MethylsyringolCAS# 6638-05-7 |
Quality Control & MSDS
3D structure
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Number of papers citing our products
| Cas No. | 6638-05-7 | SDF | Download SDF |
| PubChem ID | 240925 | Appearance | Cryst. |
| Formula | C9H12O3 | M.Wt | 168.2 |
| Type of Compound | Phenols | Storage | Desiccate at -20°C |
| Solubility | Soluble in Chloroform,Dichloromethane,Ethyl Acetate,DMSO,Acetone,etc. | ||
| Chemical Name | 2,6-dimethoxy-4-methylphenol | ||
| SMILES | CC1=CC(=C(C(=C1)OC)O)OC | ||
| Standard InChIKey | ZFBNNSOJNZBLLS-UHFFFAOYSA-N | ||
| Standard InChI | InChI=1S/C9H12O3/c1-6-4-7(11-2)9(10)8(5-6)12-3/h4-5,10H,1-3H3 | ||
| General tips | For obtaining a higher solubility , please warm the tube at 37 ℃ and shake it in the ultrasonic bath for a while.Stock solution can be stored below -20℃ for several months. We recommend that you prepare and use the solution on the same day. However, if the test schedule requires, the stock solutions can be prepared in advance, and the stock solution must be sealed and stored below -20℃. In general, the stock solution can be kept for several months. Before use, we recommend that you leave the vial at room temperature for at least an hour before opening it. |
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| About Packaging | 1. The packaging of the product may be reversed during transportation, cause the high purity compounds to adhere to the neck or cap of the vial.Take the vail out of its packaging and shake gently until the compounds fall to the bottom of the vial. 2. For liquid products, please centrifuge at 500xg to gather the liquid to the bottom of the vial. 3. Try to avoid loss or contamination during the experiment. |
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| Shipping Condition | Packaging according to customer requirements(5mg, 10mg, 20mg and more). Ship via FedEx, DHL, UPS, EMS or other couriers with RT, or blue ice upon request. | ||
| Description | Methylsyringol is a natural product from Pinus yunnanensis. |
| Structure Identification | J Agric Food Chem. 2017 Jul 19;65(28):5681-5689.Glucosylation of Smoke-Derived Volatiles in Grapevine (Vitis vinifera) is Catalyzed by a Promiscuous Resveratrol/Guaiacol Glucosyltransferase.[Pubmed: 28656763 ]Vinification of grapes (Vitis vinifera) exposed to forest fire smoke can yield unpalatable wine due to the presence of taint compounds from smoke and the release of smoke derived volatiles from their respective glycosides during the fermentation process or in-mouth during consumption.
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Methylsyringol Dilution Calculator
Methylsyringol Molarity Calculator
| 1 mg | 5 mg | 10 mg | 20 mg | 25 mg | |
| 1 mM | 5.9453 mL | 29.7265 mL | 59.453 mL | 118.9061 mL | 148.6326 mL |
| 5 mM | 1.1891 mL | 5.9453 mL | 11.8906 mL | 23.7812 mL | 29.7265 mL |
| 10 mM | 0.5945 mL | 2.9727 mL | 5.9453 mL | 11.8906 mL | 14.8633 mL |
| 50 mM | 0.1189 mL | 0.5945 mL | 1.1891 mL | 2.3781 mL | 2.9727 mL |
| 100 mM | 0.0595 mL | 0.2973 mL | 0.5945 mL | 1.1891 mL | 1.4863 mL |
| * Note: If you are in the process of experiment, it's necessary to make the dilution ratios of the samples. The dilution data above is only for reference. Normally, it's can get a better solubility within lower of Concentrations. | |||||
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Glucosylation of Smoke-Derived Volatiles in Grapevine (Vitis vinifera) is Catalyzed by a Promiscuous Resveratrol/Guaiacol Glucosyltransferase.[Pubmed:28656763]
J Agric Food Chem. 2017 Jul 19;65(28):5681-5689.
Vinification of grapes (Vitis vinifera) exposed to forest fire smoke can yield unpalatable wine due to the presence of taint compounds from smoke and the release of smoke derived volatiles from their respective glycosides during the fermentation process or in-mouth during consumption. To identify glycosyltransferases (GTs) involved in the formation of glycosidically bound smoke-derived volatiles we performed gene expression analysis of candidate GTs in different grapevine tissues. Second, substrates derived from bushfire smoke or naturally occurring in grapes were screened with the candidate recombinant GTs. A resveratrol GT (UGT72B27) gene, highly expressed in grapevine leaves and berries was identified to be responsible for the production of the phenolic glucosides. UGT72B27 converted the stilbene trans-resveratrol mainly to the 3-O-glucoside. Kinetic analyses yielded specificity constants (kcat/KM) of 114, 17, 9, 8, and 2 mM(-1) s(-1) for guaiacol, trans-resveratrol, syringol, Methylsyringol, and methylguaiacol, respectively. This knowledge will help to design strategies for managing the risk of producing smoke-affected wines.
