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

ortho-anisaldehyde
2-methoxybenzaldehyde

Sponsors

Name:2-methoxybenzaldehyde
CAS Number: 135-02-4Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:205-171-7
FDA UNII:7CP821WF2W
Nikkaji Web:J5.602B
Beilstein Number:0606301
MDL:MFCD00003308
CoE Number:10350
XlogP3:1.70 (est)
Molecular Weight:136.15016000
Formula:C8 H8 O2
BioActivity Summary:listing
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:2062 o-anisaldehyde
FLAVIS Number:05.129 (Old)
DG SANTE Food Flavourings:05.129 2-methoxybenzaldehyde
FEMA Number:4077 o-anisaldehyde
FDA Mainterm: O-METHOXYBENZALDEHYDE
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 to cream amber crystalline powder (est)
Assay: 97.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:1.12700 @ 25.00 °C.
Melting Point: 38.00 to 40.00 °C. @ 760.00 mm Hg
Boiling Point: 238.00 °C. @ 760.00 mm Hg
Boiling Point: 122.00 °C. @ 20.00 mm Hg
Vapor Pressure:0.062000 mm/Hg @ 25.00 °C. (est)
Flash Point: 244.00 °F. TCC ( 117.78 °C. )
logP (o/w): 1.720
Soluble in:
 alcohol
 propylene glycol
 water, 2951 mg/L @ 25 °C (est)
Insoluble in:
 water
Similar Items:note
homoanisaldehyde
meta-anisaldehyde
para-anisaldehyde
 
Organoleptic Properties:
Odor Type: anisic
Odor Strength:medium ,
recommend smelling in a 10.00 % solution or less
Substantivity:24 hour(s) at 10.00 % in propylene glycol
sweet powdery hawthorn guaiacol vanilla hawthorn almond
Odor Description:at 10.00 % in propylene glycol. sweet powdery hawthorn guaiacol vanilla acetophenone almond
Luebke, William tgsc, (1985)
Odor sample from: Chem-Fleur, Inc.
Flavor Type: anisic
">sweet powdery guaiacol musty vanilla floral almond
Taste Description: at 50.00 ppm in water. sweet powdery guaiacol musty vanilla floral almond
Luebke, William tgsc, (2006)
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: perfuming agents
 
Suppliers:
Anhui Haibei
o-Methoxy Benzaldehyde natural
Odor: Sweet powdery hawthorn guaiacol vanilla acetophenone almond
Apiscent Labs
2 METHOXY BENZALDEHYDE
Beijing Lys Chemicals
2-Methoxybenzaldehyde
BOC Sciences
For experimental / research use only.
ortho-Anisaldehyde 98%
EMD Millipore
For experimental / research use only.
2-Methoxybenzaldehyde
Inoue Perfumery
2-METHOXY BENZALDEHYDE
M&U International
o-ANISALDEHYDE, Kosher
Penta International
o-METHOXYBENZALDEHYDE, Kosher
Penta International
o-METHOXYBENZALDEHYDE, NATURAL, Kosher
Santa Cruz Biotechnology
For experimental / research use only.
2-Methoxybenzaldehyde
Synerzine
o-Anisaldehyde
TCI AMERICA
For experimental / research use only.
o-Anisaldehyde >98.0%(GC)
Treatt
ortho-Methoxybenzaldehyde
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 36/38 - Irritating to skin and eyes.
S 02 - Keep out of the reach of children.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36 - Wear suitable protective clothing.
 
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 2500 mg/kg
(Moreno, 1977ac)

gavage-mouse LD50 [sex: M] 2.40 ml/kg
(Field, 1979b)

gavage-rat LD50 [sex: M] 2.40-2.80 ml/kg
(Field, 1979b)

oral-mouse LD50 2400 mg/kg
BEHAVIORAL: SOMNOLENCE (GENERAL DEPRESSED ACTIVITY) GASTROINTESTINAL: CHANGES IN STRUCTURE OR FUNCTION OF SALIVARY GLANDS SENSE ORGANS AND SPECIAL SENSES: LACRIMATION: EYE
National Technical Information Service. Vol. OTS0533625

oral-rat LD50 2500 mg/kg
Food and Cosmetics Toxicology. Vol. 17, Pg. 855, 1979.

