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| | 2,6-DIMETHOXY-4-METHYLPHENOL Basic information |
| Product Name: | 2,6-DIMETHOXY-4-METHYLPHENOL | | Synonyms: | 4-Methyl-2,6-dimethoxyphenol (4-methylsyringol);4-Methylsyringol;Phenol, 2,6-dimethoxy-4-methyl-;Phenol, 4-methyl-2,6-dimethoxy;Syringol, 4-methyl;3,5-DIMETHOXY-4-HYDROXYTOLUENE;4-HYDROXY-3,5-DIMETHOXYTOLUENE;4-METHYL-2,6-DIMETHOXYPHENOL | | CAS: | 6638-05-7 | | MF: | C9H12O3 | | MW: | 168.19 | | EINECS: | 229-641-6 | | Product Categories: | Building Blocks;C9 to C20+;Alphabetical Listings;Chemical Synthesis;Organic Building Blocks;Oxygen Compounds;Aromatic Hydrocarbons (substituted) & Derivatives;Organic Building Blocks;Oxygen Compounds;Phenols;Flavors and Fragrances;M-N | | Mol File: | 6638-05-7.mol |  |
| | 2,6-DIMETHOXY-4-METHYLPHENOL Chemical Properties |
| Melting point | 37-42 °C(lit.) | | Boiling point | 145-146 °C14 mm Hg(lit.) | | density | 1.105±0.06 g/cm3(Predicted) | | FEMA | 3704 | 4-METHYL-2,6-DIMETHOXYPHENOL | | Fp | >230 °F | | storage temp. | Inert atmosphere,2-8°C | | form | powder to lump to clear liquid | | pka | 10.29±0.23(Predicted) | | color | White or Colorless to Light orange to Yellow | | Odor | at 10.00 % in dipropylene glycol. phenolic smoke medicinal woody spice eugenol root caramel | | Odor Type | phenolic | | Water Solubility | Slightly soluble in water. | | JECFA Number | 722 | | LogP | 1.23 | | CAS DataBase Reference | 6638-05-7(CAS DataBase Reference) |
| Hazard Codes | Xi | | Risk Statements | 36/37/38 | | Safety Statements | 26-36 | | WGK Germany | 3 | | HS Code | 29095000 |
| | 2,6-DIMETHOXY-4-METHYLPHENOL Usage And Synthesis |
| Chemical Properties | brown crystalline mass | | Chemical Properties | 4-Methyl-2,6-dimethoxyphenol has a phenolic, medicinal odor. | | Occurrence | Reported found in dried bonito, smoked pork belly, smoked sausage, natural smoke flavor, cured and uncured
pork, beer, cuttlefish and smoked fish. | | Uses | Used as a flavor and fragrance agents. | | Definition | ChEBI: 2,6-Dimethoxy-4-methylphenol is a member of methoxybenzenes and a member of phenols. | | Taste threshold values | Taste characteristics at 10 ppm: phenolic, medicinal, musty and guaiacol with a smoky nuance |
| | 2,6-DIMETHOXY-4-METHYLPHENOL Preparation Products And Raw materials |
| Raw materials | 4,4'-Methylenebis(2,6-dimethoxyphenol)-->4-(2-hydroxyethyl)-2,6-dimethoxyphenol-->4-Hydroxy-3,5-dimethoxycinnamic acid-->Acetosyringone-->Phenol,4-[(1E)-3-hydroxy-1-propenyl]-2,6-dimethoxy--->Phenol, 2,6-dimethoxy-4-(methoxymethyl)--->2-Propenoic acid, 3-(4-hydroxy-3,5-dimethoxyphenyl)-, ethyl ester, (2E)--->Syringaldehyde-->2,6-Dibromo-4-methylphenol | | Preparation Products | 5-METHYLPYROGALLOL-->4-HYDROXY-3,5-DIMETHOXYBENZYL ALCOHOL-->2,6-Dimethoxyphenol |
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