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eugenol

Chemical Structure

General Material Information

Preferred name eugenol
Trivial Name Eugenol
Short Description 4-allyl-1-hydroxy-2-methoxybenzene
Formula C10 H12 O2
CAS Number 97-53-0
FEMA Number 2467
Flavis Number 4.003
ECHA Number 202-589-1
FDA UNII 3T8H1794QW
Nikkaji Number J3.977B
Beilstein Number 1366759
MDL MFCD00008654
COE Number 171
Bio Activity Summary External link
NMR Predictor External link
JECFA Food Flavoring 1529 eugenol
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 97-53-0 ; EUGENOL
Synonyms
  • 4-allyl catechol-2-methyl ether
  • 4-allyl guaiacol
  • 4-allyl-1-hydroxy-2-methoxybenzene
  • 4-allyl-2-methoxy-phenol
  • 4-allyl-2-methoxyphenol
  • 1-allyl-4-hydroxy-3-methoxybenzene
  • 4-allylcatechol-2-methyl ether
  • 4-allylguaiacol
  • p- allylguaiacol
  • p- eugenol
  • para- eugenol
  • eugenol (ex bay) natural
  • eugenol (ex cinnamon leaf) natural
  • eugenol (ex clove bud)
  • eugenol (natural)
  • eugenol 926 indesso
  • eugenol 99/100% FCC (natural)
  • eugenol ex bay natural
  • eugenol ex clove natural
  • eugenol extra USP FCC
  • eugenol FCC
  • eugenol indonesia, natural isolated constituent
  • eugenol natural
  • eugenol natural isolate
  • eugénol naturel
  • eugenol pur
  • eugenol pure
  • eugenol USP
  • eugenol USP FCC
  • eugenol USP natural
  • eugenol USP/BP
  • eugenol USP/FCC
  • eugenol, tech. grade
  • 1-hydroxy-2-methoxy-4-allyl benzene
  • 1-hydroxy-2-methoxy-4-allylbenzene
  • 1-hydroxy-2-methoxy-4-prop-2-enyl benzene
  • 1-hydroxy-2-methoxy-4-prop-2-enylbenzene
  • 1-hydroxy-2-methoxy-4-propenyl benzene
  • 1-hydroxy-2-methoxy-4-propenylbenzene
  • 4-hydroxy-3-methoxy-1-allyl benzene
  • 4-hydroxy-3-methoxy-1-allylbenzene
  • 2-hydroxy-5-allylanisole
  • 2-methoxy-1-hydroxy-4-allyl benzene
  • 2-methoxy-1-hydroxy-4-allylbenzene
  • 2-methoxy-4-(2-propen-1-yl) phenol
  • 2-methoxy-4-(2-propen-1-yl)phenol
  • 2-methoxy-4-(prop-2-en-1-yl)phenol
  • 2-methoxy-4-allyl phenol
  • 2-methoxy-4-allylphenol
  • 2-methoxy-4-prop-2-enyl phenol
  • 2-methoxy-4-prop-2-enylphenol
  • 2-methoxy-4,2-propen-1-yl phenol
  • 2-methoxy-4,2-propen-1-ylphenol
  • phenol, 2-methoxy-4-(2-propen-1-yl)-
  • phenol, 2-methoxy-4-(2-propenyl)-
  • 2-methoxy-4-prop-2-enylphenol
  • Phenol, 4-allyl-2-methoxy-
  • 2-Methoxy-4-(2-propen-1-yl)phenol
  • 4-Allylguaiacol
  • 4-Allyl-2-methoxyphenol
  • Caryophyllic acid
  • Eugenic acid
  • p-Allylguaiacol
  • p-Eugenol
  • 2-Methoxy-4-allylphenol
  • 4-Hydroxy-3-methoxyallylbenzene
  • 2-Methoxy-1-hydroxy-4-allylbenzene
  • 4-Allyl-1-hydroxy-2-methoxybenzene
  • 1-Allyl-4-hydroxy-3-methoxybenzene
  • 2-Hydroxy-5-allylanisole
  • 3-(4-Hydroxy-3-methoxyphenyl)-1-propene
  • 2-Methoxy-4-(2′-propenyl)phenol
  • 3-(3-Methoxy-4-hydroxyphenyl)propene
  • 2-Methoxy-4-(2-propenyl)phenol
  • Allylguaiacol
  • NSC 209525
  • NSC 8895
  • Dentogum
  • Bioxeda
  • 2-Methoxy-4-[2-allyl]phenol
  • AQUI-S 20E
  • 4-Allenylguaiacol
  • 5-Allylguaiacol
  • 1-Allyl-3-methoxy-4-hydroxybenzene
  • MeSH ID: D005054

