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Merck
CN

W238600

1,4-Dimethoxybenzene

99%, FG

Synonym(s):

p-Methoxyanisole, Dimethylhydroquinone, Hydroquinone dimethyl ether, NSC 7483

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About This Item

Linear Formula:
C6H4(OCH3)2
CAS Number:
150-78-7
Molecular Weight:
138.16
FEMA Number:
2386
Council of Europe no.:
2059
UNSPSC Code:
12164502
PubChem Substance ID:
24901038
Flavis number:
4.034
EC Number:
205-771-9
NACRES:
NA.21
MDL number:
MFCD00008401
Beilstein/REAXYS Number:
774605
Organoleptic:
fennel; green; sweet
Grade:
FG
Fragrance grade
Halal
Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines
meets purity specifications of JECFA
Food allergen:
no known allergens

Key Documents

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Product Name

1,4-Dimethoxybenzene, 99%, FG

SMILES string

COc1ccc(OC)cc1

InChI

1S/C8H10O2/c1-9-7-3-5-8(10-2)6-4-7/h3-6H,1-2H3

InChI key

OHBQPCCCRFSCAX-UHFFFAOYSA-N

biological source

synthetic

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
FDA 21 CFR 172.515

vapor density

4.8 (vs air)

vapor pressure

<1 mmHg ( 20 °C)

assay

99%

autoignition temp.

1463 °F

bp

213 °C (lit.)

mp

54-56 °C (lit.)

density

1.053 g/mL at 25 °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

fennel; green; sweet

Quality Level

300
400

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General description

1,4-Dimethoxybenzene can be used as a flavoring agent in the food industry. It s one of the main volatile constituents identified inTuber brumale, Vietnamese green tea and lotus tea.

Storage Class

11 - Combustible Solids

wgk

WGK 1

flash_point_f

257.0 °F - closed cup

flash_point_c

125 °C - closed cup

ppe

dust mask type N95 (US), Eyeshields, Gloves

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Certificates of Analysis (COA)

Lot/Batch Number
SHBQ1014
SHBQ2356
SHBP3315
SHBP6894
SHBN3535

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Determination of volatile organic compounds from truffles via SPME-GC-MS
Journal of Chromatographic Science, 42(6), 299-305 (2004)
Flavor components in Vietnamese green tea and lotus tea.
Nguyen TT & Yamanishi T
Agricultural and Biological Chemistry, 39(6), 1263-1267 (1975)
Burdock, GA
Encyclopedia of Food and Color Additives, 1, 822-823 (1997)
Burdock, GA
Encyclopedia of Food and Color Additives, 1, 822-823 (1997)
A Mena Granero et al.
Journal of chemical ecology, 31(10), 2309-2322 (2005-10-01)
An analytical method has been applied to determine volatile organic compounds in zucchini flowers. In a first step, the analytical method was applied to characterize the main scents emitted by whole male and female living flowers of three main commercial
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