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4-methyl salicylaldehyde
2-hydroxy-4-methylbenzaldehyde

Sponsors

CAS Number: 698-27-1Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:211-813-7
FDA UNII:9N0S26G61J
Nikkaji Web:J156.647D
MDL:MFCD00799550
CoE Number:2130
XlogP3:1.70 (est)
Molecular Weight:136.15016000
Formula:C8 H8 O2
NMR Predictor:Predict (works with chrome or firefox)
Category:flavoring 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:898 2-hydroxy-4-methyl benzaldehyde
FLAVIS Number:05.091 (Old)
DG SANTE Food Flavourings:05.091 2-hydroxy-4-methylbenzaldehyde
FEMA Number:3697 2-hydroxy-4-methylbenzaldehyde
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: 2-HYDROXY-4-METHYLBENZALDEHYDE
 
Physical Properties:
Appearance:colorless to pale yellow crystalline powder (est)
Assay: 98.00 to 100.00
Food Chemicals Codex Listed: No
Melting Point: 58.00 to 61.00 °C. @ 760.00 mm Hg
Boiling Point: 760.00 to 223.00 °C. @ 760.00 mm Hg
Vapor Pressure:0.081000 mm/Hg @ 25.00 °C. (est)
Flash Point: 190.00 °F. TCC ( 87.78 °C. )
logP (o/w): 1.987 (est)
Soluble in:
 alcohol
 water, very slightly
 water, 2175 mg/L @ 25 °C (est)
 
Organoleptic Properties:
Odor Type: fruity
Odor Strength:high ,
recommend smelling in a 1.00 % solution or less
almond bitter almond phenolic cherry
Odor Description:at 1.00 % in dipropylene glycol. bitter almond phenolic
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
BOC Sciences
For experimental / research use only.
4-Methylsalicylaldehyde 95%
Parchem
4-methyl salicylaldehyde
Penta International
2-HYDROXY-4-METHYLBENZALDEHYDE, Kosher
Sigma-Aldrich
2-Hydroxy-4-methylbenzaldehyde, ≥98%
Certified Food Grade Products
TCI AMERICA
For experimental / research use only.
4-Methylsalicylaldehyde >98.0%(GC)(T)
 
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 24/25 - Avoid contact with skin and eyes.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 37/39 - Wear suitable gloves and eye/face protection.
 
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:
gavage-rat LD50 [sex: M,F] 1520 mg/kg
(Mondino, 1982)

oral-rat LD50 [sex: M,F] 1520 mg/kg
(Peano & Berruto, 1982)

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavoring agents
Recommendation for 4-methyl salicylaldehyde usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.61 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.30 (μg/capita/day)
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: 13
 average usual ppmaverage maximum ppm
baked goods: -2.00000
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: -0.50000
egg products: --
fats / oils: --
fish products: --
frozen dairy: -0.50000
fruit ices: --
gelatins / puddings: -1.00000
granulated sugar: --
gravies: --
hard candy: -0.50000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: -1.00000
nut products: -0.50000
other grains: --
poultry: --
processed fruits: -0.50000
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: -0.50000
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):

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 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

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

EPI System: View
EPA Substance Registry Services (TSCA):698-27-1
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :61200
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
2-hydroxy-4-methylbenzaldehyde
Chemidplus:0000698271
 
References:
 2-hydroxy-4-methylbenzaldehyde
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:698-27-1
Pubchem (cid):61200
Pubchem (sid):135018593
 
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):HMDB32603
FooDB:FDB010543
Export Tariff Code:2918.23.5000
ChemSpider:View
Wikipedia:View
RSC Learn Chemistry:View
 
