ortho-methyl anisole
Suppliers  organoleptics  properties  safety  references    FEMA Index    Home Page
 
Right Click Picture For More Options. (Safari 1.2 (v125) Compatible).
 
IUPAC name :1-methoxy-2-methylbenzene
InChI :InChI=1/C8H10O/c1-7-5-3-4-6-8(7)9-2/h3-6H,1-2H3
InChIKey :DTFKRVXLBCAIOZ-UHFFFAOYAG
SMILES :CC1=CC=CC=C1OC
cas number :578-58-5
(EINECS) number :209-426-3
fema number :2680
coe number :187
jecfa number :1242
fl. number :04.014
molar refractivity :37.75 ± 0.3 cm3
parachor :301.5 ± 4.0 cm3
index of refraction :1.493 ± 0.02
surface tension :29.2 ± 3.0 dyne/cm
density :0.941 ± 0.06 g/cm3
polarizability :14.96 ± 0.5 10-24cm3
XlogP : 2.20
molecular weight : 122.1644000
formula :C8 H10 O
NMR Predictor :Predict
 
 
export tariff code :3909.30
fda reg :172.515
Suppliers :
Penta :2-methyl anisole
Sigma-Aldrich-SAFC :2-Methyl anisole
≥99%, Kosher
Odor:  earthy; floral; walnut
organoleptics :
odor type :naphthyl
odor strength :medium ,
recommend smelling in a 1.00 % solution or less
odor description :
at 1.00 % in dipropylene glycol.  		sweet nutty floral earthy walnut
properties :
appearence :colorless clear liquid
assay : 99.00 to 100.00 %   
Food Chemicals Codex Listed :No
specific gravity :0.98300 to 0.98600 @ 15.50 °C.
pounds per gallon - calc. : 8.180 to 8.205
refractive index :1.51800 to 1.52200 @ 15.30 °C.
boiling point : 170.00 to 172.00 °C. @ 760.00 mm Hg
boiling point : 63.00 to 64.00 °C. @ 14.00 mm Hg
vapor pressure :1.50000 mm/Hg @ 25.00 °C.
flash point : 125.00  °F.  TCC  ( 51.67 °C. )
logP (o/w) : 2.74
safety :
most important hazard(s) :Xi - Irritant
  R 10 - Flammable.
R 38 - Irritating to skin.
S 02 - Keep out of the reach of children.
S 24/25 - Avoid contact with skin and eyes.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36 - Wear suitable protective clothing.
Oral Toxicity(LD50) :
  Not determined
Dermal Toxicity(LD50) :
  Not determined
Inhalation Toxicity(LC50) :
  Not determined
 
safety in use :
Maximised Survey-derived Daily Intakes (MSDI-EU) :2.40 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA) :0.06 (μg/capita/day)
 
recommendation for ortho-methyl anisole usage levels up to :
  2.0000 % in the fragrance concentrate.
recommendation for ortho-methyl anisole usage levels up to :
  50.0000 ppm in the flavor.
safety references :
European Food Safety Athority(efsa) :Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...
EPI System :view
Cancer Citations :Search
Canada Domestic Sub. List :Yes
EPA Chem. Sub. Inventory : Yes
WISER :UN 1993
 
WGK Germany :3
 
 
 
