Category: flavoring agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
Appearance: | colorless solid (est) |
Assay: | 95.00 to 100.00 %
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Food Chemicals Codex Listed: | No |
Melting Point: | 133.00 to 135.00 °C. @ 760.00 mm Hg
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Boiling Point: | 314.00 to 315.00 °C. @ 760.00 mm Hg
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Vapor Pressure: | 0.002000 mmHg @ 25.00 °C. (est) |
Flash Point: | 259.00 °F. TCC ( 126.11 °C. )
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logP (o/w): | 2.606 (est) |
Soluble in: |
| alcohol | | water, 947.8 mg/L @ 25 °C (est) |
Insoluble in: |
| water |
Organoleptic Properties:
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Odor Type: animal |
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Odor Strength: | medium , recommend smelling in a 10.00 % solution or less |
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| phenolic animal leathery |
Odor Description: at 10.00 % in dipropylene glycol. | phenolic animal leather |
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Odor and/or flavor descriptions from others (if found). |
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Cosmetic Information:
Suppliers:
Safety Information:
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Hazards identification |
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Classification of the substance or mixture |
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
None found. |
GHS Label elements, including precautionary statements |
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Pictogram | |
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Hazard statement(s) |
None found. |
Precautionary statement(s) |
None found. |
Oral/Parenteral Toxicity: |
Not determined
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Dermal Toxicity: |
Not determined
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Inhalation Toxicity: |
Not determined
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Safety in Use Information:
Category: | flavoring agents |
Recommendation for 2,6-dimethoxy-4-vinyl phenol usage levels up to: | | not for fragrance use.
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Maximised Survey-derived Daily Intakes (MSDI-EU): | 1.20 (μg/capita/day) |
Modified Theoretical Added Maximum Daily Intake (mTAMDI): | 420 (μg/person/day) |
Threshold of Concern: | 1800 (μg/person/day) |
Structure Class: | I |
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Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i). |
Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm. |
| average usage mg/kg | maximum usage mg/kg |
Dairy products, excluding products of category 02.0 (01.0): | 0.50000 | 2.50000 |
Fats and oils, and fat emulsions (type water-in-oil) (02.0): | 0.20000 | 1.00000 |
Edible ices, including sherbet and sorbet (03.0): | 0.50000 | 2.50000 |
Processed fruit (04.1): | 0.40000 | 2.00000 |
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): | - | - |
Confectionery (05.0): | 1.00000 | 5.00000 |
Chewing gum (05.0): | - | - |
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): | 0.20000 | 1.00000 |
Bakery wares (07.0): | 2.00000 | 10.00000 |
Meat and meat products, including poultry and game (08.0): | 0.20000 | 1.00000 |
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): | 0.20000 | 1.00000 |
Eggs and egg products (10.0): | - | - |
Sweeteners, including honey (11.0): | - | - |
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): | 0.30000 | 1.50000 |
