4-methyl-2,6-dimethoxyphenol
2,6-dimethoxy-p-cresol
Identification
| Name | 4-methyl-2,6-dimethoxyphenol |
| CAS Number | 6638-05-7 |
| EINECS | 229-641-6 |
| FDA UNII | FJJ5MYE75W |
| Molecular Formula | C9 H12 O3 |
| Molecular Weight | 168.19224000 |
| MDL Number | MFCD00017289 |
| Nikkaji Number | J27.322H |
Regulatory
| JECFA Food Flavoring | 722 4-methyl-2,6-dimethoxyphenol |
| DG SANTE Food Flavourings | 04.053 4-methyl-2,6-dimethoxyphenol |
| FEMA Number | 3704 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 6638-05-7 ; 4-METHYL-2,6-DIMETHOXYPHENOL |
Physical Properties
| Appearance | yellow to orange solid (est) |
| Assay | 97.00 to 100.00 |
| Food Chemicals Codex Listed | No |
| Melting Point | 37.00 to 42.00 °C. @ 760.00 mm Hg |
| Boiling Point | 145.00 to 146.00 °C. @ 14.00 mm Hg |
| Vapor Pressure | 0.005000 mmHg @ 25.00 °C. (est) |
| Flash Point | > 230.00 °F. TCC ( > 110.00 °C. ) |
| logP (o/w) | 1.859 (est) |
| Soluble in | alcohol |
| Insoluble in | water |
Organoleptic Properties
| Odor Description |
at 10.00 % in dipropylene glycol. Phenolic, smokey, medicinal, woody, spicy, eugenol-like and rooty with a caramellic nuance
|
| Taste Description | at 10.00 ppm. |
Safety Information
| Preferred SDS | View |
| European information | Most important hazard(s): |
| Oral/Parenteral Toxicity | oral-rat LD50 [sex: M,F] 1700 mg/kg |
| Dermal Toxicity | Not determined |
| Inhalation Toxicity | Not determined |
GHS Classification
['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']
Safety in Use
| Category | flavor and fragrance agents |
| RIFM Fragrance Material Safety Assessment | Search |
| Recommendation for 4-methyl-2,6-dimethoxyphenol usage levels up to | 0.1000 % in the fragrance concentrate. |
| Maximised Survey-derived Daily Intakes (MSDI-EU) | 0.054 (μg/capita/day) |
| Maximised Survey-derived Daily Intakes (MSDI-USA) | 0.04 (μg/capita/day) |
| Structure Class | I |
| baked goods | - |
| beverages(nonalcoholic) | - |
| beverages(alcoholic) | - |
| breakfast cereal | - |
| cheese | - |
| chewing gum | - |
| condiments / relishes | - |
| confectionery froastings | - |
| egg products | - |
| fats / oils | - |
| fish products | - |
| frozen dairy | - |
| fruit ices | - |
| gelatins / puddings | - |
| granulated sugar | - |
| gravies | - |
| hard candy | - |
| imitation dairy | - |
| instant coffee / tea | - |
| jams / jellies | - |
| meat products | - |
| milk products | - |
| nut products | - |
| other grains | - |
| poultry | - |
| processed fruits | - |
| processed vegetables | - |
| reconstituted vegetables | - |
| seasonings / flavors | - |
| snack foods | - |
| soft candy | - |
| soups | - |
| sugar substitutes | - |
| sweet sauces | - |
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Potential Uses
Natural Occurrence
Synonyms
p-
cresol, 2,6-dimethoxy-
3,5-
dimethoxy-4-hydroxytoluene
2,6-
dimethoxy-4-methyl phenol
2,6-
dimethoxy-4-methylphenol
2,6-
dimethoxy-p-cresol
2,6-
dimethoxy-para-cresol
4-
hydroxy-3,5-dimethoxytoluene
4-
methyl syringol
1-
methyl-3,5-dimethoxy-4-hydroxybenzene
4-
methylsyringol
phenol, 2,6-dimethoxy-4-methyl-
PubMed:
Determination of the importance of in-mouth release of volatile phenol glycoconjugates to the flavor of smoke-tainted wines.
PubMed:
Characterisation of volatile compounds in a smoke flavouring from rice husk.
PubMed:
Ultraviolet spectroscopy of fundamental lignin subunits: guaiacol, 4-methylguaiacol, syringol, and 4-methylsyringol.
PubMed:
Determination of Eucalyptus spp lignin S/G ratio: a comparison between methods.
PubMed:
Measurement of urinary methoxyphenols and their use for biological monitoring of wood smoke exposure.