US / EU / FDA / JECFA / FEMA / Scholar / Patents

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Literature & References

2-methoxy-4-prop-2-enylphenol
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:97-53-0
Pubchem (cid):3314
Pubchem (sid):134970633
Flavornet:97-53-0
Pherobase:View
Publications by Info
eugenol and related hydroxyallylbenzene derivatives
Publications by PubMed
Chemical composition and major odor-active compounds of essential oil from PINELLIA TUBER (dried rhizome of Pinellia ternata) as crude drug.
Allyl/propenyl phenol synthases from the creosote bush and engineering production of specialty/commodity chemicals, eugenol/isoeugenol, in Escherichia coli.
Waterpipe smoking: analysis of the aroma profile of flavored waterpipe tobaccos.
Cooked carrot volatiles. AEDA and odor activity comparisons. Identification of linden ether as an important aroma component.
Non-smoky glycosyltransferase1 prevents the release of smoky aroma from tomato fruit.
Inhibition of methyleugenol bioactivation by the herb-based constituent nevadensin and prediction of possible in vivo consequences using physiologically based kinetic modeling.
Enhancement of volatile aglycone recovery facilitated by acid hydrolysis of glucosides from Nicotiana flower species.
Stimulus selection for intranasal sensory isolation: eugenol is an irritant.
Comparison of odor-active compounds in grapes and wines from vitis vinifera and non-foxy American grape species.
Microencapsulated antimicrobial compounds as a means to enhance electron beam irradiation treatment for inactivation of pathogens on fresh spinach leaves.
Metabolic engineering in strawberry fruit uncovers a dormant biosynthetic pathway.
A comprehensive evaluation of the toxicology of cigarette ingredients: aromatic and aliphatic alcohol compounds.
Characteristic volatile components of Kabosu (Citrus sphaerocarpa Hort. ex Tanaka).
Volatile compounds with characteristic odour in moso-bamboo stems (Phyllostachys pubescens Mazel ex Houz. De ehaie).
A role for differential glycoconjugation in the emission of phenylpropanoid volatiles from tomato fruit discovered using a metabolic data fusion approach.
Decoding the key aroma compounds of a Hungarian-type salami by molecular sensory science approaches.
Comparative analysis of essential oils from eight herbal medicines with pungent flavor and cool nature by GC-MS and chemometric resolution methods.
Potential of spice-derived phytochemicals for cancer prevention.
Characterization of the most odor-active compounds in an American Bourbon whisky by application of the aroma extract dilution analysis.
Improvement of the overall quality of table grapes stored under modified atmosphere packaging in combination with natural antimicrobial compounds.
Chemical composition of the volatile extract and antioxidant activities of the volatile and nonvolatile extracts of Egyptian corn silk (Zea mays L.).
Characterization of aroma compounds in apple cider using solvent-assisted flavor evaporation and headspace solid-phase microextraction.
Quantification of flavor-related compounds in the unburned contents of bidi and clove cigarettes.
Metabolism of isoeugenol via isoeugenol-diol by a newly isolated strain of Bacillus subtilis HS8.
Physicochemical model to interpret the kinetics of aroma extraction during wine aging in wood. Model limitations suggest the necessary existence of biochemical processes.
Characterization of cachaça and rum aroma.
A comparative study of the antioxidant/prooxidant activities of eugenol and isoeugenol with various concentrations and oxidation conditions.
Copper-mediated oxidative DNA damage induced by eugenol: possible involvement of O-demethylation.
Volatile constituents and key odorants in leaves, buds, flowers, and fruits of Laurus nobilis L.
Biotransformations of propenylbenzenes by an Arthrobacter sp. and its t-anethole blocked mutants.
Concentrations of nine alkenylbenzenes, coumarin, piperonal and pulegone in Indian bidi cigarette tobacco.
Flavor composition of cashew (Anacardium occidentale) and marmeleiro (Croton species) honeys.
Aerosolized essential oils and individual natural product compounds as brown treesnake repellents.
Thresholds of carcinogenicity of flavors.
Safety assessment of allylalkoxybenzene derivatives used as flavouring substances - methyl eugenol and estragole.
Quantitative gas chromatography-olfactometry carried out at different dilutions of an extract. Key differences in the odor profiles of four high-quality Spanish aged red wines.
Modification of fatty acids changes the flavor volatiles in tomato leaves.
Biotechnological production of vanillin.
14-Week toxicity and cell proliferation of methyleugenol administered by gavage to F344 rats and B6C3F1 mice.
