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

para-methyl cinnamaldehyde
p-methylcinnamaldehyde

Supplier Sponsors

Name:3-(4-methylphenyl)prop-2-enal
CAS Number: 1504-75-2Picture of molecule3D/inchi
FDA UNII:9006RI7I1E
CoE Number:10352
XlogP3-AA:2.30 (est)
Molecular Weight:146.18890000
Formula:C10 H10 O
NMR Predictor:Predict (works with chrome or firefox)
Also(can) Contains:(E)-4-methyl cinnamaldehyde
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:682 p-methylcinnamaldehyde
FLAVIS Number:05.122 (Old)
DG SANTE Food Flavourings:05.122 p-methylcinnamaldehyde
FEMA Number:3640 p-methylcinnamaldehyde
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: P-METHYLCINNAMALDEHYDE
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:pale yellow to yellow crystals (est)
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
Melting Point: 41.50 to 43.00 °C. @ 760.00 mm Hg
Boiling Point: 154.00 °C. @ 25.00 mm Hg
Acid Value: 5.00 max. KOH/g
Vapor Pressure:0.009000 mm/Hg @ 25.00 °C. (est)
Flash Point: 201.00 °F. TCC ( 93.89 °C. )
logP (o/w): 2.583 (est)
Soluble in:
 alcohol
 water, 752.8 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: spicy
Odor Strength:medium ,
recommend smelling in a 10.00 % solution or less
spicy cinnamon
Odor Description:at 10.00 % in dipropylene glycol. spicy cinnamon
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
Axsyn
For experimental / research use only.
2-Propenal,3-(4-methylphenyl)-
Parchem
para-methyl cinnamaldehyde
Chemical Sources Association
Need This Item for Flavor/Food?: You can contact the Chemical Sources Association
 
Safety Information:
 
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-methyl cinnamaldehyde usage levels up to:
  8.0000 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.012 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.90 (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: 12
 average usual ppmaverage maximum ppm
baked goods: -13.00000
beverages(nonalcoholic): -6.40000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -10.00000
fruit ices: --
gelatins / puddings: -10.00000
granulated sugar: --
gravies: --
hard candy: --
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: -7.60000
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
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :582941
National Institute of Allergy and Infectious Diseases:Data
3-(4-methylphenyl)prop-2-enal
Chemidplus:0001504752
 
References:
 3-(4-methylphenyl)prop-2-enal
NIST Chemistry WebBook:Search Inchi
Pubchem (cid):582941
Pubchem (sid):203780
 
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):HMDB29640
FooDB:FDB000810
ChemSpider:View
 
Potential Blenders and core components note
For Odor
balsamic
cinnamyl cinnamate
FL/FR
methyl cinnamate
FL/FR
2-
phenoxyethyl formate
FR
3-
phenyl propyl acetate
FL/FR
floral
phenoxyethanol
FL/FR
spicy
allspice leaf oil
FL/FR
canella bark oil
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 ceylon
FL/FR
cinnamon leaf oil ceylon
FL/FR
cinnamon oleoresin ceylon
FL/FR
cinnamyl acetate
FL/FR
(E)-
cinnamyl nitrile
FR
cinnamyl nitrile
FR
iso
eugenyl phenyl acetate
FL/FR
para-
methoxycinnamaldehyde
FL/FR
(E)-para-
methoxycinnamaldehyde
FL/FR
ortho-
methoxycinnamaldehyde
FL/FR
alpha-
methyl cinnamaldehyde
FL/FR
methyl eugenol
FR
methyl heptadienone
FL/FR
myrtenal
FL/FR
woody
cyperus root oil (cyperus scariosus)
FR
For Flavor
No flavor group found for these
2-
furfurylidene butyraldehyde
FL
(E)-para-
methoxycinnamaldehyde
FL/FR
phenoxyethanol
FL/FR
balsamic
balsamic
3-
phenyl propyl acetate
FL/FR
cherry
para-
methoxycinnamaldehyde
FL/FR
fatty
(E,E)-2,4-
heptadienal
FL
green
methyl heptadienone
FL/FR
minty
myrtenal
FL/FR
nutty
furfural acetone
FL
spicy
allspice leaf oil
FL/FR
benzylidene acetone
FL
cassia bark oil china
FL/FR
cassia bark oleoresin
FL/FR
cassia leaf oil
FL/FR
(E)-
cinnamaldehyde
FL/FR
(Z)-
cinnamaldehyde
FL/FR
cinnamaldehyde
FL/FR
cinnamaldehyde ethylene glycol acetal
FL/FR
cinnamon acrolein
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 phenyl acetate
FL/FR
ortho-
methoxycinnamaldehyde
FL/FR
alpha-
methyl cinnamaldehyde
FL/FR
methyl cinnamate
FL/FR
 
Potential Uses:
FRcassia
FRcinnamon
FRoriental
FRspice
FL/FRtarragon oil replacer
 
Occurrence (nature, food, other):note
 not found in nature
 
Synonyms:
4-methyl cinnamaldehyde
p-methyl cinnamaldehyde
3-p-methyl phenyl propenal
3-para-methyl phenyl propenal
3-(p-methyl phenyl) propenal
3-(para-methyl phenyl) propenal
3-(4-methyl phenyl)-2-propenal
4-methylcinnamaldehyde
p-methylcinnamaldehyde
para-methylcinnamaldehyde
3-(p-methylphenyl) propenal
3-(4-methylphenyl)acrylaldehyde
3-(4-methylphenyl)prop-2-enal
3-(p-methylphenyl)propenal
3-(para-methylphenyl)propenal
3-p-methylphenylpropenal
3-para-methylphenylpropenal
2-propenal, 3-(4-methylphenyl)-
3-p-tolyl propenal
3-para-tolyl propenal
3-p-tolylpropenal
 
 
Notes:
Flavouring ingredient
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