7452-87-1

Basic information

• Product Name: 4,4'-[thiobis(methylene)]bis(2-methoxyphenol)
• Synonyms: 4,4'-[thiobis(methylene)]bis(2-methoxyphenol)
• CAS NO: 7452-87-1
• Molecular Weight: 306.383
• Mol File: 7452-87-1.mol
• Article Data: 3

Chemical Properties

• CAS DataBase Reference: 4,4'-[thiobis(methylene)]bis(2-methoxyphenol)(CAS DataBase Reference)
• NIST Chemistry Reference: 4,4'-[thiobis(methylene)]bis(2-methoxyphenol)(7452-87-1)
• EPA Substance Registry System: 4,4'-[thiobis(methylene)]bis(2-methoxyphenol)(7452-87-1)

Safety Data

• Hazardous Substances Data: 7452-87-1(Hazardous Substances Data)

Upstream product

• 498-00-0 4-hydroxymethyl-2-methoxyphenol 
• 121-33-5 vanillin 
• 72724-00-6 1-(benzyloxy)-4-(bromomethyl)-2-methoxybenzene 
• 33693-48-0 4-benzyloxy-3-methoxybenzyl alcohol 
• 26513-99-5 4-Acetylmercaptomethyl-guajacol 

Relevant articles and documents

Application of gastrodia elata bl derived derivatives to preparation of medicine for treating Inflammatory Bowel disease (IBD)

The invention discloses compounds as shown in general formulas (I) and (II) and application of pharmaceutically acceptable salt thereof to preparation of a medicine for treating the Inflammatory Boweldisease (IBD), and discloses a preparation method of the compounds.

Identification and Organoleptic Contribution of Vanillylthiol in Wines

Vanillylthiol, a chemical compound reminiscent of clove and smoke, has been identified for the first time in young red and dry white wines. The chemical structure of this new aroma was confirmed by original chemical synthesis. Vanillylthiol was prepared by a two-step procedure from vanillin. The conversion of vanillin to divanillyl disulfide was easily achieved by treatment with an inorganic sulfur-donor reagent. Reduction of the disulfide gave the target thiol in good yield. The quantification of vanillylthiol in wine was performed by nonspecific liquid/liquid extraction (CH2Cl2), separation of the volatile compounds using gas chromatography, and specific detection using tandem mass spectrometry (triple quadrupole). Vanillylthiol was found particularly in young wines aged in new oak barrels. These wines contained between a few 50 ng/L to more than 8300 ng/L. The highest levels were found in red wines aged 12 months in new oak barrels. Given its perception threshold in a wine model solution (3.8 μg/L), vanillylthiol may contribute to the spicy, clove-like flavor of red wines aged in oak barrels.