Properties: colorless liquid, melting point -32℃, boiling point 174℃, density 0.969g/mL
Product quality: purity≥99.0%GC, moisture <0.1%, phenol <100ppm.
Packing specification: 200 kg/chemical barrel
Uses: GB2760-1996 stipulates that it is allowed to be used as edible spice. It is mainly used to prepare nut flavors such as walnuts and hazelnuts. This product is also used to modulate flavors such as ylang ylang, cananga, violet, narcissus, and gorse. It can also be used as an intermediate for some other spices.
4-Methylanisole, also known as p-methylanisole, is an aromatic organic compound primarily utilized as a chemical intermediate. Produced via the methylation of cresol derivatives or demethylation of specific precursors, its molecular formula is C8H10O with CAS number 104-95-2.
Store in cool, dry, well-ventilated areas away from oxidizers. Use appropriate PPE to prevent skin contact and inhalation; not approved for direct human consumption or clinical administration.