推荐产品
等级
FG
Halal
Kosher
natural
质量水平
管理合规性
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117
检测方案
97%
折射率
n20/D 1.537 (lit.)
bp
221-222 °C (lit.)
mp
5 °C (lit.)
密度
1.092 g/mL at 25 °C (lit.)
应用
flavors and fragrances
文件
see Safety & Documentation for available documents
食品过敏原
no known allergens
性状检查
clove; leathery; smoky; spicy; smoky; sweet; vanilla
SMILES字符串
COc1cc(C)ccc1O
InChI
1S/C8H10O2/c1-6-3-4-7(9)8(5-6)10-2/h3-5,9H,1-2H3
InChI key
PETRWTHZSKVLRE-UHFFFAOYSA-N
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一般描述
2-Methoxy-4-methylphenol is a phenolic flavor compound reported in commercial liquid smoke flavoring and wood smoke.
生化/生理作用
1.0-1.25ppm 时的味道
其他说明
天然存在：咖啡、格鲁耶尔奶酪、猪肉、啤酒、朗姆酒、波本威士忌、麦芽、雪利酒、可可、茶叶、蘑菇、波本香草、绿玛黛和茉莉花。
警示用语：
Warning
危险声明
危险分类
Acute Tox. 4 Oral - Eye Irrit. 2 - Skin Irrit. 2
WGK
WGK 3
闪点(°F)
closed cup
闪点(°C)
closed cup
个人防护装备
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
Study of a commercial liquid smoke flavoring by means of gas chromatography/mass spectrometry and Fourier transform infrared spectroscopy.
Guillen MD, et al.
Journal of Agricultural and Food Chemistry, 43(2), 463-468 (1995)
Anthea L Fudge et al.
Journal of agricultural and food chemistry, 60(1), 52-59 (2011-12-02)
In this study, the suitability of mid-infrared (MIR) spectroscopy, combined with principal component analysis (PCA) and linear discriminant analysis (LDA), was evaluated as a rapid analytical technique to identify smoke tainted wines. Control (i.e., unsmoked) and smoke-affected wines (260 in
Day-Shin Hsu et al.
Chemistry (Weinheim an der Bergstrasse, Germany), 16(10), 3121-3131 (2010-02-02)
An efficient and short entry to polyfunctionalized linear triquinanes from 2-methoxyphenols is described by utilizing the following chemistry. The Diels-Alder reactions of masked o-benzoquinones, derived from 2-methoxyphenols, with cyclopentadiene afford tricyclo[5.2.2.0(2,6)]undeca-4,10-dien-8-ones. Photochemical oxa-di-pi-methane (ODPM) rearrangements and 1,3-acyl shifts of the
The flavor chemistry of wood smoke.
Maga JA
Food Reviews International, 3(1-2), 139-183 (1987)
Robert H H van den Heuvel et al.
The Journal of biological chemistry, 279(32), 33492-33500 (2004-06-01)
The flavoenzyme vanillyl-alcohol oxidase was subjected to random mutagenesis to generate mutants with enhanced reactivity to creosol (2-methoxy-4-methylphenol). The vanillyl-alcohol oxidase-mediated conversion of creosol proceeds via a two-step process in which the initially formed vanillyl alcohol (4-hydroxy-3-methoxybenzyl alcohol) is oxidized
商品
Vanilla Regulations – The Law and the Labeling of the World’s Most Popular Flavor
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