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Merck
CN

W267104

2-甲氧基-4-甲基苯酚

≥98%, FG

别名:

2-甲氧基对甲酚, 2-羟基-5-甲基苯甲醚, 4-甲基愈创木酚, 4-羟基-3-甲氧基甲苯, 甲氧甲酚

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关于此项目

线性分子式:
CH3OC6H3(CH3)OH
化学文摘社编号:
93-51-6
分子量:
138.16
FEMA Number:
2671
Council of Europe no.:
175
UNSPSC Code:
12164502
PubChem Substance ID:
24901236
Flavis number:
4.007
EC Number:
202-252-9
NACRES:
NA.21
MDL number:
MFCD00002378
Beilstein/REAXYS Number:
1862340
Organoleptic:
clove; leathery; spicy; smoky; sweet; vanilla
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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产品名称

2-甲氧基-4-甲基苯酚, ≥98%, FG

SMILES string

COc1cc(C)ccc1O

InChI

1S/C8H10O2/c1-6-3-4-7(9)8(5-6)10-2/h3-5,9H,1-2H3

InChI key

PETRWTHZSKVLRE-UHFFFAOYSA-N

biological source

synthetic

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
FDA 21 CFR 117
FDA 21 CFR 172.515

assay

≥98%

color

colorless to light yellow

refractive index

n20/D 1.537 (lit.)

bp

221-222 °C (lit.)

mp

5 °C (lit.)

density

1.092 g/mL at 25 °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

clove; leathery; spicy; smoky; sweet; vanilla

Quality Level

300
400

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相关类别

Biochem/physiol Actions

1.0% 时的气味
1.0-1.25ppm 时的味道

General description

木材烟雾 和橡木陈年葡萄酒中鉴定出的主要挥发性香气化合物之一是 2-甲氧基-4-甲酚。

Other Notes

天然存在：咖啡、格鲁耶尔奶酪、猪肉、啤酒、朗姆酒、波本威士忌、麦芽、雪利酒、可可、茶叶、蘑菇、波本香草、绿玛黛和茉莉花。

pictograms

Exclamation mark
GHS07

signalword

Warning

Hazard Classifications

Acute Tox. 4 Oral - Eye Irrit. 2 - Skin Irrit. 2

存储类别

10 - Combustible liquids

wgk

WGK 3

flash_point_f

210.2 °F - closed cup

flash_point_c

99 °C - closed cup

ppe

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

历史批次信息供参考:

分析证书(COA)

Lot/Batch Number
SHBT4842
SHBT1841
SHBS5291
SHBS4297
SHBR7634

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Stir bar sorptive extraction for the determination of volatile compounds in oak-aged wines.
Marin J, et al.
Journal of Chromatography A, 1098(1), 1-6 (2005)
N Ogata et al.
Pharmacology, 51(3), 195-204 (1995-09-01)
Wood creosote, principally a mixture of non-, alkyl- and/or alkoxy-substituted phenolic compounds, was orally administered to adult male volunteers to determine its metabolites and pharmacokinetic parameters. After a 133-mg single dose, its major constituents (i.e. phenol 15 mg, guaiacol 32
N Ogata et al.
Research communications in chemical pathology and pharmacology, 77(3), 359-366 (1992-09-01)
Wood creosote, a mixture of guaiacol, creosol, and other related phenolic compounds, suppresses the spontaneous longitudinal phasic contractions of an isolated rat ileal segment. Thirty-two phenolic compounds were screened for this activity to identify the active substances in wood creosote.
Day-Shin Hsu et al.
Chemistry (Weinheim an der Bergstrasse, Germany), 16(10), 3121-3131 (2010-02-02)
An efficient and short entry to polyfunctionalized linear triquinanes from 2-methoxyphenols is described by utilizing the following chemistry. The Diels-Alder reactions of masked o-benzoquinones, derived from 2-methoxyphenols, with cyclopentadiene afford tricyclo[5.2.2.0(2,6)]undeca-4,10-dien-8-ones. Photochemical oxa-di-pi-methane (ODPM) rearrangements and 1,3-acyl shifts of the
Anthea L Fudge et al.
Journal of agricultural and food chemistry, 60(1), 52-59 (2011-12-02)
In this study, the suitability of mid-infrared (MIR) spectroscopy, combined with principal component analysis (PCA) and linear discriminant analysis (LDA), was evaluated as a rapid analytical technique to identify smoke tainted wines. Control (i.e., unsmoked) and smoke-affected wines (260 in
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