6-メチルクマリン
6-メチルクマリン · メチルクマリン · メチルクマリン, 6- · 6-メチルクマリン, 99% · 6-Methyl · 2H-1-BENZOPYRAN-2-ONE, 6-METHYL- · FEMA 2699 · Toncarine

識別子と物理属性
| CAS No. | 92-48-8 |
|---|---|
| 分子式 | C10H8O2 |
| 平均分子量 | 160.17 g/mol |
| 単同位体質量 | 160.05242949 g/mol |
| SMILES | Cc1ccc2oc(=O)ccc2c1 |
| InChIKey | FXFYOPQLGGEACP-UHFFFAOYSA-N |
| PubChem CID | 7092 |
| ChEMBL | CHEMBL443436 |
| ChEBI | CHEBI:563586 |
| EC No. | 202-158-8 |
| DTXSID | DTXSID9025588 |
| 現地名 | 6-メチルクマリン |
化学・物理的性質
| XLogP | 1.8 |
|---|---|
| 極性表面積 | 26.3 |
| 水素結合供与体数 | 0 |
| 水素結合受容体数 | 2 |
| 回転可能結合数 | 0 |
| 重原子数 | 12 |
| 形式電荷 | 0 |
| 複雑度 | 220 |
| 臭い | Somewhat dry, herbaceous (tonka-like) odoralso characterized as a delicate fig or date sweetness.Coconut odorジプロピレングリコール中1.00%。ココナッツ クリーミー パウダリー クマリン トンカ シンナミル バニラ フローラル アーシー |
| 味 | Almost bitter taste above 50 ppm, turning sweet and vanilla-like at lower levels.Sweet, coconut tasteVanilla flavor |
| Color/Form | White, crystalline solidWhite needles from benzene |
| 溶解度 | Insoluble (NTP, 1992)Very slightly sol in hot waterinsol in petroleum ethersol in oils.soluble in alcohol /both alpha and beta forms/Very soluble in ethanol, ether, benzeneslightly soluble in chloroformInsoluble in watersoluble in oilssoluble (in ethanol)DMSO : ≥ 125 mg/mL (780.42 mM) |
| 引火点 | 266 °F (NTP, 1992)303°C/725mm |
| 沸点 | 577 °F at 725 mmHg (NTP, 1992)304 °C303 °C/725 mmHg (lit.) |
| Decomposition | When heated to decomposition it emits acrid smoke and irritating fumes. |
| 融点 | 167 to 169 °F (NTP, 1992)76.5 °CExists as alpha and beta forms, melting point(alpha): 90 °C, melting point (beta): 82 °Cboth forms are soluble in alcoholcombustible73-76 °C (lit.) |
| Physical Description | 6-methylcoumarin appears as white crystals with a flavor of vanilla. Insoluble in water. (NTP, 1992)White solid[HSDB]White crystal solidcoconut-like aroma |
| Kovats Retention Index | 15451564157415881618255125602630 |
| Other Experimental Properties | Congealing point: >73.5 °CUV: 375 (Sadtler Research Laboratories Spectral Collection) /Coumarin, 3-methyl/ |
| 密度 | 1.0924 (rough estimate) |
| 屈折率 | 1.5300 (estimate) |
| FEMA | 2699 | 6-METHYLCOUMARIN |
| 貯蔵条件 | Sealed in dry,Room Temperature |
| 外観・状態 | powder to crystal |
| 色 | White to Almost white |
| においのタイプ | ココナッツ |
| 由来生物 | synthetic |
| JECFA Number | 1172 |
| BRN | 4222 |
| 主な用途 | フレーバーそして香料 |
| 化粧品成分の機能 | 香料香料 |
| InChI | 1S/C10H8O2/c1-7-2-4-9-8(6-7)3-5-10(11)12-9/h2-6H,1H3 |
| InChIKey | FXFYOPQLGGEACP-UHFFFAOYSA-N |
| SMILES | Cc1ccc2OC(=O)C=Cc2c1 |
| LogP(分配係数) | 1.85 |
| CAS データベース | 92-48-8(CAS DataBase Reference) |
| NISTの化学物質情報 | 2H-1-Benzopyran-2-one, 6-methyl-(92-48-8) |
| EPAの化学物質情報 | 6-Methylcoumarin (92-48-8) |
化学的特性
6-methylcoumarin is a white to almost white crystalline powder with 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. soluble in benzene, hot ethanol and non-volatile oil, insoluble in hot water.
安全性と法規制
| GHS 分類 | WarningH302 (100%): Harmful if swallowed [Warning Acute toxicity, oral]H319 (95%): Causes serious eye irritation [Warning Serious eye damage/eye irritation]P264, P264+P265, P270, P280, P301+P317, P305+P351+P338, P330, P337+P317, and P501 (click each P-code to see the statement)Aggregated GHS information provided per 1613 reports by companies from 4 notifications to the ECHA C&L Inventory. Each notification may be associated with multiple companies.Information may vary between notifications depending on impurities, additives, and other factors. The percentage value in parenthesis indicates the notified classification ratio from companies that provide hazard codes. Only hazard codes with percentage values above 10% are shown. For more detailed information, please visit ECHA C&L website. |
|---|---|
| 規制情報 | Chemical: 2H-1-Benzopyran-2-one, 6-methyl-Hazard Traits - Fragrance AllergenAuthoritative List - Annex III of the EU Cosmetics Regulation No. 1223/2009 - Fragrance AllergensReport - if present in a rinse-off cosmetic product at a concentration at or above 0.01 percent (100 parts per million) or in a leave-on cosmetic product at a concentration at or above 0.001 percent (10 parts per million)Commission Regulation (EC) No 1565/2000 (Repealed by Com. Implementing Reg. (EU) No 872/2012)2H-1-Benzopyran-2-one, 6-methyl-: Does not have an individual approval but may be used under an appropriate group standard |
| その他の安全情報 | IMAP assessments - Coumarins: Human health tier II assessment |
| 火災危険 | This chemical is combustible. (NTP, 1992) |
| 健康有害性 | SYMPTOMS: This compound may cause photo-allergic reactions.ACUTE/CHRONIC HAZARDS: This compound is a mild irritant. (NTP, 1992) |
| 有害性の概要 | Emergency treatment: CoumarinAfter an ingestion of 4 grams of coumarin, a patient developed muscle paralysis but no cardiovascular effectsCauses liver toxicity in rats, but humans are relatively resistantNot active as an anti-coagulant[HSDB] Causes seizures at lethal doses in mice[RTECS] Caused photoallergic contact dermatitis when it was used as a fragrance in sunscreens |
用途
用途
香料・香辛料
天然物の起源
Has apparently not been reported to occur in nature
使用
6-Methylcoumarin is a synthetic fragrance in cosmetics, toiletries and soaps. It mainly used to prepare flavors such as coconut, vanilla and caramel.
一般的な説明
6-methylcoumarin appears as white crystals with a flavor of vanilla. Insoluble in water. (NTP, 1992)
製法・合成法
製造方法
6-methylcoumarin is synthesized from p-cresol and fumaric acid. Preheat 72% sulfuric acid to 80 °C, add a mixture of fumaric acid and p-cresol, keep the reaction at 160-170 °C for 3-4 hours, cool, pour into crushed ice to precipitate a precipitate, and filter. The filtrate was extracted with benzene, and after adding benzene, the obtained crude product was subjected to vacuum distillation to obtain 6-methylcoumarin. synthesis of 6-methylcoumarin: 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.