ortho-methyl anisole
o-methylanisole

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• 
  BOC Sciences

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  578-58-5 2-Methylanisole

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  Penta International Corporation

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  For over 30 years, Penta Manufacturing Company has played a growing role in worldwide chemistry innovations and applications. As an industry leader, Penta continues to pioneer chemistry-based solutions for practically every area of commerce. Our products and expertise have helped fuel technical advances in dozens of commercial applications including flavoring, coloring, fragrances and chemical processes.
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  13-27550 2-METHYL ANISOLE
  13-27600 2-METHYL ANISOLE NATURAL

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  Sigma-Aldrich

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  Sigma-Aldrich is a leading Life Science and High Technology company dedicated to providing high-quality, safe and certified flavor ingredients with transparent and easily accessible documentation to customers around the globe. Sigma-Aldrich also provides a suite of analytical tools that allow food analysts to simplify sample preparation, cleanup and analysis steps, while increasing sensitivity to trace ingredients and harmful substances to meet regulations and quality standards.
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  Product(s):
  W268003 2-Methylanisole, ≥99%, FG
  SDS

• 
  Synerzine, Inc.

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  W150 o-Methylanisole

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  TCI AMERICA

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  Product(s):
  M0150 2-Methoxytoluene >98.0%(GC)
  SDS

