2,6-Dimethoxyphenol
MCP · Phenol, 2,6-dimethoxy- · aldrich · Dimethoxyphenol · 2,6-Dimethoxyphenol (syringol) · 2,6-Dimethoxyphenyl · Natural 2,6-Dimethoxyphenol · 1,3-Dimethoxy-2-hydroxybenzene
식별자 및 물리적 특성
| CAS No. | 91-10-1 |
|---|---|
| 분자식 | C8H10O3 |
| 평균 분자량 | 154.16 g/mol |
| 단동위원소 질량 | 154.06299418 g/mol |
| SMILES | COc1cccc(OC)c1O |
| InChIKey | KLIDCXVFHGNTTM-UHFFFAOYSA-N |
| PubChem CID | 7041 |
| ChEMBL | CHEMBL109652 |
| ChEBI | CHEBI:955 |
| EC No. | 202-041-1 |
| DTXSID | DTXSID2052607 |
화학 및 물리적 성질
| XLogP | 1.1 |
|---|---|
| 극성 표면적 | 38.7 |
| 수소 결합 공여자 수 | 1 |
| 수소 결합 수용자 수 | 3 |
| 회전 가능 결합 수 | 2 |
| 무거운 원자 수 | 11 |
| 형식 전하 | 0 |
| 복잡도 | 104 |
| 물질 분류 | Other Classes -> Other Aromatic Compounds |
| 향료 | Fragrance Ingredient (2,6-Dimethoxyphenol) -> IFRA transparency List |
| LogP(분배 계수) | 1.15 |
| 식품 첨가물 | FLAVORING AGENT OR ADJUVANT -> FDA Substance added to food |
| 향미제 | EU Flavoring substances |
| 용해도 | 17.2 mg/mL at 13 °Cslightly soluble in watersoluble in oilsmoderately soluble (in ethanol)클로로포름(약간 용해됨), 에틸아세테이트(약간 용해됨) |
| 끓는 점 | 260.00 to 261.00 °C. @ 760.00 mm Hg261-262 °C261 °C(lit.) |
| 녹는점 | 55 - 56 °C50-57 °C(lit.) |
| Physical Description | Light brown solidified mass or fragments[Aldrich MSDS]White or colourless crystals, woody medicinal rather dry odour |
| 밀도 | 1.1690 (rough estimate) |
| 굴절률 | 1.4745 (estimate) |
| FEMA | 3137 | 2,6-DIMETHOXYPHENOL |
| 인화점 | >230 °F |
| 저장 조건 | Keep in dark place,Inert atmosphere,Room temperature |
| 물리적 상태 | 결정성 분말, 결정성 또는 결정성 고체 |
| pKa(산도 계수) | 9.97±0.10(Predicted) |
| 색상 | 황백색 또는 회색에서 갈색까지 |
| 냄새 | 디프로필렌 글리콜 중 1.00%. 스모키 페놀 발사믹 베이컨 파우더리 우디 |
| 향취 유형 | 향을 태우는 연기 |
| 생물학적 소스 | synthetic |
| 용해도 | 2g/100mL(13ºC) |
| JECFA Number | 721 |
| BRN | 1526871 |
| 헨리 상수 | 3.7×101 mol/(m3Pa) at 25℃, Sagebiel et al. (1992) |
| InChI | 1S/C8H10O3/c1-10-6-4-3-5-7(11-2)8(6)9/h3-5,9H,1-2H3 |
| InChIKey | KLIDCXVFHGNTTM-UHFFFAOYSA-N |
| SMILES | COc1cccc(OC)c1O |
| LogP(분배 계수) | 0.77 |
| NIST | Phenol, 2,6-dimethoxy-(91-10-1) |
| EPA | Phenol, 2,6-dimethoxy- (91-10-1) |
화학적 성질
2,6-Dimethoxyphenol is an off-white or grey to brown crystalline powder that has a woody, medicinal, rather dry odor.
안전 및 규제
| GHS 분류 | This chemical does not meet GHS hazard criteria for < 0.1% (1 of 1711) of reports.WarningH302 (> 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. |
|---|---|
| 규제 정보 | Chemical: Phenol, 2,6-dimethoxy-Commission Regulation (EC) No 1565/2000 (Repealed by Com. Implementing Reg. (EU) No 872/2012)Status: Active Update: 27-04-2018 https://echa.europa.eu/registration-dossier/-/registered-dossier/24958Phenol, 2,6-dimethoxy-: Does not have an individual approval but may be used under an appropriate group standard |
| 유해성 요약 | Causes somnolence and dyspnea in intravenous lethal-dose study of catsCauses general anesthesia in oral lethal-dose study of ratsCauses 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 irritantHarmful by ingestion and skin absorption[Aldrich MSDS] |
| Hazard Classes and Categories | Acute Tox. 4 (> 99.9%) |
| 유해 작용 | Neurotoxin - Acute solvent syndrome |
| 수질 위해 등급(WGK) | 3 |
| TSCA 등재 상태 | TSCA listed |
| RTECS 번호 | SL0900000 |
| 운송 번호(UN) | UN 2811 6.1/PG 1 |
| 관세 코드 | 29095090 |
| 위험 문구(R) | 22-36/37/38 |
| 위험 표시 | Xn,Xi |
| 안전 문구(S) | 26-36-37/39 |
| 위험 참고 사항 | Irritant |
| 위험 등급 | Acute Tox. 4 OralEye Irrit. 2Skin Irrit. 2STOT SE 3 |
| 저장 분류 | 11 - Combustible Solids |
용도
출처
Reported found in beechwood tar creosote, onion, garlic, leek, chive, nira (Allium tuberosum Rotti), nobira (Allium grayi Regal) and caucus (Allium victoralis L.)
용도
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.
일반 설명
2,6-Dimethoxyphenol has been identified as one of the volatile flavor constituents in shoyu (soy sauce), wine and wood smoke.
제조 및 합성 방법
제조 방법
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.