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W313726

2,6-Dimethoxyphenol

natural, ≥96%

Synonym(s):

Pyrogallol 1,3-dimethyl ether

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About This Item

Linear Formula:
(CH3O)2C6H3OH
CAS Number:
91-10-1
Molecular Weight:
154.16
Flavis number:
4.036
PubChem Substance ID:
24901484
UNSPSC Code:
12164502
FEMA Number:
3137
NACRES:
NA.21
EC Number:
202-041-1
MDL number:
MFCD00064434
Beilstein/REAXYS Number:
1526871
Organoleptic:
bacon; balsamic; smoky
Grade:
Fragrance grade, Halal, Kosher, natural
Agency:
follows IFRA guidelines
Food allergen:
no known allergens
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Quality Level

300, 400

grade

Fragrance grade, Halal, Kosher, natural

agency

follows IFRA guidelines

reg. compliance

EU Regulation 1223/2009

assay

≥96%

bp

261 °C (lit.)

mp

50-57 °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

bacon; balsamic; smoky

SMILES string

COc1cccc(OC)c1O

InChI

1S/C8H10O3/c1-10-6-4-3-5-7(11-2)8(6)9/h3-5,9H,1-2H3

InChI key

KLIDCXVFHGNTTM-UHFFFAOYSA-N

Gene Information

human ... GABRA1(2554)

General description

2,6-Dimethoxyphenol (syringol) is a phenol with methoxy groups at the 2 and 6 positions. It is a highly versatile molecule with a woody, and smoky aroma used in foods like meat, soups, and seafood.

Application

2,6-Dimethoxyphenol is used as a flavoring agent in the food industry, particularly in smoked foods.

Disclaimer

For R&D or non-EU Food use. Not for retail sale.

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pictograms

Exclamation mark
GHS07

signalword

Warning

Hazard Classifications

Acute Tox. 4 Oral - Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3

target_organs

Respiratory system

Storage Class

11 - Combustible Solids

wgk

WGK 3

flash_point_f

284.0 °F - closed cup

flash_point_c

140 °C - closed cup

ppe

dust mask type N95 (US), Eyeshields, Gloves

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Certificates of Analysis (COA)

Lot/Batch Number
SHBN0180
SHBL1497
MKCJ7410
MKCB2227V
10508LD

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Seperation of syringol from birch wood-derived vacuum pyrolysis oil
Murwanashyaka JN, et al.
Separation and Purification Technology, 24(1-2), 155-165 (2001)
Leonardo Petruzzi et al.
Journal of the science of food and agriculture, 92(2), 343-350 (2011-08-05)
Two red wines (Primitivo and Uva di Troia) treated with oak chips inoculated with Penicillium purpurogenum were analysed in order to assess their contents of furfural, cis-β-methyl-γ-octalactone, syringol, eugenol, vanillin and 4-vinylguaiacol. Two different sizes of oak chips (small and
Isabel Pardo et al.
Biotechnology and bioengineering, 109(12), 2978-2986 (2012-06-26)
DNA recombination methods are useful tools to generate diversity in directed evolution protein engineering studies. We have designed an array of chimeric laccases with high-redox potential by in vitro and in vivo DNA recombination of two fungal laccases (from Pycnoporus
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Global Trade Item Number

SKUGTIN
W313726-SAMPLE-K04061832870854
W313726-100G-K04061833377406
W313726-1KG-K04061833352526