6-메틸 벤조피론
6-메틸벤조피론 · 6-메틸쿠마린 · 6-Methyl · 2H-1-BENZOPYRAN-2-ONE, 6-METHYL- · FEMA 2699 · Toncarine · METHYL COUMARIN · 6-METHYL-2H-CHROMEN-2-ONE

식별자 및 물리적 특성
| CAS No. | 92-48-8 |
|---|---|
| 분자식 | C10H8O2 |
| 평균 분자량 | 160.17 g/mol |
| 단동위원소 질량 | 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 |
| 현지명 | 6-메틸 벤조피론 |
화학 및 물리적 성질
| XLogP | 1.8 |
|---|---|
| 극성 표면적 | 26.3 |
| 수소 결합 공여자 수 | 0 |
| 수소 결합 수용자 수 | 2 |
| 회전 가능 결합 수 | 0 |
| 무거운 원자 수 | 12 |
| 형식 전하 | 0 |
| 복잡도 | 220 |
| 냄새 | Somewhat dry, herbaceous (tonka-like) odoralso characterized as a delicate fig or date sweetness.Coconut odor디프로필렌 글리콜 중 1.00%. 코코넛 크리미 파우더리 쿠마린 통카 시나밀 바닐라 플로럴 어시 |
| 맛 | 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 |
| 용해도 | 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) |
| 인화점 | 266 °F (NTP, 1992)303°C/725mm |
| 끓는 점 | 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. |
| 녹는점 | 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/ |
| 밀도 | 1.0924 (rough estimate) |
| 굴절률 | 1.5300 (estimate) |
| FEMA | 2699 | 6-METHYLCOUMARIN |
| 저장 조건 | Sealed in dry,Room Temperature |
| 물리적 상태 | powder to crystal |
| 색상 | 흰색에서 거의 흰색 |
| 향취 유형 | 코코넛 |
| 생물학적 소스 | synthetic |
| JECFA Number | 1172 |
| BRN | 4222 |
| 주요 응용 | 향료 및 향 |
| 화장품 원료 기능 | 향수향기 |
| 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(분배 계수) | 1.85 |
| NIST | 2H-1-Benzopyran-2-one, 6-methyl-(92-48-8) |
| EPA | 6-Methylcoumarin (92-48-8) |
화학적 성질
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.
안전 및 규제
| GHS 분류 | 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. |
|---|---|
| 규제 정보 | 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 |
| 기타 안전 정보 | IMAP assessments - Coumarins: Human health tier II assessment |
| 화재 위험 | This chemical is combustible. (NTP, 1992) |
| 건강 유해성 | SYMPTOMS: This compound may cause photo-allergic reactions.ACUTE/CHRONIC HAZARDS: This compound is a mild irritant. (NTP, 1992) |
| 유해성 요약 | 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 |
용도
출처
Has apparently not been reported to occur in nature
용도
6-Methylcoumarin is a synthetic fragrance in cosmetics, toiletries and soaps. It mainly used to prepare flavors such as coconut, vanilla and caramel.
일반 설명
6-methylcoumarin appears as white crystals with a flavor of vanilla. Insoluble in water. (NTP, 1992)
제조 및 합성 방법
제조 방법
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.