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Merck
CN

W313718

2,6-Dimethoxyphenol

≥98%, FG

Synonym(s):

Pyrogallol 1,3-dimethyl ether

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About This Item

Linear Formula:
(CH3O)2C6H3OH
CAS Number:
91-10-1
Molecular Weight:
154.16
FEMA Number:
3137
Council of Europe no.:
2233
UNSPSC Code:
12164502
PubChem Substance ID:
24901483
Flavis number:
4.036
EC Number:
202-041-1
NACRES:
NA.21
MDL number:
MFCD00064434
Beilstein/REAXYS Number:
1526871
Organoleptic:
bacon; meaty; smoky; woody; balsamic; phenolic
Grade:
FG, Fragrance grade, Halal, Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines, meets purity specifications of JECFA
Food allergen:
no known allergens

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biological source

synthetic

Quality Level

300, 400

grade

FG, Fragrance grade, Halal, Kosher

agency

follows IFRA guidelines, meets purity specifications of JECFA

reg. compliance

EU Regulation 1223/2009, EU Regulation 1334/2008 & 178/2002

assay

≥98%

bp

261 °C (lit.)

mp

50-57 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

organoleptic

bacon; meaty; smoky; woody; balsamic; phenolic

SMILES string

COc1cccc(OC)c1O

InChI

1S/C8H10O3/c1-10-6-4-3-5-7(11-2)8(6)9/h3-5,9H,1-2H3

InChI key

KLIDCXVFHGNTTM-UHFFFAOYSA-N

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General description

2,6-Dimethoxyphenol has been identified as one of the volatile flavor constituents in shoyu (soy sauce), wine and wood smoke.

pictograms

Exclamation mark
GHS07

signalword

Warning

Hazard Classifications

Acute Tox. 4 Oral - Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3

target_organs

Respiratory system

Storage Class

11 - Combustible Solids

wgk

WGK 3

flash_point_f

284.0 °F - closed cup

flash_point_c

140 °C - closed cup

ppe

dust mask type N95 (US), Eyeshields, Gloves

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Certificates of Analysis (COA)

Lot/Batch Number
SHBT6069
SHBT3564
SHBT1593
SHBS9078
SHBS6742

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Organoleptic evaluation of three phenols present in wood smoke.
Wasserman AE
Journal of Food Science, 31(6), 1005-1010 (1966)
Determination of minor and trace volatile compounds in wine by solid-phase extraction and gas chromatography with mass spectrometric detection.
Lopez R, et al.
Journal of Chromatography A, 966(1), 167-177 (2002)
Study of the components of a solid smoke flavouring preparation.
Guillen MD & Manzanos MJ.
Food Chemistry, 55(3), 251-257 (1996)
Identification of volatile components in shoyu (soy sauce) by gas chromatography-mass spectrometry.
Nunomura N, et al.
Agricultural and Biological Chemistry, 40(3), 485-490 (1976)
R Taboada-Puig et al.
Bioresource technology, 102(11), 6593-6599 (2011-04-21)
Versatile peroxidase (VP) from Bjerkandera adusta was insolubilized in the form of cross-linked enzyme aggregates (CLEA®s). Of the initially applied activity 67% was recovered as CLEA®s. Co-aggregation of VP with glucose oxidase from Aspergillus niger led to an increased activity
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Global Trade Item Number

SKUGTIN
W313718-SAMPLE-K04061837527609
W313718-100G-K04061835566600
W313718-5KG-K04061835566617
W313718-1KG-K04061835483785

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