m-Methoxyphenol - CAS 150-19-6
Catalog number: 150-19-6
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Molecular Formula:
Molecular Weight:
Chemical Family:
m-Methoxyphenol isolated from the herbs of Luculia pincia.
> 95%
Quality Standard:
Enterprise Standard
1.131 g/mL
1.Thermochemistry and gas-phase ion energetics of 2-hydroxy-4-methoxy-benzophenone (oxybenzone).
Lago AF;Jimenez P;Herrero R;Dávalos JZ;Abboud JL J Phys Chem A. 2008 Apr 10;112(14):3201-8. doi: 10.1021/jp7111999. Epub 2008 Mar 15.
We have investigated the thermochemistry and ion energetics of the oxybenzone (2-hydroxy-4-methoxy-benzophenone, C14H12O3, 1H) molecule. The following parameters have been determined for this species: gas-phase enthalpy for the of neutral molecule at 298.15K, (Delta(f)H0(m)(g) = -303.5 +/- 5.1 kJ x mol-1), the intrinsic (gas-phase) acidity (GA(1H) = 1402.1 +/- 8.4 kJ x mol-1), enthalpy of formation for the oxybenzone anion (Delta(f)H0(m)(1-,g) = -402.3 +/- 9.8 kJ x mol-1). We also have obtained the enthalpy of formation of, 4-hydroxy-4'-methoxybenzophenone (Delta(f)H0(m)(g) = -275.4 +/- 10 kJ x mol-1) and 3-methoxyphenol anion (Delta(f)H0(m)(C7H7O2-,g) = -317.7 +/- 8.7 kJ x mol-1). A reliable experimental estimation of enthalpy related to intramolecular hydrogen bonding in oxybenzone has also been obtained (30.1 +/- 6.3 kJ x mol-1) and compared with our theoretical calculations at the B3LYP/6-311++G** level of theory, by means of an isodesmic reaction scheme. In addition, heat capacities, temperature, and enthalpy of fusion have been determined for this molecule by differential scanning calorimetry.
2.The bromination kinetics of phenolic compounds in aqueous solution.
Guo G;Lin F J Hazard Mater. 2009 Oct 30;170(2-3):645-51. doi: 10.1016/j.jhazmat.2009.05.017. Epub 2009 May 18.
The purpose of this study was to investigate the bromination kinetics of selected phenolic compounds in aqueous solutions over the pH range of 5-11. The experiment results indicated that the reaction of hypobromous acid with the phenoxide ions controlled the overall reaction rate, whereas the reaction between hypobromite ion and the phenoxide ions and the reaction between hypobromous acid and the undissociated phenolic species were considered to be negligible respectively in the pH range of 7-9. The apparent second-order rate constants of the reaction of hypobromous acid with the phenoxide ions ranged from 7.9 x 10(6) M(-1) s(-1) for 3-chlorophenol to 6.5 x 10(8) M(-1) s(-1) for 3-methoxyphenol, respectively. The Hammett correlation could be successfully used to estimate the reactivity of bromine with substituted phenols and the linear regression was log(k(2))=-2.85 sigma+8.00. The rate constants of the reaction of bromine with phenol-like organic compounds were about three orders of magnitude higher than with chlorine and two to three orders of magnitude lower than with ozone.
3.Changes in key odorants of raw coffee beans during storage under defined conditions.
Scheidig C;Czerny M;Schieberle P J Agric Food Chem. 2007 Jul 11;55(14):5768-75. Epub 2007 Jun 16.
During storage of raw coffee beans (green coffee) atypical odors may develop, which are suggested to influence the aroma of particularly the coffee beverage. To gain insight into the aroma compounds responsible for such odor changes, a comparative aroma extract dilution analysis was applied on unstored, raw Arabica coffee beans from Colombia (water content=11.75%) and on the same beans with a water content of 13.5%, which were stored for 9 months at 40 degrees C. In combination with the flavor dilution (FD) factors, the results of the identification experiments showed strong increases in (E)-beta-damascenone (cooked apple-like), 2-methoxy-4-vinylphenol (clove-like), and methyl 2-methyl- and methyl 3-methylbutanoate (fruity), whereas others, such as the earthy smelling 3-isopropyl-2-methoxypyrazine as well as 2-phenylethanol and 3-methoxyphenol, remained unchanged during storage. In addition, the previously unknown coffee odorant 2-methoxy-5-vinylphenol (intense smoky odor) increased significantly during storage. Quantitative measurements performed on raw coffee samples stored at various temperatures, water contents, and oxygen availabilities indicated that the significant increase of, in particular, the methyl esters of 2- and 3-methylbutanoic acid were responsible for the pronounced and fruity odor quality perceived in the stored green coffee, whereas the higher concentrations of 2-methoxy-4-vinylphenol and 2-methoxy-5-vinylphenol led to the more pronounced smoky, clove-like odor quality.
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CAS 150-19-6 m-Methoxyphenol

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