1,4-Dimethoxybenzene has a sweet, floral-anisic odor with hyacinth and ylang facets, backed by a soft balsamic-woody warmth. In dilution it reads as a rounded, slightly powdery floral sweetness reminiscent of clove-anise nuances without the sharpness.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 712.
White crystals, leaves or crystalline mass.
Slightly soluble in water, fairly soluble in alcohol, soluble in most perfume and flavor materials.
Warm-herbaceous and nut-like, tobacco-like odor of considerable power and good tenacity.
Intensely sweet, nut-like, warm taste in dilutions below 5 ppm.
Widely used in perfume compositions, although generally at very low concentration. It forms part of the herbaceous theme in many New Mown Hay, Tobacco, Hyacinth, Hawthorne, Carnation, Melilotus, etc., and supports floral notes in Gardenia, Honeysuckle, Mimosa, Hyacinth and many others.
This ether finds also considerable use in flavor compositions, although only traces are used in Raspberry, Fruit complexes, Nut flavor imitations, Hazelnut, Vanilla, Root Beer, etc. Its tenacity makes it a preferred item in flavors for baked goods and wafers, and it is often used as a fortifier for Vanilla flavors for ice cream, etc.
Produced by Methylation of Hydroquinone with Dimethylsulfate in weak aqueous alkaline solution.