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| 2,6-DIMETHOXY-4-METHYLPHENOL Basic information |
| 2,6-DIMETHOXY-4-METHYLPHENOL Chemical Properties |
Melting point | 37-42 °C(lit.) | Boiling point | 145-146 °C14 mm Hg(lit.) | density | 1.105±0.06 g/cm3(Predicted) | FEMA | 3704 | 4-METHYL-2,6-DIMETHOXYPHENOL | Fp | >230 °F | storage temp. | Inert atmosphere,2-8°C | pka | 10.29±0.23(Predicted) | form | powder to lump to clear liquid | color | White or Colorless to Light orange to Yellow | Odor | at 10.00 % in dipropylene glycol. phenolic smoke medicinal woody spice eugenol root caramel | Odor Type | phenolic | Water Solubility | Slightly soluble in water. | JECFA Number | 722 | LogP | 1.23 | CAS DataBase Reference | 6638-05-7(CAS DataBase Reference) |
Hazard Codes | Xi | Risk Statements | 36/37/38 | Safety Statements | 26-36 | WGK Germany | 3 | HS Code | 29095000 |
| 2,6-DIMETHOXY-4-METHYLPHENOL Usage And Synthesis |
Chemical Properties | 4-Methyl-2,6-dimethoxyphenol has a phenolic, medicinal odor. | Chemical Properties | brown crystalline mass | Occurrence | Reported found in dried bonito, smoked pork belly, smoked sausage, natural smoke flavor, cured and uncured
pork, beer, cuttlefish and smoked fish. | Uses | Used as a flavor and fragrance agents. | Definition | ChEBI: 2,6-Dimethoxy-4-methylphenol is a member of methoxybenzenes and a member of phenols. | Taste threshold values | Taste characteristics at 10 ppm: phenolic, medicinal, musty and guaiacol with a smoky nuance |
| 2,6-DIMETHOXY-4-METHYLPHENOL Preparation Products And Raw materials |
Raw materials | 4,4'-Methylenebis(2,6-dimethoxyphenol)-->4-(2-hydroxyethyl)-2,6-dimethoxyphenol-->4-Hydroxy-3,5-dimethoxycinnamic acid-->Acetosyringone-->Phenol,4-[(1E)-3-hydroxy-1-propenyl]-2,6-dimethoxy--->Phenol, 2,6-dimethoxy-4-(methoxymethyl)--->2-Propenoic acid, 3-(4-hydroxy-3,5-dimethoxyphenyl)-, ethyl ester, (2E)--->Syringaldehyde-->2,6-Dibromo-4-methylphenol | Preparation Products | 5-METHYLPYROGALLOL-->4-HYDROXY-3,5-DIMETHOXYBENZYL ALCOHOL-->2,6-Dimethoxyphenol |
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