P-allylanisole

p-Allylanisole, also known as 4-allylanisole or estragole, is a naturally occurring organic compound. It's an aromatic ether, specifically a phenylpropene, characterized by a benzene ring with a methoxy group (-OCH3) and an allyl group (-CH2CH=CH2) attached. p-allylanisole is a colorless to pale yellow liquid with a sweet, anise-like odor. This compound is a major constituent of the essential oils extracted from various plants, including tarragon, basil, and fennel, contributing to their characteristic fragrances and flavors. While used as a flavoring agent, it is also under investigation for potential health effects. The use of p-allylanisole is subject to regulatory oversight in some regions due to potential carcinogenicity.

P-allylanisole meaning with examples

• The baker added a small amount of p-allylanisole to the cake batter, hoping to replicate the distinct licorice aroma of tarragon, a herb he wanted to use to flavor the confection. This gave it a unique and alluring taste, and the guests enjoyed the dessert, making it one of his most beloved recipes.
• Researchers analyzed the composition of a basil extract and found that p-allylanisole was one of the major volatile organic compounds present. This finding provided valuable information about the plant's distinctive fragrance and flavor profile, confirming existing information about its composition.
• In the perfume industry, p-allylanisole can be used to create fragrance blends, allowing for a sweet and spicy effect. The perfumer used it to create a unique scent, combining it with other essential oils. This helped the product make a name for itself by providing a distinctive and sought after fragrance.
• Food scientists conducted a study on the safety of p-allylanisole in food products, assessing its potential health risks and considering current regulatory guidelines. This helped them assess the levels and frequency of use to minimize the risk to human health. It helped establish limits for safety.