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2,4,6-TRIBROMOANISOLE

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2,4,6-TRIBROMOANISOLE Basic information

Product Name:
2,4,6-TRIBROMOANISOLE
Synonyms:
  • 1,3,5-tribromo-2-methoxy-benzen
  • 1,3,5-Tribromo-2-methoxybenzene
  • AKOS 237-128
  • 2,4,6-TRIBROMOMETHOXYBENZENE
  • Anisole, 2,4,6-tribromo-
  • Methyl 2,4,6-tribromophenyl ether
  • 2,4,6-TRIBROMO-1-METHOXYBENZENE
  • 2,4,6-TRIBROMOANISOLE
CAS:
607-99-8
MF:
C7H5Br3O
MW:
344.83
Product Categories:
  • Aromatics
  • Intermediates
  • Miscellaneous Reagents
Mol File:
607-99-8.mol
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2,4,6-TRIBROMOANISOLE Chemical Properties

Melting point:
84-88 °C (lit.)
Boiling point:
297-299 °C (lit.)
Density 
2.4910
refractive index 
1.5580 (estimate)
storage temp. 
Refrigerator
solubility 
Chloroform, Methanol
form 
Solid
color 
White to pale brown
BRN 
2210361
CAS DataBase Reference
607-99-8(CAS DataBase Reference)
EPA Substance Registry System
2,4,6-Tribromoanisole (607-99-8)
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Safety Information

Hazard Codes 
Xi
WGK Germany 
3
Hazard Note 
Irritant
TSCA 
Yes
HS Code 
2909303890
Hazardous Substances Data
607-99-8(Hazardous Substances Data)

MSDS

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2,4,6-TRIBROMOANISOLE Usage And Synthesis

Chemical Properties

Off-White to Pale Yellow Solid

Uses

2,4,6-Tribromoanisole is suitable reagent used for the determination of 2,4,6-tribromoanisole in packaging materials and food by an analytical method based on multipleion detection GC-MS.

Uses

2,4,6-Tribromoanisole is haloanisole often present in wine. 2,4,6-Tribromoanisole is one of the main agent responsible for the musty odor in wine sample

General Description

2,4,6-Tribromoanisole has been reported to cause cork taint in wines and vortex assisted liquid-liquid microextraction (VALLME) method for its determination has been developed. It is a musty-smelling metabolite of fungicide 2,4,6-tribromophenol. Determination of 2,4,6-trichloroanisole in wine at low ngL-1 levels by gas chromatography-high-resolution mass spectrometry (GC-HRMS) method has been repoted.

2,4,6-TRIBROMOANISOLE Preparation Products And Raw materials

Raw materials

2,4,6-TRIBROMOANISOLESupplier

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