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| | 2-Methoxy-4-methylphenol Basic information |
| | 2-Methoxy-4-methylphenol Chemical Properties |
| Melting point | 5 °C (lit.) | | Boiling point | 221-222 °C (lit.) | | density | 1.092 g/mL at 25 °C (lit.) | | FEMA | 2671 | 2-METHOXY-4-METHYLPHENOL | | refractive index | n20/D 1.537(lit.) | | Fp | 211 °F | | storage temp. | Inert atmosphere,Room Temperature | | solubility | Chloroform (Sparingly), Methanol (Slightly) | | pka | 10.27±0.18(Predicted) | | form | Liquid | | color | colorless to light yellow | | Specific Gravity | 1.091.092 | | Odor | at 10.00 % in dipropylene glycol. spicy clove vanilla phenolic medicinal leathery woody smoky burnt | | Odor Type | spicy | | Water Solubility | Slightly soluble in water. | | Merck | 14,2571 | | JECFA Number | 715 | | BRN | 1862340 | | LogP | 1.65 | | CAS DataBase Reference | 93-51-6(CAS DataBase Reference) | | NIST Chemistry Reference | Phenol, 2-methoxy-4-methyl-(93-51-6) | | EPA Substance Registry System | Phenol, 2-methoxy-4-methyl- (93-51-6) |
| Hazard Codes | Xn,Xi | | Risk Statements | 22-36/37/38 | | Safety Statements | 26-36-24/25 | | RIDADR | 2810 | | WGK Germany | 3 | | RTECS | GP1755000 | | F | 10 | | TSCA | Yes | | HazardClass | 6.1(a) | | PackingGroup | II | | HS Code | 29095090 |
| | 2-Methoxy-4-methylphenol Usage And Synthesis |
| Description | 2-Methoxy-4-methylphenol has a characteristic aromatic odor
(sweet, spicy, slightly vanilla-like) and a somewhat bitter taste
(vanilla-like). May be prepared by methylation of homopyrocatechin using dimethyl sulfate and alkali; also by hydrogenation of
vanillin. | | Chemical Properties | 2-Methoxy-4-methylphenol has a characteristic aromatic odor (sweet, spicy, slightly vanilla-like) and a somewhat bitter
taste (vanilla-like). | | Chemical Properties | Clear colorless to slightly yellow liquid | | Occurrence | Occurs in beechwood tar; also identified in the essential oils of ylang-ylang, jasmine and anise seeds; it is
one of the active constituents of creosote. Reported found in Gruyere cheese, smoked fish, cured pork, beer, rum, bourbon whiskey,
malt and Scotch whiskey, sherry, white and red wine, cocoa, coffee, tea, mushrooms, mango, pear brandy, malt, wort, dried bonito,
Bourbon vanilla, cuttlefish and green maté. | | Uses | 2-Methoxy-4-methylphenol is used in preparation of renewable bis(cyanate) esters. | | Uses | 2-Methoxy-4-methylphenol is used for blending baking and smoked food flavors.
| | Preparation | By methylation of homopyrocatechin using dimethyl sulfate and alkali; also by hydrogenation of vanillin. | | Definition | ChEBI: 2-Methoxy-4-methylphenol is a member of phenols and a member of methoxybenzenes. | | Aroma threshold values | Detection: 90 ppb. Aroma characteristics at 1.0%: smoky, sweet, phenolic, vanilla, spicy clove with a floral
carnation nuance. | | Taste threshold values | Taste characteristics at 1.0 to 1.25 ppm: sweet phenolic, spice, vanilla, medicinal, clove-like, smoky, guaia col-like with a woody, phenolic nuance. | | General Description | 2-Methoxy-4-methylphenol is the major component of black-ripe table olive aroma. It is the major anti-inflammatory compound in bamboo vinegar. Kinetics of reaction of 2-methoxy-4-methylphenol with chlorine atoms was studied. | | Biochem/physiol Actions | Odor at 1.0% |
| | 2-Methoxy-4-methylphenol Preparation Products And Raw materials |
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