Foodstuffs intended for particular nutritional uses (13.0): | 0.50000 | 2.50000 |
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): | 0.20000 | 1.00000 |
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): | 1.00000 | 5.00000 |
Ready-to-eat savouries (15.0): | 2.00000 | 10.00000 |
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): | 0.40000 | 2.00000 |
Safety References:
References:
Other Information:
Potential Blenders and core components note
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For Odor |
amber |
amber |
| ambrette seed oil CO2 extract | FL/FR |
alpha- | ambrinol | FL/FR |
6-tert- | butyl-meta-cresol | FL/FR |
| castoreum liquid | FL/FR |
| castoreum resinoid | FL/FR |
| castoreum tincture | FL/FR |
| civet absolute | FL/FR |
para- | cresyl caprylate | FL/FR |
para- | cresyl isobutyrate | FL/FR |
para- | cresyl phenyl acetate | FL/FR |
| indole | FL/FR |
6- | methyl quinoline | FL/FR |
para- | methyl tetrahydroquinoline | FL/FR |
| piperidine | FL/FR |
| skatole | FL/FR |
1-oxa | spiro-4,7-dodecane | FR |
anisic |
ortho- | acetanisole | FL/FR |
balsamic |
| amyl phenyl acetate | FL/FR |
sumatra | benzoin absolute | FL/FR |
| opoponax oil (balsamodendron kafal) | FL/FR |
camphoreous |
dextro- | camphor | FL/FR |
chocolate |
iso | amyl phenyl acetate | FL/FR |
| vanillyl ethyl ether | FL/FR |
coumarinic |
| phthalide | FL/FR |
creamy |
para- | vanillyl alcohol | FL/FR |
ethereal |
| propyl valerate | FL/FR |
fatty |
delta- | juniper lactone | FL/FR |
floral |
alpha- | amyl cinnamyl acetate | FL/FR |
| benzyl alcohol | FL/FR |
| cananga oil | FL/FR |
| citronellol | FL/FR |
para- | cresyl acetate | FL/FR |
| dimethyl anthranilate | FL/FR |
| dimethyl octanol | FL/FR |
ortho- | methyl acetophenone | FL/FR |
(E)-2,5,9- | trimethyl-4,9-decadien-1-al | FR |
fruity |
| ethyl 3-hydroxyhexanoate | FL/FR |
| linalyl hexanoate | FL/FR |
| osmanthus flower absolute | FL/FR |
meta- | tolualdehyde | FL/FR |
para- | tolualdehyde | FL/FR |
green |
| diphenyl oxide | FL/FR |
| phenoxyacetaldehyde 50% in benzyl alcohol | FR |
| seaweed absolute (fucus vesiculosus et serratus) | FL/FR |
| valerian rhizome oil CO2 extract china | FL/FR |
herbal |
| saffron indenone | FL/FR |
| valerian rhizome oil | FL/FR |
| valerian rhizome oil china | FL/FR |
| yerba mate absolute | FL/FR |
honey |
| phenyl pyruvic acid | FL/FR |
leathery |
| castoreum absolute | FL/FR |
medicinal |
2,6- | xylenol | FL/FR |
minty |
| piperitenone | FL/FR |
mossy |
| sea resorcylate | FR |
| veramoss (IFF) | FR |
musk |
(Z)- | civet decenone | FL/FR |
| juniper lactone | FL/FR |
dextro,laevo- | muscone | FL/FR |
| musk dimethyl indane | FL/FR |
omega- | pentadecalactone | FL/FR |
nutty |
2,3- | dimethyl pyrazine | FL/FR |
| nutty cyclohexenone | FL/FR |
phenolic |
para- | cresol | FL/FR |
ortho- | cresyl isobutyrate | FL/FR |
2,3- | dimethyl benzofuran | FL/FR |
para-alpha- | dimethyl styrene | FL/FR |
ortho- | guaiacol | FL/FR |
2'- | hydroxyacetophenone | FL/FR |
| methyl benzoate | FL/FR |
4- | methyl-2,6-dimethoxyphenol | FL/FR |
4- | propyl phenol | FL/FR |
2- | propyl phenol | FL/FR |
4- | vinyl phenol | FL/FR |
2,3- | xylenol | FL/FR |
2,5- | xylenol | FL/FR |
smoky |
4- | ethyl phenol | FL/FR |
| pyroligneous acids | FL/FR |
spicy |
| clove bud absolute | FL/FR |
| cuminyl alcohol | FL/FR |
4- | ethyl guaiacol | FL/FR |
4- | methyl guaiacol | FL/FR |
(E,E)- | piperine | FL/FR |
| zingerone | FL/FR |
tobacco |
para- | cresyl isovalerate | FL/FR |
3- | ethyl pyridine | FL/FR |
| methyl benzoxole | FL/FR |
tropical |
| genet absolute | FL/FR |
vanilla |
