ortho-acetanisole
2-methoxyacetophenone
 
Notes:
Used as a food additive [EAFUS]
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      Product(s):
      13-17700 2-METHOXYACETOPHENONE, Kosher
       
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      Product(s):
      M1445 2'-Methoxyacetophenone >97.0%(GC)
       
Synonyms   Articles   Notes   Search
1-(2-methoxyphenyl)ethanone (Click)
CAS Number: 579-74-8Picture of molecule
ECHA EINECS - REACH Pre-Reg: 209-446-2
FDA UNII: 0WYN389I4N
Nikkaji Web: J150.134H
Beilstein Number: 1100602
MDL: MFCD00008725
XlogP3: 1.80 (est)
Molecular Weight: 150.17710000
Formula: C9 H10 O2
BioActivity Summary: listing
NMR Predictor: Predict (works with chrome or firefox)
Category: flavor and fragrance agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar: Search
Google Books: Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist: Search
Google Patents: Search
US Patents: Search
EU Patents: Search
Pubchem Patents: Search
PubMed: Search
NCBI: Search
JECFA Food Flavoring: 2042  2-methoxyacetophenone
Flavis Number: 07.254 (Old)
DG SANTE Food Flavourings: 07.254  2-methoxyacetophenone
FEMA Number: 4163  2-methoxyacetophenone
FDA Mainterm: 2-METHOXYACETOPHENONE
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Physical Properties:
Appearance: colorless to pale yellow clear liquid (est)
Assay: 99.00 to 100.00 % 
Food Chemicals Codex Listed: No
Specific Gravity: 1.08900 to 1.09200 @  25.00 °C.
Pounds per Gallon - (est).: 9.062 to  9.087
Refractive Index: 1.54000 @  20.00 °C.
Boiling Point: 245.00 to  248.00 °C. @ 760.00 mm Hg
Vapor Pressure: 0.029000 mm/Hg @ 25.00 °C.
Flash Point: 228.00 °F. TCC ( 108.89 °C. )
logP (o/w): 1.820
Soluble in:
 alcohol
 propylene glycol
 water, 2114 mg/L @ 25 °C (est)
Insoluble in:
 water
Similar Items: note
meta-acetanisole
para-acetanisole
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Organoleptic Properties:
 
Odor Type: anisic
 
Odor Strength: medium ,
recommend smelling in a 1.00 % solution or less
 
Substantivity: 6 hour(s) at 100.00 %
 
 powdery  anisic  almond  phenolic  
Odor Description:
at 1.00 % in propylene glycol. 
powdery anisic almond phenolic
Luebke, William tgsc, (2006)
 
 
Flavor Type: powdery
 
 powdery  musty  anisic  almond  cherry maraschino cherry  
Taste Description:
at 30.00 ppm in water.  
powdery musty anisic almond
Luebke, William tgsc, (2006)
 
Odor and/or flavor descriptions from others (if found).
 
 
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Cosmetic Information:
None found
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Suppliers:
BOC Sciences
For experimental / research use only.
2'-Methoxyacetophenone
EMD Millipore
For experimental / research use only.
2'-Methoxyacetophenone
Jalor-Chem
For experimental / research use only.
2'-Methoxyacetophenone
Parchem
ortho-acetanisole
Penta International
2-METHOXYACETOPHENONE, Kosher
Santa Cruz Biotechnology
For experimental / research use only.
2'-Methoxyacetophenone
Sigma-Aldrich: Aldrich
For experimental / research use only.
2'-Methoxyacetophenone 99%
TCI AMERICA
For experimental / research use only.
2'-Methoxyacetophenone >97.0%(GC)
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Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xn - Harmful.
R 22 - Harmful if swallowed.
S 02 - Keep out of the reach of children.
S 20 - When using do not eat or drink.
S 37/39 - Wear suitable gloves and eye/face protection.
S 46 - If swallowed, seek medical advice immediately and show this container or label.
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
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Safety in Use Information:
Category: flavor and fragrance agents
Recommendation for ortho-acetanisole usage levels up to:
  1.0000 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.37 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 2100 (μg/person/day)
Threshold of Concern:1800 (μg/person/day)
Structure Class: I
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 22
Click here to view publication 22
 average usual ppmaverage maximum ppm
baked goods: 10.0000050.00000
beverages(nonalcoholic): 1.0000010.00000
beverages(alcoholic): 3.0000030.00000
breakfast cereal: --
cheese: --
chewing gum: 30.0000050.00000
condiments / relishes: --
confectionery froastings: 5.0000020.00000
egg products: --
fats / oils: --
fish products: --
frozen dairy: 5.0000020.00000
fruit ices: 1.0000010.00000
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: 10.0000020.00000
imitation dairy: --
instant coffee / tea: 5.0000050.00000
jams / jellies: 1.0000010.00000
meat products: --
milk products: 5.0000020.00000
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: 5.0000020.00000
soups: --
sugar substitutes: --
sweet sauces: --
 
Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i).
Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.
 average usage mg/kgmaximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0): 5.0000020.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 10.0000020.00000
Edible ices, including sherbet and sorbet (03.0): 1.0000010.00000
Processed fruit (04.1): --
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 5.0000020.00000
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): --
Bakery wares (07.0): 10.0000050.00000
Meat and meat products, including poultry and game (08.0): --
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): --
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 1.0000010.00000
Foodstuffs intended for particular nutritional uses (13.0): --
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 1.0000010.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 3.0000030.00000
Ready-to-eat savouries (15.0): 10.0000020.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): --
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Safety References:
European Food Safety Athority(efsa): Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...
European Food Safety Authority (EFSA) reference(s):
Flavouring Group Evaluation 16, Revision 1 (FGE.16Rev1)[1]: Aromatic ketones from chemical group 21- Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food
View page or View pdf
Flavouring Group Evaluation 16, Revision 2 (FGE.16Rev2): Aromatic ketones from chemical group 21
View page or View pdf
EPI System: View
EPA Substance Registry Services (TSCA): 579-74-8
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 68481
National Institute of Allergy and Infectious Diseases: Data
WGK Germany: 3
 1-(2-methoxyphenyl)ethanone
Chemidplus: 0000579748
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References:
 1-(2-methoxyphenyl)ethanone
NIST Chemistry WebBook: Search Inchi
Canada Domestic Sub. List: 579-74-8
Pubchem (cid): 68481
Pubchem (sid): 135026464
Pherobase: View
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Other Information:
(IUPAC): Atomic Weights of the Elements 2009
(IUPAC): Atomic Weights of the Elements 2009 (pdf)
Videos: The Periodic Table of Videos
tgsc: Atomic Weights use for this web site
(IUPAC): Periodic Table of the Elements
FDA Everything Added to Food in the United States (EAFUS): View
HMDB (The Human Metabolome Database): HMDB32569
FooDB: FDB010501
Export Tariff Code: 2914.50.2000
VCF-Online: VCF Volatile Compounds in Food
ChemSpider: View
FAO: 2-Methoxyacetophenone
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Potential Blenders and core components note
 
