General Description
White crystals with a flavor of vanilla. Insoluble in water.
Reactivity Profile
Ketones, such as 6-METHYLCOUMARIN(92-48-8), are reactive with many acids and bases liberating heat and flammable gases (e.g., H2). The amount of heat may be sufficient to start a fire in the unreacted portion of the ketone. Ketones react with reducing agents such as hydrides, alkali metals, and nitrides to produce flammable gas (H2) and heat. Ketones are incompatible with isocyanates, aldehydes, cyanides, peroxides, and anhydrides. They react violently with aldehydes, HNO3, HNO3 + H2O2, and HClO4.
Air & Water Reactions
Insoluble in water.
Fire Hazard
This chemical is combustible.
Description
6-Methylcoumarin has a somewhat dry, herbaceous (tonka-like)
odor. It is also characterized as a delicate fig or date sweetness. It
has an almost bitter taste above 50 ppm, turning sweet and vanillalike at lower levels. 6-Methylcoumarin may be prepared by heating
6-methyl coumarin-3-carboxylic acid to 300 - 340°C; by condensation of p-cresol-disulfonic acid with fumaric acid in the presence
of H2S04; by condensation of p-homosalicyclic aldehyde with
malonic acid in the presence of aniline, followed by heating to
form the lactone; from salicylaldehyde with propionic anhydride
and sodium propionate.
Chemical Properties
6-Methylcoumarin has a somewhat coconut-like odor. The odor is also characterized as having a delicate fig or date
sweetness. It has an almost bitter taste above 50 ppm, turning sweet and vanilla-like at lower levels.
Chemical Properties
WHITE TO ALMOST WHITE CRYSTALLINE POWDER
Occurrence
Has apparently not been reported to occur in nature
Definition
ChEBI: A member of the class of coumarins that is coumarin in which the hydrogen at position 6 is replaced by a methyl group.
Preparation
By heating 6-methyl coumarin-3-carboxylic acid to 300 to 340°C; by condensation of p-cresol-disulfonic acid with
fumaric acid in the presence of H2SO4; by condensation of p-homosalicyclic aldehyde with malonic acid in the presence of aniline,
followed by heating for the lactone; from salicylaldehyde with propionic acid anhydride and sodium propionate.
Aroma threshold values
Aroma characteristics at 1.0%: sweet vanilla cake, creamy, coconut, coumarin-like and powdery, with
herbaceous hay and tonka-like nuances.
Taste threshold values
Taste characteristics at 5 ppm: coconut, sweet vanilla, dairy creamy, hay-like with anisic and coumarin
nuances.
Biochem/physiol Actions
Taste at 5 ppm
