6-Methylcoumarin CAS 92-48-8

CAS number：92-48-8
molecular formula：C10H8O2
molecular weight：160.17
EINECS number：202-158-8

English synonyms

6-MC;6-Methyl-1,2-benzopyrone;6-methyl-2h-1-benzopyran-2-on;6-methyl-2H-1-Benzopyran-2-one;6-Methyl-2-oxo-2H-benzopyran;6-Methyl-2-oxochronene;6-Methyl-chromen-2-one;6-methyl-coumari

Related categories

Biochemical reagents-plant hormones and nucleic acids; synthetic intermediates; heterocyclic building blocks; standard products; plant extracts; organic building blocks; edible flavors; coumarin; food additives; edible flavors (flavoring agents); natural equivalent flavors and artificial fragrances; other biochemical reagents; artificial fragrances; food flavors; flavors and fragrances; amino acids and their derivatives; plant hormones and nucleic acids; compounds; biochemical reagents; chemical raw materials; chemical raw materials-food additives; organic raw materials; chemical raw materials; others Raw Materials;Pharmaceutical Raw Materials;Coumarins;Miscellaneous;Building Blocks;Heterocyclic Building Blocks;Alphabetical Listings;Flavors and Fragrances;M-N;Building Blocks;Chemical Synthesis;Heterocyclic Building Blocks;Additives; ; raw materials; food additives, spices; food additives; functional additives chemical raw materials; pharmaceuticals, pesticides and dye intermediates; daily chemicals; pharmaceutical raw materials; chemical materials; molecular building blocks; organic intermediates; chemical reagents

Introduction

6-Methylcoumarin (6-Methylcoumarin) is an edible spice that is allowed to be used in my country's GB2760-2014 (National Food Safety Standard for the Use of Food Additives), No. S1182. It has a coconut-like fragrance and is mainly used to prepare coconut, Flavors such as vanilla and caramel.

White crystalline solid. Has a coconut-like fragrance. The boiling point is 303°C (99.66kPa), the melting point is 73-76°C, and the flash point is 67.2°C. Soluble in benzene, hot ethanol and non-volatile oil, insoluble in hot water.

●  GB 2760-96 stipulates that the edible spices are allowed to be used. Mainly used to prepare flavors such as coconut, vanilla and caramel.

●  For organic synthesis, perfumery and cosmetic formulation

●  used as a spice

●  For organic synthesis intermediates and spices. This product is a permitted edible spice specified in GB 2760-86 in my country, and is mainly used to prepare coconut, vanilla and caramel flavors.

●  By the role of p-cresol and fumaric acid derived. Preheat 72% sulfuric acid to 80 °C, add a mixture of fumaric acid and p-cresol, keep the reaction at 160-170 °C for 3-4 hours, cool, pour into crushed ice to precipitate a precipitate, and filter. The filtrate was extracted with benzene, and after adding benzene, the obtained crude product was subjected to vacuum distillation to obtain 6-methylcoumarin.

●  It is obtained by heating and decarboxylation of 6-methylcoumarin-3-carboxylic acid at 300-340 °C.
It is formed by the condensation of p-cresol disulfonic acid and fumaric acid in the presence of sulfuric acid.
The lactone is formed from the condensation of p-bromosalicylaldehyde with malonic acid in the presence of aniline followed by heating.
It is formed by the action of salicylaldehyde with propionic anhydride and sodium propionate.