found: Work cat.: NTP technical report on the carcinogenesis studies of eugenol (CAS no. 97-53-0) in F344/N rats and B6C3F₁ mice (feed studies), 1984:p. 7 (1-allyl-3-methoxy-4-hydroxybenzene; a widely used flavor additive and chemical intermediate) p. 12 (colorless or yellowish oily liquid extracted from clove, pimento, bayleaf, and cinnamonoils, used primarily as a flavoring agent and fragrance; approved for use as a food additive by the U.S. FDA; also used as a local anaesthetic in temporary dental fillings and cements, as a fungicide in pharmaceuticals and cosmetics, as an attractant for Japanese beetles, as a denaturant for alcohol, and as a starting material in the synthesis of 3-methyl-4-hydroxybenzaldehyde, commonly known as vanillin)
found: MESH browser, Jan. 29, 2009(Eugenol. A cinnamate derivative of the shikamate pathway found in clove oil and other plants. Pharm. Action: Anti-Infective Agents; Solvents. MESH tree structures: Organic Chemicals > Carboxylic Acids > Acids, Carbocyclic > Cinnamates > Caffeic Acids > Eugenol)
found: Wikipedia, Jan. 29, 2009(Eugenol (C₁₀H₁₂O₂), is an allyl chain-substituted guaiacol. Eugenol is a member of the phenylpropanoids class of chemical compounds. It is a clear to pale yellow oily liquid extracted from certain essential oils especially from clove oil, nutmeg, cinnamon, and bay leaf; has a pleasant, spicy, clove-like aroma; used in perfumeries, flavorings, essential oils and in medicine as a local antiseptic and anesthetic. Other names: Eugenic acid, Caryophyllic acid, Allylguaiacol)
