Description
o-Methylanisole has a pungent, warm, floral odor with earthy,
walnut undertones and a sweet, fruity, nut-like flavor at low levels.
May be prepared by methylation of ocresol using dimethyl-sulfate
in caustic soda at 40°C.
Chemical Properties
clear colorless to light yellow liquid
Chemical Properties
o-Methylanisole has a pungent, warm, floral odor with earthy, walnut undertones. It has a sweet, fruity, nut-like flavor
at low levels.
Physical properties
clear colorless to light yellow liquid. soluble in alcohol and ether, insoluble in water.
Occurrence
Reported found in starfruit, mastic gum oil and rooibus tea (Aspalathus linearis).
Uses
The catalytic system of disubstituted aromatics was optimized for the 2-methylanisole reduction by a proper choice of the amine/Rh ratio which should be high enough to stabilize very small colloidal rhodium particles and low enough to avoid deactivation. The total synthesis of (±)-heliannuol D and its epimer has been completed in 9 steps and 12% overall yield from 2-methylanisole. The thermal activation of 2-methylanisole (60°C) by the Ir (III) complex TpMe2Ir (C6H5) 2 (N2)(1; TpMe2= hydrotris (3, 5-dimethylpyrazolyl) borate) yielded a mixture of hydride complexes. The total synthesis of the phenolic sesquiterpene mutisianthol has been accomplished in 12 steps from the readily available 2-methylanisole. The catalytic system was optimized for the 2-methylanisole reduction by a proper choice of the amine/Rh ratio which should be high enough to stabilize very small colloidal rhodium particles and low enough to avoid deactivation.
Definition
ChEBI: 2-methylanisole is a monomethoxybenzene that is o-cresol in which phenolic hydroxy group has been converted to the corresponding methyl ether. A 'green' solvent (b.p. 171°C) and food flavour ingredient, it is found in mastic oils, virgin olive oils and frankincense. It has a role as a polar aprotic solvent and a flavouring agent. It is a monomethoxybenzene, a volatile organic compound and a member of toluenes. It derives from an o-cresol.
Preparation
By methylation of o-cresol using dimethylsulfate in caustic soda at 40°C.
Aroma threshold values
Detection: 600 ppb. Aroma characteristics at 1.0%: naphthyl, camphoreous, phenolic and woody with a
salicylate nuance.
Taste threshold values
Taste characteristics at 5.0 ppm: camphoreous, earthy, woody and alicylate with minty, spicy nuances.
General Description
2-Methylanisole is found in mastic oils, virgin olive oils and frankincense.
Flammability and Explosibility
Flammable
