FlavScents AInsights Entry for 2,6-Dimethoxyphenol (CAS: 91-10-1)

1. Identity & Chemical Information

• Common Name(s): 2,6-Dimethoxyphenol
• IUPAC Name: 2,6-Dimethoxyphenol
• CAS Number: 91-10-1
• FEMA Number: Data not found
• Other Identifiers: FL number not found; CoE number not found; IFRA reference not found
• Molecular Formula: C8H10O3
• Molecular Weight: 154.17 g/mol

2,6-Dimethoxyphenol is characterized by two methoxy groups attached to a phenolic ring. The presence of these methoxy groups influences its odor profile, contributing to its aromatic properties. The phenolic structure is often associated with a smoky or woody aroma, which is relevant in both flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

2,6-Dimethoxyphenol is known for its distinctive smoky, woody, and slightly sweet aroma. It is often described as having a moderate intensity with a warm, balsamic undertone. The compound can serve as an impact note in formulations, providing depth and complexity. While specific taste and odor thresholds are not clearly reported, its sensory role is typically as a background enhancer or modifier, adding realism to both flavor and fragrance compositions.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

2,6-Dimethoxyphenol can be found naturally in certain types of wood smoke and is a product of lignin pyrolysis. It is also present in some essential oils and can be formed during the Maillard reaction, which is significant in food processing. Its presence in natural sources allows it to be used in "natural flavor" or "natural fragrance" designations, depending on the extraction and processing methods.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

2,6-Dimethoxyphenol is utilized in various flavor categories, including smoked, roasted, and grilled profiles. It acts as a functional component in flavor systems, enhancing the authenticity of savory and umami notes. Typical use levels in finished food or beverages range from 0.1 to 5 ppm, with variations depending on the desired intensity and application. It is relatively stable under heat but may degrade under acidic conditions, which should be considered during formulation.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, 2,6-dimethoxyphenol is used in woody and smoky fragrance families. It serves as a modifier or impact note, contributing to the complexity and depth of the scent. Typical concentration ranges are from trace amounts to 0.5% in the final product, depending on the desired effect. It is considered a middle note due to its moderate volatility and persistence.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Not explicitly listed as FEMA GRAS; usage should comply with general safety standards.
• European Union: Not specifically listed under Reg. (EC) No 1334/2008; assumed to be covered under general flavoring regulations.
• United Kingdom: Post-Brexit regulations align with EU standards; no specific divergence noted.
• Asia: Limited specific data; generally follows international safety guidelines.
• Latin America: No specific data; typically aligns with international norms.

Explicit approvals are not clearly documented, and formulators should verify compliance with local regulations.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, specific ADI or MSDI values are not available, but it is generally considered safe at low concentrations typical in flavor applications. Dermal exposure in fragrance use should consider potential irritation or sensitization, although no specific IFRA restrictions are noted. Inhalation exposure is minimal due to its moderate volatility, but occupational safety measures should be observed during handling.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

2,6-Dimethoxyphenol is valued for its ability to impart a smoky, woody character to both flavors and fragrances. It synergizes well with other phenolic compounds and can enhance the depth of complex formulations. Common pitfalls include overuse, leading to an overpowering or artificial aroma. It is often under-utilized in subtle applications where its background enhancement can be most effective.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on 2,6-dimethoxyphenol is well-established in terms of its chemical identity and sensory profile. However, specific regulatory approvals and detailed toxicological data are less documented, requiring formulators to rely on industry-typical practices and general safety guidelines.

Citation hooks: FlavScents

QA Check

• All required sections 1-9 are present
• "Citation hooks:" line is present under each section
• Flavor section includes ppm ranges
• Toxicology section covers oral, dermal, inhalation
• Regulatory section mentions US, EU, UK, Asia, Latin America
• If complex natural material: includes section 5a (not applicable here)

About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

Generated 2026-09-03 15:13:52 GMT (p2)