Cinnamaldehyde content in foods determined by gas chromatography-mass spectrometry.
Quantitation of flavor-related alkenylbenzenes in tobacco smoke particulate by selected ion monitoring gas chromatography-mass spectrometry.
Isolation of a Bacillus sp. capable of transforming isoeugenol to vanillin.
Reactions in selected patients to 22 fragrance materials.
Carcinogenesis Studies of Eugenol (CAS No. 97-53-0) in F344/N Rats and B6C3F1 Mice (Feed Studies).
Exocrine secretions of wheel bugs (Heteroptera: Reduviidae: Arilus spp.): clarification and chemistry.
Chemical composition and major odor-active compounds of essential oil from PINELLIA TUBER (dried rhizome of Pinellia ternata) as crude drug.
Assessing the chemotaxis behavior of Physarum polycephalum to a range of simple volatile organic chemicals.
Cooked carrot volatiles. AEDA and odor activity comparisons. Identification of linden ether as an important aroma component.
Olfactory training in patients with Parkinson's disease.
Preliminary analysis of several attractants and spatial repellents for the mosquito, Aedes albopictus using an olfactometer.
Enhanced chemical and biological activities of a newly biosynthesized eugenol glycoconjugate, eugenol α-D-glucopyranoside.
Metabolic engineering in strawberry fruit uncovers a dormant biosynthetic pathway.
Toxicology and carcinogenesis studies of isoeugenol (CAS No. 97-54-1) in F344/N rats and B6C3F1 mice (gavage studies).
Evaluation of the active odorants in Amontillado sherry wines during the aging process.
Recruits of the stingless bee Scaptotrigona pectoralis learn food odors from the nest atmosphere.
Decoding the key aroma compounds of a Hungarian-type salami by molecular sensory science approaches.
Effects of olfactory training in patients with olfactory loss.
Improvement of the overall quality of table grapes stored under modified atmosphere packaging in combination with natural antimicrobial compounds.
Comparison of odor-active compounds in the spicy fraction of hop (Humulus lupulus L.) essential oil from four different varieties.
Characterization of aroma compounds in apple cider using solvent-assisted flavor evaporation and headspace solid-phase microextraction.
Aroma extraction dilution analysis of Sauternes wines. Key role of polyfunctional thiols.
Estragole (4-allylanisole) is the primary compound in volatiles emitted from the male and female cones of Cycas revoluta.
A redefinition of odor mixture quality.
Olfactory blocking and odorant similarity in the honeybee.
Structural basis for a broad but selective ligand spectrum of a mouse olfactory receptor: mapping the odorant-binding site.
An odorant derivative as an antagonist for an olfactory receptor.
Screening of olfactory function using the Biolfa olfactory test: investigations in patients with dysosmia.
Plant oils thymol and eugenol affect cattle and swine waste emissions differently.
Volatile constituents and key odorants in leaves, buds, flowers, and fruits of Laurus nobilis L.
Characterization of odor-active compounds in Californian chardonnay wines using GC-olfactometry and GC-mass spectrometry.
Odor compound detection in male euglossine bees.
Flavor composition of cashew (Anacardium occidentale) and marmeleiro (Croton species) honeys.
Quantitative gas chromatography-olfactometry carried out at different dilutions of an extract. Key differences in the odor profiles of four high-quality Spanish aged red wines.
Identification and quantification of impact odorants of aged red wines from Rioja. GC-olfactometry, quantitative GC-MS, and odor evaluation of HPLC fractions.
The effects of hedonic properties of odors and attentional modulation on the olfactory event-related potentials.
Psychometrics of odor quality discrimination: method for threshold determination.
Effects of inhalation of essential oils on EEG activity and sensory evaluation.
Psychological state and mood effects of steroidal chemosignals in women and men.
Is odor processing related to oral breathing?
Basic emotions evoked by eugenol odor differ according to the dental experience. A neurovegetative analysis.
Gender effects on odor-stimulated functional magnetic resonance imaging.
Attentional modulation of central odor processing.
Emotional responses evoked by dental odors: an evaluation from autonomic parameters.
Odorants selectively activate distinct G protein subtypes in olfactory cilia.
SKF 38393 enhances odor detection performance.
Life span changes in the verbal categorization of odors.
Influence of adrenalectomy on the odor detection performance of rats.
Quality and intensity of binary odor mixtures.
Molecular parameters and olfaction in the oriental fruit fly Dacus dorsalis.
Attraction of the oriental fruit fly, Dacus dorsalis, to methyl eugenol and related olfactory stimulants.

