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Merck
CN

44777

3-Methoxyphenol

analytical standard

Synonym(s):

3-Hydroxyanisol, Resorcinol monomethyl ether

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About This Item

Linear Formula:
CH3OC6H4OH
CAS Number:
150-19-6
Molecular Weight:
124.14
UNSPSC Code:
12352200
NACRES:
NA.24
PubChem Substance ID:
329756544
EC Number:
205-754-6
Beilstein/REAXYS Number:
1209898
MDL number:
MFCD00002267

Key Documents

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Product Name

3-Methoxyphenol, analytical standard

InChI key

ASHGTJPOSUFTGB-UHFFFAOYSA-N

InChI

1S/C7H8O2/c1-9-7-4-2-3-6(8)5-7/h2-5,8H,1H3

SMILES string

COc1cccc(O)c1

grade

analytical standard

assay

≥96.0% (GC)

shelf life

limited shelf life, expiry date on the label

impurities

≤1.00% water

refractive index

n20/D 1.548-1.555
n20/D 1.552 (lit.)

bp

113-115 °C/5 mmHg (lit.)

density

1.131 g/mL at 25 °C (lit.)

format

neat

Quality Level

100

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Application

3-Methoxyphenol may be used as an analytical standard for the determination of the analyte in wine, coffee beans, wood samples, and mainstream smoke by gas chromatography (GC) based techniques.

General description

3-Methoxyphenol is a phenolic aroma compound typically present in food and beverage products.

pictograms

CorrosionSkull and crossbones
GHS05,GHS06

signalword

Danger

Hazard Classifications

Acute Tox. 3 Dermal - Acute Tox. 4 Inhalation - Acute Tox. 4 Oral - Eye Dam. 1 - Skin Irrit. 2

Storage Class

6.1C - Combustible, acute toxic Cat.3 / toxic compounds or compounds which causing chronic effects

wgk

WGK 3

flash_point_f

233.6 °F - closed cup

flash_point_c

112 °C - closed cup

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Certificates of Analysis (COA)

Lot/Batch Number
BCCH1062
BCCF6383
BCBZ8937
BCBS0431

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Determination of the alkyl-and methoxy-phenolic content in wood extractives by micellar solid-phase microextraction and gas chromatography-mass spectrometry
Pino V, et al.
Talanta, 73(3), 505-513 (2007)
Investigation of the retronasal perception of palm wine (Elaeis Guineensis) aroma by application of sensory analysis and exhaled odorant measurement (exom).
Lasekan O, et al.
African Journal of Food, Agriculture, Nutrition and Development, 9(2), 793-813 (2009)
Changes in key odorants of raw coffee beans during storage under defined conditions
Scheidig C, et al.
Journal of Agricultural and Food Chemistry, 55(14), 5768-5775 (2007)
Demethoxylation and hydroxylation of methoxy-and hydroxybenzoic acids by OH-radicals. Processes of potential importance for food irradiation
Gaisberger B and Solar S
Canadian Journal of Chemistry, 79(4), 394-404 (2001)
Quantitative Determination of Phenols in Mainstream Smoke with Solid-Phase Microextraction-Gas Chromatography-Selected Ion Monitoring Mass Spectrometry.
Clark TJ and Bunch JE.
Journal of Chromatographic Science, 34(6), 272-275 (1996)

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