For Odor
acidic
 cyclohexyl acetic acidFL/FR
anisic
para-acetanisoleFL/FR
 ambrette seed oilFL/FR
ortho-anisaldehydeFL/FR
para-anisaldehydeFL/FR
 sassafras acetateFL/FR
balsamic
2-acetyl furanFL/FR
 benzophenoneFL/FR
isobutyl benzoateFL/FR
(E)-cinnamyl alcoholFL/FR
 cinnamyl alcoholFL/FR
 ethyl cinnamateFL/FR
 peru balsam oilFL/FR
bready
 furfuralFL/FR
buttery
3,4-hexane dioneFL/FR
caramellic
 geranyl crotonateFR
chocolate
 chocolate pyrazine AFL/FR
 cocoa oleoresinFL/FR
 cocoa pentenalFL/FR
2-methoxy-3-methyl pyrazineFL/FR
coumarinic
 phthalideFL/FR
creamy
para-vanillic acidFL/FR
floral
 acetophenoneFL/FR
para-anisaldehyde / methyl anthranilate schiff's baseFR
para-anisyl acetaldehydeFL/FR
 anisyl propanal / methyl anthranilate schiff's baseFR
 dimethyl alpha-iononeFR
 dimethyl anthranilateFL/FR
 geranyl phenyl acetateFL/FR
 heliotropinFL/FR
(E)-beta-iononeFL/FR
alpha-ironeFL/FR
ortho-methyl acetophenoneFL/FR
beta-isomethyl iononeFL/FR
alpha-isomethyl ionone (50% min.)FL/FR
alpha-isomethyl ionone (90% min.)FL/FR
 methyl ionyl acetateFL/FR
 orris rhizome resinoid (iris pallida)FL/FR
 phenyl acetaldehyde diisobutyl acetalFL/FR
isopropyl phenyl acetateFL/FR
 rhodinolFL/FR
 rhodinyl phenyl acetateFL/FR
(E)-2,5,9-trimethyl-4,9-decadien-1-alFR
fruity
 acetyl methyl anthranilateFL/FR
bitter almond oilFL/FR
para-anisyl methyl ketoneFL/FR
 benzaldehydeFL/FR
 benzaldehyde / methyl anthranilate schiff's baseFR
 benzaldehyde glycrol acetalFL/FR
2-benzofuran carboxaldehydeFL/FR
 berry hexanoateFR
 bread thiopheneFL/FR
 cherry oxyacetateFL/FR
 cyclohexyl cinnamateFL/FR
4-ethyl benzaldehydeFL/FR
 ethyl methyl-para-tolyl glycidateFL/FR
3-methyl-2-butenalFL/FR
 peach pivalateFR
 tolualdehyde glyceryl acetalFL/FR
 tolualdehydes (mixed o,m,p)FL/FR
green
 benzaldehyde dimethyl acetalFL/FR
para-methyl hydratropaldehydeFL/FR
 phenoxyethyl isobutyrateFL/FR
 phenyl acetaldehyde diethyl acetalFL/FR
 tiglaldehydeFL/FR
herbal
american elder flower absoluteFR
 floral nitrileFR
honey
 methyl phenyl acetateFL/FR
 phenyl pyruvic acidFL/FR
musk
 cyclohexadecanoneFR
 ethylene brassylateFL/FR
 exaltone (Firmenich)FR
dextro,laevo-musconeFL/FR
 musk amberolFR
 musk indaneFR
 musk tetralinFR
omega-pentadecalactoneFL/FR
musty
 cocoa butenalFL/FR
naphthyl
2,4-dimethyl benzaldehydeFL/FR
para-methyl anisoleFL/FR
beta-naphthyl ethyl etherFL/FR
nutty
3,5-cocoa pyrazineFL/FR
2-methyl-3-(methyl thio) pyrazineFL/FR
2-methyl-3-ethoxypyrazineFL/FR
2,3,5-trimethyl pyrazineFL/FR
phenolic
 methyl benzoateFL/FR
powdery
para-anisyl acetateFL/FR
para-anisyl alcoholFL/FR
 dibenzyl ketoneFL/FR
alpha-methyl iononeFL/FR
tonka
 mint lactoneFL/FR
vanilla
 heliotropyl alcoholFL/FR
 vanillyl acetateFL/FR
 vanillylidene acetoneFL/FR
woody
 amber formateFR
 guaiacwood oilFL/FR
 patchouli ethanoneFR
(+)-alpha-santalyl acetateFL/FR
 timber propanolFR
 vetiveryl acetateFL/FR
 woody epoxideFR
 