ortho- | dimethyl hydroquinone | FL/FR |
woody |
| cistus twig/leaf oil molecular distilled | FL/FR |
| guaiacyl acetate | FL/FR |
| methyl cedryl ketone | FL/FR |
| spikenard oil | FL/FR |
beta- | thujaplicin | FR |
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For Flavor |
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No flavor group found for these |
| amyl phenyl acetate | FL/FR |
para- | anisic acid | FL |
6-tert- | butyl-meta-cresol | FL/FR |
ortho- | cresyl isobutyrate | FL/FR |
2,4- | dihydroxybenzoic acid | FL |
ortho- | dimethyl hydroquinone | FL/FR |
2- | furfurylidene butyraldehyde | FL |
| linalyl hexanoate | FL/FR |
3- | methyl crotonic acid | FL |
4- | methyl cyclohexanone | FL |
4- | methyl salicylaldehyde | FL |
para- | methyl tetrahydroquinoline | FL/FR |
| piperidine | FL/FR |
| piperitenone | FL/FR |
2- | propyl phenol | FL/FR |
4- | propyl phenol | FL/FR |
| propyl valerate | FL/FR |
para- | salicylic acid | FL |
| seaweed absolute (fucus vesiculosus et serratus) | FL/FR |
| skatole | FL/FR |
| spikenard oil | FL/FR |
amber |
| ambrette seed oil CO2 extract | FL/FR |
alpha- | ambrinol | FL/FR |
animal |
| castoreum liquid | FL/FR |
| castoreum resinoid | FL/FR |
| castoreum tincture | FL/FR |
| civet absolute | FL/FR |
para- | cresyl caprylate | FL/FR |
| indole | FL/FR |
6- | methyl quinoline | FL/FR |
anisic |
ortho- | methyl acetophenone | FL/FR |
aromatic |
para- | cresyl acetate | FL/FR |
para- | cresyl isobutyrate | FL/FR |
balsamic |
| opoponax oil (balsamodendron kafal) | FL/FR |
burnt |
2,6- | xylenol | FL/FR |
caramellic |
3- | ethyl pyridine | FL/FR |
chemical |
2,3- | dimethyl benzofuran | FL/FR |
coumarinic |
| phthalide | FL/FR |
creamy |
para- | vanillyl alcohol | FL/FR |
earthy |
alpha- | amyl cinnamyl acetate | FL/FR |
fatty |
| dimethyl octanol | FL/FR |
delta- | juniper lactone | FL/FR |
fishy |
3- | penten-2-one | FL |
floral |
iso | amyl phenyl acetate | FL/FR |
| cananga oil | FL/FR |
| citronellol | FL/FR |
fruity |
| benzyl alcohol | FL/FR |
| dimethyl anthranilate | FL/FR |
| ethyl 3-hydroxyhexanoate | FL/FR |
| osmanthus flower absolute | FL/FR |
meta- | tolualdehyde | FL/FR |
| valerian rhizome oil | FL/FR |
| valerian rhizome oil china | FL/FR |
| valerian rhizome oil CO2 extract china | FL/FR |
green |
| diphenyl oxide | FL/FR |
hay |
| genet absolute | FL/FR |
herbal |
| saffron indenone | FL/FR |
| yerba mate absolute | FL/FR |
leathery |
| castoreum absolute | FL/FR |
meaty |
2,6- | dimethyl thiophenol | FL |
ortho- | thioguaiacol | FL |
medicinal |
dextro- | camphor | FL/FR |
musk |
(Z)- | civet decenone | FL/FR |
| juniper lactone | FL/FR |
dextro,laevo- | muscone | FL/FR |
| musk dimethyl indane | FL/FR |
musty |
2- | ethoxythiazole | FL |
2,5- | xylenol | FL/FR |
naphthyl |
2'- | hydroxyacetophenone | FL/FR |
nutty |
2,3- | dimethyl pyrazine | FL/FR |
| methyl benzoxole | FL/FR |
| nutty cyclohexenone | FL/FR |
phenolic |
para- | cresol | FL/FR |
para- | cresyl isovalerate | FL/FR |
para- | cresyl phenyl acetate | FL/FR |
| methyl benzoate | FL/FR |
4- | methyl-2,6-dimethoxyphenol | FL/FR |
| phenyl pyruvic acid | FL/FR |
4- | vinyl phenol | FL/FR |
2,3- | xylenol | FL/FR |
powdery |
ortho- | acetanisole | FL/FR |
roasted |
| ethyl 3-(furfuryl thio) propionate | FL |
rummy |
| vanillyl ethyl ether | FL/FR |
smoky |
4- | ethyl phenol | FL/FR |
| pyroligneous acids | FL/FR |
sour |
3- | methyl valeric acid | FL |
spicy |
sumatra | benzoin absolute | FL/FR |
| clove bud absolute | FL/FR |
| cuminyl alcohol | FL/FR |
para-alpha- | dimethyl styrene | FL/FR |
4- | methyl guaiacol | FL/FR |
