tolualdehydes (mixed o,m,p)
tolualdehyde isomers
 
Notes:
Used as a food additive [EAFUS]
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    Flavor Demo Formulas
CAS Number: 1334-78-7Picture of molecule
ECHA EINECS - REACH Pre-Reg: 215-615-1
FDA UNII: ALC105UA3K
CoE Number: 115
Molecular Weight: 120.15096000
Formula: C8 H8 O
Also(can) Contains: ortho-tolualdehyde
 meta-tolualdehyde
 para-tolualdehyde
EFSA/JECFA Comments: At least 95% (sum of o,m,p-isomers) (EFSA) CASrn does not specify position of methyl substituent, "Incompletely Defined Substance". Composition of mixture to be specified.
Category: flavor and fragrance agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar: Search
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Perfumer and Flavorist: Search
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PubMed: Search
NCBI: Search
JECFA Food Flavoring: 866  tolualdehydes (mixed o,m,p)
Flavis Number: 05.027 (Old)
DG SANTE Food Flavourings: 05.027  tolualdehydes (mixed o,m,p)
FEMA Number: 3068  tolualdehydes (mixed o,m,p)
FDA Mainterm: TOLUALDEHYDES (MIXED O-, M-, P-)
FDA Regulation:
FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION
Subpart F--Flavoring Agents and Related Substances
Sec. 172.515 Synthetic flavoring substances and adjuvants.
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Physical Properties:
Appearance: colorless clear liquid (est)
Assay: 95.00 to 100.00 % sum of isomers
Additional Assay Information: sum of o,m,p isomers
Food Chemicals Codex Listed: No
Specific Gravity: 1.01900 to 1.02900 @  25.00 °C.
Pounds per Gallon - (est).: 8.479 to  8.562
Refractive Index: 1.54000 @  20.00 °C.
Boiling Point: 198.00 to  201.00 °C. @ 760.00 mm Hg
Acid Value: 5.00 max. KOH/g
Vapor Pressure: 0.335000 mm/Hg @ 25.00 °C. (est)
Flash Point: 176.00 °F. TCC ( 80.00 °C. )
logP (o/w): 2.260 (est)
Soluble in:
 alcohol
 water, 1183 mg/L @ 25 °C (est)
Insoluble in:
 water
Similar Items: note
meta-tolualdehyde
ortho-tolualdehyde
para-tolualdehyde
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Organoleptic Properties:
Odor Type: fruity
Odor Strength: high ,
recommend smelling in a 1.00 % solution or less
 sweet  cherry  chemical  coumarinic  powdery  
Odor Description:
at 1.00 % in dipropylene glycol. 
sweet cherry chemical coumarin powdery
 sweet  cherry  chemical  powdery  coumarinic  
Odor Description:
Sweet, cherry and chemical with a powdery coumarin like nuance
Mosciano, Gerard P&F 16, No. 1, 31, (1991)
 cherry  coumarinic  almond  sweet  powdery  hay  vanilla  
Taste Description:
at 15.00 ppm.  
Cherry pit, coumarin, almond, sweet, with a slight powdery hay and vanilla like nuance
Mosciano, Gerard P&F 16, No. 1, 31, (1991)
  
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Cosmetic Information:
CosIng: cosmetic data
Cosmetic Uses: perfuming agents
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Suppliers:
BOC Sciences
For experimental / research use only.
Benzaldehyde, methyl-
Citrus and Allied Essences
Tolualdehydes (mixed o,m,p)
Market Report
Tengzhou Xiang Yuan Aroma Chemicals
Tolualdehydes
Chemical Sources Association
Need This Item for Flavor/Food?: You can contact the Chemical Sources Association
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Safety Information:
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Human Experience:
4 % solution: no irritation or sensitization.
Oral/Parenteral Toxicity:
oral-rat LD50  2250 mg/kg
(Moreno, 1973w)

oral-rat LD50  2250 mg/kg
Food and Cosmetics Toxicology. Vol. 14, Pg. 885, 1976.

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
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Safety in Use Information:
Category: flavor and fragrance agents
IFRA Critical Effect: Sensitization
IFRA: View Standard
Fragrance usage is IFRA RESTRICTED. View Standard for complete information.
Please review all IFRA documents for complete information.
IFRA categories: limits in the finished product: (For a description of the categories, refer to the IFRA QRA Information Booklet.)
Category 1:
See Note (1)
0.03 % (1)
Category 2:  0.04 %
Category 3:  0.17 %
Category 4:  0.50 %
Category 5:  0.26 %
Category 6:  0.80 % (1)
Category 7:  0.08 %
Category 8:  1.11 %
Category 9:  5.00 %
Category 10:  2.50 %
Category 11: See Note (2)
 Notes:
 

(1) IFRA would recommend that any material used to impart perfume or flavour in products intended for human ingestion should consist of ingredients that are in compliance with appropriate regulations for foods and food flavourings in the countries of planned distribution and, where these are lacking, with the recommendations laid down in the Code of Practice of IOFI (International Organisation of the Flavor Industry). Further information about IOFI can be found on its website (www.iofi.org).

