| Identification | More | [Name]
6-Methylcoumarin | [CAS]
92-48-8 | [Synonyms]
2H-1-BENZOPYRAN-2-ONE, 6-METHYL-
6-METHYL-2H-CHROMEN-2-ONE
6-METHYLBENZOPYRONE
6-METHYL-CIS-O-COUMARINIC LACTONE
6-METHYLCOUMARIN
6-METHYLCOUMARINIC ANHYDRIDE
6-METHYLCUMARIN
FEMA 2699
METHYL COUMARIN
METHYLCOUMARIN, 6-
6-MC
6-Methyl-1,2-benzopyrone
6-methyl-2h-1-benzopyran-2-on
6-methyl-2H-1-Benzopyran-2-one
6-Methyl-2-oxo-2H-benzopyran
6-Methyl-2-oxochronene
6-Methyl-chromen-2-one
6-methyl-coumari
cocodescol
Coumarin, 6-methyl- | [EINECS(EC#)]
202-158-8 | [Molecular Formula]
C10H8O2 | [MDL Number]
MFCD00006875 | [Molecular Weight]
160.17 | [MOL File]
92-48-8.mol |
| Chemical Properties | Back Directory | [Appearance]
WHITE TO ALMOST WHITE CRYSTALLINE POWDER | [Melting point ]
73-76 °C (lit.) | [Boiling point ]
303 °C/725 mmHg (lit.) | [density ]
1.0924 (rough estimate) | [FEMA ]
2699 | [refractive index ]
1.5300 (estimate) | [Fp ]
303°C/725mm | [storage temp. ]
Sealed in dry,Room Temperature | [solubility ]
DMSO : ≥ 125 mg/mL (780.42 mM) | [form ]
powder to crystal | [color ]
White to Almost white | [Odor]
at 1.00 % in dipropylene glycol. coconut creamy powdery coumarinic tonka cinnamyl vanilla floral earthy | [Odor Type]
coconut | [JECFA Number]
1172 | [BRN ]
4222 | [LogP]
1.85 | [Uses]
Perfumes, flavoring. | [CAS DataBase Reference]
92-48-8(CAS DataBase Reference) | [NIST Chemistry Reference]
2H-1-Benzopyran-2-one, 6-methyl-(92-48-8) | [EPA Substance Registry System]
92-48-8(EPA Substance) |
| Safety Data | Back Directory | [Hazard Codes ]
Xn | [Risk Statements ]
R22:Harmful if swallowed.
R42/43:May cause sensitization by inhalation and skin contact . | [Safety Statements ]
S22:Do not breathe dust .
S36/37:Wear suitable protective clothing and gloves .
S45:In case of accident or if you feel unwell, seek medical advice immediately (show label where possible) . | [WGK Germany ]
3
| [RTECS ]
GN7792000
| [TSCA ]
Yes | [HS Code ]
29321900 | [Safety Profile]
Poison by
subcutaneous route. Moderately toxic by
ingestion. A skin irritant. Mutation data
reported. Combustible liquid. When heated
to decomposition it emits acrid smoke and
irritating fumes. | [Hazardous Substances Data]
92-48-8(Hazardous Substances Data) | [Toxicity]
The acute oral LD50 value in rats was reported to be 1.68 g/kg (1.43-1.93 g/kg) (Moreno, 1973). The acute dermal LD50 value in rabbits exceeded 5 g/kg (Moreno, 1973). |
| Hazard Information | Back Directory | [General Description]
White crystals with a flavor of vanilla. Insoluble in water. | [Reactivity Profile]
Ketones, such as 6-METHYLCOUMARIN(92-48-8), are reactive with many acids and bases liberating heat and flammable gases (e.g., H2). The amount of heat may be sufficient to start a fire in the unreacted portion of the ketone. Ketones react with reducing agents such as hydrides, alkali metals, and nitrides to produce flammable gas (H2) and heat. Ketones are incompatible with isocyanates, aldehydes, cyanides, peroxides, and anhydrides. They react violently with aldehydes, HNO3, HNO3 + H2O2, and HClO4. | [Air & Water Reactions]
Insoluble in water. | [Fire Hazard]
This chemical is combustible. | [Description]
6-Methylcoumarin has a somewhat dry, herbaceous (tonka-like)
odor. It is also characterized as a delicate fig or date sweetness. It
has an almost bitter taste above 50 ppm, turning sweet and vanillalike at lower levels. 6-Methylcoumarin may be prepared by heating
6-methyl coumarin-3-carboxylic acid to 300 - 340°C; by condensation of p-cresol-disulfonic acid with fumaric acid in the presence
of H2S04; by condensation of p-homosalicyclic aldehyde with
malonic acid in the presence of aniline, followed by heating to
form the lactone; from salicylaldehyde with propionic anhydride
and sodium propionate. | [Chemical Properties]
6-Methylcoumarin has a somewhat coconut-like odor. The odor is also characterized as having a delicate fig or date
sweetness. It has an almost bitter taste above 50 ppm, turning sweet and vanilla-like at lower levels. | [Chemical Properties]
WHITE TO ALMOST WHITE CRYSTALLINE POWDER | [Occurrence]
Has apparently not been reported to occur in nature | [Definition]
ChEBI: A member of the class of coumarins that is coumarin in which the hydrogen at position 6 is replaced by a methyl group. | [Preparation]
By heating 6-methyl coumarin-3-carboxylic acid to 300 to 340°C; by condensation of p-cresol-disulfonic acid with
fumaric acid in the presence of H2SO4; by condensation of p-homosalicyclic aldehyde with malonic acid in the presence of aniline,
followed by heating for the lactone; from salicylaldehyde with propionic acid anhydride and sodium propionate. | [Aroma threshold values]
Aroma characteristics at 1.0%: sweet vanilla cake, creamy, coconut, coumarin-like and powdery, with
herbaceous hay and tonka-like nuances. | [Taste threshold values]
Taste characteristics at 5 ppm: coconut, sweet vanilla, dairy creamy, hay-like with anisic and coumarin
nuances. | [Synthesis Reference(s)]
Tetrahedron, 62, p. 6918, 2006 DOI: 10.1016/j.tet.2006.04.080 | [Biochem/physiol Actions]
Taste at 5 ppm |
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