(E,E)- | piperine | FL/FR |
para- | tolualdehyde | FL/FR |
| zingerone | FL/FR |
vanilla |
omega- | pentadecalactone | FL/FR |
woody |
| cistus twig/leaf oil molecular distilled | FL/FR |
4- | ethyl guaiacol | FL/FR |
ortho- | guaiacol | FL/FR |
| guaiacyl acetate | FL/FR |
| methyl cedryl ketone | FL/FR |
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Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| canolol | 2,6- | dimethoxy-4-vinylphenol | 4- | ethenyl-2,6-dimethoxyphenol | | phenol, 4-ethenyl-2,6-dimethoxy- |
Articles:
PubMed: | Cold-pressed and hot-pressed rapeseed oil: The effects of roasting and seed moisture on the antioxi- dant activity, canolol, and tocopherol level. |
PubMed: | Dehulling and microwave pretreatment effects on the physicochemical composition and antioxidant capacity of virgin rapeseed oil. |
PubMed: | Mechanical hulling and thermal pre-treatment effects on rapeseed oil antioxidant capacity and related lipophilic and hydrophilic bioactive compounds. |
PubMed: | Antioxidant (Tocopherol and Canolol) Content in Rapeseed Oil Obtained from Roasted Yellow-Seeded Brassica napus. |
PubMed: | The effect of microwave pretreatment of seeds on the stability and degradation kinetics of phenolic compounds in rapeseed oil during long-term storage. |
PubMed: | Potential of endophytic fungus Phomopsis liquidambari for transformation and degradation of recalcitrant pollutant sinapic acid. |
PubMed: | Flavoromics approach in monitoring changes in volatile compounds of virgin rapeseed oil caused by seed roasting. |
PubMed: | Changes in 4-vinylsyringol and other phenolics during rapeseed oil refining. |
PubMed: | Canolol inhibits gastric tumors initiation and progression through COX-2/PGE2 pathway in K19-C2mE transgenic mice. |
PubMed: | Value-added potential of expeller-pressed canola oil refining: characterization of sinapic acid derivatives and tocopherols from byproducts. |
PubMed: | Effect of seed roasting on canolol, tocopherol, and phospholipid contents, Maillard type reactions, and oxidative stability of mustard and rapeseed oils. |
PubMed: | Influence of microwaves treatment of rapeseed on phenolic compounds and canolol content. |
PubMed: | Endogenous Phenolics in Hulls and Cotyledons of Mustard and Canola: A Comparative Study on Its Sinapates and Antioxidant Capacity. |
PubMed: | Protection from inflammatory bowel disease and colitis-associated carcinogenesis with 4-vinyl-2,6-dimethoxyphenol (canolol) involves suppression of oxidative stress and inflammatory cytokines. |
PubMed: | Anticancer effects of 4-vinyl-2,6-dimethoxyphenol (canolol) against SGC-7901 human gastric carcinoma cells. |
PubMed: | Isolation and identification of a potent radical scavenger (canolol) from roasted high erucic mustard seed oil from Nepal and its formation during roasting. |
PubMed: | Protective effect of canolol from oxidative stress-induced cell damage in ARPE-19 cells via an ERK mediated antioxidative pathway. |
PubMed: | Canolol: a promising chemical agent against oxidative stress. |
PubMed: | Therapeutic strategies by modulating oxygen stress in cancer and inflammation. |
PubMed: | 4-Vinyl-2,6-dimethoxyphenol (canolol) suppresses oxidative stress and gastric carcinogenesis in Helicobacter pylori-infected carcinogen-treated Mongolian gerbils. |
PubMed: | Isolation, identification, and structure of a potent alkyl-peroxyl radical scavenger in crude canola oil, canolol. |
PubMed: | Antioxidative and antimutagenic activities of 4-vinyl-2,6-dimethoxyphenol (canolol) isolated from canola oil. |
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