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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 Chemical Properties |
Boiling point | 248 °C(lit.) |
density | 1.157 g/mL at 25 °C(lit.) |
refractive index |
n |
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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