A clear liquid with a roasted, burnt, meaty, bacon aroma. It is used as a flavoring agent or adjuvant.
Regulatory Status
CoE: n/a
FDA: n/a
FDA (other): n/a
JECFA: ADI: Acceptable. No safety concern when used at current levels as a flavoring agent (2000).
Usage
Reported uses (ppm): (FEMA, 1994)
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Food Category
Usual
Max.
Cheese
0.1
0.5
Condiments, relishes
1
5
Gravies
0.1
0.5
Meat products
0.1
0.5
Poultry
0.05
0.2
Seasoning, flavorings
1
5
Snack foods
0.1
0.5
Soups
0.05
0.2
Natural occurrence
Reported found in nutmeg, smoked pork belly, smoked sausage, natural smoked flavor banana, sherry and red wine.
Chemical Properties
CLEAR YELLOW TO ORANGE LIQUID
Chemical Properties
A clear liquid with a roasted, burnt, meaty, bacon aroma. It is used as a flavoring agent or adjuvant
Occurrence
Reported found in nutmeg, smoked pork belly, smoked sausage, natural smoked flavor banana, sherry and red
wine
Uses
4-Allyl-2,6-dimethoxyphenol is used as a flavoring agent or adjuvant. Also used to produce 2,6-Dimethoxy-4-propyl-phenol.
Definition
ChEBI: 4-allyl-2,6-dimethoxyphenol is a member of the class of phenols that is phenol substituted by an allyl group at position 4 and methoxy groups at positions 2 and 6 respectively. It is a member of phenols, a dimethoxybenzene and a phenylpropanoid.
Aroma threshold values
Detection at 1.2 ppm
Taste threshold values
Taste characteristics at 20 ppm: meaty, phenolic, smoky and bacony, with creamy, vanilla nuances
Synthesis Reference(s)
Journal of the American Chemical Society, 70, p. 1746, 1948 DOI:10.1021/ja01185a020