Eugenol

Eugenol is an organic compound, a phenylpropene with the chemical name 4-allyl-2-methoxyphenol and the formula C10H12O2. It is the main component of clove oil and gives cloves their characteristic aroma. At room temperature it is a colorless to pale yellow liquid.

Chemically, eugenol contains a methoxy group and an allyl substituent on a phenol ring, making it a member of the methoxyphenylpropene family. It is relatively insoluble in water but soluble in many organic solvents. It can act as a weak acid (phenol) and participates in typical reactions of phenolic compounds and aromatic systems.

Natural sources include clove buds, allspice, cinnamon leaf oil, and bay leaf oil. Commercial production is primarily by steam distillation of clove buds, with smaller contributions from other essential oils containing eugenol.

Uses of eugenol are diverse. It is widely employed as a flavoring agent and fragrance component in foods, cosmetics, and tobacco products. In dentistry, eugenol has historically been used as an analgesic and antiseptic in dental cements and other intraoral preparations, though its use is carefully regulated due to irritation potential. It also serves as an industrial chemical and a precursor to vanillin and various fragrance compounds.

Safety and regulatory notes indicate that eugenol can cause skin and mucous membrane irritation and may provoke allergic contact dermatitis in some individuals. At high concentrations it can be toxic and should be handled with appropriate care. It is flammable and exposures are typically minimized in consumer products through formulation controls.