Dermal Toxicity:
skin-rabbit LD50 > 5000 mg/kg
Food and Cosmetics Toxicology. Vol. 17, Pg. 855, 1979.

Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavor and fragrance agents
Recommendation for ortho-anisaldehyde usage levels up to:
  2.0000 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.16 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 1400 (μg/person/day)
Threshold of Concern:1800 (μg/person/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: 22
 average usual ppmaverage maximum ppm
baked goods: 10.0000050.00000
beverages(nonalcoholic): 1.0000010.00000
beverages(alcoholic): 3.0000030.00000
breakfast cereal: --
cheese: --
chewing gum: 30.0000050.00000
condiments / relishes: --
confectionery froastings: 5.0000020.00000
egg products: --
fats / oils: --
fish products: --
frozen dairy: 5.0000020.00000
fruit ices: 1.0000010.00000
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: 10.0000020.00000
imitation dairy: --
instant coffee / tea: 5.0000050.00000
jams / jellies: 1.0000010.00000
meat products: --
milk products: 5.0000020.00000
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: 5.0000020.00000
soups: --
sugar substitutes: --
sweet sauces: --
 
Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i).
Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.
 average usage mg/kgmaximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0): 3.0000015.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 2.0000010.00000
Edible ices, including sherbet and sorbet (03.0): 3.0000015.00000
Processed fruit (04.1): 2.0000010.00000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 5.0000025.00000
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 2.0000010.00000
Bakery wares (07.0): --
Meat and meat products, including poultry and game (08.0): 1.000005.00000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 1.000005.00000
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 2.0000010.00000
Foodstuffs intended for particular nutritional uses (13.0): 3.0000015.00000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 2.0000010.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 5.0000025.00000
Ready-to-eat savouries (15.0): 5.0000025.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 2.0000010.00000
 
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
Scientific Opinion on Flavouring Group Evaluation 20, Revision 4 (FGE.20Rev4): 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
Env. Mutagen Info. Center:Search
EPA Substance Registry Services (TSCA):135-02-4
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :8658
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:2
2-methoxybenzaldehyde
Chemidplus:0000135024
RTECS:BZ2610000 for cas# 135-02-4
 
References:
 2-methoxybenzaldehyde
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:135-02-4
Pubchem (cid):8658
Pubchem (sid):134975246
Pherobase:View
 
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
CHEMBL:View
HMDB (The Human Metabolome Database):HMDB33766
FooDB:FDB011913
Export Tariff Code:2912.49.2000
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
FAO:o-Anisaldehyde
 
