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tolualdehydes (mixed o,m,p)
tolualdehyde isomers

Sponsors

Flavor Demo Formulas
CAS Number: 1334-78-7Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:215-615-1
FDA UNII:ALC105UA3K
CoE Number:115
Molecular Weight:120.15096000
Formula:C8 H8 O
NMR Predictor:Predict (works with chrome or firefox)
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
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist:Search
Google Patents:Search
US Patents:Search
EU Patents:Search
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:No longer provide for the use of these seven synthetic flavoring substances
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.
 
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
 
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)
Flavor Type: fruity
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)
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: perfuming agents
 
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
 
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
 
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
 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: --
 
Safety References:
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
 
References:
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:1334-78-7
Pubchem (sid):134979317
 
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
 
Potential Blenders and core components note
For Odor
anisic
para-
acetanisole
FL/FR
balsamic
benzyl cinnamate
FL/FR
methyl (E)-cinnamate
FL/FR
methyl cinnamate
FL/FR
berry
raspberry ketone methyl ether
FL/FR
camphoreous
butyrophenone
FL/FR
coconut
alpha-
angelica lactone
FL/FR
coumarinic
phthalide
FL/FR
tonka furanone
FL/FR
creamy
para-
vanillic acid
FL/FR
ethereal
cyclohexyl formate
FL/FR
floral
para-
anisyl nitrile
FR
linden flower absolute
FR
rhodinyl phenyl acetate
FL/FR
fruity
allyl 2-ethyl butyrate
FL/FR
allyl benzoate
FR
allyl isovalerate
FL/FR
bitter
almond oil
FL/FR
iso
amyl 2-methyl butyrate
FL/FR
amyl butyrate
FL/FR
para-
anisyl propionate
FL/FR
benzaldehyde
FL/FR
benzaldehyde / methyl anthranilate schiff's base
FR
benzaldehyde glycrol acetal
FL/FR
bread thiophene
FL/FR
cherry oxyacetate
FL/FR
cherry pentenoate
FL/FR
cherry propanol
FL/FR
cyclohexyl cinnamate
FL/FR
ethyl benzoyl acetate
FL/FR
ethyl methyl-para-tolyl glycidate
FL/FR
heptyl isobutyrate
FL/FR
3-
methyl-2-butenal
FL/FR
para-
tolualdehyde
FL/FR
meta-
tolualdehyde
FL/FR
grain
rice bran absolute
FL/FR
herbal
laevo-
perillaldehyde
FL/FR
musk
ethylene brassylate
FL/FR
naphthyl
2,4-
dimethyl benzaldehyde
FL/FR
nutty
2-
acetyl-5-methyl furan
FL/FR
nutty cyclohexenone
FL/FR
phenolic
2'-
hydroxyacetophenone
FL/FR
powdery
para-
anisyl acetate
FL/FR
spicy
cinnamyl isovalerate
FL/FR
para-
methoxycinnamaldehyde
FL/FR
(E)-para-
methoxycinnamaldehyde
FL/FR
saffron oil CO2 extract
FL/FR
vanilla
heliotropyl alcohol
FL/FR
vanillyl acetate
FL/FR
vanillylidene acetone
FL/FR
For Flavor
No flavor group found for these
para-
anisyl propionate
FL/FR
butyrophenone
FL/FR
cyclohexyl cinnamate
FL/FR
ethyl 2-phenyl-3-furoate
FL
heliotropyl alcohol
FL/FR
(E)-para-
methoxycinnamaldehyde
FL/FR
methyl (E)-cinnamate
FL/FR
methyl furfuracrylate
FL
tonka furanone
FL/FR
anisic
anisic
para-
acetanisole
FL/FR
aromatic
laevo-
perillaldehyde
FL/FR
balsamic
vanillylidene acetone
FL/FR
berry
heptyl isobutyrate
FL/FR
raspberry ketone methyl ether
FL/FR
cherry
para-
methoxycinnamaldehyde
FL/FR
coumarinic
phthalide
FL/FR
creamy
alpha-
angelica lactone
FL/FR
para-
vanillic acid
FL/FR
ethereal
allyl 2-ethyl butyrate
FL/FR
fruity
allyl isovalerate
FL/FR
bitter
almond oil
FL/FR
iso
amyl 2-methyl butyrate
FL/FR
amyl butyrate
FL/FR
para-
anisyl acetate
FL/FR
benzaldehyde
FL/FR
benzaldehyde glycrol acetal
FL/FR
bread thiophene
FL/FR
cherry oxyacetate
FL/FR
cherry pentenoate
FL/FR
cherry propanol
FL/FR
cinnamyl isovalerate
FL/FR
ethyl benzoyl acetate
FL/FR
ethyl methyl-para-tolyl glycidate
FL/FR
3-
methyl-2-butenal
FL/FR
meta-
tolualdehyde
FL/FR
grain
rice bran absolute
FL/FR
green
cyclohexyl formate
FL/FR
musk
ethylene brassylate
FL/FR
naphthyl
2,4-
dimethyl benzaldehyde
FL/FR
2'-
hydroxyacetophenone
FL/FR
nutty
2-
acetyl-5-methyl furan
FL/FR
nutty cyclohexenone
FL/FR
powdery
powdery ketone
FL
spicy
benzyl cinnamate
FL/FR
methyl cinnamate
FL/FR
saffron oil CO2 extract
FL/FR
para-
tolualdehyde
FL/FR
vanilla
vanillyl acetate
FL/FR
waxy
rhodinyl phenyl acetate
FL/FR
 
Potential Uses:
FRalmond
FRcherry black cherry
FLcherry maraschino cherry
FRchocolate
FRheliotrope
FRpowder
FRvanilla
 
Occurrence (nature, food, other):note
 beef
Search PMC Picture
 cider
Search PMC Picture
 coffee
Search PMC Picture
 
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)
 
 
Notes:
Used as a food additive [EAFUS]
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