Description
1,3-Dimethoxybenzene, also known as dimethyl resorcinol or 3-methoxyanisole, belongs to the class of organic compounds known as dimethoxybenzenes. These organic aromatic compounds contain a monocyclic benzene moiety carrying two methoxy groups. 1,3-Dimethoxybenzene has been used in the synthesis of novel oxathiane spiroketal donors. It forms pi- and O-ylidic complexes with dichlorocarbene (CCl(2)).
Chemical Properties
clear colorless to slightly brown liquid
Chemical Properties
m-Dimethoxybenzene has a very powerful sweet-earthy, intensely, nut-like aroma.
Occurrence
Reported found in Gruyere de Comte, blue cheeses, filberts and cognac
Uses
1,3-Dimethoxybenzene is used for the preparation of oxathiane spiroketal donors. It is also used for the formation of pi- and O-ylidic complexes with dichlorocarbene. Further, it acts as a flavoring agent.
Uses
Organic intermediate, flavoring.
Definition
ChEBI: 1,3-Dimethoxybenzene is a member of methoxybenzenes.
Production Methods
1,3-Dimethoxybenzene can be produced 1) by Methylation of Resorcinol in weak
aqueous alkali with Dimethylsulfate.
2) from Methanol and Resorcinol with Potassium hydrosuIfate or Sodium naphthalene sulfonate as dehydrating agent.
Preparation
From resorcinol by methylation using dimethyl sulfate and alka
Taste threshold values
Chemical, medicinal, spice, cooling root beer-like.
Synthesis Reference(s)
The Journal of Organic Chemistry, 55, p. 991, 1990
DOI: 10.1021/jo00290a033
General Description
1,3-Dimethoxybenzene can be used as a flavoring agent in the food industry. It is reported to be found in the volatiles of port wine and Roquefort cheese.
Purification Methods
Extract it with aqueous NaOH, and water, then dry it. Fractionally distil it from BaO or Na. [Beilstein 6 IV 5663.]
