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4-Methoxyphenylacetone

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4-Methoxyphenylacetone Basic information

Product Name:
4-Methoxyphenylacetone
Synonyms:
  • 4-ANISYL ACETONE
  • 4-METHOXYBENZYL METHYL KETONE
  • 4-METHOXYPHENYLACETONE
  • 4-ACETONYLANISOLE
  • 1-(P-METHOXYPHENYL)-2-PROPANONE
  • 3-(4-METHOXYPHENYL)-2-PROPANONE
  • 1-(4-METHOXYPHENYL)-2-PROPANONE
  • P-METHOXYBENZYL METHYL KETONE
CAS:
122-84-9
MF:
C10H12O2
MW:
164.2
EINECS:
204-578-7
Product Categories:
  • ketone
  • API intermediates
  • Aromatics
  • Miscellaneous Reagents
  • Aromatic Ketones (substituted)
Mol File:
122-84-9.mol
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4-Methoxyphenylacetone Chemical Properties

Melting point:
<-15 °C
Boiling point:
145 °C25 mm Hg(lit.)
Density 
1.067 g/mL at 25 °C(lit.)
FEMA 
2674 | 1-(P-METHOXYPHENYL)-2-PROPANONE
refractive index 
n20/D 1.525(lit.)
Flash point:
215 °F
storage temp. 
Store below +30°C.
form 
Liquid
color 
Clear light yellow to yellow-green
JECFA Number
813
BRN 
2044332
InChIKey
WFWKNGZODAOLEO-UHFFFAOYSA-N
CAS DataBase Reference
122-84-9(CAS DataBase Reference)
NIST Chemistry Reference
2-Propanone, 1-(4-methoxyphenyl)-(122-84-9)
EPA Substance Registry System
2-Propanone, 1-(4-methoxyphenyl)- (122-84-9)
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Safety Information

Hazard Codes 
Xi
Risk Statements 
36/37/38
Safety Statements 
23-24/25
WGK Germany 
2
RTECS 
UC2990000
Hazard Note 
Irritant
TSCA 
Yes
HS Code 
29145000
Toxicity
LD50 orl-rat: 3330 mg/kg FCTXAV 17,857,79

MSDS

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4-Methoxyphenylacetone Usage And Synthesis

Description

l-(p-Methoxyphenyl)-2-propanone has an odor and taste similar to anise. May be obtained by boiling α- or β-anetholglycol with a 20% solution of sulfuric acid, or from l-(p-methoxyphenyl)- propan-l,2-ol by treatment with diluted sulfuric acid.

Chemical Properties

1-(p-Methoxyphenyl)-2-propanone has an odor and taste similar to anise.

Chemical Properties

Pale Yellow Liquid

Occurrence

Reported found in Chinese star anise and in Russian star anise; also reported found in sweet and common fen nel, chervil (Anthriscus cerefolium) and Illicium verum and cherry

Uses

A volatile compound released by flowering plants to attractant insects

Preparation

Obtained by boiling α- or β-anetholglycol with a 2% solution of sulfuric acid, or from 1-(p-methoxyphenyl)-propan-1,2-ol by treatment with diluted sulfuric acid.

Taste threshold values

Taste characteristics at 15 ppm: sweet spicy, with green anisic, minty nuances.

Synthesis Reference(s)

The Journal of Organic Chemistry, 61, p. 1748, 1996 DOI: 10.1021/jo9518314

Safety Profile

Moderately toxic by ingestion andother routes. A skin irritant. A flammable liquid.

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