For Flavor
 
No flavor group found for these
 ambrette seed oilFL/FR
para-anisyl acetaldehydeFL/FR
 chocolate pyrazine AFL/FR
(E)-cinnamyl alcoholFL/FR
 cyclohexyl cinnamateFL/FR
4-ethyl benzaldehydeFL/FR
5-ethyl-2-thiophene carboxaldehydeFL
 heliotropyl alcoholFL/FR
2-hexenalFL
beta-isomethyl iononeFL/FR
4-methyl salicylaldehydeFL
2-methyl-3-(methyl thio) pyrazineFL/FR
2-methyl-3-ethoxypyrazineFL/FR
 peru balsamFL
 phenyl acetaldehyde diethyl acetalFL/FR
(+)-alpha-santalyl acetateFL/FR
 tolualdehyde glyceryl acetalFL/FR
 vetiveryl acetateFL/FR
anisic
para-acetanisoleFL/FR
ortho-anisaldehydeFL/FR
ortho-methyl acetophenoneFL/FR
balsamic
 ethyl cinnamateFL/FR
 peru balsam oilFL/FR
 vanillylidene acetoneFL/FR
bitter
 dibenzyl ketoneFL/FR
brown
 furfuralFL/FR
buttery
3,4-hexane dioneFL/FR
cherry
 heliotropinFL/FR
chocolate
 cocoa oleoresinFL/FR
coconut
6-methyl coumarinFL
coumarinic
 phthalideFL/FR
creamy
para-anisaldehydeFL/FR
 mint lactoneFL/FR
para-vanillic acidFL/FR
floral
 cocoa pentenalFL/FR
 geranyl phenyl acetateFL/FR
alpha-isomethyl ionone (50% min.)FL/FR
alpha-isomethyl ionone (90% min.)FL/FR
 methyl phenyl acetateFL/FR
 orris rhizome resinoid (iris pallida)FL/FR
 rhodinolFL/FR
fruity
 acetyl methyl anthranilateFL/FR
bitter almond oilFL/FR
para-anisyl acetateFL/FR
para-anisyl alcoholFL/FR
 benzaldehydeFL/FR
 benzaldehyde glycrol acetalFL/FR
 bread thiopheneFL/FR
isobutyl benzoateFL/FR
 cherry laurel oilFL
 cherry oxyacetateFL/FR
 dimethyl anthranilateFL/FR
 ethyl methyl-para-tolyl glycidateFL/FR
2,4-hexadien-1-olFL
alpha-methyl iononeFL/FR
3-methyl-2-butenalFL/FR
 tiglaldehydeFL/FR
 tolualdehydes (mixed o,m,p)FL/FR
geranium
 benzophenoneFL/FR
green
 benzaldehyde dimethyl acetalFL/FR
 cinnamyl alcoholFL/FR
 cocoa butenalFL/FR
para-methyl hydratropaldehydeFL/FR
 phenoxyethyl isobutyrateFL/FR
 phenyl acetaldehyde diisobutyl acetalFL/FR
honey
isopropyl phenyl acetateFL/FR
meaty
ortho-thioguaiacolFL
musk
 ethylene brassylateFL/FR
dextro,laevo-musconeFL/FR
musty
2,3,5-trimethyl pyrazineFL/FR
naphthyl
2,4-dimethyl benzaldehydeFL/FR
para-methyl anisoleFL/FR
nutty
2-acetyl furanFL/FR
2-benzofuran carboxaldehydeFL/FR
3,5(6)-cocoa pyrazineFL
3,5-cocoa pyrazineFL/FR
2-methoxy-3-methyl pyrazineFL/FR
phenolic
 methyl benzoateFL/FR
 phenyl pyruvic acidFL/FR
powdery
 acetophenoneFL/FR
beta-naphthyl ethyl etherFL/FR
 powdery ketoneFL
spicy
para-anisyl methyl ketoneFL/FR
 benzylidene acetoneFL
sweet
 cyclohexyl acetic acidFL/FR
tarragon
 sassafras acetateFL/FR
vanilla
omega-pentadecalactoneFL/FR
 vanillyl acetateFL/FR
waxy
 rhodinyl phenyl acetateFL/FR
woody
 guaiacwood oilFL/FR
(E)-beta-iononeFL/FR
alpha-ironeFL/FR
 methyl ionyl acetateFL/FR
 
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Potential Uses:
 almondFR
 amberFR
 ambretteFL/FR
 azaleaFR
 baby powderFR
 balsamFR
 hawthornFR
 hay new mown hay foin coupeFR
 hugonia 
 mimosaFR
 peru balsamFL/FR
 powderFR
 rose whiteFR
 spiceFR
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Occurrence (nature, food, other): note
 found in nature
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Synonyms:
o-acetanisole
 acetophenone, 2'-methoxy-
2-acetyl anisole
o-acetyl anisole
ortho-acetyl anisole
1-acetyl-2-methoxybenzene
2-acetylanisole
o-acetylanisole
 ethanone, 1-(2-methoxyphenyl)-
2-methoxy-acetophenon
1-(2-methoxy-phenyl)-ethanone
2-methoxyacetophenone
2'-methoxyacetophenone
o-methoxyacetophenone
ortho-methoxyacetophenone
2-methoxyphenyl methyl ketone
1-(2-methoxyphenyl) ethan-1-one
1-(2-methoxyphenyl)ethan-1-one
1-(2-methoxyphenyl)ethanone
 methyl 2-methoxyphenyl ketone
 methyl o-methoxyphenyl ketone
 methyl ortho-methoxyphenyl ketone
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