Potential Blenders and core components note
For Odor
acidic
cyclohexyl acetic acid
FL/FR
anisic
para-
acetanisole
FL/FR
ortho-
acetanisole
FL/FR
ambrette seed oil
FL/FR
para-
anisaldehyde
FL/FR
balsamic
iso
amyl benzoate
FL/FR
amyris wood oil
FL/FR
siam
benzoin resinoid
FL/FR
benzophenone
FL/FR
benzyl cinnamate
FL/FR
iso
bornyl acetate
FL/FR
iso
butyl benzoate
FL/FR
cinnamyl alcohol
FL/FR
ethyl cinnamate
FL/FR
fir balsam absolute
FR
peru balsam oil
FL/FR
3-
phenyl propyl alcohol
FL/FR
styrax resinoid (liquidambar styraciflua)
FL/FR
berry
raspberry ketone
FL/FR
buttery
acetoin
FL/FR
caramellic
ethyl maltol
FL/FR
chocolate
iso
amyl phenyl acetate
FL/FR
cocoa oleoresin
FL/FR
cocoa pentenal
FL/FR
citrus
sweet
orange peel oil c.p. brazil
FL/FR
creamy
para-
vanillic acid
FL/FR
floral
acetophenone
FL/FR
alpha-
amyl cinnamaldehyde
FL/FR
iso
amyl salicylate
FL/FR
para-
anisaldehyde / methyl anthranilate schiff's base
FR
para-
anisaldehyde dimethyl acetal
FR
para-
anisyl acetaldehyde
FL/FR
para-
anisyl nitrile
FR
anisyl propanal / methyl anthranilate schiff's base
FR
citronellol
FL/FR
dihydrojasmone
FL/FR
dimethyl alpha-ionone
FR
dimethyl anthranilate
FL/FR
dimethyl benzyl carbinyl butyrate
FL/FR
earthy indane
FR
para-
ethyl acetophenone
FL/FR
ethyl phenyl acetate
FL/FR
floral pyranol
FR
geraniol
FL/FR
geranyl phenyl acetate
FL/FR
hawthorn carbinol
FL/FR
heliotropin
FL/FR
heliotropyl acetate
FL/FR
heliotropyl acetone
FL/FR
alpha-
hexyl cinnamaldehyde
FL/FR
hydroxycitronellal
FL/FR
alpha-
irone
FL/FR
lilyall
FR
para-
methyl acetophenone
FL/FR
ortho-
methyl acetophenone
FL/FR
beta-iso
methyl ionone
FL/FR
alpha-iso
methyl ionone (50% min.)
FL/FR
alpha-iso
methyl ionone (90% min.)
FL/FR
methyl ionyl acetate
FL/FR
nonanol
FL/FR
ocean propanal
FL/FR
orris rhizome resinoid (iris pallida)
FL/FR
phenethyl alcohol
FL/FR
phenethyl phenyl acetate
FL/FR
propiophenone
FL/FR
iso
propyl anthranilate
FL/FR
iso
propyl phenyl acetate
FL/FR
rhodinol
FL/FR
rhodinyl phenyl acetate
FL/FR
rose butanoate
FL/FR
(E)-2,5,9-
trimethyl-4,9-decadien-1-al
FR
fruity
acetyl methyl anthranilate
FL/FR
cherry oxyacetate
FL/FR
ethyl methyl-para-tolyl glycidate
FL/FR
peach pivalate
FR
tolualdehydes (mixed o,m,p)
FL/FR
gamma-
undecalactone (aldehyde C-14 (so-called))
FL/FR
green
para-
dimethyl hydroquinone
FL/FR
para-
methyl hydratropaldehyde
FL/FR
phenoxyethyl isobutyrate
FL/FR
hay
beeswax absolute
FL/FR
herbal
apium graveolens seed oil india
FL/FR
licorice
(E)-
anethol
FL/FR
minty
ethyl salicylate
FL/FR
mossy
veramoss (IFF)
FR
musk
cyclohexadecanone
FR
ethylene brassylate
FL/FR
exaltone (Firmenich)
FR
dextro,laevo-
muscone
FL/FR
musk amberol
FR
musk indane
FR
musk tetralin
FR
omega-
pentadecalactone
FL/FR
musty
cocoa butenal
FL/FR
naphthyl
para-
methyl anisole
FL/FR
beta-
naphthyl ethyl ether
FL/FR
beta-
naphthyl methyl ether
FL/FR
nutty
2,3,5-
trimethyl pyrazine
FL/FR
powdery
para-
anisyl acetate
FL/FR
para-
anisyl alcohol
FL/FR
alpha-
methyl ionone
FL/FR
smoky
propyl paraben
CS
spicy
cassia bark oil china
FL/FR
cuminaldehyde
FL/FR
iso
eugenyl acetate
FL/FR
alpha-
methyl cinnamaldehyde
FL/FR
methyl isoeugenol
FL/FR
sweet
tonka bean absolute replacer
FR
terpenic
alpha-
terpineol
FL/FR
tonka
coumarin
FR
flouve absolute
FR
mint lactone
FL/FR
tonka bean absolute
FR
vanilla
ethyl vanillin
FL/FR
heliotropyl alcohol
FL/FR
vanilla bean absolute (vanilla planifolia)
FL/FR
vanillyl acetate
FL/FR
vanillylidene acetone
FL/FR
woody
amber formate
FR
guaiacwood oil
FL/FR
patchouli ethanone
FR
santall
FR
(+)-alpha-
santalyl acetate
FL/FR
timber propanol
FR
vetiveryl acetate
FL/FR
woody acetate
FR
woody epoxide
FR
For Flavor
No flavor group found for these
ambrette seed oil
FL/FR
para-
anisyl acetaldehyde
FL/FR
para-
ethyl acetophenone
FL/FR
heliotropyl alcohol
FL/FR
beta-iso
methyl ionone
FL/FR
iso
propyl anthranilate
FL/FR
(+)-alpha-
santalyl acetate
FL/FR
vetiveryl acetate
FL/FR
4'-
hydroxyacetophenone
FL
anise
anise
(E)-
anethol
FL/FR
anisic
para-
acetanisole
FL/FR
ortho-
methyl acetophenone
FL/FR
balsamic
siam
benzoin resinoid
FL/FR
ethyl cinnamate
FL/FR
peru balsam oil
FL/FR
styrax resinoid (liquidambar styraciflua)
FL/FR
vanillylidene acetone
FL/FR
berry
heliotropyl acetone
FL/FR
raspberry ketone
FL/FR
brown
beeswax absolute
FL/FR
caramellic
ethyl maltol
FL/FR
cherry
heliotropin
FL/FR
chocolate
cocoa oleoresin
FL/FR
citrus
sweet
orange peel oil c.p. brazil
FL/FR
alpha-
terpineol
FL/FR
coconut
6-
methyl coumarin
FL
creamy
acetoin
FL/FR
para-
anisaldehyde
FL/FR
para-
methyl acetophenone
FL/FR
mint lactone
FL/FR
gamma-
undecalactone (aldehyde C-14 (so-called))
FL/FR
para-
vanillic acid
FL/FR
floral
iso
amyl phenyl acetate
FL/FR
citronellol
FL/FR
cocoa pentenal
FL/FR
dihydrojasmone
FL/FR
dimethyl benzyl carbinyl butyrate
FL/FR
geraniol
FL/FR
geranyl phenyl acetate
FL/FR
heliotropyl acetate
FL/FR
alpha-iso
methyl ionone (50% min.)
FL/FR
alpha-iso
methyl ionone (90% min.)
FL/FR
ocean propanal
FL/FR
orris rhizome resinoid (iris pallida)
FL/FR
phenethyl alcohol
FL/FR
rhodinol
FL/FR
fruity
acetyl methyl anthranilate
FL/FR
iso
amyl benzoate
FL/FR
para-
anisyl acetate
FL/FR
para-
anisyl alcohol
FL/FR
iso
butyl benzoate
FL/FR
cherry oxyacetate
FL/FR
dimethyl anthranilate
FL/FR
ethyl methyl-para-tolyl glycidate
FL/FR
alpha-
methyl ionone
FL/FR
propiophenone
FL/FR
rose butanoate
FL/FR
tolualdehydes (mixed o,m,p)
FL/FR
geranium
benzophenone
FL/FR
green
iso
amyl salicylate
FL/FR
cinnamyl alcohol
FL/FR
cocoa butenal
FL/FR
para-
dimethyl hydroquinone
FL/FR
para-
methyl hydratropaldehyde
FL/FR
phenoxyethyl isobutyrate
FL/FR
herbal
apium graveolens seed oil india
FL/FR
honey
ethyl phenyl acetate
FL/FR
phenethyl phenyl acetate
FL/FR
iso
propyl phenyl acetate
FL/FR
meaty
ortho-
thioguaiacol
FL
minty
ethyl salicylate
FL/FR
musk
ethylene brassylate
FL/FR
dextro,laevo-
muscone
FL/FR
musty
2,3,5-
trimethyl pyrazine
FL/FR
naphthyl
para-
methyl anisole
FL/FR
beta-
naphthyl methyl ether
FL/FR
powdery
ortho-
acetanisole
FL/FR
acetophenone
FL/FR
beta-
naphthyl ethyl ether
FL/FR
powdery ketone
FL
spicy
benzyl cinnamate
FL/FR
benzylidene acetone
FL
cassia bark oil china
FL/FR
cuminaldehyde
FL/FR
iso
eugenyl acetate
FL/FR
hawthorn carbinol
FL/FR
alpha-
methyl cinnamaldehyde
FL/FR
methyl isoeugenol
FL/FR
3-
phenyl propyl alcohol
FL/FR
sweet
cyclohexyl acetic acid
FL/FR
tropical
alpha-
amyl cinnamaldehyde
FL/FR
vanilla
ethyl vanillin
FL/FR
omega-
pentadecalactone
FL/FR
vanilla bean absolute (vanilla planifolia)
FL/FR
vanillyl acetate
FL/FR
waxy
alpha-
hexyl cinnamaldehyde
FL/FR
hydroxycitronellal
FL/FR
nonanol
FL/FR
rhodinyl phenyl acetate
FL/FR
woody
amyris wood oil
FL/FR
iso
bornyl acetate
FL/FR
guaiacwood oil
FL/FR
alpha-
irone
FL/FR
methyl ionyl acetate
FL/FR
 
