CAS 10031-96-6PubChem CID 24835
Eugenyl formate
Eugenyl formate is a member of methoxybenzenes. — ChEBI
- IUPAC name
- (2-methoxy-4-prop-2-enylphenyl) formate
- Molecular formula
- C11H12O3
- Molecular weight
- 192.21 g/mol
- Exact mass
- 192.078644241 Da
- XLogP3
- 2.3
- Topological polar surface area
- 35.5 Ų
- Hydrogen-bond donors
- 0
- Hydrogen-bond acceptors
- 3
- Covalent units
- 1
- Defined stereocentres
- 0
Also known as
4-Allyl-2-methoxyphenyl formateEugenol formate4-Allyl-2-methoxyphenol formateFEMA No. 2473FEMA Number 2473Phenol, 4-allyl-2-methoxy-, formate4-(2-Propenyl)-2-methoxyphenyl formateEINECS 233-099-6
16 more reported names
4-(2-Propen-1-yl)-2-methoxyphenyl formatePhenol, 2-methoxy-4-(2-propenyl)-, formateHSDB 25032-Methoxy-4-(2-propenyl)phenyl formateUNII-USW3U3L49GUSW3U3L49GBRN 32700152-methoxy-4-(prop-2-en-1-yl)phenyl formatePhenol, 4-allyl-2-methoxy-, formate (ester)EUGENYL FORMATE [FHFI]EUGENYL FORMATE [HSDB]0-06-00-00965 (Beilstein Handbook Reference)RefChem:1393994Allyl2methoxyphenol formate4Allyl2methoxyphenyl formateFEMA NUMBER 2473.
External database identifiers
- ChEBI:CHEBI:173926
- EPA DTXSID:DTXSID50143133
Evidence from additional scientific databases
EMBL-EBI ChEBI
Exact identifier matchCHEBI:173926
Eugenyl formate
- Formula
- C11H12O3
- Average mass
- 192.214 g/mol
- Monoisotopic mass
- 192.07864 Da
- Formal charge
- 0
- methoxybenzenes — is a (CHEBI:51683)
- methoxybenzenes — is a (CHEBI:51683)
Additional curated names
(2-methoxy-4-prop-2-enylphenyl) ormate
Cross-references from this source
- CAS: 10031-96-6 — ChemIDplus
- MANUAL_X_REF: 23220 — ChemSpider
- MANUAL_X_REF: HMDB0037877 — HMDB
Mapped by: Exact CAS cross-reference in the ChEBI compound record. Retrieved: 2026-08-31. Open source record
NIH PubChem PUG-View
Exact identifier match24835
Attributed physical-property, hazard, environmental and use annotations.
- Boiling Point: 270 °C Source: Hazardous Substances Data Bank (HSDB)
- Boiling Point: 270.00 °C. @ 760.00 mm Hg Source: Human Metabolome Database (HMDB)
- Boiling Point: 270 °C Source: Joint FAO/WHO Expert Committee on Food Additives (JECFA)
- Density: 1.1050-1.1090 @ 15 °C Source: Hazardous Substances Data Bank (HSDB)
- Density: 1.115-1.125 Source: Joint FAO/WHO Expert Committee on Food Additives (JECFA)
- Odor: ODOR REMINISCENT OF ORRIS Source: Hazardous Substances Data Bank (HSDB)
- Physical Description: Colourless to pale-yellowish oily liquid; Warm, woody, dry aroma Source: Joint FAO/WHO Expert Committee on Food Additives (JECFA)
- Refractive Index: INDEX OF REFRACTION: 1.5240-1.5265 @ 20 °C Source: Hazardous Substances Data Bank (HSDB)
- Refractive Index: 1.524-1.526 Source: Joint FAO/WHO Expert Committee on Food Additives (JECFA)
- Solubility: SOL 1:2-3.5 IN 80% ALCOHOL Source: Hazardous Substances Data Bank (HSDB)
- Solubility: Insoluble in water; Soluble in oils Source: Joint FAO/WHO Expert Committee on Food Additives (JECFA)
- Solubility: Soluble (in ethanol) Source: Joint FAO/WHO Expert Committee on Food Additives (JECFA)
- Vapor Pressure: 0.00472 [mmHg] Source: Haz-Map, Information on Hazardous Chemicals and Occupational Diseases
- pH: ACID VALUE: 0.9 MAX Source: Hazardous Substances Data Bank (HSDB)
- Signal: Warning Source: European Chemicals Agency (ECHA)
- GHS Hazard Statements: H315 (100%): Causes skin irritation [Warning Skin corrosion/irritation]; H319 (100%): Causes serious eye irritation [Warning Serious eye damage/eye irritation]; H335 (100%): May cause respiratory irritation [Warning Specific target organ toxicity, single exposure; Respiratory tract irritation] Source: European Chemicals Agency (ECHA)
- Precautionary Statement Codes: P261, P264, P264+P265, P271, P280, P302+P352, P304+P340, P305+P351+P338, P319, P321, P332+P317, P337+P317, P362+P364, P403+P233, P405, and P501 (click each P-code to see the statement) Source: European Chemicals Agency (ECHA)
- ECHA C&L Notifications Summary: Aggregated GHS information provided per 113 reports by companies from 2 notifications to the ECHA C&L Inventory. Each notification may be associated with multiple companies.; Information may vary between notifications depending on impurities, additives, and other factors. The percentage value in parenthesis indicates the notified classification ratio from companies that provide hazard codes. Only hazard codes with percentage values above 10% are shown. For more detailed information, please visit ECHA C&L website. Source: European Chemicals Agency (ECHA)
- Sources/Uses: Used as a flavor ingredient in condiments; [HSDB] Source: Haz-Map, Information on Hazardous Chemicals and Occupational Diseases
- Uses: IN CONDIMENTS Source: Hazardous Substances Data Bank (HSDB)
Mapped by: Existing checksum-valid CAS to unique PubChem CID match. Retrieved: 2026-08-31. Open source record
Scientific classifications and hazard annotations provide context and do not replace the market-specific regulatory decision shown above.
Additional source coverage and match status
| Source | Result | Checked |
|---|---|---|
| EMBL-EBI ChEBI | Exact match | 2026-08-31 |
| NIH PubChem PUG-View | Exact match | 2026-08-31 |
A recorded no-match is useful evidence that the source was checked; it is not a claim that the substance does not exist elsewhere.
Retrieved from NIH PubChem on 2026-08-31 by checksum-valid CAS matching. Chemical properties do not replace the regulatory decision on this page.