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W238104

Sigma-Aldrich

Dihydrocoumarin

≥99%, FCC, FG

Synonym(s):

3,4-Dihydro-1-benzopyran-2-one, Benzodihydropyrone, Hydrocoumarin

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About This Item

Empirical Formula (Hill Notation):
C9H8O2
CAS Number:
119-84-6
Molecular Weight:
148.16
FEMA Number:
2381
EC Number:
204-354-9
Council of Europe no.:
535
MDL number:
MFCD00006881
UNSPSC Code:
12164502
PubChem Substance ID:
24901036
Flavis number:
13.009
NACRES:
NA.21

biological source

synthetic

Quality Level

400

grade

FG
Halal
Kosher

Agency

meets purity specifications of JECFA

reg. compliance

EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 117

Assay

≥99%

refractive index

n20/D 1.556 (lit.)

bp

272 °C (lit.)

mp

24-25 °C (lit.)

density

1.169 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

Organoleptic

coconut; coumarin; sweet

SMILES string

O=C1CCc2ccccc2O1

InChI

1S/C9H8O2/c10-9-6-5-7-3-1-2-4-8(7)11-9/h1-4H,5-6H2

InChI key

VMUXSMXIQBNMGZ-UHFFFAOYSA-N

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General description

Dihydrocoumarin is commonly used as a flavor ingredient in food and cosmetic industry. It occurs naturally in Melilotus officinalis (sweet clover).

Application


  • Novel Dihydrocoumarins Induced by Radiolysis as Potent Tyrosinase Inhibitors.: This research identifies new dihydrocoumarins produced through radiolysis, demonstrating their potential as effective tyrosinase inhibitors, which could have significant applications in dermatology and related fields (Jeong et al., 2024). (Jeong et al., 2024).

Biochem/physiol Actions

Taste at 10 ppm

Other Notes

Natural occurrence: Sweet clover and deertongue.

Pictograms

Exclamation mark
GHS07

Signal Word

Warning

Hazard Statements

H302,H317

Hazard Classifications

Acute Tox. 4 Oral - Skin Sens. 1

Storage Class Code

10 - Combustible liquids

WGK

WGK 1

Flash Point(F)

>212.0 °F - closed cup

Flash Point(C)

> 100 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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Jie Chen et al.
The Journal of organic chemistry, 77(2), 999-1009 (2011-12-20)
A facile and enantioselective approach toward 3,4-dihydroisocoumarin was developed. The method involved an amino-thiocarbamate catalyzed enantioselective bromocyclization of styrene-type carboxylic acids, yielding 3-bromo-3,4-dihydroisocoumarins with good yields and ee's. 3-Bromo-3,4-dihydroisocoumarins are versatile building blocks for various dihydroisocoumarin derivatives in which the
Marc Vocanson et al.
Contact dermatitis, 57(6), 361-364 (2007-11-09)
There is controversy as to whether coumarin, an ingredient in cosmetics and fragrances, is a contact allergen involved in fragrance allergy. We recently showed that the purity of coumarin is a critical parameter for its allergenicity because coumarin preparations containing
S L Born et al.
Toxicology and applied pharmacology, 151(1), 45-56 (1998-08-26)
Coumarin is a known hepatotoxicant in laboratory animals, particularly rats. However, the mouse lung was identified as a major target organ in a chronic bioassay, with an oral gavage dosage of 200 mg/kg coumarin increasing the incidence of alveolar/bronchiolar adenomas
Ahmad Shaabani et al.
Organic letters, 10(12), 2581-2584 (2008-05-28)
A novel isocyanide-based four-component reaction between a 2-hydroxybenzaldehyde, Meldrum's acid, an isocyanide, and an aromatic or an aliphatic alcohol efficiently provide 3,4-dihydrocoumarin derivatives in good to excellent yields without using any catalyst or activation. The reaction can be carried out
Katrin Häser et al.
Journal of agricultural and food chemistry, 54(17), 6236-6240 (2006-08-17)
Natural dihydrocoumarin, which is of great interest in the flavor industry, was biotechnologically produced from pure coumarin or tonka bean meal with Pseudomonas orientalis, Bacillus cereus, and various Saccharomyces cerevisiae strains. Coumarin was shown to be converted to melilotic acid
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