EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes
 

2,4-dimethyl benzaldehyde
2,4-xylylaldehyde

Supplier Sponsors

Name:2,4-dimethylbenzaldehyde
CAS Number: 15764-16-6Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:239-856-7
FDA UNII:I06YU18H4A
Nikkaji Web:J43.037D
MDL:MFCD00003340
XlogP3:2.50 (est)
Molecular Weight:134.17790000
Formula:C9 H10 O
NMR Predictor:Predict (works with chrome or firefox)
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
Pubchem Patents:Search
PubMed:Search
NCBI:Search
JECFA Food Flavoring:869 2,4-dimethylbenzaldehyde
FLAVIS Number:05.110 (Old)
DG SANTE Food Flavourings:05.110 2,4-dimethylbenzaldehyde
FEMA Number:3427 2,4-dimethylbenzaldehyde
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: 2,4-DIMETHYLBENZALDEHYDE
 
Physical Properties:
Appearance:colorless to pale yellow clear liquid (est)
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:1.01600 to 1.02000 @ 20.00 °C.
Pounds per Gallon - (est).: 8.464 to 8.497
Refractive Index:1.54800 to 1.55200 @ 20.00 °C.
Melting Point: -9.00 °C. @ 760.00 mm Hg
Boiling Point: 102.50 to 103.00 °C. @ 14.00 mm Hg
Boiling Point: 212.00 to 215.00 °C. @ 710.00 mm Hg
Acid Value: 2.00 max. KOH/g
Vapor Pressure:0.112000 mm/Hg @ 25.00 °C. (est)
Flash Point: 192.00 °F. TCC ( 88.89 °C. )
logP (o/w): 2.545 (est)
Soluble in:
 alcohol
 water, 356.1 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: naphthyl
Odor Strength:medium
naphthyl cherry almond spicy vanilla
Odor Description:at 100.00 %. naphthyl cherry almond spice vanilla
sweet naphthyl chemical almond powdery spicy cherry vanilla
Odor Description:Sweet, naphthalene, chemical, almond, powdery, spice, cherry and vanilla
Mosciano, Gerard P&F 15, No. 1, 19, (1990)
Flavor Type: naphthyl
naphthyl cherry almond spicy vanilla
Taste Description: at 20.00 ppm. Naphthyl, cherry, almond, spice and vanilla
Mosciano, Gerard P&F 15, No. 1, 19, (1990)
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
BOC Sciences
For experimental / research use only.
2,4-Dimethylbenzaldehyde
EMD Millipore
For experimental / research use only.
2,4-Dimethylbenzaldehyde
Parchem
2,4-dimethyl benzaldehyde
Penta International
2,4-DIMETHYLBENZALDEHYDE
Santa Cruz Biotechnology
For experimental / research use only.
2,4-Dimethylbenzaldehyde
Sigma-Aldrich
2,4-Dimethylbenzaldehyde, ≥90%
Odor: almond; cherry; spicy; sweet
Certified Food Grade Products
TCI AMERICA
For experimental / research use only.
2,4-Dimethylbenzaldehyde >97.0%(GC)
 
Safety Information:
Preferred SDS: View
 
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.
Oral/Parenteral Toxicity:
gavage-rat LD50 [sex: M,F] 1750 - 5000 mg/kg
Death of 3/5 male and 3/5 female rats after single dose of 5000 mg/kg bw. No death after repeated doses of 1750 mg/kg bw in 5 male and 5 female rats.
(deGroot et al., 1974)

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavor and fragrance agents
Recommendation for 2,4-dimethyl benzaldehyde usage levels up to:
  2.0000 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.37 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.10 (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: 8
 average usual ppmaverage maximum ppm
baked goods: --
beverages(nonalcoholic): -2.00000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: -1.00000
confectionery froastings: -3.00000
egg products: --
fats / oils: --
fish products: --
frozen dairy: -2.00000
fruit ices: -2.00000
gelatins / puddings: -2.00000
granulated sugar: --
gravies: --
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: -1.00000
meat products: --
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
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 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
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :61814
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
2,4-dimethylbenzaldehyde
Chemidplus:0015764166
 
