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W313718

Sigma-Aldrich

2,6-Dimethoxyphenol

≥98%, FG

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Synonym(s):
Pyrogallol 1,3-dimethyl ether
Linear Formula:
(CH3O)2C6H3OH
CAS Number:
Molecular Weight:
154.16
FEMA Number:
3137
Beilstein/REAXYS Number:
1526871
EC Number:
Council of Europe no.:
2233
MDL number:
PubChem Substance ID:
Flavis number:
4.036

biological source

synthetic

Quality Level

grade

FG
Fragrance grade
Halal
Kosher

agency

follows IFRA guidelines
meets purity specifications of JECFA

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002

assay

≥98%

bp

261 °C (lit.)

mp

50-57 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

organoleptic

bacon; meaty; smoky; woody; balsamic; phenolic

SMILES string

COc1cccc(OC)c1O

InChI

1S/C8H10O3/c1-10-6-4-3-5-7(11-2)8(6)9/h3-5,9H,1-2H3

InChI key

KLIDCXVFHGNTTM-UHFFFAOYSA-N

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1 of 4

This Item
W313726D135550PHR9076
vibrant-m

W313718

2,6-Dimethoxyphenol

vibrant-m

W313726

2,6-Dimethoxyphenol

vibrant-m

D135550

2,6-Dimethoxyphenol

vibrant-m

PHR9076

2,5-Dimethoxyphenol

grade

FG, Halal, Fragrance grade, Kosher

grade

Fragrance grade, Halal, Kosher, natural

grade

-

grade

certified reference material, TraceCERT®

food allergen

no known allergens

food allergen

no known allergens

food allergen

-

food allergen

-

organoleptic

bacon; meaty; smoky; woody; balsamic; phenolic

organoleptic

bacon; balsamic; smoky

organoleptic

-

organoleptic

-

fragrance allergen

no known allergens

fragrance allergen

no known allergens

fragrance allergen

-

fragrance allergen

-

agency

follows IFRA guidelines, meets purity specifications of JECFA

agency

follows IFRA guidelines

agency

-

agency

-

General description

2,6-Dimethoxyphenol has been identified as one of the volatile flavor constituents in shoyu (soy sauce), wine and wood smoke.

pictograms

Exclamation mark

signalword

Warning

Hazard Classifications

Acute Tox. 4 Oral - Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3

target_organs

Respiratory system

Storage Class

11 - Combustible Solids

wgk_germany

WGK 3

flash_point_f

284.0 °F - closed cup

flash_point_c

140 °C - closed cup

ppe

dust mask type N95 (US), Eyeshields, Gloves


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Customers Also Viewed

Slide 1 of 8

1 of 8

Organoleptic evaluation of three phenols present in wood smoke.
Wasserman AE
Journal of Food Science, 31(6), 1005-1010 (1966)
Identification of volatile components in shoyu (soy sauce) by gas chromatography-mass spectrometry.
Nunomura N, et al.
Agricultural and Biological Chemistry, 40(3), 485-490 (1976)
Determination of minor and trace volatile compounds in wine by solid-phase extraction and gas chromatography with mass spectrometric detection.
Lopez R, et al.
Journal of Chromatography A, 966(1), 167-177 (2002)
Study of the components of a solid smoke flavouring preparation.
Guillen MD & Manzanos MJ.
Food Chemistry, 55(3), 251-257 (1996)
A Miele et al.
Journal of applied microbiology, 108(3), 998-1006 (2009-09-09)
To select better performing laccase variants among the 2300 randomly mutated variants of Pleurotus ostreatus POXA1b laccase to develop improved laccase-based biocatalysts. Screening of collections of 2300 randomly mutated variants of POXA1b was performed by assaying activity towards the phenolic

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