生物来源
Betel leaf oil
质量水平
等级
FG
Fragrance grade
Halal
Kosher
natural
Agency
follows IFRA guidelines
管理合规性
EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117
蒸汽密度
>1 (vs air)
蒸汽压
<0.01 mmHg ( 20 °C)
检测方案
99%
组成
contains IFRA and EU 1223/2009 restricted Isoeugenol
折射率
n20/D 1.575 (lit.)
bp
132 °C/10 mmHg (lit.)
密度
1.083 g/mL at 25 °C
应用
flavors and fragrances
文件
see Safety & Documentation for available documents
食品过敏原
no known allergens
致敏芳香化合物
isoeugenol
性状检查
clove; woody; spicy; smoky; sweet
SMILES字符串
OC1=CC=C(/C=C/C)C=C1OC
InChI
1S/C10H12O2/c1-3-4-8-5-6-9(11)10(7-8)12-2/h3-7,11H,1-2H3/b4-3+
InChI key
BJIOGJUNALELMI-ONEGZZNKSA-N
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一般描述
Isoeugenol is an isomer of eugenol found in essential oils, soaps, wine, monsoon coffee, and various herbs and plants. It acts as a flavoring and storage agent, and has antioxidant properties. It is used to produce vanillin, essential oils, flavorings, and perfumes. It is an essential oil ingredient, recognized as GRAS (generally recognized as safe) and approved as a food flavoring agent.
应用
Isoeugenol is used as a starting material to produce vanillin through a biological process.
警示用语：
Warning
危险分类
Acute Tox. 4 Dermal - Acute Tox. 4 Oral - Eye Irrit. 2 - Skin Irrit. 2 - Skin Sens. 1A - STOT SE 3
靶器官
Respiratory system
WGK
WGK 2
闪点(°F)
closed cup
闪点(°C)
closed cup
Isolation and identification of a novel strain of Pseudomonas chlororaphis capable of transforming isoeugenol to vanillin
Kasana RC, et al.
Current Microbiology, 54, 457-461 (2007)
A comparative study of the antioxidant/prooxidant activities of eugenol and isoeugenol with various concentrations and oxidation conditions
Atsumi T, et al.
Toxicology in vitro, 19(8), 1025-1033 (2005)
Synthesis and Antimicrobial Activity of Isoeugenol Hybrid Derivatives
Gangan VD, et al.
International Journal of Scientific Research, 4(2), 886-891 null
Isoeugenol significantly inactivates Escherichia coli O157: H7, Salmonella enterica, and Listeria monocytogenes in refrigerated tyndallized pineapple juice with added Yucca schidigera extract
Thomas-Popo E, et al.
Food Control, 106, 106727-106727 (2019)
Anne S Kienhuis et al.
Toxicological sciences : an official journal of the Society of Toxicology, 147(1), 68-74 (2015-06-07)
Currently, hazard characterization of skin sensitizers is based on data obtained from studies examining single chemicals. Many consumer products, however, contain mixtures of sensitizers that might interact in such a way that the response induced by a substance is higher
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