Chemical Properties
2,6-Dimethoxyphenol has a woody, medicinal, rather dry odor.
Chemical Properties
off-white or grey to brown crystalline powder,
Occurrence
Reported found in beechwood tar creosote, onion, garlic, leek, chive, nira (Allium tuberosum Rotti), nobira
(Allium grayi Regal) and caucus (Allium victoralis L.)
Uses
2,6-Dimethoxyphenol has been used as a metabolite of lignin depolymerisation.
Definition
ChEBI: A member of the class of phenols that is phenol substituted by methoxy groups at positions 2 and 6.
Preparation
By reacting pyrogallol with methyl iodide in alkaline aqueous medium; by demethylation of pyrogallol trimethyl ether in
aqueous alkali or in alcohol
Aroma threshold values
Detection: 400 ppb to 1.85 ppm
Taste threshold values
Taste characteristics at 60 ppm: sweet, medicinal, creamy, meaty, vanilla, spice.
General Description
2,6-Dimethoxyphenol has been identified as one of the volatile flavor constituents in shoyu (soy sauce), wine and wood smoke.
Purification Methods
Purify the phenol by zone melting or sublimation in a vacuum. [Beilstein 6 IV 7329.]
