methyleugenol

spicy phenol Key food odorant

Found in 41 ingredients across the CompKitchen flavor graph.

Look up another compound — search by name, CAS number, PubChem CID, or FEMA #.

2D Lewis Structure

Formula: C11H14O2
Molecular weight: 178.23 g/mol
PubChem CID: 7127 — full record on PubChem

Key food odorant (individualist)

Dunkel et al. 2014

Identified in the meta-analysis of 227 food samples as one of 151 individualist odorants — appears in <5% of foods, carries the diagnostic signature of specific ingredients.

Source: Angew. Chem. Int. Ed. 2014, 53, 7124–7143

Properties

Odor description: clove, spice
Odor threshold — orthonasal, in clean water: 820 ppb 1 published value · see all 10 with sources
Volatility: medium
CAS number: 93-15-2
Retention index: 1403

Not in FEMA GRAS publications 1-33. Of 3,367 listed flavoring substances, none match this compound name. May still be food-safe under other regulatory routes (FDA 21 CFR 172, EFSA, JECFA) — check femaflavor.org for the authoritative current list.

How this molecule is described

Sources disagree about odour more often than they disagree about chemistry. Rather than show one answer, here is every description on file with how many ingredient records carry it.

Descriptions on file

Ordered by how many independent descriptor streams give each wording, then by how often it appears. The bar is still replication — one source copied onto many ingredients scores high there — so the two can disagree.

clove, spice shown above Flavornet Cas

—

anise, apricot, balsam, banana, bitter, carnation, chocolate, cinnamon, clove, coconut, creamy, fresh, mesquite, musty, oily, peach, plum, raspberry, spice, spicy, sweet, vanilla, warm FlavorDB 2.0

clove, spice, creamy, oily, anise, balsam, chocolate, cinnamon, sweet, vanilla, mesquite, musty, apricot, banana, coconut, peach, plum, raspberry, fresh, warm, spicy, carnation FlavorDB 2.0

Bars are the share of ingredient records carrying each description. High agreement means the sources replicate each other — not necessarily that they are right.

Published thresholds

10 measured values from the literature. Grouped by what was actually measured — a threshold smelled in clean water, tasted in the mouth, or measured in a real food are three different quantities and are not pooled.

Orthonasal, in clean water

820 ppb

The reference measurement — smelled in water. OAV is computed against this.

Threshold	Matrix	Source	Paper
820 ppb	water_odor	Leffingwell	—

In a food matrix

1.4 ppb – 686 ppb

Measured in a real food, where the matrix shifts detection — not a clean-water value.

Threshold	Matrix	Source	Paper
1.4 ppb	water (food: lime)	Literature corpus	30972045
4.3 ppb	water (food: pork)	Literature corpus	38556284
15.7 ppb	water (food: rum)	Literature corpus	12467918, 17482441, 17898464 +18
21.0 ppb	water (food: honey)	Literature corpus	25510964
23.6 ppb	water (food: unknown)	Literature corpus	12467918, 17482441, 21151471 +13
29.0 ppb	water (food: chocolate)	Literature corpus	17898464
63.0 ppb	water (food: tea)	Literature corpus	12467918, 17482441, 17898464 +18
68.0 ppb	water (food: litsea pungens fruit)	Literature corpus	12467918, 17482441, 17898464 +18
686 ppb	water (food: tomato)	Literature corpus	27128659

Only values we can attribute are listed. Where a compendium's licence does not permit public attribution its figures are omitted here, so every number on this page traces to a citable source.

Found in

Measured impact first, then profile share

Every ingredient known to contain methyleugenol. Ingredients with a measured concentration come first, ranked by odour activity; the rest follow by how large a share of that ingredient's profile this molecule is. The figure beside each is how many different compounds that ingredient has in total — not the concentration of methyleugenol in it.

6 cmpds

12 cmpds

15 cmpds

28 cmpds