 

(2) Category 11 includes all non-skin contact or incidental skin contact products. Due to the negligible skin contact from these types of products there is no justification for a restriction of the concentration of this fragrance ingredient in the finished product.

 
Maximised Survey-derived Daily Intakes (MSDI-EU): 230.00 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 1100.00 (μg/capita/day)
Structure Class: I
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 3
Click here to view publication 3
 average usual ppmaverage maximum ppm
baked goods: -28.00000
beverages(nonalcoholic): -11.00000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: -430.00000
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -16.00000
fruit ices: -16.00000
gelatins / puddings: -8.30000
granulated sugar: --
gravies: --
hard candy: -25.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: -100.00000
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: --
sugar substitutes: --
sweet sauces: --
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Safety References:
Flavor & Extract Manufacturers Association (FEMA) reference(s):
The FEMA GRAS assessment of benzyl derivatives used as flavor ingredients.View pdf
European Food Safety Athority(efsa): Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...
European Food Safety Authority (EFSA) reference(s):
Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) on a request from the Commission related to Flavouring Group Evaluation 20 (FGE.20): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids, and related esters from chemical group 23
View page or View pdf
Flavouring Group Evaluation 52 (FGE.52): Consideration of hydroxy- and alkoxy-substituted benzyl derivatives evaluated by JECFA (57th meeting) structurally related to benzyl alcohols, benzaldehydes, a related acetal, benzoic acids, and related esters evaluated by EFSA in FGE.20 (2005) (Commission Regulation (EC) No 1565/2000 of 18 July 2000) - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
View page or View pdf
Flavouring Group Evaluation 54 (FGE.54)[1] - Consideration of benzyl derivatives evaluated by JECFA (57th meeting) structurally related to benzyl alcohols, benzaldehydes, a related acetal, benzoic acids and related esters evaluated by EFSA in FGE.20 (2005) - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food
View page or View pdf
Flavouring Group Evaluation 20, Revision 1 (FGE.20Rev1): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids and related esters from chemical group 23
View page or View pdf
Flavouring Group Evaluation 54, Revision 1 (FGE.54Rev1): Consideration of benzyl derivatives evaluated by JECFA (57th meeting) structurally related to benzyl alcohols, benzaldehydes, a related acetal, benzoic acids and related esters evaluated by EFSA in FGE.20Rev1 (2009)
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 20, Revision 2 (FGE.20Rev2): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids, and related esters from chemical groups 23 and 30
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 20, Revision 3(FGE.20Rev3): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids, and related esters from chemical groups 23 and 30
View page or View pdf
EPI System: View
NLM Hazardous Substances Data Bank: Search
EPA Substance Registry Services (TSCA): 1334-78-7
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
National Institute of Allergy and Infectious Diseases: Data
Chemidplus: 0001334787
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References:
NIST Chemistry WebBook: Search Inchi
Canada Domestic Sub. List: 1334-78-7
Pubchem (sid): 134979317
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Other Information:
(IUPAC): Atomic Weights of the Elements 2009
(IUPAC): Atomic Weights of the Elements 2009 (pdf)
Videos: The Periodic Table of Videos
tgsc: Atomic Weights use for this web site
(IUPAC): Periodic Table of the Elements
FDA Everything Added to Food in the United States (EAFUS): View
HMDB (The Human Metabolome Database): HMDB29638
FooDB: FDB010397
Haz-Map: View
VCF-Online: VCF Volatile Compounds in Food
Read: Under the conditions of intended use - New developments in the FEMA GRAS program and the safety assessment of flavor ingredients
Read: A GRAS assessment program for flavor ingredients
Read: Sensory testing for flavorings with modifying properties. Food Technology
Read: Criteria for the safety evaluation of flavoring substances
Read: A procedure for the safety evaluation of natural flavor complexes used as ingredients in food: essential oils
Read: FEMA Expert Panel: 30 Years of safety evaluation for the flavor industry
Read: Consumption ratio and food predominance of flavoring materials
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Potential Blenders and core components note
 
