isoeugenol

Full Material List

2-methoxy-4-prop-1-en-2-ylphenol

Identifiers

CAS (Single)	97-54-1
FEMA	2468
EINECS	202-590-7
Synonyms	iso eugenol 6504 iso eugenol fab iso eugenol natural iso eugenol natural derivative 4- hydroxy-3-methoxy-1-propen-1-yl benzene 4- hydroxy-3-methoxy-1-propenyl benzene 4- hydroxy-3-methoxypropenyl benzene 2- methoxy-4-(1-methylethenyl)phenol 2- methoxy-4-(1-methylvinyl)phenol 2- methoxy-4-(1-propenyl) phenol 3- methoxy-4-hydroxy-1-propen-1-yl benzene 1-(3- methoxy-4-hydroxyphenyl)-1-propane 2- methoxy-4-prop-1-en-2-yl-phenol 2- methoxy-4-prop-1-en-2-ylphenol 2- methoxy-4-propenyl phenol 4- propenyl guaiacol
JECFA Food Flavoring	1260
JECFA Food Additive	N/A
DG SANTE Food Flavourings	04.004 isoeugenol
DG SANTE Food Contact Materials	N/A
FDA UNII	5M0MWY797U
CoE Number	172
XlogP3-AA	N/A
Molecular Weight	164.20404
Molecular Formula	C10 H12 O2

Properties

Food Chemicals Codex Listed	Yes
Appearance	colorless to yellow clear liquid (est)
Assay	99.00 to 100.00 sum of isomers
Specific Gravity	1.07900 to 1.08700 @ 25.00 °C.
Lbs/Gal (est)	8.978 to 9.045
Refractive Index	1.57200 to 1.57800 @ 20.00 Â°C.
Melting Point	14.00 to 18.00 Â°C. @ 760.00 mm Hg
Boiling Point	266.00 to 267.00 Â°C. @ 760.00 mm Hg
Flash Point	> 212.00 Â°F. TCC ( > 100.00 Â°C. )
Acid Value	N/A
Vapor Pressure	0.010000 mmHg @ 25.00 Â°C. (est)
Vapor Density	>1 ( Air = 1 )
logP (o/w)	3.04
Soluble In	fixed oils kerosene paraffin oil, cloudy water, 165.9 mg/L @ 25 °C (est) glycerin water
Occurrence	allspice leaf oil allspice plant basil plant betel leaf oil @ 10.59% bilberry fruit juice blueberry fruit cassia plant champaca concrete @ 0.10% cinnamon ceylon cinnamon bark cinnamon ceylon cinnamon leaf oil cinnamon ceylon cinnamon stem bark clove bud oil @ 1.08% clove leaf oil @ trace% clove oil clove plant clove stem oil india @ 0.42% coffee arabica coffee bean coffee bean curcuma longa rhizome oil dill plant ginger rhizome mace oil nutmeg nutmeg oil nutmeg seed nutmeg seed oil origanum pimento berry pimento leaf rice plant tarragon plant thyme plant turmeric root oil hydrodistilled @ 1.37% wormwood flower oil annus america @ 0.03% wormwood leaf oil annus america @ 0.04-0.11% ylang ylang oil ylang ylang oil CO2 extract @ 0.54% ylang ylang oil I (cananga odorata hook. f. and thomas.) @ 0.50% ylang ylang oil II (cananga odorata hook. f. and thomas.) @ 0.29% ylang ylang oil III @ 0.36%

Organoleptic

Organoleptic Notes	1. Odor Type: spicy Odor Strength:medium Substantivity:400 hour(s) at 100.00 % sweet spicy clove woody allspice carnation floral Odor Description:at 100.00 %. sweet spicy clove woody allspice carnation floralLuebke, William tgsc, (1985) Odor sample from: Firmenich Inc. sweet spicy clove woody Odor Description:Sweet spicy, clove-like odor with a woody nuanceMosciano, Gerard P&F 14, No. 6, 47, (1989)
Odor	spicy sweet, spicy, clove, woody, allspice, carnation, floral
Flavor	spicy spicy, clove, allspice, woody, aromatic, pimenta, nutmeg, phenolic, sweet

