2,6-ジメトキシフェノール
2,6-Dimethoxyphenol
基本情報
- CAS
91-10-1- 標準SMILES
COc1cccc(OC)c1O- InChIKey
KLIDCXVFHGNTTM-UHFFFAOYSA-N- 分子式
- C8H10O3
- 平均分子量
- 154.16 g/mol
- 単同位体質量
- 154.06299418
概要
2,6-dimethoxyphenol is a member of the class of phenols that is phenol substituted by methoxy groups at positions 2 and 6. It has a role as a plant metabolite. It is a member of phenols and a dimethoxybenzene.
名称と識別子
- 優先名称
- 2,6-Dimethoxyphenol
- IUPAC
- 2,6-dimethoxyphenol
- 現地名
- 2,6-ジメトキシフェノール
- 英語名
- 2,6-Dimethoxyphenol
- 分子式
- C8H10O3
- 分子量
- 154.16
名称と別名
2,6-DIMETHOXYPHENOL91-10-1SyringolPyrogallol 1,3-dimethyl etherPhenol, 2,6-dimethoxy-1,3-Dimethoxy-2-hydroxybenzene2-Hydroxy-1,3-dimethoxybenzene1,3-Dimethyl pyrogallatePyrogallol dimethylether1,3-Di-o-methylpyrogallolFEMA No. 3137DTXSID2052607
名称をさらに表示
2,6-ジメトキシフェノールアルドリッチピロガロール1,3-ジメチルエーテルシリンゴール2,6‐ジメトキシフェノールMCPDimethoxyphenol2,6-Dimethoxyphenol (syringol)2,6-DimethoxyphenylNatural 2,6-DimethoxyphenolAHUS2MIC10
4UQT464H8KCHEBI:955DTXCID0031180RefChem:83270202-041-1Aldrich2,6-Dwumetoksyfenol2,6-dimethoxy phenol
データベース識別子
- CAS
91-10-1- PubChem CID
- 7041
- DTXSID
DTXSID2052607- ChEMBL
CHEMBL109652- ChEBI
CHEBI:955- UNII
- 4UQT464H8K
- EC Number
- 202-041-1
- Nikkaji
- J27.321J
物性
構造計算による物性
- XLogP
- 1.1
- 極性表面積
- 38.7 Ų
- 水素結合供与体数
- 1
- 水素結合受容体数
- 3
- 回転可能結合数
- 2
- 重原子数
- 11
- 形式電荷
- 0
- 複雑度
- 104
実験および物理化学的性質
Chemical ClassesOther Classes -> Other Aromatic Compounds
FragrancesFragrance Ingredient (2,6-Dimethoxyphenol) -> IFRA transparency List
LogP
1.15
1.15
Food AdditivesFLAVORING AGENT OR ADJUVANT -> FDA Substance added to food
Flavoring AgentsEU Flavoring substances
Solubility
17.2 mg/mL at 13 °C
slightly soluble in water; soluble in oils
moderately soluble (in ethanol)
Boiling Point
260.00 to 261.00 °C. @ 760.00 mm Hg
261-262 °C
Melting Point55 - 56 °C
Physical Description
Light brown solidified mass or fragments; [Aldrich MSDS]
Solid
White or colourless crystals, woody medicinal rather dry odour
物理化学的性質
安全と法規制
安全情報は参考情報です。供給元の安全データシート（SDS）、適用法令、専門家による評価に代わるものではありません。
GHS分類
GHS Classification
This chemical does not meet GHS hazard criteria for < 0.1% (1 of 1711) of reports.
Warning
H302 (> 99.9%): Harmful if swallowed [Warning Acute toxicity, oral]
P264, P270, P301+P317, P330, and P501 (click each P-code to see the statement)
Aggregated GHS information provided per 1711 reports by companies from 12 notifications to the ECHA C&L Inventory.
危険有害性情報
Regulatory Information
Chemical: Phenol, 2,6-dimethoxy-
Commission Regulation (EC) No 1565/2000 (Repealed by Com. Implementing Reg. (EU) No 872/2012)
REACH registered substance: 2,6-dimethoxyphenol (EC: 202-041-1)
Phenol, 2,6-dimethoxy-: Does not have an individual approval but may be used under an appropriate group standard
Hazards Summary
Causes somnolence and dyspnea in intravenous lethal-dose study of cats; Causes general anesthesia in oral lethal-dose study of rats; Causes weight loss in 36-day oral studies of rats; [RTECS] Safe when used as a flavoring agent in food; [JECFA] A skin and strong eye irritant; Harmful by ingestion and skin absorption; [Aldrich MSDS]
Hazard Classes and CategoriesAcute Tox. 4 (> 99.9%)
毒性情報
Adverse EffectsNeurotoxin - Acute solvent syndrome
安全データ
- wgk
- 3
- tsca
- TSCA listed
- rtecs
- SL0900000
- ridadr
- UN 2811 6.1/PG 1
化学と産業
薬理情報
Cellular LocationsCytoplasm
用途と製造
UsesUsed as flavoring agent or adjuvant; [FDA]
Use Classification
Fragrance Ingredients
Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes
Flavoring Agents -> JECFA Flavorings Index
Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes
Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes
Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes
General Manufacturing InformationPhenol, 2,6-dimethoxy-: ACTIVE
応用分野
用途有機合成原料。
天然物の起源Reported found in beechwood tar creosote, onion, garlic, leek, chive, nira (Allium tuberosum Rotti), nobira (Allium grayi Regal) and caucus (Allium victoralis L.)
使用2,6-Dimethoxyphenol has been used as a metabolite of lignin depolymerisation.It is also used as flavoring agent or adjuvant.It is reported to be the single most important flavor chemical in smoke flavors. It is used in smoke flavors, whisky, rum, tea, spice, savory, seafood, meat, liquorices, coffee, and nut flavors.
一般的な説明2,6-Dimethoxyphenol has been identified as one of the volatile flavor constituents in shoyu (soy sauce), wine and wood smoke.
調製方法
製造方法2,6-Dimethoxyphenol is prepared by reacting pyrogallol with methyl iodide in alkaline aqueous medium; by demethylation of pyrogallol trimethyl ether in aqueous alkali or in alcohol.
Purify the phenol by zone melting or sublimation in a vacuum. [Beilstein 6 IV 7329.]
関連反応
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