para-anisyl alcohol

FEMA	2099
CAS	105-13-5
EINECS	203-273-6
JECFA Food Flavoring	871
CoE Number	66
Organoleptic Notes	1. Odor Type: powdery Odor Strength:medium Substantivity:82 hour(s) at 100.00 % sweet powdery hawthorn lilac rose floral hyacinth Odor Description:at 100.00 %. sweet powdery hawthorn lilac rose floral hyacinthLuebke, William tgsc, (1983) Odor sample from: Givaudan Corporation sweet powdery creamy balsamic coumarinic lactonic cherry licorice Odor Description:at 5.00 %. Sweet, powdery creamy, balsamic, coumarin and slightly lactonic, cherry and licorice nuanceMosciano, Gerard P&F 24, No. 2, 49, (1999)
Odor	powdery sweet, powdery, hawthorn, lilac, rose, floral, hyacinth, creamy, balsamic, coumarinic, lactonic, cherry, licorice
Flavor	fruity cherry, vanilla, creamy, cocoa, licorice, anise,
Material Notes	5 parts anisic alcohol to 7 parts cinnamic alcohol. Blend with eugenyl methyl ether to make lilacs. Naphthyl ethyl ether or naphthyl methyl ether removes the chemical note. Isol. from vanilla, aniseed oil, sweet osmanthus (Osmanthus fragrans) flowers and tarragon (Artemisia dracunculus). Used in flower perfumes and flavourings

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