97-53-0 | Eugenol (C₁₀H₁₂O₂)

Chemical type

• Phenylpropanoid
• Essential oil compound

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• Phenylpropene (Allylbenzene)

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Key properties

• Antibacterial and antifungal activity
• Synergistic effects with citral and linalool

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• Liquid at room temperature; ortho-methoxyphenol structure; cis-double bond; low water solubility; high volatility; exhibits antimicrobial and blood glucose regulatory activities; sweet taste-modifying properties.

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• Molecular weight: 164.20 g/mol; Water solubility: 2.5 g/L; pKa: 10.2; logP: 2.27; Oxidation potential: +0.75 V vs Ag/AgCl; Uncharged and hydrophobic

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• Antibacterial agent against E. coli
• Combined with linalool or citral for synergistic antimicrobial effects

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• Flavoring agent in foods; potential natural sweetness enhancer; antimicrobial agent; its inclusion complex is studied for precise flavor and sweetness control in sugar-reduced foods.

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• Non-specific adsorption control; Selectivity test molecule

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Classification by use

• Plant-derived natural antibacterial compound
• Essential oil component

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• Chemicals used as flavor and fragrance agents

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A trustworthy factory and manufacturer

1. [Cite:1] Beta-cyclodextrin inclusion complexes of citral and linalool inhibit Escherichia coli on cooked chicken: Focus on their synergistic antibacterial effects, Food Chemistry: X, Volume 32, December 2025, 103248
2. [Cite:2] Application of γ-cyclodextrin encapsulation of eugenol and isoeugenol: characterization, stability, and taste impact, Journal of Advanced Research, 26 December 2025
3. [Cite:3] Piecing puzzle pieces together: Selective separation of vanillic acid with molecularly imprinted polypyrrole, Separation and Purification Technology, Volume 388, 22 April 2026, 136791