Methyl-p-anisat Chemische Eigenschaften,Einsatz,Produktion Methoden
R-Sätze Betriebsanweisung:
R36/37/38:Reizt die Augen, die Atmungsorgane und die Haut.
S-Sätze Betriebsanweisung:
S22:Staub nicht einatmen.
S24/25:Berührung mit den Augen und der Haut vermeiden.
Beschreibung
Methyl anisate is the methyl ester of p-anisic acid.
Chemische Eigenschaften
Methyl anisate has a herbaceous, anise-like odor and a sweet taste
similar to melon.
Occurrence
Reported found in the mushroom variety Trametes graveolens, feyoa fruit and peel (Feijoa sellowiana), white
wine, cocoa, tea, guava, starfruit, Bourbon vanilla, Tahiti vanilla, mountain papaya, sapodilla fruit and Illicium verum.
Verwenden
Methyl
p-anisate has been used as a standard for the quantification of odorant compounds in French mimosa absolute oil by GC-Sniffing.
synthetische
By esterification of anisic acid with methanol or from sodium anisate, dimethyl sulfate and small amounts of methanol.
Definition
ChEBI: A benzoate ester obtained by the formal condensation of the carboy group of 4-methoxybenzoic acid with methanol.
Allgemeine Beschreibung
Methyl
p-anisate is a volatile compound released from
Mycobacterium tuberculosis and is detected in the breath of tuberculosis patients. It is a potential biomarker for mycobacteria.
Sicherheitsprofil
Low toxicity by ingestion and skincontact. A skin irritant. When heated todecomposition it emits acrid smoke and irritating fumes.
läuterung methode
Distil the ester and/or crystallise it from EtOH. [Beilstein 10 H 159, 10 III 297, 10 IV 360.]
Methyl-p-anisat Upstream-Materialien And Downstream Produkte
Upstream-Materialien
Downstream Produkte
