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| IUPAC name : | 2,4-dimethylbenzaldehyde |
| InChI : | InChI=1/C9H10O/c1-7-3-4-9(6-10)8(2)5-7/h3-6H,1-2H3 |
| InChIKey : | GISVICWQYMUPJF-UHFFFAOYAX |
| SMILES : | CC1=CC(=C(C=C1)C=O)C |
| (EINECS) number : | 239-856-7 |
| cas number : | 15764-16-6 |
| fema number : | 3427 |
| jecfa number : | 869 |
| fl. number : | 05.110 |
| molar refractivity : | 42.65 ± 0.3 cm3 |
| parachor : | 327.6 ± 4.0 cm3 |
| index of refraction : | 1.551 ± 0.02 |
| surface tension : | 36.1 ± 3.0 dyne/cm |
| density : | 1.003 ± 0.06 g/cm3 |
| polarizability : | 16.90 ± 0.5 10-24cm3 |
| xlogp : | 2.60 |
| molecular weight : | 134.1751000 |
| formula : | C9 H10 O |
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| fda reg : | unspecified |
h. number : | 2912.29.0000 |
| organoleptics : | |
| odor type : | naphthyl |
odor description :
at 100.00 %. | naphthyl cherry almond spice vanilla |
| taste description³ : | at 20.00 ppm.
Naphthyl, cherry, almond, spice and vanilla |
| properties : | |
| appearence : | colorless to pale yellow clear liquid |
| assay : | 90.00 - 100.00 %
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| Food Chemicals Codex Listed : | No |
| specific gravity : | 0.96200 @ 25.00 °C.
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| refractive index : | 1.54900 @ 20.00 °C.
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| melting point : | -9.00 °C. @ 760.00 mm Hg
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| boiling point : | 102.50 - 103.00 °C. @ 14.00 mm Hg
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| boiling point : | 212.00 - 215.00 °C. @ 710.00 mm Hg
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| logp : | 2.56 |
| safety : | |
| Oral Toxicity(LD50) : |
Not determined
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| Dermal Toxicity(LD50) : |
Not determined
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| flash point ( Deg. F. ) : | 192.00 °F. TCC ( 88.89 °C. )
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| recommendation for 2,4-dimethyl benzaldehyde usage levels up to : |
| | 2.0000 % in the fragrance concentrate.
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| recommendation for 2,4-dimethyl benzaldehyde usage levels up to : |
| | 20.0000 ppm in the flavor.
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| safety links : | |
| (EINECS) number : | 239-856-7 |
| chemidplus : | 015764166 |
| epa-srs : | 15764-16-6 |
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| other : | |
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| references : | |
| pubchem : | 198205 |
| NIST Chemistry WebBook : | 2337324273 |
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| reference : | Mosciano, Gerard P&F 15, No. 1, 19, (1990)³ |