Name: 1-methoxy-2-methylbenzene CAS Number: 578-58-5 3D/inchi ECHA EINECS - REACH Pre-Reg: 209-426-3 FDA UNII: 09G73SL17K Nikkaji Web: J7.427F MDL: MFCD00008373 CoE Number: 187 XlogP3: 2.70 (est) Molecular Weight: 122.16690000 Formula: C8 H10 O NMR Predictor: Predict (works with chrome, Edge or firefox) Category:flavor and fragrance agents   US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information: Google Scholar: Search Google Books: Search Google Scholar: with word "volatile" Search Google Scholar: with word "flavor" Search Google Scholar: with word "odor" Search Perfumer and Flavorist: Search Google Patents: Search US Patents: Search EU Patents: Search Pubchem Patents: Search PubMed: Search NCBI: Search JECFA Food Flavoring: 1242 o-methylanisole DG SANTE Food Flavourings: 04.014 1-methoxy-2-methylbenzene FEMA Number: 2680 o-methylanisole FDA: No longer provide for the use of these seven synthetic flavoring substances FDA Mainterm (SATF): 578-58-5 ; O-METHYLANISOLE FDA Regulation: FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION Subpart F--Flavoring Agents and Related Substances Sec. 172.515 Synthetic flavoring substances and adjuvants.   Physical Properties: Appearance: colorless clear liquid (est) Assay: 99.00 to 100.00 Food Chemicals Codex Listed: No Specific Gravity: 0.97900 to 0.98200 @ 20.00 °C. Pounds per Gallon - (est).: 8.156 to 8.181 Refractive Index: 1.51500 to 1.51800 @ 20.00 °C. Melting Point: -34.10 °C. @ 760.00 mm Hg Boiling Point: 170.00 to 172.00 °C. @ 760.00 mm Hg Boiling Point: 63.00 to 64.00 °C. @ 14.00 mm Hg Vapor Pressure: 1.900000 mmHg @ 25.00 °C. (est) Flash Point: 125.00 °F. TCC ( 51.67 °C. ) logP (o/w): 2.740 Soluble in:   alcohol   water, 450.4 mg/L @ 25 °C (est) Insoluble in:   water   Organoleptic Properties: Odor Type: naphthyl sweet nutty floral earthy walnut Odor Description:at 1.00 % in dipropylene glycol. sweet nutty floral earthy walnut naphthyl camphoreous phenolic woody orchid Odor Description:at 1.00 %. Naphthyl, camphoreous, phenolic and woody with a salicylate nuance Mosciano, Gerard P&F 23, No. 3, 55, (1998) Flavor Type: camphoreous camphoreous earthy woody orchid minty spicy Taste Description: at 5.00 ppm. Camphoreous, earthy, woody and salicylate with minty, spicy nuances Mosciano, Gerard P&F 23, No. 3, 55, (1998) Odor and/or flavor descriptions from others (if found).   Cosmetic Information: None found   Suppliers: BOC Sciences For experimental / research use only. 2-Methylanisole EMD Millipore For experimental / research use only. 2-Methylanisole sds Penta International 2-METHYL ANISOLE NATURAL Penta International 2-METHYL ANISOLE Santa Cruz Biotechnology For experimental / research use only. 2-Methylanisole Sigma-Aldrich 2-Methylanisole, ≥99%, FG sds Odor: earthy; floral; walnut Certified Food Grade Products Synerzine o-Methylanisole TCI AMERICA For experimental / research use only. 2-Methoxytoluene >98.0%(GC) sds   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 ppm average 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: 2.30000 4.00000 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   References:   1-methoxy-2-methylbenzene NIST Chemistry WebBook: Search Inchi Canada Domestic Sub. List: 578-58-5 Pubchem (cid): 33637 Pubchem (sid): 135017865 Flavornet: 578-58-5   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   Potential Blenders and core components note For Odor No odor group found for these sulfuryl octanoate FL/FR sulfuryl butyrate FL/FR sulfuryl decanoate FL/FR sulfuryl hexanoate FL/FR sulfuryl isobutyrate FL/FR sulfuryl propionate FL/FR valeraldehyde dibutyl acetal FL/FR valeraldehyde propylene glycol acetal FL/FR balsamic balsamic propyl benzoate FL/FR bready coffee furanone FL/FR buttery acetyl propionyl FL/FR 