AInsights BETA

FlavScents AInsights Entry for Isoeugenol (CAS: 97-54-1)

1. Identity & Chemical Information

Common Name(s): Isoeugenol
IUPAC Name: 2-Methoxy-4-(prop-1-en-1-yl)phenol
CAS Number: 97-54-1
FEMA Number: 2467
Other Identifiers: FL No. 02.013, CoE No. 206
Molecular Formula: C10H12O2
Molecular Weight: 164.20 g/mol

Isoeugenol is a phenolic compound characterized by a methoxy group and a propenyl side chain. Its structure contributes to its spicy, clove-like aroma, which is significant in both flavor and fragrance applications. The presence of the methoxy group is crucial for its odor profile, enhancing its sweet and spicy notes.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Isoeugenol is known for its warm, spicy, and clove-like aroma, with sweet and woody undertones. It is often described as having a medium to high intensity and a moderate diffusion rate. The compound is used as an impact note in both flavor and fragrance formulations, providing a characteristic spicy warmth. Odor thresholds for isoeugenol are typically low, making it effective even at minimal concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Isoeugenol naturally occurs in several essential oils, including clove oil and nutmeg oil. It is biosynthesized in plants through the phenylpropanoid pathway, where it serves as a precursor to lignin and other phenolic compounds. Its presence in natural sources allows it to be designated as a "natural flavor" or "natural fragrance" in certain regulatory contexts.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

Isoeugenol is widely used in flavor formulations, particularly in spice blends, bakery products, and beverages. It serves as a key component in clove, cinnamon, and nutmeg flavors. Typical use levels in food range from 1 to 50 ppm, with higher concentrations used in more robust flavor profiles. Isoeugenol is relatively stable under heat but can be susceptible to oxidation, necessitating careful formulation to maintain its sensory qualities.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, isoeugenol is utilized in various fragrance families, including oriental and spicy compositions. It acts as a modifier and impact note, contributing to the warmth and depth of the fragrance. Typical concentration ranges in perfumes are from 0.1% to 1%, depending on the desired intensity. Isoeugenol is considered a middle note due to its moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

Isoeugenol is approved for use in flavors and fragrances across multiple regions:

United States: Recognized as GRAS by FEMA for flavor use.
European Union: Listed under Regulation (EC) No 1334/2008 with an assigned FL number.
United Kingdom: Follows EU regulations post-Brexit.
Asia: Approved in Japan and China, with specific use restrictions in some ASEAN countries.
Latin America: Generally accepted, with specific regulations in Brazil and MERCOSUR countries.

While harmonized assumptions exist, some variability in regulatory limits and labeling requirements may occur.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Isoeugenol's safety profile varies with exposure route:

Oral Exposure: Generally recognized as safe at typical flavor use levels, with an ADI established by JECFA.
Dermal Exposure: Known to cause sensitization in some individuals; IFRA has set restrictions on its use in leave-on products.
Inhalation Exposure: Volatile nature requires consideration in occupational settings, though typical fragrance use poses minimal risk.

The risk profile is generally more restrictive in fragrance applications due to potential sensitization.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Isoeugenol is valued for its ability to impart warmth and spiciness. It synergizes well with other phenolic compounds and can enhance the complexity of both flavors and fragrances. Formulators should be cautious of its sensitization potential and consider antioxidant stabilizers to prevent oxidation. Overuse can lead to overpowering notes, so precise dosing is crucial.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

Data on isoeugenol is well-established, particularly regarding its sensory properties and regulatory status. However, industry practices regarding its stabilization and precise use levels may vary. Some data gaps exist in regional regulatory nuances and long-term exposure effects.

Citation hooks: FlavScents

QA Check

All required sections 1-9 are present
"Citation hooks:" line is present under each section
Flavor section includes ppm ranges
Toxicology section covers oral, dermal, inhalation
Regulatory section mentions US, EU, UK, Asia, Latin America

About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

Generated 2026-02-13 12:59:48 GMT (p2)

Suppliers

Vigon International

ISOEUGENOL • 502259

Go To Supplier