Other Information

(IUPAC):Atomic Weights of the Elements 2011 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS):View
FDA Indirect Additives used in Food Contact Substances:View
CHEBI:View
CHEMBL:View
Metabolomics Database:Search
KEGG (GenomeNet):C10453
HMDB (The Human Metabolome Database):HMDB05809
FooDB:FDB012171
YMDB (Yeast Metabolome Database):YMDB01613
Export Tariff Code:2909.50.4010
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View

PhysChem Properties

Material listed in food chemical codex Yes
Molecular weight 164.20404052734
Specific gravity @ 25 °C
Pounds per Gallon 8.854 to 8.903
Specific gravity @ 20 °C
Pounds per Gallon 8.839 to 8.906
Refractive Index 1.544 to 1.589 @ 20 °C
Melting Point -12 to -10°C @ 760 mm Hg
Boiling Point 252 to 253°C @ 760 mm Hg
Boiling Point 121 to 124°C @ 10 mm Hg
Acid Value 1 max KOH/g
Vapor Pressure 0.01 mmHg @ 25 °C
Flash Point TCC Value 93.33 °C TCC
logP (o/w) 2.27
Shelf life 24 months (or longer if stored properly.)
Storage notes Store in cool, dry place in tightly sealed containers, protected from heat and light.
Solubility
fixed oils Yes
kerosene Yes
paraffin oil, slightly soluble in warm paraffin oil Yes
water, 754 mg/L @ 25 °C (est) Yes
water, 2460 mg/L @ 25 °C (exp) Yes

Organoleptic Properties

Odor Type: Spicy
sweet, spicy, clove, woody, phenolic, savory, ham, bacon, cinnamon, allspice
Odor strength medium , recommend smelling in a 10.00 % solution or less
Substantivity 52 hour(s) at 100.00 %
Luebke, William tgsc, (1984) At 10.00 % in dipropylene glycol. sweet spicy clove woody
Mosciano, Gerard P&F 26, No. 3, 80, (2001) At 1.00 %. Sweet, spicy, clove like, woody, with phenolic savory ham and bacon notes and cinnamon and allspice nuances
Flavor Type: Spicy
spicy, clove, allspice, aromatic, phenolic, woody, oriental, sweet, warm
Luebke, William tgsc, (1984) Spicy clove allspice aromatic phenolic woody oriental
Mosciano, Gerard P&F 26, No. 3, 80, (2001) At 1.00 - 10.00 ppm. Sweet, warm spicy clove with phenolic and woody nuances
General comment Spicy

Occurrences

Safety Information

Safety information

Preferred SDS: View
European information :
Most important hazard(s):
Xn - Harmful.
R 22 - Harmful if swallowed.
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
R 42/43 - May cause sensitization by inhalation and skin contact.
S 02 - Keep out of the reach of children.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36 - Wear suitable protective clothing.
Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
Skin sensitisation (Category 1), H317
Eye irritation (Category 2A), H319
Acute aquatic toxicity (Category 2), H401
GHS Label elements, including precautionary statements
Pictogramexclamation-mark.jpg
Signal word Warning
Hazard statement(s)
H317 - May cause an allergic skin reaction
H319 - Causes serious eye irritation
H401 - Toxic to aquatic life
Precautionary statement(s)
P261 - Avoid breathing dust/fume/gas/mist/vapours/spray.
P264 - Wash skin thouroughly after handling.
P272 - Contaminated work clothing should not be allowed out of the workplace.
P273 - Avoid release to the environment.
P280 - Wear protective gloves/protective clothing/eye protection/face protection.
P302 + P352 - IF ON SKIN: wash with plenty of soap and water.
P305 + P351 + P338 - IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continue rinsing.
P333 + P313 - IF SKIN irritation or rash occurs: Get medical advice/attention.
P337 + P313 - IF eye irritation persists: Get medical advice/attention.
P363 - Wash contaminated clothing before reuse.
P501 - Dispose of contents/ container to an approved waste disposal plant.
Human Experience:
8 % solution: no irritation or sensitization.
Oral/Parenteral Toxicity:
oral-rat LD50 1930 mg/kg
LUNGS, THORAX, OR RESPIRATION: DYSPNEA BEHAVIORAL: COMA BEHAVIORAL: ALTERED SLEEP TIME (INCLUDING CHANGE IN RIGHTING REFLEX)
Proceedings of the Society for Experimental Biology and Medicine. Vol. 73, Pg. 148, 1950.

