2',4'-Dimethylacetophenon

Bezeichnung:2',4'-Dimethylacetophenon

Englisch Name:2',4'-Dimethylacetophenone

CBNumberCB3175819

SummenformelC10H12O

Molgewicht148.2

Synonyma

2',4'-Dimethylacetophenon

2',4'-Dimethylacetophenon physikalisch-chemischer Eigenschaften

Schmelzpunkt	22.95°C
Siedepunkt	117-118 °C18 mm Hg(lit.)
Dichte	0.997 g/mL at 25 °C(lit.)
Brechungsindex	n20/D 1.535(lit.)
FEMA	2387 \| 2,4-DIMETHYLACETOPHENONE
Flammpunkt	212 °F
storage temp.	Store below +30°C.
Löslichkeit	Chloroform (Soluble), Methanol (Slightly)
Aggregatzustand	clear liquid
Farbe	White to Yellow to Green
Geruch (Odor)	at 10.00 % in dipropylene glycol. floral woody sweet mimosa minty
Geruchsart	floral
JECFA Number	809
BRN	956772
LogP	2.59
CAS Datenbank	89-74-7(CAS DataBase Reference)
NIST chemische Informationen	2,4-(CH3)2C6H3-COCH3(89-74-7)
EPA chemische Informationen	Ethanone, 1-(2,4-dimethylphenyl)- (89-74-7)

Sicherheit

Kennzeichnung gefährlicher	Xn,Xi
R-Sätze:	36-20/22
S-Sätze:	39-26-24/25
WGK Germany	2
Hazard Note	Irritant/Harmful
TSCA	Yes
HS Code	29143990

Gefahreninformationscode (GHS)

R-Sätze Betriebsanweisung:
R36:Reizt die Augen.
R20/22:Gesundheitsschädlich beim Einatmen und Verschlucken.
S-Sätze Betriebsanweisung:
S39:Schutzbrille/Gesichtsschutz tragen.
S26:Bei Berührung mit den Augen sofort gründlich mit Wasser abspülen und Arzt konsultieren.
Chemische Eigenschaften
2,4-Dimethylacetophenone has a sweet, floral, woody, minty odor.
Chemische Eigenschaften
CLEAR COLORLESS TO VERY SLIGHTLY YELLOW LIQUID
Occurrence
Reported found in cinnamon bark, wine, tea, watercress and dried bonito.
Verwenden
2',4'-DIMETHYLACETOPHENONE (cas# 89-74-7) is a useful research chemical. This compound can be used to detect aldosterone aroma in tobacco compounds using Gas Chromatography. It can also be used for protecting food products.
synthetische
By condensation of acetylchloride and m-xylene in the presence of aluminum chloride or in the presence of ferric chloride
Aroma threshold values
Aroma characteristics at 1.0%; sweet chemical, slightly fruity cherry and powdery coumarin like, anisic, slightly camphoraceous with a slightly camphoraceous with a hint of coconut
Taste threshold values
Taste characteristics at 5 ppm: naphthyl phenolic, coumarin, coconut, oily and chemical.
Synthesis Reference(s)
The Journal of Organic Chemistry, 46, p. 2974, 1981 DOI: 10.1021/jo00327a028