Product Name: |
Dihydro coumarin |
CAS: |
119-84-6 |
MF: |
C9H8O2 |
MW: |
148.16 |
EINECS: |
204-354-9 |
Product Categories: |
Coumarins |
Mol File: |
119-84-6.mol |
|
Melting point |
24-25 °C(lit.) |
Boiling point |
272 °C(lit.) |
density |
1.169 g/mL at 25 °C(lit.) |
FEMA |
2381 | DIHYDROCOUMARIN |
refractive index |
n20/D 1.556(lit.) |
Fp |
>230 °F |
storage temp. |
Store below +30°C. |
Specific Gravity |
1.169 |
Water Solubility |
insoluble |
JECFA Number |
1171 |
BRN |
4584 |
CAS DataBase Reference |
119-84-6(CAS DataBase Reference) |
NIST Chemistry Reference |
2H-1-Benzopyran-2-one, 3,4-dihydro-(119-84-6) |
EPA Substance Registry System |
3,4-Dihydrocoumarin (119-84-6) |
Hazard Codes |
Xn |
Risk Statements |
22-36/37/38 |
Safety Statements |
26-36 |
WGK Germany |
3 |
RTECS |
MW5775000 |
TSCA |
Yes |
HS Code |
29322980 |
Hazardous Substances Data |
119-84-6(Hazardous Substances Data) |
Description |
With a sweet, creamy, and herbal, fragrance, with a slightly burnt taste, dihydrocoumarin (DHC) is used as a flavoring agent in food, tobacco, soap, and perfume, etc. Its exotic flavor is well suited for caramel, nuts, dairy, vanilla, tropical fruit, and alcohol. It is a eukaryotic metabolite found in tonka beans grown in northern South America, from which it was isolated as early as the 1820s, as well as sweet clover. Other uses include as an organic solvent and pharmaceutical intermediary. It has been shown to influence the epigenetic process of human cells in vitro. |
Chemical Properties |
clear light yellow to brown liquid after melting |
Chemical Properties |
Dihydrocoumarin forms colorless crystals (mp 24°C) with a sweet, herbal odor. Dihydrocoumarin is prepared by hydrogenation of coumarin, for example, in the presence of a Raney nickel catalyst. Another process employs the vapor-phase dehydrogenation of hexahydrocoumarin in the presence of Pd or Pt-Al2O3 catalysts . Hexahydrocoumarin is prepared by cyanoethylation of cyclohexanone and hydrolysis of the nitrile group, followed by ring closure to the lactone. |
Chemical Properties |
Dihydrocoumarin has an odor similar to coumarin at room temperature or reminiscent of nitrobenzene at higher tem[1]perature. It has a burning taste |
Uses |
Perfumery. |
Preparation |
By reduction of coumarin under pressure in the presence of nickel at 160 to 200°C or in the presence of Pd-BaSO4 in alcoholic solution. |
Definition |
ChEBI: A chromanone that is the 3,4-dihydro derivative of coumarin. |
General Description |
White to pale yellow clear oily liquid with a sweet odor. Solidifies around room temperature. |
Air & Water Reactions |
Solutions of the chemical in water are stable for less than two hours. Insoluble in water. |
Reactivity Profile |
Hydrocoumarin is a lactone (behaves as an ester). Esters react with acids to liberate heat along with alcohols and acids. Strong oxidizing acids may cause a vigorous reaction that is sufficiently exothermic to ignite the reaction products. Heat is also generated by the interaction of esters with caustic solutions. Flammable hydrogen is generated by mixing esters with alkali metals and hydrides. Hydrocoumarin may hydrolyze under alkaline or acidic conditions. |
Fire Hazard |
Hydrocoumarin is combustible. |
Raw materials |
trans-Cinnamic acid-->Coumarin |