Methyl 2-methoxyben...

Methyl 2-methoxybenzoate competitive product
Methyl 2-methoxybenzoate competitive product

Methyl 2-methoxybenzoate competitive product

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1 Kilogram

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  • Min.Order :1 Kilogram
  • Purity: 99%
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  • Application:pharmaceutical raw materials
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  • ProductionCapacity:100|Kilogram|Week
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Details:

 
Product Name: Methyl 2-methoxybenzoate
Synonyms: RARECHEM AL BF 0022;O-ANISIC ACID METHYL ESTER;dimethylsalicylate;Methyl ester of o-Methoxybenzoic acid;Methylsalicylate methyl ether;methylsalicylatemethylether;Methylsalicylateo-methylether;o-Methoxy methyl benzoate
CAS: 606-45-1
MF: C9H10O3
MW: 166.17
EINECS: 210-118-6
Product Categories: Aromatic Esters;-
Mol File: 606-45-1.mol
Methyl 2-methoxybenzoate Structure
 
Methyl 2-methoxybenzoate Chemical Properties
Boiling point  248 °C(lit.)
density  1.157 g/mL at 25 °C(lit.)
refractive index  n20/D 1.534(lit.)
FEMA  2717 | METHYL O-METHOXYBENZOATE
Fp  >230 °F
storage temp.  Store below +30°C.
Specific Gravity 1.16
JECFA Number 880
BRN  2207356
CAS DataBase Reference 606-45-1(CAS DataBase Reference)
NIST Chemistry Reference Benzoic acid, 2-methoxy-, methyl ester(606-45-1)
EPA Substance Registry System Benzoic acid, 2-methoxy-, methyl ester(606-45-1)
 
Safety Information
Hazard Codes  Xi
Risk Statements  36/37/38
Safety Statements  26-36-37/39
WGK Germany  2
RTECS  DH3549000
TSCA  Yes
HS Code  29189090
MSDS Information
Provider Language
Methyl 2-methoxybenzoate English
ACROS English
SigmaAldrich English
ALFA English
 
Methyl 2-methoxybenzoate Usage And Synthesis
Description METHYL ο-METHOXYBENZOATE has a herbaceous, anise-like odor with a sweet taste reminiscent of melon. May be prepared by esterification of anisic acid with methanol; or from sodium anisate and dimethylsulfate in the presence of methanol.
Chemical Properties Methyl o-methoxybenzoate has an herbaceous, warm, anise-like odor and a sweet taste reminiscent of melon
Chemical Properties clear colorless to slightly yellow liquid
Occurrence Reported found in a grape and mushroom variety, Trametes graveolens, Vitis labrusca L. and black tea.
Preparation By esterification of anisic acid with methanol, or from sodium anisate and dimethylsulfate in the presence of methanol
Aroma threshold values Aroma characteristics at 1.0%: fruity, winey, fermented with a slightly musty and anisic nuance.
Taste threshold values Taste characteristics at 10 ppm: fruity, anisic, fermented and winey with a good mouthfeel
 

 

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