References:
 2,4-dimethylbenzaldehyde
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:15764-16-6
Pubchem (cid):61814
Pubchem (sid):135019060
 
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):HMDB32142
FooDB:FDB008868
Export Tariff Code:2912.29.6000
Haz-Map:View
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
Potential Blenders and core components note
For Odor
anisic
ortho-
acetanisole
FL/FR
para-
anisaldehyde
FL/FR
ortho-
anisaldehyde
FL/FR
balsamic
2-
acetyl furan
FL/FR
sumatra
benzoin resin
FL/FR
sumatra
benzoin resinoid
FL/FR
benzyl cinnamate
FL/FR
(E)-
benzyl tiglate
FL/FR
methyl (E)-cinnamate
FL/FR
methyl cinnamate
FL/FR
berry
raspberry ketone methyl ether
FL/FR
bready
furfural
FL/FR
buttery
3,4-
hexane dione
FL/FR
camphoreous
butyrophenone
FL/FR
chocolate
chocolate pyrazine A
FL/FR
2-
methoxy-3-methyl pyrazine
FL/FR
vanillyl ethyl ether
FL/FR
earthy
dibenzyl ether
FL/FR
ethereal
cyclohexyl formate
FL/FR
fatty
(R)-gamma-
octalactone
FL/FR
floral
acetophenone
FL/FR
heliotropin
FL/FR
phenyl acetaldehyde diisobutyl acetal
FL/FR
para-
tolualdehyde propylene glycol acetal
FL/FR
fruity
allyl 2-ethyl butyrate
FL/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 glycrol acetal
FL/FR
2-
benzofuran carboxaldehyde
FL/FR
bread thiophene
FL/FR
cherry oxyacetate
FL/FR
cherry pentenoate
FL/FR
cherry propanol
FL/FR
cinnamyl isobutyrate
FL/FR
cyclohexyl cinnamate
FL/FR
4-
ethyl benzaldehyde
FL/FR
ethyl benzoyl acetate
FL/FR
ethyl methyl-para-tolyl glycidate
FL/FR
heptyl isobutyrate
FL/FR
3-
methyl-2-butenal
FL/FR
prunus amygdalus amara seed extract
FL/FR
para-
tolualdehyde
FL/FR
meta-
tolualdehyde
FL/FR
tolualdehyde glyceryl acetal
FL/FR
tolualdehydes (mixed o,m,p)
FL/FR
green
benzaldehyde dimethyl acetal
FL/FR
phenyl acetaldehyde diethyl acetal
FL/FR
herbal
laevo-
perillaldehyde
FL/FR
honey
methyl phenyl acetate
FL/FR
phenyl pyruvic acid
FL/FR
nutty
3,5-
cocoa pyrazine
FL/FR
2-
methyl-3-(methyl thio) pyrazine
FL/FR
2-
methyl-3-ethoxypyrazine
FL/FR
nutty cyclohexenone
FL/FR
phenolic
2'-
hydroxyacetophenone
FL/FR
methyl benzoate
FL/FR
powdery
para-
anisyl acetate
FL/FR
dibenzyl ketone
FL/FR
smoky
2,6-
dimethoxyphenol
FL/FR
spicy
para-
anisyl formate
FL/FR
cinnamyl isovalerate
FL/FR
para-
methoxycinnamaldehyde
FL/FR
(E)-para-
methoxycinnamaldehyde
FL/FR
4-
methyl guaiacol
FL/FR
vanilla
methyl vanillate
FL/FR
For Flavor
No flavor group found for these
para-
anisyl propionate
FL/FR
butyrophenone
FL/FR
chocolate pyrazine A
FL/FR
cyclohexyl cinnamate
FL/FR
ethyl 2-phenyl-3-furoate
FL
4-
