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Merck
CN

W267112

2-甲氧基-4-甲基苯酚

natural, 97%, FG

别名:

4-甲基愈创木酚, 4-羟基-3-甲氧基甲苯, 2-甲氧基对甲酚, 2-羟基-5-甲基苯甲醚, 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.:
175c
UNSPSC Code:
12164502
PubChem Substance ID:
24901237
NACRES:
NA.21
EC Number:
202-252-9
Flavis number:
4.007
MDL number:
MFCD00002378
Beilstein/REAXYS Number:
1862340
Organoleptic:
clove; leathery; smoky; spicy; smoky; sweet; vanilla
Grade:
FG
Halal
Kosher
natural
Food allergen:
no known allergens

主要文件

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产品名称

2-甲氧基-4-甲基苯酚, natural, 97%, FG

InChI

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

InChI key

PETRWTHZSKVLRE-UHFFFAOYSA-N

SMILES string

COc1cc(C)ccc1O

grade

FG
Halal
Kosher
natural

reg. compliance

EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117

assay

97%

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

organoleptic

clove; leathery; smoky; spicy; smoky; sweet; vanilla

Quality Level

300
400

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相关类别

Biochem/physiol Actions

1.0-1.25ppm 时的味道

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。

General description

2-Methoxy-4-methylphenol is a phenolic flavor compound reported in commercial liquid smoke flavoring and wood smoke.

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
SHBQ0131
SHBP5935
SHBL5503
MKCJ3300
MKBS9051V

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Study of a commercial liquid smoke flavoring by means of gas chromatography/mass spectrometry and Fourier transform infrared spectroscopy.
Guillen MD, et al.
Journal of Agricultural and Food Chemistry, 43(2), 463-468 (1995)
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
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
The flavor chemistry of wood smoke.
Maga JA
Food Reviews International, 3(1-2), 139-183 (1987)
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
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