Other ingredients whose composition declares this material as a constituent. The percentage shown is the supplier-declared concentration in that parent.
| Ingredient | % | Range |
|---|---|---|
| BLACK PEPPER | — | 0.1–1% |
Perfume and Flavor Chemicals, page 867.
Almost colorless oily liquid.
Practically insoluble in water, soluble in alcohol and oils.
Peculiar musty-tealike, warm and mildly spicy, slightly earthy, tenacious odor. The warm notes are mostly herbaceous, the spicy notes very subdued, and there is an overall resemblance to notes of Ginger and Tea.
The taste is somewhat dry, tealike, warm and mildly spicy.
This phenolether, widely occurring in Nature, is used in many perfume types. It has its own peculiar, delicate spiciness. Its main role in perfumes is that of introducing a warm background and it can do so in floral as well as in herbaceous fragrance types, in Oriental-spicy bases, etc. It is a frequently occurring component in variations of the 'Origan' theme, and it forms a pleasant background in Ylang-Ylang bases, Carnation, Lilac, Leather notes, Lavender and Clary Sage types, Bay-Rum and Men's spicy colognes.
The material is also used in flavor compositions, mainly as a modifier in spice blends, to support Ginger-like notes. Its low rate of volatility makes it suitable for flavors for baked goods.
Produced by methylation of Eugenol with Dimethyl sulfate in aqueous alkali. The Eugenol may be derived from Clove leaf oil.
| Category | Kind | Max % | Notes | Source |
|---|---|---|---|---|
| Category 1 | Max % | 0.00058% | — | DOC |
| Category 2 | Max % | 0.0023% | — | DOC |
| Category 3 | Max % | 0.00029% | — | DOC |
| Category 4 | Max % | 0.016% | — | DOC |
| Category 5A | Max % | 0.002% | — | DOC |
| Category 5B | Max % | 0.00058% | — | DOC |
| Category 5C | Max % | 0.00058% | — | DOC |
| Category 5D | Max % | 0.00019% | — | DOC |
| Category 6 | Max % | 0.0014% | — | DOC |
| Category 7A | Max % | 0.00058% | — | DOC |
| Category 7B | Max % | 0.00058% | — | DOC |
| Category 8 | Max % | 0.00019% | — | DOC |
| Category 9 | Max % | 0.00087% | — | DOC |
| Category 10A | Max % | 0.00087% | — | DOC |
| Category 10B | Max % | 0.0032% | — | DOC |
| Category 11A | Max % | 0.00019% | — | DOC |
| Category 11B | Max % | 0.00019% | — | DOC |
| Category 12 | Max % | 0.097% | — | DOC |
Compliance-support only. Values resolved from the current IFRA corpus; each row cites the document excerpt it came from. Not a substitute for a qualified safety assessor.
Natural complex substances (NCSs) in which this material typically occurs.
| NCS | Botanical | Typical % |
|---|---|---|
| Snakeroot oil | Asarum canadense L. | 40% |
| Allspice oil | Pimenta officinalis Lindl. | 8.5% |
| Lavandin Absolute from Distillation Water | Laurus nobilis L | 3% |
| Michelia alba extract | Michelia x alba DC. (champaca x montana) | 2.8% |
| Bay Leaf Oil, Terpeneless | Pimenta acris Kostel | 2.4% |
| Rose oil | Rosa x damascena Mill. | 2% |
| Tuberose Absolute | Poliantes tuberosa L. | 1.8% |
| Hyacinth Absolute | Hyacinthus orientalis L. | 1.5% |
| Bay leaf, West Indian, oil | Pimenta acris Kostel | 1.4% |
| Nutmeg Extract | Myristica fragrans Houtt. | 1.2% |
| Mace oil | Myristica fragrans Houtt. | 1.2% |
| Myrtle oil | Myrtus communis L. | 1% |
| Basil oil, chemotype linalool | Ocimum basilicum L. | 0.5% |
| Rose absolute | Rosa x damascena Mill. | 0.5% |
| Tarragon oil | Artemisia dracunculus L. | 0.3% |
| Calamus Oil | Acorus calamus L. | 0.3% |
| Cananga Oil | Cananga odorata (Lam.) Hook. f. & Thomson (forma macrophylla Steenis) | 0.2% |
| Hyssop Oil | Hyssopus officinalis L. | 0.2% |
| Verbena oil and absolute (Lippia citriodora Kunth.) | Lippia citriodora (L.) Kunth | 0.1% |
| Artemisia arborescens extract | Artemisia arborescens L. | 0.07% |
| Elemi gum | Canarium luzonicum (Blume) A. Gray | 0.07% |
| Tea tree oil | Melaleuca alternifolia (Maiden & Betche) Cheel | 0.05% |
| Thyme oil, wild | Thymus vulgaris L. | 0.02% |
| Cinnamon bark extract | Cinnamomum zeylanicum Blume | 0.01% |
| Mastic oil | Pistacia lentiscus L. | 0.01% |