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W314404

Sigma-Aldrich

p,α-Dimethylstyrene

≥98%, stabilized, FG

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Synonym(s):
1-methyl-4-prop-1-en-2-ylbenzene, 2-p-tolylpropene, p-cymenene, para-iso propenyl toluene
Linear Formula:
CH3C6H4C(CH3)=CH2
CAS Number:
1195-32-0
Molecular Weight:
132.20
FEMA Number:
3144
EC Number:
214-795-9
Council of Europe no.:
2260
MDL number:
MFCD00036510
UNSPSC Code:
12164502
PubChem Substance ID:
24901487
Flavis number:
1.010
NACRES:
NA.21

biological source

synthetic

Quality Level

400

grade

FG
Halal
Kosher

Agency

meets purity specifications of JECFA

reg. compliance

EU Regulation 1334/2008 & 178/2002

Assay

≥98%

contains

α-Tocopherol, synthetic as stabilizer

refractive index

n20/D 1.535 (lit.)

bp

186-189 °C (lit.)

mp

−28 °C (lit.)

density

0.904 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

Organoleptic

clove; spicy; phenolic

storage temp.

2-8°C

SMILES string

CC(=C)c1ccc(C)cc1

InChI

1S/C10H12/c1-8(2)10-6-4-9(3)5-7-10/h4-7H,1H2,2-3H3

InChI key

MMSLOZQEMPDGPI-UHFFFAOYSA-N

General description

p,α-Dimethylstyrene has been identified as one of the volatile flavor constituents in litchi, essential oils of distilled Mexican lime and parsley.

Pictograms

Exclamation mark
GHS07

Signal Word

Warning

Hazard Statements

H315,H319,H335

Hazard Classifications

Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3

Target Organs

Respiratory system

WGK

WGK 2

Flash Point(F)

143.6 °F

Flash Point(C)

62 °C

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Regulatory Information

危险化学品

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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The mechanism of formation of p, ??dimethylstyrene in the essential oil of distilled lime (Citrus aurantifolia).
Loori JJ & Cove AR
Journal of Food Science, 29(5), 576-582 (1964)
The effect of sowing date and growth stage on the essential oil composition of three types of parsley (Petroselinum crispum).
Petropoulos SA, et al.
Journal of the Science of Food and Agriculture, 84(12), 1606-1610 (2004)
Comparison of volatile profiles of nine litchi (Litchi chinensis Sonn.) cultivars from Southern China.
Wu Y, et al.
Journal of Agricultural and Food Chemistry, 57(20), 9676-9681 (2009)
Jiatong Wang et al.
Molecules (Basel, Switzerland), 25(18) (2020-09-18)
Citrus blend black teas are popular worldwide, due to its unique flavor and remarkable health benefits. However, the aroma characteristics, aroma profiles and key odorants of it remain to be distinguished and cognized. In this study, the aroma profiles of

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