benzaldehyde glycrol acetal
 
Right Click Picture For More Options. (Safari 1.2 (v125) Compatible).
 
IUPAC name :(Z)-4-phenylbut-3-ene-1,2,3-triol
InChI :InChI=1/C10H12O3/c11-7-10(13)9(12)6-8-4-2-1-3-5-8/h1-6,10-13H,7H2/b9-6-
InChIKey :FSDPQZPRLPFVLK-TWGQIWQCBG
(EINECS) number :215-294-8
cas number :1319-88-6
fema number :2129
coe number :36
jecfa number :838
fl. number :06.002
molar refractivity :51.18 ± 0.3 cm3
parachor :393.7 ± 4.0 cm3
index of refraction :1.654 ± 0.02
surface tension :63.2 ± 3.0 dyne/cm
density :1.290 ± 0.06 g/cm3
polarizability :20.28 ± 0.5 10-24cm3
xlogp : 0.80
molecular weight : 180.2004800
formula :C10 H12 O3
 
 
fda reg :172.515 h. number :2911.00.5000
organoleptics : 
odor type :fruity
odor strength :medium
odor description :
at 100.00 %.  
cherry bitter almond sweet
taste description³ :at 30.00 - 75.00 ppm.  
Faint mustiness, mild red fruit with a cherry almond nuance
substantivity :8  Hour(s)
properties : 
appearence :colorless to pale yellow clear liquid
assay : 96.00 - 100.00 %   sum of isomers
Food Chemicals Codex Listed :Yes
specific gravity :1.18300 - 1.19300 @ 25.00 °C.
pounds per gallon - calc. : 9.844 to 9.927
refractive index :1.53370 - 1.54370 @ 20.00 °C.
boiling point : 185.00 °C. @ 760.00 mm Hg
boiling point : 143.00 - 144.00 °C. @ 2.00 mm Hg
acid value : 2.00  max.  KOH/g
logp : 1.98
safety : 
Oral Toxicity(LD50) : Not determined
Dermal Toxicity(LD50) : Not determined
  
flash point ( Deg. F. ) : 212.00  °F.  TCC  ( 100.00 °C. )
  
recommendation for benzaldehyde glycrol acetal usage levels up to :
  8.0000 % in the fragrance concentrate.
  
recommendation for benzaldehyde glycrol acetal usage levels up to :
  250.0000 ppm in the flavor.
  
safety links : 
(EINECS) number :215-294-8
chemidplus :001319886
epa-srs :1319-88-6
  
other : 
 
references : 
pubchem :203722
  
reference : Mosciano, Gerard P&F 25, No. 4, 71, (2000)³
synonyms :
 benzal glyceral acetal
 benzal glycerin
 benzaldehyde 1,2,3-propane triol cyclic acetal
 benzaldehyde cyclic acetal with 1,2,3-propane triol
 benzaldehyde cyclic acetal with glycerol
 benzaldehyde glycerol cyclic acetal
 benzaldehyde glyceryl 1,3-cyclic acetal
 benzaldehyde glyceryl acetal
 benzaldehyde glycrol acetal
 benzylidene glycerol
(Z)-1,3-O-benzylidene glycerol
(Z)-5-hydroxy-2-phenyl-1,3-dioxane
(Z)-4-hydroxymethyl-2-phenyl-meta-dioxolane
(Z)-4-phenyl but-3-ene-1,2,3-triol
(Z)-2-phenyl-1,3-dioxolane-4-methanol
(Z)-2-phenyl-meta-dioxan-5-ol
soluble in :
 alcohol
insoluble in :
 water
stability :
 alkalis
(odor and/or flavor) blends with :
 acetaldehyde ethyl phenethyl acetal
 acetophenone
2-acetyl furan
 allyl amyl glycolate
 allyl cyclohexyl propionate
 allyl hexanoate
 almond oil
isoamyl acetate
isoamyl butyrate
isoamyl isovalerate
 benzophenone
 benzyl acetate
 benzyl alcohol
 benzyl cinnamate
 benzyl propionate
 blood orange oil
 bois de rose oil
laevo-carvone
 cassia bark oil
 citronellyl acetate
 citronellyl nitrile
 citrus carbaldehyde
 coumarin
 diethyl malonate
 dihydromyrcenol
 dimethyl anthranilate
 ethyl acetoacetate
 ethyl butyrate
 ethyl cinnamate
 ethyl heptanoate
 ethyl phenyl acetate
 fir needle oil
 green acetate
 heliotropin
(Z)-3-hexen-1-yl 2-methyl butyrate
(Z)-3-hexen-1-yl acetate
(Z)-3-hexen-1-yl butyrate
 hexyl 2-methyl butyrate
 linalool
 linalool oxide
 linalyl acetate
 methyl acetophenone
para-methyl anisole
 methyl benzoate
 orange oil
 phenethyl acetate
 rose butanoate
(odor and/or flavor) used in :
 acacia
 aldehydic
 almond
 almond blossom
 apple
 apple crabapple
 apple green apple
 apricot
 arrack
 balsam
 berry
 blackberry
 blueberry
 bouquet
 brandy
 bread white bread
 briar sweet briar eglantine
 bubblegum
 butter
 butterscotch
 cassia
 cassie acacia farnesiana
 cherry
 cherry black cherry
 cherry blossom
 cherry maraschino cherry
 cherry wild cherry
 cinnamon
 citrus
 clove blossom
 coconut
 coconut tropical coconut
 coffee
 cranberry
 cream
 elder blossom
 elderberry
 enhancer
 floral
 fruit
 gooseberry
 grenadine
 heliotrope
 herbal
 hibiscus
 jasmin
 loganberry dewberry
 marigold tagete
 mint
 mulberry
 myrtle
 nut
 nut pecan
 nut pistachio
 nut walnut
 papaya
 parsley
 passion blossom
 passion fruit
 peach
 pineapple
 plum
 plum blossom
 pomegranate
 quince
 raspberry
 rhubarb
 rose wild rose
 rum
 spice
 starfruit
 strawberry
 topnotes
 tropical
 vanilla
 violet
 whiskey
natural occurrence in :
not found in nature



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