Potential Uses:
FRacacia cassie farnesiana
FRalmond
FRamber
 ambrene
FRanise
FRapple
FRapricot
FRbalsam
FRbanana
FRbouquet
FRcassia
FRcherry
FRcherry blossom
FRchypre
FRcinnamon
FRclover trefle le'trefle incarnat
FRcoconut tropical
FRcrabapple blossom
FRelder flower
FL/FRfennel
FRfern fougere
FRfloral
FRgardenia
FRgenet genista broom
FRginger white
FRgooseberry
FRgrape
FRgrass sweet
FRhawthorn
FRhay new mown hay foin coupe
FRheliotrope
FRherbal
FRhibiscus
FRhoney miel
FRhoneysuckle chevrefeuille
FRjasmin
FRjonquil narcissus jonquilla
FRlemon
FRlilac lilas syringa
FRlime
FRlinden blossom limeflower tilleul
FRmagnolia
 melon watermelon muskmelon cantaloupe
FRmimosa
FLnut walnut
FRoakmoss mousse de chene moss
FRorange
FRorchid
FRoriental
FRpear
FRpeppermint
FRpineapple
FRpowder
FRraspberry
FRsassafras
FRspearmint
FRspice
FRstrawberry
FRsweet pea
FRtuberose
FL/FRvalerian
FRvanilla
FRviolet
FRwallflower
FRwisteria wistaria glycine
FRwoody
FRylang ylang
 
