chavicol

Chavicol, also known as 4-allylphenol, is an organic compound classified as a phenol. Its structure consists of a benzene ring bearing a hydroxyl group and an allyl substituent para to the hydroxyl group, giving the chemical formula C9H10O. The systematic name is 4-allylphenol.

Occurrence and natural sources: Chavicol has been identified in the essential oils of a variety of plants and can occur in trace amounts in some flavor and fragrance materials. It is related to other allylphenols that occasionally appear in essential oils and in flavor formulations. It is not typically a major constituent like some of its more well-known analogs, but it has been encountered in natural extracts and industrial samples containing phenolic compounds.

Uses and applications: In the flavor and fragrance industry, chavicol may contribute phenolic notes and can serve as a chemical intermediate in research and synthesis. It is typically present at low concentrations in complex essential oil mixtures and is not widely used as a standalone flavoring agent. Its relatives, such as eugenol and chavibetol, are more commonly encountered in commercial products.

Chemistry and properties: Chavicol is a relatively simple phenolic compound that can undergo standard phenol chemistry, including oxidation. It is structurally related to other allylphenols, which helps explain similarities in aroma and reactivity among this family of compounds.

Safety and regulation: As with other phenols, chavicol can be irritant to skin and eyes and should be handled with appropriate care in laboratory and industrial settings. Its use in foods or consumer products is subject to regulatory review and limits in many jurisdictions, reflecting general caution around phenolic additives.

See also: eugenol, chavibetol, allylphenols.