Eugenol

Description

Eugenol is identified by CAS 97-53-0, molecular formula C10H12O2 and molecular weight 164.08 g/mol. UNII 3T8H1794QW; ChEBI 4917; InChIKey RRAFCDWBNXTKKO-UHFFFAOYSA-N. Boiling Point: 489 °F at 760 mmHg (NTP, 1992); Boiling Point: 252.00 to 253.00 °C. @ 760.00 mm Hg; Boiling Point: 256 °C.

Identification

CAS Registry Number	97-53-0
PubChem CID	3314
Molecular formula	C10H12O2
Molecular weight	164.08 g/mol
IUPAC name	2-methoxy-4-prop-2-enylphenol
InChIKey	RRAFCDWBNXTKKO-UHFFFAOYSA-N
UNII (FDA)	3T8H1794QW
ChEBI ID	CHEBI:4917
FEMA number	2467
JECFA number	1529

Computed Descriptors

Molecular Weight	164.20
XLogP3	2
Hydrogen Bond Donor Count	1
Hydrogen Bond Acceptor Count	2
Rotatable Bond Count	3
Exact Mass	164.083729621
Monoisotopic Mass	164.083729621
Topological Polar Surface Area	29.5
Heavy Atom Count	12
Formal Charge	0

Physical & Chemical Properties

Boiling Point	489 °F at 760 mmHg (NTP, 1992)
Boiling Point	252.00 to 253.00 °C. @ 760.00 mm Hg
Boiling Point	256 °C
Melting Point	15.4 to 15.6 °F (NTP, 1992)
Melting Point	-9.2 to -9.1 °C
Melting Point	-12.00 to -10.00 °C. @ 760.00 mm Hg
Flash Point	219 °F (NTP, 1992)
Flash Point	>212 °F (>100 °C) (closed cup)
Solubility	In water, 2460 mg/L at 25 °C
Density	1.0652 g/cu cm at 20 °C

Physical description & handling notes

• Eugenol appears as clear colorless pale yellow or amber-colored liquid. Odor of cloves. Spicy pungent taste. (NTP, 1992)
• Dry Powder; Liquid; Liquid; CBI; Other Solid
• Colorless to pale yellow liquid with an odor of cloves; Darkened and thickened by air; [Merck Index] Colorless, light yellow, or amber liquid; [CAMEO]
• Solid
• Colourless to pale yellow liquid; Aroma of cloves
• Colorless or pale yellow liquid

Regulatory Status

Regulatory & Food Contact	EU Flavoring substances FDA Substance added to food: FLAVORING AGENT OR ADJUVANT FDA Inventory of Food Contact Substances Listed in 21 CFR: FCS Flavoring Agents FLAVOURING_AGENT: Flavouring Agent Burnt, Clove, Spice
GHS notification summary	0.2% (5 / 2820)

GHS Hazard Classification

GHS notification summary	0.2% (5 / 2820)
Reported hazard statements	H302 (17.3%), H315 (20.6%), H317 (99.8%), H319 (80.4%), H336, H351, H401, H412

Documented Uses

• Perfumes, essential oils, medicine (anaglesic), production of isoeugenol for the manufacture of vanillin, flavoring.
• Eugenol is used in perfumery in clove and carnation compositions as well as for oriental and spicy notes. It is a common component of clove and other aroma compositions. In dentistry, it is used as an antiseptic.
• For more Uses (Complete) data for EUGENOL (10 total), please visit the HSDB record page.
• Use (kg; approx.) in Germany (2009): >10
• Consumption (g per capita; approx.) in Germany (2009): 0.000122
• Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes

Synonyms

eugenol; 97-53-0; 4-Allyl-2-methoxyphenol; 4-Allylguaiacol; Eugenic acid; Allylguaiacol; Caryophyllic acid; p-Eugenol; 2-Methoxy-4-prop-2-enylphenol; p-Allylguaiacol; Engenol; 2-Methoxy-4-allylphenol; Phenol, 2-methoxy-4-(2-propenyl)-; 5-Allylguaiacol; 2-Methoxy-4-(2-propenyl)phenol; Synthetic eugenol

Frequently Asked Questions

What are the CAS number and molecular formula of Eugenol?

CAS 97-53-0; molecular formula C10H12O2; molecular weight 164.08 g/mol.

What other names is Eugenol known by?

eugenol, 97-53-0, 4-Allyl-2-methoxyphenol, 4-Allylguaiacol, Eugenic acid, Allylguaiacol.

What is the regulatory status of Eugenol?

Documented regulatory listings: EU Flavoring substances; FDA Substance added to food: FLAVORING AGENT OR ADJUVANT; FDA Inventory of Food Contact Substances Listed in 21 CFR: FCS.

Is Eugenol classified as hazardous?

0.2% of GHS notifications report no hazard classification (5 of 2820).

What are the key physical properties of Eugenol?

Boiling Point: 489 °F at 760 mmHg (NTP, 1992); Boiling Point: 252.00 to 253.00 °C. @ 760.00 mm Hg; Boiling Point: 256 °C; Melting Point: 15.4 to 15.6 °F (NTP, 1992).

Facts on this page are taken from PubChem (US National Library of Medicine) and Wikidata. Grade-specific data — assay, moisture, particle size, packaging, shelf life — is issued per batch on the COA and is not published here.