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| 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. |
Store below +30°C. |
| solubility |
1.7g/l |
| form |
Crystals or Crystalline Powder |
| color |
White |
| PH Range |
Non' uorescence (9.5) to light green ' uorescence (10.5) |
| Odor |
at 10.00 % in dipropylene glycol. sweet hay tonka new mown hay |
| Odor Type |
tonka |
| Water Solubility |
1.7 g/L (20 ºC) |
| λmax |
275nm |
| Merck |
14,2562 |
| BRN |
383644 |
| Major Application |
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| InChIKey |
ZYGHJZDHTFUPRJ-UHFFFAOYSA-N |
| LogP |
1.39 at 25℃ |
| CAS DataBase Reference |
91-64-5(CAS DataBase Reference) |
| NIST Chemistry Reference |
Coumarin(91-64-5) |
| IARC |
3 (Vol. Sup 7, 77) 2000 |
| EPA Substance Registry System |
Coumarin (91-64-5) |
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| Coumarin Usage And Synthesis |
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| Uses |
used as a spice for the preparation of floral fragrances such as lavender, rosemary and rosemary, used in perfumes, cosmetics, soaps and detergents; used as flavoring agents for blending fragrances to make the aroma be lasting and unchanged; used as an electroplating additive to prevent the occurrence of pores in coating and can increase the brightness; as the flavor enhancer of printing ink and plastic; formerly used as spices and cigarettes spices, banned from 197; Since then, China had also prohibited it application in food; used as pharmaceutical raw materials.
Coumarin, as a laser dye, has an output laser range be within the blue-green region (420 ~ 570nm), has high fluorescence quantum efficiency, such as 7-ethylamino-6-methyl-4-trifluoromethyl coumarin Lactone 307), the structure is as follows:
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| Description |
Coumarin is a naturally occurring Benzopyrone compound. It is found in a large number of plants belonging to many different families including tonka beans, woodruff, lavender oil, cassia, melilot (sweet clover), and other plants. It is found in edible plants such as strawberries, cinnamon, peppermint, green tea, carrots, and celery, as well as in partially fermented tea, red wine, beer, and other foodstuffs. Concentrations range from 87 000 ppm in cassia and 40 000 ppm in cinnamon to 20 ppm in peppermint and 5 ppb in tangerines. |
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