6-Methoxymellein is a dihydroisocoumarin, a phenolic compound found in carrots and carrot purées.

It is responsible for bitterness in carrots.

[1][2] It is a phytoalexin, induced in carrot slices by UV-C,[3] that allows resistance to Botrytis cinerea[4] and other microorganisms.

[5] 6-Methoxymellein is formed from S-adenosyl methionine and 6-hydroxymellein by the enzyme 6-hydroxymellein O-methyltransferase with secondary production of S-adenosylhomocysteine.

[6] This article about an aromatic compound is a stub.