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| 2,6-Dimethoxyphenol Basic information |
| 2,6-Dimethoxyphenol Chemical Properties |
| Melting point | 50-57 °C(lit.) | | Boiling point | 261 °C(lit.) | | density | 1.1690 (rough estimate) | | refractive index | 1.4745 (estimate) | | FEMA | 3137 | 2,6-DIMETHOXYPHENOL | | Fp | >230 °F | | storage temp. | Keep in dark place,Inert atmosphere,Room temperature | | solubility | Chloroform (Slightly), Ethyl Acetate (Slightly) | | form | Crystalline Powder, Crystals, or Crystalline Solid | | pka | 9.97±0.10(Predicted) | | color | Off-white or gray to brown | | Water Solubility | 2 g/100 mL (13 ºC) | | JECFA Number | 721 | | BRN | 1526871 | | InChIKey | KLIDCXVFHGNTTM-UHFFFAOYSA-N | | CAS DataBase Reference | 91-10-1(CAS DataBase Reference) | | NIST Chemistry Reference | Phenol, 2,6-dimethoxy-(91-10-1) | | EPA Substance Registry System | Phenol, 2,6-dimethoxy- (91-10-1) |
| Hazard Codes | Xn,Xi | | Risk Statements | 22-36/37/38 | | Safety Statements | 26-36-37/39 | | RIDADR | UN 2811 6.1/PG 1 | | WGK Germany | 3 | | RTECS | SL0900000 | | Hazard Note | Irritant | | TSCA | Yes | | HS Code | 29095090 |
| 2,6-Dimethoxyphenol Usage And Synthesis |
| Chemical Properties | 2,6-Dimethoxyphenol is an off-white or grey to brown crystalline powder that has a woody, medicinal, rather dry odor. | | Occurrence | Reported found in beechwood tar creosote, onion, garlic, leek, chive, nira (Allium tuberosum Rotti), nobira
(Allium grayi Regal) and caucus (Allium victoralis L.) | | Uses | 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. | | Definition | ChEBI: 2,6-dimethoxyphenol is a member of the class of phenols that is phenol substituted by methoxy groups at positions 2 and 6. It has a role as a plant metabolite. It is a member of phenols and a dimethoxybenzene. | | Preparation | 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. | | Aroma threshold values | Detection: 400 ppb to 1.85 ppm | | Taste threshold values | Taste characteristics at 60 ppm: sweet, medicinal, creamy, meaty, vanilla, spice. | | Synthesis Reference(s) | The Journal of Organic Chemistry, 44, p. 4444, 1979 DOI: 10.1021/jo01338a043Tetrahedron Letters, 34, p. 7667, 1993 DOI: 10.1016/S0040-4039(00)61534-4 | | General Description | 2,6-Dimethoxyphenol has been identified as one of the volatile flavor constituents in shoyu (soy sauce), wine and wood smoke. | | Purification Methods | Purify the phenol by zone melting or sublimation in a vacuum. [Beilstein 6 IV 7329.] |
| 2,6-Dimethoxyphenol Preparation Products And Raw materials |
| Raw materials | 1-Propanone, 1-(4-hydroxy-3,5-dimethoxyphenyl)--->4-Hydroxy-3-methoxystyrene-->Homovanillic acid-->2-Propen-1-one, 1-(4-hydroxy-3-methoxyphenyl)--->4-HYDROXY-3-METHOXYPHENYLACETONE-->DIHYDROEUGENOL-->DIHYDROCONIFERYL ALCOHOL-->1-Propanone, 1-(3,4-dimethoxyphenyl)-3-hydroxy--->2-HYDROXYACETOPHENONE-->2,6-Dimethoxyphenylboronic acid-->3,4-Dimethoxyacetophenone-->4-ETHYLANISOLE-->Pyrogallol-->p-Anisic acid-->2-(2,6-Dimethoxyphenoxy)-1-(3,4-dimethoxyphenyl)ethanone | | Preparation Products | Acetosyringone-->1,2-Ethanediyl, 1-phenyl- (9CI)-->4-Ethylphenol |
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