ethyl benzaldehyde
FL/FR
5-
ethyl-2-thiophene carboxaldehyde
FL
2-
hexenal
FL
(E)-para-
methoxycinnamaldehyde
FL/FR
methyl (E)-cinnamate
FL/FR
methyl furfuracrylate
FL
4-
methyl salicylaldehyde
FL
methyl vanillate
FL/FR
2-
methyl-3-(methyl thio) pyrazine
FL/FR
2-
methyl-3-ethoxypyrazine
FL/FR
(R)-gamma-
octalactone
FL/FR
phenyl acetaldehyde diethyl acetal
FL/FR
tolualdehyde glyceryl acetal
FL/FR
para-
tolualdehyde propylene glycol acetal
FL/FR
anisic
anisic
ortho-
anisaldehyde
FL/FR
aromatic
laevo-
perillaldehyde
FL/FR
balsamic
sumatra
benzoin resin
FL/FR
sumatra
benzoin resinoid
FL/FR
(E)-
benzyl tiglate
FL/FR
berry
heptyl isobutyrate
FL/FR
raspberry ketone methyl ether
FL/FR
bitter
dibenzyl ketone
FL/FR
brown
furfural
FL/FR
buttery
3,4-
hexane dione
FL/FR
cherry
heliotropin
FL/FR
para-
methoxycinnamaldehyde
FL/FR
creamy
para-
anisaldehyde
FL/FR
ethereal
allyl 2-ethyl butyrate
FL/FR
floral
methyl phenyl acetate
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 laurel oil
FL
cherry oxyacetate
FL/FR
cherry pentenoate
FL/FR
cherry propanol
FL/FR
cinnamyl isobutyrate
FL/FR
cinnamyl isovalerate
FL/FR
dibenzyl ether
FL/FR
ethyl benzoyl acetate
FL/FR
ethyl methyl-para-tolyl glycidate
FL/FR
2,4-
hexadien-1-ol
FL
3-
methyl-2-butenal
FL/FR
meta-
tolualdehyde
FL/FR
tolualdehydes (mixed o,m,p)
FL/FR
green
benzaldehyde dimethyl acetal
FL/FR
cyclohexyl formate
FL/FR
phenyl acetaldehyde diisobutyl acetal
FL/FR
medicinal
2,6-
dimethoxyphenol
FL/FR
naphthyl
2'-
hydroxyacetophenone
FL/FR
nutty
2-
acetyl furan
FL/FR
2-
benzofuran carboxaldehyde
FL/FR
3,5-
cocoa pyrazine
FL/FR
3,5(6)-
cocoa pyrazine
FL
2-
methoxy-3-methyl pyrazine
FL/FR
nutty cyclohexenone
FL/FR
prunus amygdalus amara seed extract
FL/FR
phenolic
methyl benzoate
FL/FR
phenyl pyruvic acid
FL/FR
powdery
ortho-
acetanisole
FL/FR
acetophenone
FL/FR
powdery ketone
FL
rummy
vanillyl ethyl ether
FL/FR
spicy
para-
anisyl formate
FL/FR
benzyl cinnamate
FL/FR
methyl cinnamate
FL/FR
para-
tolualdehyde
FL/FR
chai
vanilla flavor
FL
vanilla
vanilla
chai flavor
FL
4-
methyl guaiacol
FL/FR
 
Potential Uses:
FRalmond
FRcherry
FRhawthorn
FLpistachio
FRpowder
FRvanilla
 
Occurrence (nature, food, other):note
 brandy
Search PMC Picture
 clam
Search PMC Picture
 grape
Search Trop Picture
 
Synonyms:
 benzaldehyde, 2,4-dimethyl-
2,4-dimethyl benzene carboxaldehyde
2,4-dimethylbenzaldehyde
1-formyl-2,4-dimethyl benzene
1-formyl-2,4-dimethylbenzene
2,4-xylyl aldehyde
2,4-xylylaldehyde
 
 
Notes:
Flavouring ingredient
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