposure to air and strong oxidants to prevent oxidative deterioration. Waste liquid collected separately for solvent recovery; residual liquid belongs to general organic flavor hazardous waste for professional disposal.
Note: Long-term high-dose exposure has potential hepatotoxic risk, strictly control dosage and contact time in production and formulation processing.
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