3,4- hexane dione FL/FR camphoreous bornyl isobutyrate FL/FR butyrophenone FL/FR caramellic ethyl 2-hydroxy-2-methyl butyrate FL/FR chocolate chocolate pyrazine A FL/FR 2,5- dimethyl pyrazine FL/FR 2- methoxypyrazine FL/FR cocoa 2- methyl butyraldehyde FL/FR coconut alpha- angelica lactone FL/FR gamma- heptalactone FL/FR corn chip popcorn pyrimidine FL/FR coumarinic coumane FL/FR tonka bean resinoid FR earthy 2- ethyl-3-methoxypyrazine FL/FR (Z)- linalool oxide (furanoid) FL/FR 2- octanone oxime FR fatty coconut absolute FL/FR fermented valeraldehyde FL/FR floral bois de rose oil terpeneless FL/FR boronia butenal FR para- cresyl laurate FL/FR geranium oil morocco FL/FR hawthorn carbinol FL/FR 2- methyl-4-phenyl butanal FL/FR phenyl acetaldehyde 2,3-butylene glycol acetal FL/FR 2- phenyl propionaldehyde dimethyl acetal FL/FR (R)- styralyl alcohol FL/FR fruity allyl 2-ethyl butyrate FL/FR iso amyl nonanoate FL/FR methyl valerate FL/FR 3- methyl-2-butenal FL/FR styralyl butyrate FL/FR tropical thiazole FL/FR green alpha,alpha- dimethyl benzyl alcohol FL/FR earthy acetal FL/FR 2- heptyl furan FL/FR lilac acetaldehyde FL/FR methyl cyclocitrone (IFF) FR (E,Z)-2,6- nonadien-1-yl acetate FL/FR 3,5,5- trimethyl hexanol FL/FR herbal dehydroxylinalool oxide FL/FR 2,10- epoxypinane FR saffron pyranone FR minty dextro- carvone FL/FR dextro- dihydrocarvone FL/FR methyl salicylate FL/FR mossy oakmoss absolute FL/FR musty 2- acetyl pyrrole FL/FR 3- acetyl-2,5-dimethyl furan FL/FR hazelnut pyrazine FL/FR menthofuran FL/FR naphthyl para- methyl anisole FL/FR nutty 3- acetyl pyridine FL/FR 2- acetyl-3-ethyl pyrazine FL/FR 2- acetyl-3-methyl pyrazine FL/FR 2- acetyl-3,5-dimethyl pyrazine FL/FR 2- acetyl-5-methyl furan FL/FR 3,5- cocoa pyrazine FL/FR 3,6- cocoa pyrazine FL/FR 2,3- dimethyl pyrazine FL/FR 4,5- dimethyl-2-ethyl-3-thiazoline FL/FR 2- ethyl pyrazine FL/FR 2- ethyl-4-methyl thiazole FL/FR filbert heptenone FL/FR filbert pyrazine FL/FR 2,6- lutidine FL/FR maraniol CS 2- methyl pyrazine FL/FR 5- methyl quinoxaline FL/FR 2- methyl thio-3,5 or 6-methyl pyrazine FL/FR 2- methyl-3-(methyl thio) pyrazine FL/FR 2- methyl-3-ethoxypyrazine FL/FR 2- methyl-3-propyl pyrazine FL/FR nutty cyclohexenone FL/FR nutty quinoxaline FL/FR ortho- salicylic acid CS shoyu pyrazine FL/FR 2,3,5,6- tetramethyl pyrazine FL/FR 2,3,5- trimethyl pyrazine FL/FR vinyl sulfurol FL/FR popcorn 2- acetyl pyrazine FL/FR 2- acetyl thiazole FL/FR spicy carvacrol FL/FR 4- carvomenthenol FL/FR 3-(2- furyl) acrolein FL/FR origanum majorana oil FL/FR sulfurous benzothiazole FL/FR furfuryl thioacetate FL/FR tobacco veltonal (Bedoukian) FR tonka coumarin FR tonka bean absolute FR whiskey lactone FL/FR woody dryopteris filix-mas oleoresin FR sandalwood oil FL/FR For Flavor No flavor group found for these acetyl acetaldehyde dimethyl acetal FL bornyl isobutyrate FL/FR butyrophenone FL/FR chocolate pyrazine A FL/FR chocolate pyrazine B FL coumane FL/FR cyclohexyl methyl pyrazine FL 2,5- diethyl thiazole FL 2,5- diethyl-4-methyl thiazole FL 6,7- dihydro-2,3-dimethyl-5H-cyclopentapyrazine FL alpha,alpha- dimethyl benzyl alcohol FL/FR dimethyl dihydrocyclopentapyrazine FL 2,5- dimethyl thiazole FL earthy acetal FL/FR ethyl 2-hydroxy-2-methyl butyrate FL/FR 2- ethyl-3-methoxypyrazine FL/FR (Z+E)-5- ethyl-4-methyl-2-(2-butyl) thiazoline FL (Z+E)-5- ethyl-4-methyl-2-(2-methyl propyl) thiazoline FL 3-(2- furyl) acrolein FL/FR (E,E)-2,4- heptadien-1-ol FL 2- hexyl-5 or 6-keto-1,4-dioxane FL (Z)- linalool oxide (furanoid) FL/FR 2- methoxypyrazine FL/FR methyl 2-(methyl thio) acetate FL 2- methyl-3-(methyl thio) pyrazine FL/FR 2- methyl-3-ethoxypyrazine FL/FR 2- methyl-4-phenyl butanal FL/FR peanut dithiazine FL phenyl acetaldehyde 2,3-butylene glycol acetal FL/FR 2- propyl