oral-dog LDLo 500 mg/kg
BEHAVIORAL: ATAXIA GASTROINTESTINAL: NAUSEA OR VOMITING
Gastroenterology. Vol. 15, Pg. 481, 1950.

oral-guinea pig LD50 2130 mg/kg
BEHAVIORAL: SOMNOLENCE (GENERAL DEPRESSED ACTIVITY)
Food and Cosmetics Toxicology. Vol. 2, Pg. 327, 1964.

intratracheal-hamster LD50 17 mg/kg
LUNGS, THORAX, OR RESPIRATION: CHRONIC PULMONARY EDEMA LUNGS, THORAX, OR RESPIRATION: STRUCTURAL OR FUNCTIONAL CHANGE IN TRACHEA OR BRONCHI LUNGS, THORAX, OR RESPIRATION: ACUTE PULMONARY EDEMA
Archives of Toxicology. Vol. 59, Pg. 78, 1986.

intraperitoneal-mouse LD50 500 mg/kg
Comptes Rendus Hebdomadaires des Seances, Academie des Sciences. Vol. 250, Pg. 1148, 1960.

intravenous-mouse LD50 72 mg/kg
LUNGS, THORAX, OR RESPIRATION: RESPIRATORY STIMULATION LUNGS, THORAX, OR RESPIRATION: DYSPNEA BEHAVIORAL: CONVULSIONS OR EFFECT ON SEIZURE THRESHOLD
Archives Internationales de Pharmacodynamie et de Therapie. Vol. 164, Pg. 30, 1966.

oral-mouse LD50 3000 mg/kg
BEHAVIORAL: SOMNOLENCE (GENERAL DEPRESSED ACTIVITY)
Food and Cosmetics Toxicology. Vol. 2, Pg. 327, 1964.

intratracheal-rat LD50 11 mg/kg
LUNGS, THORAX, OR RESPIRATION: CHRONIC PULMONARY EDEMA LUNGS, THORAX, OR RESPIRATION: STRUCTURAL OR FUNCTIONAL CHANGE IN TRACHEA OR BRONCHI LUNGS, THORAX, OR RESPIRATION: ACUTE PULMONARY EDEMA
Archives of Toxicology. Vol. 59, Pg. 78, 1986.

intraperitoneal-rat LDLo 800 mg/kg
BEHAVIORAL: MUSCLE WEAKNESS KIDNEY, URETER, AND BLADDER: OTHER CHANGES BEHAVIORAL: CONVULSIONS OR EFFECT ON SEIZURE THRESHOLD
Revue Medicale de la Suisse Romande. Vol. 16, Pg. 449, 1896.

Dermal Toxicity:
subcutaneous-rat LDLo 5000 mg/kg
BEHAVIORAL: CONVULSIONS OR EFFECT ON SEIZURE THRESHOLD BEHAVIORAL: MUSCLE WEAKNESS KIDNEY, URETER, AND BLADDER: OTHER CHANGES
Revue Medicale de la Suisse Romande. Vol. 16, Pg. 449, 1896.

Inhalation Toxicity:
inhalation-rat LC > 2580 mg/m3/4H
BEHAVIORAL: SOMNOLENCE (GENERAL DEPRESSED ACTIVITY)
Archives of Toxicology. Vol. 62, Pg. 381, 1988.

