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398780

Sigma-Aldrich

2,4,6-Tribromoanisole

99%

Sinónimos:

2,4,6-Tribromo-1-methoxybenzene

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About This Item

Fórmula lineal:
Br3C6H2OCH3
Número de CAS:
607-99-8
Peso molecular:
344.83
Beilstein/REAXYS Number:
2210361
MDL number:
MFCD00192510
UNSPSC Code:
12352100
PubChem Substance ID:
24864766
NACRES:
NA.22

Quality Level

100

assay

99%

form

solid

bp

297-299 °C (lit.)

mp

84-88 °C (lit.)

SMILES string

COc1c(Br)cc(Br)cc1Br

InChI

1S/C7H5Br3O/c1-11-7-5(9)2-4(8)3-6(7)10/h2-3H,1H3

InChI key

YXTRCOAFNXQTKL-UHFFFAOYSA-N

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General description

2,4,6-Tribromoanisole has been reported to cause cork taint in wines and vortex assisted liquid-liquid microextraction (VALLME) method for its determination has been developed. It is a musty-smelling metabolite of fungicide 2,4,6-tribromophenol. Determination of 2,4,6-trichloroanisole in wine at low ngL-1 levels by gas chromatography-high-resolution mass spectrometry (GC-HRMS) method has been repoted.

Application

2,4,6-Tribromoanisole is suitable reagent used for the determination of 2,4,6-tribromoanisole in packaging materials and food by an analytical method based on multipleion detection GC-MS.

hcodes

H413

pcodes

P273

Hazard Classifications

Aquatic Chronic 4

Storage Class

11 - Combustible Solids

wgk_germany

WGK 3

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

Eyeshields, Gloves, type N95 (US)

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Certificados de análisis (COA)

Lot/Batch Number
MKBZ8346V
MKBF4246
MKBF4246V
MKBD1668
02325ED

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4-Bromoanisole ≥99.0%

Sigma-Aldrich

B56501

4-Bromoanisole

ISO 17943 Odor Compounds Mix certified reference material, 200 μg/mL each component in methanol, ampule of 1 mL

Supelco

44923-U

ISO 17943 Odor Compounds Mix

2, 4, 6-Tribromoanisole: a potential cause of mustiness in packaged food.
Whitfield FB, et al.
Journal of Agricultural and Food Chemistry, 45(3), 889-893 (1997)
C Pizarro et al.
Talanta, 128, 1-8 (2014-07-26)
A vortex assisted liquid-liquid microextraction (VALLME) method was developed and optimised for the determination of the main compounds that can cause cork taint in wines, 2,4,6-trichloroanisole (TCA), 2,3,4,6-tetrachloroanisole (TeCA), 2,4,6-tribromoanisole (TBA) and pentachloroanisole (PCA); and their corresponding halophenolic precursors. Target
S Jönsson et al.
Journal of chromatography. A, 1111(1), 71-75 (2006-02-09)
A gas chromatography-high-resolution mass spectrometry (GC-HRMS) method using solid-phase microextraction (SPME) for the determination of 2,4,6-trichloroanisole (TCA) and 2,4,6-tribromoanisole (TBA) in wine at low ng L(-1) levels was developed. A robust SPME method was developed by optimizing several different parameters
Navideh Sadoughi et al.
Journal of agricultural and food chemistry, 63(11), 2877-2885 (2015-02-24)
An optimized method for the quantitation of volatile compounds responsible for off-aromas, such as earthy odors, found in wine and grapes was developed. The method involved a fast and simple headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) for simultaneous determination of

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