6-Methylcoumarin Chemical Properties
- Melting point:
- 73-76 °C(lit.)
- Boiling point:
- 303 °C725 mm Hg(lit.)
- 1.0924 (rough estimate)
- 2699 | 6-METHYLCOUMARIN
- refractive index
- 1.5300 (estimate)
- Flash point:
- JECFA Number
- CAS DataBase Reference
- 92-48-8(CAS DataBase Reference)
- NIST Chemistry Reference
- 2H-1-Benzopyran-2-one, 6-methyl-(92-48-8)
- EPA Substance Registry System
- 6-Methylcoumarin (92-48-8)
- Hazard Codes
- Risk Statements
- Safety Statements
- WGK Germany
- HS Code
- Hazardous Substances Data
- 92-48-8(Hazardous Substances Data)
- The acute oral LD50 value in rats was reported to be 1.68 g/kg (1.43-1.93 g/kg) (Moreno, 1973). The acute dermal LD50 value in rabbits exceeded 5 g/kg (Moreno, 1973).
6-Methylcoumarin Usage And Synthesis
6-Methylcoumarin has a somewhat dry, herbaceous (tonka-like) odor. It is also characterized as a delicate fig or date sweetness. It has an almost bitter taste above 50 ppm, turning sweet and vanillalike at lower levels. 6-Methylcoumarin may be prepared by heating 6-methyl coumarin-3-carboxylic acid to 300 - 340°C; by condensation of p-cresol-disulfonic acid with fumaric acid in the presence of H2S04; by condensation of p-homosalicyclic aldehyde with malonic acid in the presence of aniline, followed by heating to form the lactone; from salicylaldehyde with propionic anhydride and sodium propionate.
6-Methylcoumarin has a somewhat coconut-like odor. The odor is also characterized as having a delicate fig or date sweetness. It has an almost bitter taste above 50 ppm, turning sweet and vanilla-like at lower levels.
WHITE TO ALMOST WHITE CRYSTALLINE POWDER
Has apparently not been reported to occur in nature
6-Methylcoumarin is a synthetic fragrance in cosmetics, toiletries and soaps.
ChEBI: A member of the class of coumarins that is coumarin in which the hydrogen at position 6 is replaced by a methyl group.
By heating 6-methyl coumarin-3-carboxylic acid to 300 to 340°C; by condensation of p-cresol-disulfonic acid with fumaric acid in the presence of H2SO4; by condensation of p-homosalicyclic aldehyde with malonic acid in the presence of aniline, followed by heating for the lactone; from salicylaldehyde with propionic acid anhydride and sodium propionate.
Aroma threshold values
Aroma characteristics at 1.0%: sweet vanilla cake, creamy, coconut, coumarin-like and powdery, with herbaceous hay and tonka-like nuances.
Taste threshold values
Taste characteristics at 5 ppm: coconut, sweet vanilla, dairy creamy, hay-like with anisic and coumarin nuances.
White crystals with a flavor of vanilla. Insoluble in water.
Air & Water Reactions
Insoluble in water.
Ketones, such as 6-Methylcoumarin, are reactive with many acids and bases liberating heat and flammable gases (e.g., H2). The amount of heat may be sufficient to start a fire in the unreacted portion of the ketone. Ketones react with reducing agents such as hydrides, alkali metals, and nitrides to produce flammable gas (H2) and heat. Ketones are incompatible with isocyanates, aldehydes, cyanides, peroxides, and anhydrides. They react violently with aldehydes, HNO3, HNO3 + H2O2, and HClO4.
6-Methylcoumarin is combustible.
Poison by subcutaneous route. Moderately toxic by ingestion. A skin irritant. Mutation data reported. Combustible liquid. When heated to decomposition it emits acrid smoke and irritating fumes.
- Coumarin 338
- Coumarin 2
- Coumarin 153
- Basic Violet 1
- Methyl acetate
- Methyl acrylate
- Paraquat dichloride
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