Safety in use information

Category:
cosmetic, flavor and fragrance agents
RIFM Fragrance Material Safety Assessment: Search
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice
IFRA Critical Effect:
Dermal sensitization and systemic toxicity
View the IFRA Standard
View IFRA Standards Library for complete information.
Please review Amendment 49 IFRA documentation for complete information.
IFRA RESTRICTION LIMITS IN THE FINISHED PRODUCT (%):
Category 1: Products applied to the lips
0.45 %
Category 2: Products applied to the axillae
0.14 %
Category 3: Products applied to the face/body using fingertips
1.40 %
Category 4: Products related to fine fragrance
2.50 %
Category 5: Products applied to the face and body using the hands (palms), primarily leave-on
Category 5A: Body lotion products applied to the body using the hands (palms), primarily leave-on
0.64 %
Category 5B: Face moisturizer products applied to the face using the hands (palms), primarily leave-on
0.64 %
Category 5C: Hand cream products applied to the hands using the hands (palms), primarily leave-on
0.64 %
Category 5D: Baby Creams, baby Oils and baby talc
0.21 %
Category 6: Products with oral and lip exposure
0.64 %
Category 7: Products applied to the hair with some hand contact
Category 7A: Rinse-off products applied to the hair with some hand contact
1.40 %
Category 7B: Leave-on products applied to the hair with some hand contact
1.40 %
Category 8: Products with significant anogenital exposure
0.21 %
Category 9: Products with body and hand exposure, primarily rinse off
4.90 %
Category 10: Household care products with mostly hand contact
Category 10A: Household care excluding aerosol products (excluding aerosol/spray products)
4.90 %
Category 10B: Household aerosol/spray products
18.00 %
Category 11: Products with intended skin contact but minimal transfer of fragrance to skin from inert substrate
Category 11A: Products with intended skin contact but minimal transfer of fragrance to skin from inert substrate without UV exposure
0.21 %
Category 11B: Products with intended skin contact but minimal transfer of fragrance to skin from inert substrate with potential UV exposure
0.21 %
Category 12: Products not intended for direct skin contact, minimal or insignificant transfer to skin
No Restriction
Notes:
IFRA FLAVOR REQUIREMENTS:

Due to the possible ingestion of small amounts of fragrance ingredients from their use in products in Categories 1 and 6, materials must not only comply with IFRA Standards but must also be recognized as safe as a flavoring ingredient as defined by the IOFI Code of Practice (www.iofi.org). For more details see chapter 1 of the Guidance for the use of IFRA Standards.

Maximised Survey-derived Daily Intakes (MSDI-EU): 950.00 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 3364.00 (μg/capita/day)
Threshold of Concern:1800 (μg/person/day)
Structure Class: I
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 3. Update in publication number(s): 29
Click here to view publication 3
average usual ppmaverage maximum ppm
baked goods: 15.0000033.00000
beverages(nonalcoholic): 1.000002.00000
beverages(alcoholic): 1.5000040.00000
breakfast cereal: --
cheese: --
chewing gum: 400.000001320.00000
condiments / relishes: 50.00000100.00000
confectionery froastings: 625.00000750.00000
egg products: --
fats / oils: --
fish products: --
frozen dairy: 2.000004.00000
fruit ices: --
gelatins / puddings: 2.000003.00000
granulated sugar: --
gravies: --
hard candy: 700.00000700.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: 51.000002000.00000
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: 10.0000015.00000
soups: --
sugar substitutes: --
sweet sauces: --

Safety references

European Food Safety Athority(EFSA):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...

European Food Safety Authority (EFSA) reference(s):

Flavouring Group Evaluation 60 (FGE.60): Consideration of eugenol and related hydroxyallylbenzene derivatives evaluated by JECFA (65th meeting) structurally related to ring- substituted phenolic substances evaluated by EFSA in FGE.22 (2006)
View page or View pdf

Scientific Opinion on the safety and efficacy of allylhydroxybenzenes (chemical group 18) when used as flavourings for all animal species
View page or View pdf

Conclusion on the peer review of the pesticide risk assessment of the active substance eugenol
View page or View pdf

Review of substances/agents that have direct beneficial effect on the environment: mode of action and assessment of efficacy
View page or View pdf

Scientific Opinion on the safety and efficacy of Liderfeed® (eugenol) for chickens for fattening
View page or View pdf

Outcome of the consultation with Member States, the applicant and EFSA on the pesticide risk assessment for eugenol in light of confirmatory data
View page or View pdf

Efficacy of Liderfeed® (eugenol) for chickens for fattening
View page or View pdf

EPI System: View
ClinicalTrials.gov:search
Daily Med:search
Chemical Carcinogenesis Research Information System:Search
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
Carcinogenic Potency Database:Search
EPA GENetic TOXicology:Search
EPA Substance Registry Services (TSCA):97-53-0
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :3314
National Institute of Allergy and Infectious Diseases:Data
SCCNFP:opinion
WGK Germany:1
2-methoxy-4-prop-2-enylphenol
Chemidplus:0000097530
EPA/NOAA CAMEO:hazardous materials
RTECS:SJ4375000 for cas# 97-53-0