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ortho-methyl anisole

Chemical Structure

General Material Information

Preferred name ortho-methyl anisole
Trivial Name 2-Methylanisole
Short Description o-methylanisole
Formula C8 H10 O
CAS Number 578-58-5
FEMA Number 2680
Flavis Number 4.014
ECHA Number 209-426-3
FDA UNII 09G73SL17K
Nikkaji Number J7.427F
MDL MFCD00008373
COE Number 187
NMR Predictor External link
JECFA Food Flavoring 1242 o-methylanisole
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 578-58-5 ; O-METHYLANISOLE
Synonyms
  • anisole, 2-methyl-
  • benzene, 1-methoxy-2-methyl-
  • o- cresyl methyl ether
  • ortho- cresyl methyl ether
  • 1-methoxy-2-methyl benzene
  • 1-methoxy-2-methylbenzene
  • 2-methoxytoluene
  • o- methoxytoluene
  • ortho- methoxytoluene
  • methyl 2-methylphenyl ether
  • 2-methyl anisole
  • o- methyl anisole
  • 2-methyl anisole natural
  • 2-methyl methoxybenzene
  • methyl o-tolyl ether
  • methyl ortho-cresyl ether
  • 2-methyl ortho-tolyl ether
  • 2-methylanisole
  • o- methylanisole
  • ortho- methylanisole
  • 1-methoxy-2-methylbenzene
  • Anisole, o-methyl-
  • o-Cresyl methyl ether
  • o-Methylanisole
  • Methyl o-cresyl ether
  • 2-Methylanisole
  • o-Methoxytoluene
  • 2-Methoxytoluene
  • o-Cresol methyl ether
  • Methyl o-methylphenyl ether
  • 2-Methyl-1-methoxybenzene
  • 2-Cresol methyl ether
  • NSC 6253
  • NK 409

US / EU / FDA / JECFA / FEMA / Scholar / Patents

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Other Information

(IUPAC):Atomic Weights of the Elements 2011 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS):View
HMDB (The Human Metabolome Database):HMDB32074
FooDB:FDB008787
Export Tariff Code:3909.30
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View

PhysChem Properties

Material listed in food chemical codex No
Molecular weight 122.16690063477
Specific gravity @ 20 °C
Pounds per Gallon 8.156 to 8.181
Refractive Index 1.515 to 1.518 @ 20 °C
Boiling Point 170 to 172°C @ 760 mm Hg
Boiling Point 63 to 64°C @ 14 mm Hg
Vapor Pressure 1.9 mmHg @ 25 °C
Flash Point TCC Value 51.67 °C TCC
logP (o/w) 2.74
Solubility
alcohol Yes
water, 450.4 mg/L @ 25 °C (est) Yes
water No

Organoleptic Properties

Odor Type: Naphthyl
sweet, nutty, floral, earthy, walnut, naphthyl, camphoreous, phenolic, woody, orchid
General comment At 1.00 % in dipropylene glycol. sweet nutty floral earthy walnut
Mosciano, Gerard P&F 23, No. 3, 55, (1998) At 1.00 %. Naphthyl, camphoreous, phenolic and woody with a salicylate nuance
Flavor Type: Camphoreous
camphoreous, earthy, woody, orchid, minty, spicy
Mosciano, Gerard P&F 23, No. 3, 55, (1998) At 5.00 ppm. Camphoreous, earthy, woody and salicylate with minty, spicy nuances

Occurrences

Potential Uses

Applications
Odor purposes Cherry, Coffee, Earth, Filbert, Hazelnut, Herbal, Vanilla
Flavoring purposes Bread, Walnut

Safety Information

Safety information

Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 10 - Flammable.
R 38 - Irritating to skin.
S 02 - Keep out of the reach of children.
S 24/25 - Avoid contact with skin and eyes.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36 - Wear suitable protective clothing.
Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavor and fragrance agents
RIFM Fragrance Material Safety Assessment: Search
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice
Recommendation for ortho-methyl anisole usage levels up to:
2.0000 % in the fragrance concentrate.
Maximised Survey-derived Daily Intakes (MSDI-EU): 2.40 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.06 (μg/capita/day)
Structure Class: I
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 3
Click here to view publication 3
average usual ppmaverage maximum ppm
baked goods: -4.00000
beverages(nonalcoholic): -1.70000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -1.00000
fruit ices: -1.00000
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: 2.300004.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: --
sugar substitutes: --
sweet sauces: --

Safety references

European Food Safety Athority(EFSA):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...

European Food Safety Authority (EFSA) reference(s):

Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to Flavouring Group Evaluation 23 (FGE.23): Aliphatic, alicyclic and aromatic ethers including anisole derivatives From chemical groups 15, 16 and 26 (Commission Regulation (EC) No 1565/2000 of 18 July 2000
View page or View pdf

Flavouring Group Evaluation 59 (FGE.59): Consideration of aliphatic and aromatic ethers evaluated by JECFA (61st meeting) structurally related to aliphatic, alicyclic and aromatic ethers including anisole derivatives evaluated by EFSA in FGE.23 (2006) (Commission Regulation (EC) No 1565/2000 of 18 July 2000) - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
View page or View pdf

Flavouring Group Evaluation 23, Revision 1 (FGE.23Rev1): Aliphatic, alicyclic and aromatic ethers including anisole derivatives from chemical groups 15, 16, 26 and 30[1] - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 59, Revision 1 (FGE.59Rev1): Consideration of aliphatic and aromatic ethers evaluated by JECFA (61st meeting and 63rd meeting) structurally related to aliphatic, alicyclic and aromatic ethers including anisole derivatives evaluated by EFSA in FGE.23 Rev2 (2010)
View page or View pdf

EPI System: View
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):578-58-5
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :33637
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 1993
WGK Germany:3
1-methoxy-2-methylbenzene
Chemidplus:0000578585