 1-methoxy-2-methylbenzene
(EINECS) number :209-426-3
chemidplus :000578585
EPA Substance Registry Services :578-58-5
dtp/nci :6253
references :
 1-methoxy-2-methylbenzene
fl. number :04.014
jecfa number :1242
NIST Chemistry WebBook :1756580020
pubchem :197385
other :
VCF-Online: VCF Volatile Compounds in Food
synonyms :
ortho-cresyl methyl ether
1-methoxy-2-methyl benzene
1-methoxy-2-methylbenzene
2-methoxytoluene
ortho-methoxytoluene
2-methyl anisole
2-methyl methoxybenzene
 methyl ortho-cresyl ether
2-methyl ortho-tolyl ether
soluble in :
 alcohol
 water, 450 mg/L @ 25C
insoluble in :
 water
(odor and/or flavor) blends with :
 acetyl acetaldehyde dimethyl acetal
 acetyl propionyl
2-acetyl pyrazine
3-acetyl pyridine
2-acetyl pyrrole
 acetyl pyrroline
2-acetyl thiazole
2-acetyl-2-thiazoline
5-acetyl-2,3-dihydro-1,4-thiazine
3-acetyl-2,5-dimethyl furan
2-acetyl-3-ethyl pyrazine
2-acetyl-3-methyl pyrazine
2-acetyl-3,5-dimethyl pyrazine
2-acetyl-5-methyl furan
 allyl 2-ethyl butyrate
isoamyl nonanoate
alpha-angelica lactone
 benzothiazole
 bornyl isobutyrate
 boronia butenal
 butyrophenone
 chocolate pyrazine A
 chocolate pyrazine B
 cocoa pyrazine
3,6-cocoa pyrazine
 coconut absolute
 coffee furanone
 coumane
 coumarin
para-cresyl laurate
 cyclohexyl methyl pyrazine
(E,E)-2,4-decadien-1-al
2,5-diethyl thiazole
3,5-diethyl-2-methyl pyrazine
2,5-diethyl-3-methyl pyrazine
2,5-diethyl-4-methyl thiazole
 difurfuryl ether
6,7-dihydro-2,3-dimethyl-5H-cyclopentapyrazine
 dihydroxyacetophenone
 dimethyl dihydrocyclopentapyrazine
2,3-dimethyl pyrazine
2,5-dimethyl pyrazine
2,6-dimethyl pyridine
2,5-dimethyl thiazole
4,5-dimethyl thiazole
2,5-dimethyl thiophene
4,5-dimethyl-2-ethyl-3-thiazoline
2,4-dimethyl-5-vinyl thiazole
 earthy acetal
2-ethoxythiazole
 ethyl 2-hydroxy-2-methyl butyrate
2-ethyl pyrazine
1-ethyl-2-acetyl pyrrole
5-ethyl-2-methyl pyridine
2-ethyl-3-methoxypyrazine
2-ethyl-4-methyl thiazole
(Z+E)-5-ethyl-4-methyl-2-(2-butyl) thiazoline
(Z+E)-5-ethyl-4-methyl-2-(2-methyl propyl) thiazoline
 filbert heptenone
 filbert pyrazine
 furfuryl thioacetate
3-(2-furyl) acrolein
 hazelnut oleoresin
 hazelnut pyrazine
(E,E)-2,4-heptadien-1-ol
gamma-heptalactone
2-heptyl furan
2,4-hexadien-1-ol
3,4-hexane dione
2-hexyl-5 or 6-keto-1,4-dioxane
4-hydroxybenzoic acid
(Z)-linalool oxide (furanoid)
 maraniol
 menthofuran
2-methoxypyrazine
 methyl 2-(methyl thio) acetate
para-methyl anisole
2-methyl butyraldehyde
 methyl cyclocitrone
2-methyl pyrazine
2-methyl quinoxaline
5-methyl quinoxaline
4-methyl thiazole
2-methyl thio-3,5 or 6-methyl pyrazine
2-(methyl thio) acetaldehyde
 methyl valerate
3-methyl-2-buten-1-al
2-methyl-3-(methyl thio) pyrazine
2-methyl-3-propyl pyrazine
2-methyl-3,(5 or 6)-ethoxypyrazine
2-methyl-4-phenyl butanal
2-methyl-5-isopropyl pyrazine
(E,E)-2,4-nonadien-1-al
(E,Z)-2,6-nonadien-1-yl acetate
 nutty cyclohexenone
 nutty quinoxaline
 nutty thiazole
(Z)-2-octen-1-al
 peanut dithiazine
 peanut oxazole
 phenyl acetaldehyde 2,3-butylene glycol acetal
2-phenyl propionaldehyde dimethyl acetal
 popcorn pyrimidine
 propionaldehyde
2-propionyl thiazole
2-propionyl-2-thiazoline
 propyl benzoate
isopropyl pyrazine
2-propyl pyridine
 saffron pyranone
 salicylic acid
 sandalwood oil
 shoyu pyrazine
 styralyl butyrate
 sulfuryl butyrate
 sulfuryl decanoate
 sulfuryl formate
 sulfuryl hexanoate
 sulfuryl isobutyrate
 sulfuryl octanoate
 sulfuryl propionate
2,3,5,6-tetramethyl pyrazine
 tobacco butenal
 tonka bean absolute
 tonka bean resinoid
3,5,5-trimethyl hexanol
2,3,5-trimethyl pyrazine
 tropical thiazole
 valeraldehyde
 valeraldehyde dibutyl acetal
 valeraldehyde propylene glycol acetal
2-vinyl pyrazine
 vinyl sulfurol
 whiskey lactone
(odor and/or flavor) used in :
 bread
 cherry
 coffee
 earth humus
 herbal
 nut filbert
 nut hazelnut
 nut walnut
 vanilla
natural occurrence in :
data pagecascarilla bark oil @ 0.02%
clam
coffee
filbert
katsuobushi
maize
rice wild rice
data pagerue oil china @ 0.02%



information only - not sold by The Good Scents Company.


Please share your Information / Comments.

Your email Address:


Top of Page          The Good Scents Company Home
Copyright © 1980-2009 The Good Scents Company Disclaimer Privacy Policy
Html Last modified 08/05/2009