Coumarin

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Product Description

Coumarin's cas code is 91-64-5

Product Detail

Coumarin Basic information

Brief Introduction Chemical Properties Uses

Product Name:	Coumarin
Synonyms:	High quality 98% Coumarin with cheap price 91-64-5;Coumarin solution;TIMTEC-BB SBB000094;O-HYDROXYCINNAMIC ACID LACTONE;TONKA BEAN CAMPHOR;5,6-BENZO-2-PYRONE;AKOS 212-75;2H-1-BENZOPYRAN-2-ONE
CAS:	91-64-5
MF:	C9H6O2
MW:	146.14
EINECS:	202-086-7
Mol File:	91-64-5.mol

Coumarin Chemical Properties

Melting point	68-73 °C(lit.)
Boiling point	298 °C(lit.)
density	0.935
vapor pressure	0.01 mm Hg ( 47 °C)
refractive index	1.5100 (estimate)
Fp	162 °C
storage temp.	Refrigerator
solubility	1.7g/l
form	Crystals or Crystalline Powder
color	White
PH Range	Non' uorescence (9.5) to light green ' uorescence (10.5)
Water Solubility	1.7 g/L (20 ºC)
λmax	275nm
Merck	14,2562
BRN	383644
InChIKey	ZYGHJZDHTFUPRJ-UHFFFAOYSA-N
CAS DataBase Reference	91-64-5(CAS DataBase Reference)
NIST Chemistry Reference	Coumarin(91-64-5)
EPA Substance Registry System	Coumarin (91-64-5)

Coumarin Safety Information

Hazard Codes	Xn
Risk Statements	22-40-36/37/38-20/21/22-43
Safety Statements	36-36/37-26
RIDADR	UN 2811 6.1/PG 3
WGK Germany	1
RTECS	GN4200000
TSCA	Yes
HazardClass	6.1
PackingGroup	III
HS Code	29322010
Hazardous Substances Data	91-64-5(Hazardous Substances Data)
Toxicity	LD50 orally in rats, guinea pigs: 680, 202 mg/kg (Jenner)

Coumarin Usage And Synthesis

Chemical Properties	Golden crystalline solid (fronds or rhomboid); it is sweet with black beans-like aroma, dried herbs aroma and fennel aroma. After dilution, it smells like dried straw, nuts and tobacco. It is insoluble in cold water but soluble in hot water, ethanol and chloroform, easily soluble in ether and benzene. The solubility in 100ml of water at 25 ℃ is only 0.01g; 13 7g in 100ml of ethanol at 16 ℃; 1g in 50 mL 100℃ hot water. Oral LD50: 680mg / kg for rat.
Chemical Properties	WHITE CRYSTALS OR CRYSTALLINE POWDER
Chemical Properties	Coumarin occurs widely in nature and determines, for example, the odor of woodruff. It forms white crystals (mp 70.6°C) with a hay-like, spicy odor. When treated with dilute alkali, coumarin is hydrolyzed to the corresponding coumarinic acid salt [(Z)-2-hydroxycinnamic acid]. Heating with concentrated alkali or with sodium ethanolate in ethanol results in the formation of o-coumaric acid salts [(E)-2-hydroxycinnamic acid]. 3,4-Dihydrocoumarin is obtained by catalytic hydrogenation, for example, with Raney nickel as a catalyst; octahydrocoumarin is obtained if hydrogenation is carried out at high temperature (200–250°C).
Chemical Properties	Coumarin has a sweet, fresh, hay-like, odor similar to vanilla seeds, and a burning taste with bitter undertone and nutlike flavor on dilution.
Uses	coumarin is considered a blood thinner, it can also increase blood flow. Some sources cite anti-oxidant capacities, as well. It is a specific plant constituent and is what creates the fragrance of freshly mowed hay. Coumarin is found in such plants as cherries, lavender, licorice, and sweet clover.
Uses	Pharmaceutic aid (flavor). Found in tonka beans, levender oil, woodruff, sweet clover.
Uses	antineoplastic, antiinflammatory, antihyperglycaemic
Definition	ChEBI: A chromenone having the keto group located at the 2-position.
Preparation	Coumarin is currently produced by Perkin synthesis from salicylaldehyde. In the presence of sodium acetate, salicylaldehyde reacts with acetic anhydride to produce coumarin and acetic acid. The reaction is carried out in the liquid phase at elevated temperature. A process for the production of coumarin from hexahydrocoumarin by dehydrogenation has also been elaborated. Since the odor of coumarin is relatively weak, strong-smelling by-products (e.g., vinylphenol) must be removed. Many purification methods have been reported and patented.
Definition	A colorless crystalline compound with a pleasant odor, used in making perfumes. On hydrolysis with sodium hydroxide it forms coumarinic acid.
Aroma threshold values	Detection at 34 to 50 ppb; recognition, 250 ppb
General Description	Colorless crystals, flakes or colorless to white powder with a pleasant fragrant vanilla odor and a bitter aromatic burning taste.
Air & Water Reactions	Insoluble in water.
Reactivity Profile	Coumarin is sensitive to exposure to light. Coumarin is also sensitive to heat. Coumarin is incompatible with strong acids, strong bases and oxidizers. Coumarin is hydrolyzed by hot concentrated alkalis. Coumarin can be halogenated, nitrated and hydrogenated (in the presence of catalysts).
Hazard	Toxic by ingestion; carcinogenic. Use in food products prohibited (FDA). Questionable carcinogen.
Health Hazard	SYMPTOMS: Exposure to Coumarin may cause narcosis. It may also cause irritation and liver damage.
Fire Hazard	Coumarin is combustible.
Contact allergens	Coumarin is an aromatic lactone naturally occurring in Tonka beans and other plants. As a fragrance allergen, it has to be mentioned by name in cosmetics within the EU
Safety Profile	Poison by ingestion, intraperitoneal, and subcutaneous routes. Questionable carcinogen with experimental tumorigenic data. Experimental teratogenic effects. Mutation data reported. Combustible when exposed to heat or flame. When heated to decomposition it emits acrid smoke and fumes. See also KETONES and ANHYDRIDES.
Chemical Synthesis	May be extracted from tonka beans; from salicylaldehyde and acetic anhydride in the presence of sodium acetate; also from o-cresol and carbonyl chloride followed by chlorination of the carbonate and fusion with a mixture of alkali acetate, acetic anhydride and a catalyst.
Purification Methods	Coumarin crystallises from ethanol or water and sublimes in vacuo at 43o [Srinivasan & deLevie J Phys Chem 91 2904 1987]. [Beilstein 17/10 V 143.]

Coumarin Preparation Products And Raw materials

Raw materials	Phosphorus oxychloride-->Sodium acetate trihydrate-->Salicylaldehyde-->o-Cresol-->SULPHOSUCCINIC ACID ESTER
Preparation Products	Benzofuran-->Bromadiolone-->N,N-Dimethyl-1,4-phenylenediamine-->COUMARIN 7-->Hydrocoumarin