40781
对甲基苯甲醚
analytical standard
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关于此项目
线性分子式:
CH3C6H4OCH3
化学文摘社编号:
分子量:
122.16
UNSPSC Code:
12352200
NACRES:
NA.24
PubChem Substance ID:
EC Number:
203-253-7
Beilstein/REAXYS Number:
1237336
MDL number:
InChI key
CHLICZRVGGXEOD-UHFFFAOYSA-N
InChI
1S/C8H10O/c1-7-3-5-8(9-2)6-4-7/h3-6H,1-2H3
SMILES string
COc1ccc(C)cc1
grade
analytical standard
vapor pressure
5.25 mmHg ( 50 °C)
assay
≥98.0% (GC)
shelf life
limited shelf life, expiry date on the label
refractive index
n20/D 1.510-1.514, n20/D 1.511 (lit.)
bp
174 °C (lit.)
density
0.969 g/mL at 25 °C (lit.)
application(s)
cleaning products
cosmetics
food and beverages
personal care
format
neat
Quality Level
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General description
4-Methylanisole is an odorant benzenoid belonging to the group of volatile organic compounds (VOCs). It can contribute to the floral scent of the plants. 4-Methylanisole is typically a lignin-derived bio-oil that is also a major ingredient of certain food products.
Application
4-Methylanisole may be used as an analytical standard for the determination of the analyte in Malus taxa flowers, coffee brews, aqueous matrices, food products, and Ficus semicordata by various chromatography techniques.
signalword
Warning
hcodes
Hazard Classifications
Acute Tox. 4 Oral - Flam. Liq. 3 - Repr. 2 - Skin Irrit. 2
存储类别
3 - Flammable liquids
wgk
WGK 2
flash_point_f
138.2 °F - closed cup
flash_point_c
59 °C - closed cup
法规信息
危险化学品
此项目有
Discrimination of Malus taxa with different scent intensities using electronic nose and gas chromatography-mass spectrometry
Fan J, et al.
Sensors, 18(10), 3429-3429 (2018)
Private channel: a single unusual compound assures specific pollinator attraction in Ficus semicordata
Chen C, et al.
Functional Ecology, 23(5), 941-950 (2009)
Catalytic conversion of compounds representative of lignin-derived bio-oils: a reaction network for guaiacol, anisole, 4-methylanisole, and cyclohexanone conversion catalysed by Pt/gamma-Al2O3
Runnebaum RC, et al.
Catalysis Science & Technology, 2(1), 113-118 (2012)
Changes in headspace volatile concentrations of coffee brews caused by the roasting process and the brewing procedure
Lopez-Galilea I, et al.
Journal of Agricultural and Food Chemistry, 54(22), 8560-8566 (2006)
Oxidation of the odorous compound 2, 4, 6-trichloroanisole by UV activated persulfate: kinetics, products, and pathways
Luo C, et al.
Water Research, 96(22), 12-21 (2016)
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