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

para-methoxy-alpha-methyl cinnamaldehyde
p-methoxy-alpha-methylcinnamaldehyde

Sponsors

Name:3-(4-methoxyphenyl)-2-methylprop-2-enal
CAS Number: 65405-67-6Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:265-737-4
FDA UNII:H6R7854MQE
CoE Number:584
XlogP3-AA:2.20 (est)
Molecular Weight:176.21504000
Formula:C11 H12 O2
NMR Predictor:Predict (works with chrome or firefox)
Name:(Z)-3-(4-methoxyphenyl)-2-methylprop-2-enal
CAS Number: 65405-67-6 (Z)Picture of molecule3D/inchi
FDA UNII:TMI15753BT
XlogP3-AA:2.20 (est)
Molecular Weight:176.21504000
Formula:C11 H12 O2
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
JECFA Food Flavoring:689 p-methoxy-alpha-methyl-cinnamaldehyde
FLAVIS Number:05.051 (Old)
DG SANTE Food Flavourings:05.051 3-(4-methoxyphenyl)-2-methylprop-2-enal
FEMA Number:3182 p-methoxy-alpha-methylcinnamaldehyde
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: P-METHOXY-ALPHA-METHYLCINNAMALDEHYDE
 
Physical Properties:
Appearance:pale yellow to orange clear liquid (est)
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:0.98900 to 0.99600 @ 25.00 °C.
Pounds per Gallon - (est).: 8.229 to 8.288
Refractive Index:1.62500 to 1.63200 @ 20.00 °C.
Boiling Point: 106.00 to 109.00 °C. @ 0.10 mm Hg
Acid Value: 5.00 max. KOH/g
Vapor Pressure:0.000484 mm/Hg @ 25.00 °C. (est)
Flash Point: 291.00 °F. TCC ( 143.89 °C. )
logP (o/w): 2.371 (est)
Soluble in:
 alcohol
 water, 467.9 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: spicy
Odor Strength:medium
spicy cinnamon floral
Odor Description:at 100.00 %. spicy cinnamon floral
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
Alfrebro
METHOXY METHYL CINNAMALDEHYDE
Odor: Sweet, Cinnamon, Spicy, Floral
Alfrebro
p-METHOXY-alpha-METHYLCINNAMALDEHYDE NATURAL
Odor: Sweet, Cinnamon, Spicy, Floral
BOC Sciences
For experimental / research use only.
4'Methoxy-2-methylcinnamaldehyde
Penta International
p-METHOXY-ALPHA-METHYL CINNAMALDEHYDE, Kosher
Penta International
p-METHOXY-ALPHA-METHYL CINNAMALDEHYDE, NATURAL, Kosher
Sigma-Aldrich: Aldrich
For experimental / research use only.
4-Methoxy-alpha-methylcinnamaldehyde
 
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:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavor and fragrance agents
Recommendation for para-methoxy-alpha-methyl cinnamaldehyde usage levels up to:
  4.0000 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.012 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.05 (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: 4
 average usual ppmaverage maximum ppm
baked goods: --
beverages(nonalcoholic): -1.00000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: --
fruit ices: --
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: -10.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
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):

Flavouring Group Evaluation 214: alpha,beta-Unsaturated aldehydes and precursors from chemical subgroup 3.1 of FGE.19: Cinnamyl derivatives[1]
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 68 (FGE.68): Consideration of cinnamyl alcohol and related flavouring agents evaluated by JECFA (55th meeting) evaluated by EFSA in FGE.15Rev1 (2008)
View page or View pdf

EPI System: View
Env. Mutagen Info. Center:Search
EPA Substance Registry Services (TSCA):65405-67-6
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :228993
National Institute of Allergy and Infectious Diseases:Data
3-(4-methoxyphenyl)-2-methylprop-2-enal
Chemidplus:0065405676
(Z)-3-(4-methoxyphenyl)-2-methylprop-2-enal
 
References:
 3-(4-methoxyphenyl)-2-methylprop-2-enal
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:65405-67-6
Pubchem (cid):228993
Pubchem (sid):30431876
 (Z)-3-(4-methoxyphenyl)-2-methylprop-2-enal
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:65405-67-6
Pubchem (cid):5354898
Pubchem (sid):84483
 
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):HMDB37145
FooDB:FDB016140
ChemSpider:View
 
