Metil-antranilat
Methyl anthranilate is an ester of anthranilic acid with the formula C₈H₉NO₂. It has a strong and fruity grape smell.
- Type
- Sirovina
- Olfactive family
- Cvetni
- Source
- commercially manufactured by petroleum-based chemical processes
- Chemical class
- ester of anthranilic acid
Miris
Detaljno
Zanimljivosti
Methyl anthranilate acts as a bird repellent by causing pain in birds, triggering the trigeminal nerve. Birds exposed to it associate the discomfort with the treatment area.
Dobijanje i hemija
Način dobijanja
Methyl anthranilate is commercially manufactured by petroleum-based chemical processes. These processes mainly rely on esterification of anthranilic acid with methanol or of isatoic anhydride with methanol, using homogeneous acids as catalysts. Extracting it directly from plants such as neroli, ylang ylang and jasmine has been challenging and economically infeasible because of low yields. Methyl anthranilate produced by these chemical methods is labeled as an artificial flavor. Methyl anthranilate has also been produced directly from glucose by fermentation in metabolically engineered Escherichia coli and Corynebacterium glutamicum strains.
- Formula
- C₈H₉NO₂
- CAS
- 134-20-3
- Izgled
- pale yellow to dark yellow clear liquid to solid
- Jačina mirisa
- Jak
- Sinonimi
- methyl 2-aminobenzoate, 2-aminobenzoic acid methyl ester, anthranilic acid methyl ester, carbomethoxyaniline
No IFRA Standard for the material itself (51st Amendment)
- Tačka ključanja
- 238.00 to 241.00 °C. @ 760.00 mm Hg
- Tačka topljenja
- 23.00 to 24.00 °C.
- Tačka paljenja
- 220.00 °F. TCC
- Relativna gustina
- 1.16100 to 1.16900 @ 25.00 °C.
- Indeks prelamanja
- 1.57900 to 1.59200 @ 20.00 °C.
U parfemima
Methyl anthranilate is one of the two amines most commonly used to form Schiff bases in the fragrance industry, the other being ethyl anthranilate. When it reacts with an aldehyde, water is released and a single, heavier compound is formed. These compounds are typically yellow-to-orange, viscous liquids that are more stable than their parent aldehydes and have greater tenacity, or staying power, on skin, though they darken over time. Aurantiol is formed with hydroxycitronellal, has an orange blossom and neroli character and is described as the Schiff base used most often in perfumery. Perfumers can also add methyl anthranilate as a separate ingredient alongside an aldehyde such as hydroxycitronellal, so that the Schiff base forms gradually inside the finished compound over weeks or months, in a process known as maceration. Schiff bases have become less common in modern perfumery, in part because of the strong color many of them produce. Methyl anthranilate is used in the flavoring and cosmetics industry to give grape scent and flavor. It flavors candy, soft drinks, chewing gum and nicotine products. It is also used in drugs as a flavor enhancer or mask.