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Merck
CN

235393

2,4,6-Trichloroanisole

99%

Synonym(s):

2,4,6-Trichloro-1-methoxybenzene

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About This Item

Linear Formula:
Cl3C6H2OCH3
CAS Number:
Molecular Weight:
211.47
UNSPSC Code:
12352100
NACRES:
NA.22
PubChem Substance ID:
EC Number:
201-743-5
Beilstein/REAXYS Number:
2329219
MDL number:
Assay:
99%
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InChI key

WCVOGSZTONGSQY-UHFFFAOYSA-N

InChI

1S/C7H5Cl3O/c1-11-7-5(9)2-4(8)3-6(7)10/h2-3H,1H3

SMILES string

COc1c(Cl)cc(Cl)cc1Cl

assay

99%

bp

132 °C/28 mmHg (lit.)

mp

60-62 °C (lit.)

solubility

benzene: soluble(lit.), cyclohexanone: soluble(lit.), dioxane: soluble(lit.), methanol: soluble(lit.), water: insoluble (practically)(lit.)

functional group

chloro

Quality Level

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General description

2,4,6-Trichloroanisole (TCA) is responsible for the cork taint in wines. TCA has been quantitated in bark cork stoppers by supercritical fluid extraction (SFE) method. Degradation of TCA catalyzed by raw bauxite via ozonation in water has been investigated.

pictograms

Exclamation mark

signalword

Warning

Hazard Classifications

Acute Tox. 4 Oral - Aquatic Chronic 4 - Eye Irrit. 2

Storage Class

11 - Combustible Solids

wgk

WGK 3

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

dust mask type N95 (US), Eyeshields, Gloves


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Fei Qi et al.
Journal of hazardous materials, 168(1), 246-252 (2009-03-11)
A kind of inexpensive and environmental friendly mineral, the raw bauxite has been used successfully as a catalyst combined with ozonation in the degradation of 2,4,6-trichloroanisole (TCA). The catalyst was characterized by using various analytical techniques. X-ray powder diffraction (XRD)
Elisabetta Pittari et al.
Foods (Basel, Switzerland), 9(11) (2020-10-30)
This work aimed at investigating red wine olfactory-oral cross-modal interactions, and at testing their impact on the correlations between sensory and chemical variables. Seventy-four Italian red whole wines (WWs) from 10 varieties, and corresponding deodorized wines (DWs), were evaluated by
M K Taylor et al.
Journal of agricultural and food chemistry, 48(6), 2208-2211 (2000-07-11)
2,4,6-Trichloroanisole (TCA) is the compound most often associated with cork taint in wines and has been shown to have a very low sensory threshold ( approximately 5 ng/L in wine). A supercritical fluid extraction (SFE) method for TCA in bark

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