Potential Blenders and core components note
For Odor
balsamic
benzyl cinnamate
FL/FR
alpha-
bisabolene
FL/FR
cinnamyl cinnamate
FL/FR
guaiacyl phenyl acetate
FL/FR
methyl cinnamate
FL/FR
alpha-
methyl cinnamyl alcohol
FR
2-
phenoxyethyl formate
FR
3-
phenyl propyl acetate
FL/FR
floral
iso
butyl salicylate
FL/FR
cardamom absolute
FL/FR
carnation concrete
FR
cestrum nocturnum flower oil
FR
coffee flower absolute
FR
daffodil fragrance
FR
iso
eugenyl ethyl acetal
FR
geranium oil bourbon
FL/FR
ginger lily fragrance
FR
hawthorn specialty
FR
heliotropyl diethyl acetal
FR
jasmin absolute italy (from concrete)
FL/FR
(Z)-
jasmone
FL/FR
jonquil absolute replacer
FR
ortho-
methoxybenzyl ethyl ether
FR
phenoxyethanol
FL/FR
rhodinol
FL/FR
rose absolute (rosa centifolia)
FL/FR
rose absolute (rosa centifolia) morocco
FL/FR
rose oil (rosa centifolia) egypt
FL/FR
rose oil (rosa damascena) bulgaria
FL/FR
rose oil (rosa damascena) iran
FL/FR
rose oil (rosa damascena) turkey
FL/FR
rose oil replacer
FR
tuberose absolute (from concrete)
FL/FR
tuberose absolute (from pommade)
FL/FR
tuberose absolute chassis
FL/FR
tuberose absolute replacer
FR
ylang ylang flower absolute
FL/FR
fruity
cinnamyl isobutyrate
FL/FR
marigold absolute (tagetes glandulifera)
FR
green
marigold pot absolute
FL/FR
marigold pot flower
CS
herbal
agate fragrance
FR
clary sage absolute
FL/FR
coriander seed absolute
FL/FR
american
elder flower absolute
FR
rose oil (rosa centifolia) morocco
FL/FR
minty
ethyl salicylate
FL/FR
musk
musk indanone
FR
spicy
acacia fragrance
FR
allspice leaf oil
FL/FR
amyl isoeugenol
FR
homo
anisaldehyde
FL/FR
cananga leaf oil
FR
canella bark oil
FR
carnation absolute replacer
FR
cassia bark concrete
FR
cassia bark oil china
FL/FR
cassia bark oleoresin
FL/FR
cassia leaf oil
FL/FR
(Z)-
cinnamaldehyde
FL/FR
cinnamaldehyde
FL/FR
(E)-
cinnamaldehyde
FL/FR
cinnamaldehyde / methyl anthranilate schiff's base
FR
cinnamaldehyde ethylene glycol acetal
FL/FR
cinnamon acrolein
FL/FR
cinnamon bark oil (cinnamomum zeylanicum) india
FL/FR
cinnamon bark oil ceylon
FL/FR
cinnamon leaf oil ceylon
FL/FR
cinnamon oleoresin ceylon
FL/FR
(E)-
cinnamyl acetate
FL/FR
cinnamyl acetate
FL/FR
(Z)-
cinnamyl acetate
FL/FR
cinnamyl nitrile
FR
(E)-
cinnamyl nitrile
FR
cinnamyl propionate
FL/FR
iso
cyclogeraniol (IFF)
FR
iso
eugenyl acetate
FL/FR
iso
eugenyl phenyl acetate
FL/FR
floral spice fragrance
FR
mace oleoresin
FL/FR
maja fragrance
FR
ortho-
methoxycinnamaldehyde
FL/FR
(E)-para-
methoxycinnamaldehyde
FL/FR
para-
methoxycinnamaldehyde
FL/FR
para-
methyl cinnamaldehyde
FL/FR
alpha-
methyl cinnamaldehyde
FL/FR
methyl eugenol
FR
methyl heptadienone
FL/FR
alpha-
methyl-(E)-cinnamaldehyde
FL/FR
myrtenal
FL/FR
spicy acetoacetate
FL/FR
woody
cyperus root oil (cyperus scariosus)
FR
rhubarb oxirane
FR
For Flavor
No flavor group found for these
homo
anisaldehyde
FL/FR
alpha-
bisabolene
FL/FR
(E)-
cinnamyl acetate
FL/FR
(Z)-
cinnamyl acetate
FL/FR
O-
ethyl S-(2-furyl methyl) thiocarbonate
FL
2-
furfurylidene butyraldehyde
FL
2-
heptyl cyclopropane carboxylic acid
FL
(E)-para-
methoxycinnamaldehyde
FL/FR
para-
methyl cinnamaldehyde
FL/FR
(±)-3-((2-
methyl-3-furyl)thio)-2-butanone
FL
phenoxyethanol
FL/FR
balsamic
balsamic
3-
phenyl propyl acetate
FL/FR
cherry
para-
methoxycinnamaldehyde
FL/FR
cooling
iso
butyl salicylate
FL/FR
creamy
dihydrocoumarin
FL
fatty
(E,E)-2,4-
heptadienal
FL
floral
cardamom absolute
FL/FR
cinnamyl propionate
FL/FR
geranium oil bourbon
FL/FR
jasmin absolute italy (from concrete)
FL/FR
rhodinol
FL/FR
rose absolute (rosa centifolia)
FL/FR
rose absolute (rosa centifolia) morocco
FL/FR
rose oil (rosa centifolia) egypt
FL/FR
rose oil (rosa damascena) bulgaria
FL/FR
rose oil (rosa damascena) iran
FL/FR
rose oil (rosa damascena) turkey
FL/FR
tuberose absolute (from concrete)
FL/FR
tuberose absolute (from pommade)
FL/FR
tuberose absolute chassis
FL/FR
ylang ylang flower absolute
FL/FR
fruity
cinnamyl isobutyrate
FL/FR
green
clary sage absolute
FL/FR
(E,E)-2,4-
hexadienal
FL
marigold pot absolute
FL/FR
methyl heptadienone
FL/FR
herbal
coriander seed absolute
FL/FR
rose oil (rosa centifolia) morocco
FL/FR
minty
ethyl salicylate
FL/FR
(1R)-(-)-
myrtenal
FL
myrtenal
FL/FR
nutty
furfural acetone
FL
phenolic
guaiacyl phenyl acetate
FL/FR
spicy
allspice leaf oil
FL/FR
benzyl cinnamate
FL/FR
benzylidene acetone
FL
cassia bark oil china
FL/FR
cassia bark oleoresin
FL/FR
cassia leaf oil
FL/FR
(Z)-
cinnamaldehyde
FL/FR
(E)-
cinnamaldehyde
FL/FR
cinnamaldehyde
FL/FR
cinnamaldehyde ethylene glycol acetal
FL/FR
cinnamon acrolein
FL/FR
cinnamon bark oil (cinnamomum zeylanicum) india
FL/FR
cinnamon bark oil ceylon
FL/FR
cinnamon leaf oil ceylon
FL/FR
cinnamon oleoresin ceylon
FL/FR
cinnamyl acetate
FL/FR
cinnamyl cinnamate
FL/FR
iso
eugenyl acetate
FL/FR
iso
eugenyl phenyl acetate
FL/FR
mace oleoresin
FL/FR
ortho-
methoxycinnamaldehyde
FL/FR
4-
methyl biphenyl
FL
alpha-
methyl cinnamaldehyde
FL/FR
methyl cinnamate
FL/FR
alpha-
methyl-(E)-cinnamaldehyde
FL/FR
spicy acetoacetate
FL/FR
woody
(Z)-
jasmone
FL/FR
 
