Estragole

Structural formula
General
Surname	Estragole
other names	Methylchavicol 1-methoxy-4-allylbenzene 4-allylanisole 1-methoxy-4- (2-propenyl) benzene ALLYLAN ISOLS ( INCI )
Molecular formula	C 10 H 12 O
Brief description	Anise-like smelling oil
External identifiers / databases
CAS number 140-67-0 EC number 205-427-8 ECHA InfoCard 100.004.935 PubChem 8815 ChemSpider 13850247 Wikidata Q419495
properties
Molar mass	148.20 g mol −1
Physical state	liquid
density	0.96 g cm −3
boiling point	216 ° C
solubility	very bad in water (178 mg l −1 at 20 ° C)
Refractive index	1.5195 (20 ° C)
safety instructions
GHS labeling of hazardous substances Caution H and P phrases H: 302 P: 301 + 312 + 330
Toxicological data	1230 mg kg −1 ( LD 50 ,  rat ,  oral )
As far as possible and customary, SI units are used. Unless otherwise noted, the data given apply to standard conditions . Refractive index: Na-D line , 20 ° C

Estragole is a phenylpropanoid and an isomer of anethole .

Occurrence

Estragole occurs in tarragon

Estragole is found in basil

Estragole is aromatic ingredient of essential oils that of tarragon (60-75% estragole), chervil (60% estragole), basil (23-88% estragole), anise , star anise , Bay , fennel , allspice , nutmeg , pine and turpentine won become.

properties

Estragole is a viscous, colorless liquid with an anise-like odor that boils at 216 ° C under normal pressure . The vapor pressure function results according to Antoine according to log ₁₀ (P) = A− (B / (T + C)) (P in bar, T in K) with A = 5.03793, B = 2246.739 and C = −41.799 in the temperature range from 326 K to 488 K. The compound dissolves only slightly (0.178 g / l) in water.

use

The substance is used in perfumes, liqueurs and foods as a fragrance or aroma . The European Flavor Regulation 1334/2008 (Appendix III, Part A) regulates the use of estragole in flavors and foods. As a pure substance, estragole may not be added to flavors and foods - but if this substance finds its way into flavors and foods via natural sources such as tarragon oil or basil oil, maximum quantities must be observed for the most important foods, which often contain these extracts for flavoring. There is no general maximum amount for all foodstuffs, but the food manufacturer has to observe the EC basic regulation 178/2002 Art. 14, according to which foodstuffs must be "safe".

Health risks

Since the substance has often been found in tea infusions and has a carcinogenic effect in animal studies , the Federal Institute for Risk Assessment has drawn attention to the urgency that estragole must not be detectable in such tea products. Above all, because these drinks are often given to infants and small children, the institute considers it urgently necessary to lower the estragole content.

Web links

• Estragole in the fragrance lexicon

Individual evidence

1. ↑ Entry on ALLYLANISOLE in the CosIng database of the EU Commission, accessed on May 17, 2020.
2. ↑ ^{a b c} Entry on estragole. In: Römpp Online . Georg Thieme Verlag, accessed on June 20, 2014.
3. ↑ ^{a b c} Estragole data sheet at Sigma-Aldrich , accessed on May 13, 2017 ( PDF ).
4. ↑ Estragole data sheet (PDF) from Merck , accessed on February 19, 2010.
5. ↑ David R. Lide (Ed.): CRC Handbook of Chemistry and Physics . 90th edition. (Internet version: 2010), CRC Press / Taylor and Francis, Boca Raton, FL, Physical Constants of Organic Compounds, pp. 3-334.
6. ↑ Entry on estragole in the ChemIDplus database of the United States National Library of Medicine (NLM) .
7. ↑ Stull, DR: Vapor Pressure of Pure Substances Organic Compounds in Ind. Eng. Chem. 39 (1947) 517-540, doi : 10.1021 / ie50448a022 .
8. ↑ REGULATION (EC) No. 1334/2008 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 16 December 2008 (PDF) on flavorings and certain food ingredients with flavor properties for use in and on foods and amending Regulation (EEC) No. 1601/91 of the Council, Regulations (EC) No. 2232/96 and (EC) No. 110/2008 and Directive 2000/13 / EC.
9. ↑ Contents of methyl eugenol and estragole in tea-like products. Statement by the Federal Institute for Risk Assessment dated November 12, 2001. PDF .