meta-dimethyl hydroquinone

Full Material List
1,3-dimethoxybenzene

Identifiers

FEMA 2385
CAS 151-10-0
EINECS 205-783-4
Synonyms
  • benzene, 1,3-dimethoxy-
  • benzene, m-dimethoxy-
  • benzene,3-dimethoxy-
  • 1,3- dimethoxy benzene
  • 1,3- dimethoxy-benzene
  • 1,3- dimethoxybenzene
  • m- dimethoxybenzene
  • meta- dimethoxybenzene
  • 1,3- dimethoxybenzol
  • meta- dimethyl hydroquinone
  • dimethyl resorcinol
  • dimethyl resourcinol
  • m- dimethylhydroquinone
  • dimethylresorcinol
  • 3- methoxyanisole
  • resorcinol dimethyl ether
JECFA Food Flavoring 1249
JECFA Food Additive N/A
DG SANTE Food Flavourings 04.016 1,3-dimethoxybenzene
DG SANTE Food Contact Materials N/A
FDA UNII 2694Z07HQY
CoE Number 189
XlogP3-AA 2.20 (est)
Molecular Weight 138.1661
Molecular Formula C8 H10 O2

Organoleptic

Organoleptic Notes
  • 1. Odor Type: medicinal Odor Strength:medium ,recommend smelling in a 1.00 % solution or less
  • Substantivity:64 hour(s) at 100.00 %
  • acidic fruity nutmeg neroli
  • Odor Description:at 1.00 % in dipropylene glycol. acid fruity nutmeg neroliLuebke, William tgsc, (1998)
  • Odor sample from: Harrmann & Reimer Corporation
  • sweet cooling medicinal root beer
  • Odor Description:Sweet, cooling, medicinal, root beer-likeMosciano, Gerard P&F 17, No. 3, 57, (1992)
Odor medicinal
acidic, fruity, nutmeg, neroli, sweet, cooling, medicinal, root, beer
Flavor chemical
chemical, medicinal, spicy, cooling, root, beer,

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Properties

Food Chemicals Codex Listed No
Appearance colorless to pale yellow clear liquid (est)
Assay 97.00 to 100.00
Specific Gravity 1.06610 to 1.07000 @ 25.00 °C.
Lbs/Gal (est) 8.871 to 8.903
Refractive Index 1.52300 to 1.52700 @ 20.00 °C.
Melting Point -55.00 to -52.00 °C. @ 760.00 mm Hg
Boiling Point 215.00 to 217.50 °C. @ 760.00 mm Hg
Flash Point 186.00 °F. TCC ( 85.56 °C. )
Acid Value N/A
Vapor Pressure 0.528000 mmHg @ 25.00 °C. (est)
Vapor Density 4.7 ( Air = 1 )
logP (o/w) 2.21
Soluble In
  • alcohol
  • water, 1105 mg/L @ 25 °C (est)
  • water
Occurrence
  • brandy
  • butter
  • cheese bleu cheese
  • cheese gruyere cheese
  • coffee
  • cognac
  • kiwi fruit
  • mangrove bark red oil cuba @ 0.10%
  • rice