pyridine FL para- salicylic acid FL (R)- styralyl alcohol FL/FR sulfuryl butyrate FL/FR sulfuryl decanoate FL/FR sulfuryl hexanoate FL/FR sulfuryl isobutyrate FL/FR valeraldehyde propylene glycol acetal FL/FR 5- acetyl-2,3-dihydro-1,4-thiazine FL sulfuryl formate FL sulfuryl octanoate FL/FR sulfuryl propionate FL/FR valeraldehyde dibutyl acetal FL/FR alliaceous alliaceous 2- methyl thioacetaldehyde FL tropical thiazole FL/FR bready 2- propionyl thiazole FL burnt 2- methyl quinoxaline FL buttery 3,4- hexane dione FL/FR coffee difurfuryl ether FL 2- ethyl-4-methyl thiazole FL/FR 2-iso propyl pyrazine FL cooling 4- carvomenthenol FL/FR corn chip 2- acetyl thiazole FL/FR 2- acetyl-2-thiazoline FL popcorn pyrimidine FL/FR creamy alpha- angelica lactone FL/FR earthy 2- methyl-3-propyl pyrazine FL/FR ethereal allyl 2-ethyl butyrate FL/FR fatty coconut absolute FL/FR (E,E)-2,4- decadienal FL 2- heptyl furan FL/FR (E,E)-2,4- nonadienal FL fishy 4,5- dimethyl thiazole FL floral bois de rose oil terpeneless FL/FR geranium oil morocco FL/FR fruity 2,4- hexadien-1-ol FL lilac acetaldehyde FL/FR methyl valerate FL/FR 3- methyl-2-butenal FL/FR 2- phenyl propionaldehyde dimethyl acetal FL/FR propyl benzoate FL/FR styralyl butyrate FL/FR fusel 2- methyl butyraldehyde FL/FR green dextro- dihydrocarvone FL/FR dihydroxyacetophenone (mixed isomers) FL 2,5- dimethyl thiophene FL 4- methyl thiazole FL 2- methyl-5-isopropyl pyrazine FL (E,Z)-2,6- nonadien-1-yl acetate FL/FR oakmoss absolute FL/FR 3,5,5- trimethyl hexanol FL/FR 2- vinyl pyrazine FL herbal origanum majorana oil FL/FR lactonic gamma- heptalactone FL/FR meaty benzothiazole FL/FR minty dextro- carvone FL/FR methyl salicylate FL/FR musty 2,5- dimethyl pyrazine FL/FR 2- ethoxythiazole FL hazelnut pyrazine FL/FR menthofuran FL/FR propionaldehyde FL shoyu pyrazine FL/FR 2,3,5- trimethyl pyrazine FL/FR naphthyl para- methyl anisole FL/FR nutty 3- acetyl pyridine FL/FR 2- acetyl pyrrole FL/FR 3- acetyl-2,5-dimethyl furan FL/FR 2- acetyl-3-ethyl pyrazine FL/FR 2- acetyl-3-methyl pyrazine FL/FR 2- acetyl-3,5-dimethyl pyrazine FL/FR 2- acetyl-5-methyl furan FL/FR 3,5- cocoa pyrazine FL/FR 3,6- cocoa pyrazine FL/FR coffee furanone FL/FR 3,5- diethyl-2-methyl pyrazine FL 2,5- diethyl-3-methyl pyrazine FL 2,3- dimethyl pyrazine FL/FR 4,5- dimethyl-2-ethyl-3-thiazoline FL/FR 2,4- dimethyl-5-vinyl thiazole FL 2- ethyl pyrazine FL/FR 1- ethyl-2-acetyl pyrrole FL filbert heptenone FL/FR filbert pyrazine FL/FR european hazelnut oleoresin FL 2,6- lutidine FL/FR 2- methyl pyrazine FL/FR 5- methyl quinoxaline FL/FR 2- methyl thio-3,5 or 6-methyl pyrazine FL/FR nutty cyclohexenone FL/FR nutty quinoxaline FL/FR nutty thiazole FL peanut oxazole FL 2,3,5,6- tetramethyl pyrazine FL/FR vinyl sulfurol FL/FR popcorn 2- propionyl-2-thiazoline FL roasted 2- acetyl pyrazine FL/FR furfuryl thioacetate FL/FR spicy carvacrol FL/FR hawthorn carbinol FL/FR toasted acetyl propionyl FL/FR waxy para- cresyl laurate FL/FR winey iso amyl nonanoate FL/FR 5- ethyl-2-methyl pyridine FL valeraldehyde FL/FR woody dehydroxylinalool oxide FL/FR sandalwood oil FL/FR whiskey lactone FL/FR yerba mate concentrate FL   Potential Uses: FL bread FR cherry FR coffee FR earth FR filbert FR hazelnut FR herbal FR vanilla FL walnut   Occurrence (nature, food, other):note   cascarilla bark oil @ 0.02% Data GC Search Trop Picture   clam Search PMC Picture   coffee Search PMC Picture   filbert Search Trop Picture   katsuobushi Search PMC Picture   maize Search PMC Picture   rice wild rice Search PMC Picture   rue oil china @ 0.02% Data GC Search Trop Picture   tea rooibos tea Search Trop Picture   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   Articles:   None found yet. Try the PubMed Search.

Notes: Flavouring ingredient