Potential Uses:
FRbalsam
FRcassia
FRcinnamon
FRherbal
FRoriental
FRspice
 
Occurrence (nature, food, other):note
 not found in nature
 
Synonyms:
 methoxy cinnamal
4'-methoxy-2-methyl cinnamaldehyde
p-methoxy-alpha-methyl cinnamaldehyde
p-methoxy-alpha-methyl cinnamaldehyde, natural
p-methoxy-alpha-methyl-cinnamaldehyde
4-methoxy-alpha-methylcinnamaldehyde
p-methoxy-alpha-methylcinnamaldehyde
para-methoxy-alpha-methylcinnamaldehyde
 methoxycinnamal
3-p-methoxyphenyl-2-methyl-2-propenal
3-para-methoxyphenyl-2-methyl-2-propenal
3-(4-methoxyphenyl)-2-methyl prop-2-enal
3-(4-methoxyphenyl)-2-methyl-2-propenal
3-(4-methoxyphenyl)-2-methylprop-2-enal
alpha-methyl methoxycinnamic aldehyde
alpha-methyl p-methoxycinnamic aldehyde
alpha-methyl para-methoxycinnamic aldehyde
2-methyl-3-(4-methoxyphenyl)-2-propenal
alpha-methyl-4-methoxycinnamaldehyde
 

Articles:

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Notes:
Flavouring ingredient
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