Occurrence (nature, food, other):note
 cassia leaf oil - 7000 mg/kg
Search Trop Picture
 cassia plant
Search Trop Picture
 cinnamon bark oil - up to 1500 mg/kg
Search Trop Picture
 cinnamon bark oil (cinnamomum zeylanicum blume) sri lauka @ 0.09-0.15%
Data GC Search Trop Picture
 
Synonyms:
2-anisaldehyde
o-anisaldehyde
o-anisic aldehyde
ortho-anisic aldehyde
 benzaldehyde, 2-methoxy-
 benzaldehyde, o-methoxy-
o-formyl anisole
ortho-formyl anisole
 formylanisole, o-
2-methoxy benzaldehyde
2-methoxy-benzaldehyde
2-methoxybenzaldehyde
o-methoxybenzaldehyde
ortho-methoxybenzaldehyde
o-methoxybenzaldehyde, natural
2-methoxybenzene carboxaldehyde
2-methoxybenzenecarboxaldehyde
2-methoxyphenyl formaldehyde
2-methoxyphenylformaldehyde
 salicylaldehyde methyl ether
 
 
Notes:
Present in cinnamon (Cinnamomum zeylanicum). Flavouring ingredient Anisaldehyde, or anisic aldehyde, is an organic compound that consists of a benzene ring substituted with an aldehyde and a methoxy group. It is a clear colorless liquid with a strong aroma. It comes in 3 varieties, ortho, meta, and para in which the two functional groups (methoxy and aldehyde) are alpha, beta, and gamma, respectively to each other. The unmodified term anisaldehyde generally refers to the para isomer. Anisaldehyde is found in anise, from which it gets its name. It is similar in structure to vanillin. (Wikipedia)
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