For Odor
anisic
para-acetanisoleFL/FR
balsamic
 benzyl cinnamateFL/FR
 methyl (E)-cinnamateFL/FR
 methyl cinnamateFL/FR
camphoreous
 butyrophenoneFL/FR
coconut
alpha-angelica lactoneFL/FR
coumarinic
 phthalideFL/FR
 tonka furanoneFL/FR
creamy
para-vanillic acidFL/FR
ethereal
 cyclohexyl formateFL/FR
floral
para-anisyl nitrileFR
 linden flower absoluteFR
 rhodinyl phenyl acetateFL/FR
fruity
 allyl 2-ethyl butyrateFL/FR
 allyl benzoateFR
 allyl isovalerateFL/FR
bitter almond oilFL/FR
isoamyl 2-methyl butyrateFL/FR
 amyl butyrateFL/FR
para-anisyl propionateFL/FR
 benzaldehydeFL/FR
 benzaldehyde / methyl anthranilate schiff's baseFR
 benzaldehyde glycrol acetalFL/FR
 bread thiopheneFL/FR
 cherry oxyacetateFL/FR
 cherry pentenoateFL/FR
 cherry propanolFL/FR
 cyclohexyl cinnamateFL/FR
 ethyl benzoyl acetateFL/FR
 ethyl methyl-para-tolyl glycidateFL/FR
 heptyl isobutyrateFL/FR
3-methyl-2-butenalFL/FR
 raspberry ketone methyl etherFL/FR
meta-tolualdehydeFL/FR
para-tolualdehydeFL/FR
grain
 rice bran absoluteFL/FR
herbal
laevo-perillaldehydeFL/FR
musk
 ethylene brassylateFL/FR
naphthyl
2,4-dimethyl benzaldehydeFL/FR
nutty
2-acetyl-5-methyl furanFL/FR
 nutty cyclohexenoneFL/FR
phenolic
2'-hydroxyacetophenoneFL/FR
powdery
para-anisyl acetateFL/FR
spicy
 cinnamyl isovalerateFL/FR
para-methoxycinnamaldehydeFL/FR
(E)-para-methoxycinnamaldehydeFL/FR
 saffron oil CO2 extractFL/FR
vanilla
 heliotropyl alcoholFL/FR
 vanillyl acetateFL/FR
 vanillylidene acetoneFL/FR
 
For Flavor
 
No flavor group found for these
 allyl 2-ethyl butyrateFL/FR
para-anisyl propionateFL/FR
 butyrophenoneFL/FR
 cyclohexyl cinnamateFL/FR
 ethyl 2-phenyl-3-furoateFL
 heliotropyl alcoholFL/FR
(E)-para-methoxycinnamaldehydeFL/FR
 methyl (E)-cinnamateFL/FR
 methyl furfuracrylateFL
 rice bran absoluteFL/FR
meta-tolualdehydeFL/FR
 tonka furanoneFL/FR
anisic
para-acetanisoleFL/FR
aromatic
laevo-perillaldehydeFL/FR
balsamic
 vanillylidene acetoneFL/FR
berry
 heptyl isobutyrateFL/FR
 raspberry ketone methyl etherFL/FR
cherry
para-methoxycinnamaldehydeFL/FR
coumarinic
 phthalideFL/FR
creamy
alpha-angelica lactoneFL/FR
para-vanillic acidFL/FR
 allyl isovalerateFL/FR
bitter almond oilFL/FR
isoamyl 2-methyl butyrateFL/FR
 amyl butyrateFL/FR
para-anisyl acetateFL/FR
 benzaldehydeFL/FR
 benzaldehyde glycrol acetalFL/FR
 bread thiopheneFL/FR
 cherry oxyacetateFL/FR
 cherry pentenoateFL/FR
 cherry propanolFL/FR
 cinnamyl isovalerateFL/FR
 ethyl benzoyl acetateFL/FR
 ethyl methyl-para-tolyl glycidateFL/FR
3-methyl-2-butenalFL/FR
green
 cyclohexyl formateFL/FR
musk
 ethylene brassylateFL/FR
naphthyl
2,4-dimethyl benzaldehydeFL/FR
2'-hydroxyacetophenoneFL/FR
nutty
2-acetyl-5-methyl furanFL/FR
 nutty cyclohexenoneFL/FR
powdery
 powdery ketoneFL
spicy
 benzyl cinnamateFL/FR
 methyl cinnamateFL/FR
 saffron oil CO2 extractFL/FR
para-tolualdehydeFL/FR
vanilla
 vanillyl acetateFL/FR
waxy
 rhodinyl phenyl acetateFL/FR
 
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Potential Uses:
 almondFR
 cherry blackFR
 cherry maraschinoFL
 chocolateFR
 heliotropeFR
 powderFR
 vanillaFR
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Occurrence (nature, food, other): note
 beef
Search  Picture
 cider
Search  Picture
 coffee
Search  Picture
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Synonyms:
 cresyl aldehyde (mixed 2,3,4)
 methyl benzaldehyde (mixed 2,3,4)
 tolualdehyde isomers
 tolualdehydes
 toluene carboxaldehyde (mixed 2,3,4)
 toluic aldehyde (mixed 2,3,4)
 tolyl aldehyde (mixed 2,3,4)
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