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Key Documents

W313718

Sigma-Aldrich

2,6-Dimethoxyphenol

≥98%, FG

Synonym(s):

Pyrogallol 1,3-dimethyl ether

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About This Item

Linear Formula:
(CH3O)2C6H3OH
CAS Number:
Molecular Weight:
154.16
FEMA Number:
3137
Beilstein:
1526871
EC Number:
Council of Europe no.:
2233
MDL number:
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
4.036
NACRES:
NA.21

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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General description

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

Application


  • 3,3′,5,5′-Tetramethoxybiphenyl-4,4′diol triggers oxidative stress, metabolic changes, and apoptosis-like process by reducing the PI3K/AKT/NF-κB pathway in the NCI-H460 lung cancer cell line.: Investigates a derivative of 2,6-Dimethoxyphenol for its anti-cancer properties, offering a new avenue for therapeutic research against lung cancer (Concato-Lopes et al., 2024).

Pictograms

Exclamation mark

Signal Word

Warning

Hazard Statements

Hazard Classifications

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

Target Organs

Respiratory system

Storage Class Code

11 - Combustible Solids

WGK

WGK 3

Flash Point(F)

284.0 °F - closed cup

Flash Point(C)

140 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

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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)
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)
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

Articles

It seems that more and more consumers are demanding fragrance-free products, be it for household cleaning or personal care. Some believe that in doing so, they are purchasing a more natural product.

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