para-methyl anisole

FEMA	2681
CAS	104-93-8
EINECS	203-253-7
JECFA Food Flavoring	1243
CoE Number	188
Organoleptic Notes	1. Odor Type: naphthyl Odor Strength:high ,recommend smelling in a 1.00 % solution or less Substantivity:8 hour(s) at 100.00 % naphthyl narcissus ylang powdery nutty Odor Description:at 1.00 % in dipropylene glycol. naphthyl cresol ylang powdery nuttyLuebke, William tgsc, (1996) Odor sample from: Ungerer & Company, Inc. naphthyl phenolic camphoreous minty powdery nutty Odor Description:Naphthyl, phenolic, camphoraceous, minty, powdery and nuttyMosciano, Gerard P&F 15, No. 3, 51, (1990)
Odor	naphthyl naphthyl, narcissus, ylang, powdery, nutty, phenolic, camphoreous, minty
Flavor	naphthyl naphthyl, phenolic, camphoreous, cooling, woody,
Material Notes	Isol. from ylang-ylang, cananga and other essential oils. Also present in tomato and Camembert cheese. Flavouring ingredient

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