2,4-dimethyl benzaldehyde
 
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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
 
 
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 %   
Food Chemicals Codex Listed :No
specific gravity :0.96200 @ 25.00 °C.
refractive index :1.54900 @ 20.00 °C.
melting point : -9.00 °C. @ 760.00 mm Hg
boiling point : 102.50 - 103.00 °C. @ 14.00 mm Hg
boiling point : 212.00 - 215.00 °C. @ 710.00 mm Hg
logp : 2.56
safety : 
Oral Toxicity(LD50) : Not determined
Dermal Toxicity(LD50) : Not determined
  
flash point ( Deg. F. ) : 192.00  °F.  TCC  ( 88.89 °C. )
  
recommendation for 2,4-dimethyl benzaldehyde usage levels up to :
  2.0000 % in the fragrance concentrate.
  
recommendation for 2,4-dimethyl benzaldehyde usage levels up to :
  20.0000 ppm in the flavor.
  
safety links : 
(EINECS) number :239-856-7
chemidplus :015764166
epa-srs :15764-16-6
  
other : 
 
references : 
pubchem :198205
NIST Chemistry WebBook :2337324273
  
reference : Mosciano, Gerard P&F 15, No. 1, 19, (1990)³
synonyms :
2,4-dimethyl benzaldehyde
2,4-dimethyl benzene carboxaldehyde
1-formyl-2,4-dimethyl benzene
2,4-xylyl aldehyde
soluble in :
 alcohol
insoluble in :
 water
(odor and/or flavor) used in :
 almond
 cherry
 hawthorn
 nut pistachio
 powder
 vanilla
natural occurrence in :
brandy
grape



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