Methyl anisate Property

Melting point:

47-51 °C (lit.)

Boiling point:

244-245 °C (lit.)

Density 

1.1708 (rough estimate)

refractive index 

1.5224 (estimate)

FEMA 

2679 | METHYL ANISATE

Flash point:

>230 °F

storage temp. 

Sealed in dry,Room Temperature

solubility 

Chloroform, Methanol (Slightly)

form 

Solid

color 

Plates from alcohol. Flakes from EtOH or Et2O

Odor

at 100.00 %. herbal anise sweet

Odor Type

anisic

Water Solubility 

643.1mg/L(20 ºC)

JECFA Number

884

BRN 

2208571

Dielectric constant

4.3（33℃）

LogP

2.27

CAS DataBase Reference

121-98-2(CAS DataBase Reference)

NIST Chemistry Reference

Benzoic acid, 4-methoxy-, methyl ester(121-98-2)

EPA Substance Registry System

Benzoic acid, 4-methoxy-, methyl ester (121-98-2)

Safety

Hazard Codes 

Xi

Risk Statements 

36/37/38

Safety Statements 

22-24/25

WGK Germany 

2

RTECS 

BZ4925000

TSCA 

Yes

HS Code 

29189900

Toxicity

LD50 orl-rat: >5 g/kg FCTXAV 14,481,76

Hazard and Precautionary Statements (GHS)

Methyl anisate Chemical Properties,Usage,Production

Description

Methyl anisate is the methyl ester of p-anisic acid.

Chemical Properties

Methyl anisate has a herbaceous, anise-like odor and a sweet taste similar to melon.

Chemical Properties

Methyl anisate has an herbaceous, anise-like odor and a sweet taste similar to melon.

Chemical Properties

white crystalline mass

Occurrence

Reported found in the mushroom variety Trametes graveolens, feyoa fruit and peel (Feijoa sellowiana), white wine, cocoa, tea, guava, starfruit, Bourbon vanilla, Tahiti vanilla, mountain papaya, sapodilla fruit and Illicium verum.

Uses

Methyl p-anisate has been used as a standard for the quantification of odorant compounds in French mimosa absolute oil by GC-Sniffing.

Preparation

By esterification of anisic acid with methanol or from sodium anisate, dimethyl sulfate and small amounts of methanol.

Definition

ChEBI: A benzoate ester obtained by the formal condensation of the carboy group of 4-methoxybenzoic acid with methanol.

Aroma threshold values

Aroma characteristics at 10.0%: sweet, creamy, anisic vanillalike, slightly spicy, woody and powdery heliotropine-like.

Taste threshold values

Taste characteristics at 10 ppm: spicy, sweet, anisic-like with a woody vanilla, licorice and methyl salicylate nuances and with a lingering sweet coumarin vanilla aftertaste.

Synthesis Reference(s)

Tetrahedron Letters, 33, p. 1959, 1992 DOI: 10.1016/0040-4039(92)88113-J

General Description

Methyl p-anisate is a volatile compound released from Mycobacterium tuberculosis and is detected in the breath of tuberculosis patients. It is a potential biomarker for mycobacteria.

Biochem/physiol Actions

Taste at 10 ppm

Safety Profile

Low toxicity by ingestion and skincontact. A skin irritant. When heated todecomposition it emits acrid smoke and irritating fumes.

Purification Methods

Distil the ester and/or crystallise it from EtOH. [Beilstein 10 H 159, 10 III 297, 10 IV 360.]