Potential Blenders and core components note
For Odor
anisic
ortho-
acetanisole
FL/FR
ortho-
anisaldehyde
FL/FR
balsamic
2-
acetyl furan
FL/FR
sumatra
benzoin absolute
FL/FR
benzyl cinnamate
FL/FR
methyl (E)-cinnamate
FL/FR
methyl cinnamate
FL/FR
berry
raspberry ketone methyl ether
FL/FR
bready
furfural
FL/FR
buttery
3,4-
hexane dione
FL/FR
camphoreous
butyrophenone
FL/FR
dextro-
camphor
FL/FR
chocolate
chocolate pyrazine A
FL/FR
2-
methoxy-3-methyl pyrazine
FL/FR
vanillyl ethyl ether
FL/FR
vanillyl ethyl ether
FL/FR
creamy
para-
vanillyl alcohol
FL/FR
ethereal
cyclohexyl formate
FL/FR
floral
acetophenone
FL/FR
benzyl alcohol
FL/FR
dimethyl anthranilate
FL/FR
phenyl acetaldehyde diisobutyl acetal
FL/FR
fruity
allyl 2-ethyl butyrate
FL/FR
allyl benzoate
FR
allyl isovalerate
FL/FR
bitter
almond oil
FL/FR
iso
amyl 2-methyl butyrate
FL/FR
amyl butyrate
FL/FR
para-
anisyl propionate
FL/FR
benzaldehyde
FL/FR
benzaldehyde glycrol acetal
FL/FR
2-
benzofuran carboxaldehyde
FL/FR
bread thiophene
FL/FR
cherry oxyacetate
FL/FR
cherry pentenoate
FL/FR
cherry propanol
FL/FR
cyclohexyl cinnamate
FL/FR
4-
ethyl benzaldehyde
FL/FR
ethyl benzoyl acetate
FL/FR
ethyl methyl-para-tolyl glycidate
FL/FR
heptyl isobutyrate
FL/FR
3-
methyl-2-butenal
FL/FR
meta-
tolualdehyde
FL/FR
para-
tolualdehyde
FL/FR
tolualdehyde glyceryl acetal
FL/FR
tolualdehydes (mixed o,m,p)
FL/FR
green
benzaldehyde dimethyl acetal
FL/FR
diphenyl oxide
FL/FR
phenyl acetaldehyde diethyl acetal
FL/FR
seaweed absolute (fucus vesiculosus et serratus)
FL/FR
herbal
laevo-
perillaldehyde
FL/FR
yerba mate absolute
FL/FR
honey
methyl phenyl acetate
FL/FR
phenyl pyruvic acid
FL/FR
medicinal
2,6-
xylenol
FL/FR
2,6-
xylenol
FL/FR
minty
piperitenone
FL/FR
mossy
veramoss (IFF)
FR
naphthyl
2,4-
dimethyl benzaldehyde
FL/FR
nutty
3,5-
cocoa pyrazine
FL/FR
2-
methyl-3-(methyl thio) pyrazine
FL/FR
2-
methyl-3-ethoxypyrazine
FL/FR
nutty cyclohexenone
FL/FR
phenolic
anisole
FL/FR
2,3-
dimethyl benzofuran
FL/FR
para-alpha-
dimethyl styrene
FL/FR
ortho-
guaiacol
FL/FR
2'-
hydroxyacetophenone
FL/FR
methyl benzoate
FL/FR
4-
methyl-2,6-dimethoxyphenol
FL/FR
piper betle leaf oil
CS
2-
propyl phenol
FL/FR
4-
propyl phenol
FL/FR
4-
vinyl phenol
FL/FR
4-
vinyl phenol
FL/FR
2,5-
xylenol
FL/FR
2,3-
xylenol
FL/FR
2,5-
xylenol
FL/FR
2,3-
xylenol
FL/FR
powdery
para-
anisyl acetate
FL/FR
dibenzyl ketone
FL/FR
smoky
4-
ethyl phenol
FL/FR
pyroligneous acids
FL/FR
spicy
cinnamyl isovalerate
FL/FR
4-
ethyl guaiacol
FL/FR
(E)-para-
methoxycinnamaldehyde
FL/FR
para-
methoxycinnamaldehyde
FL/FR
4-
methyl guaiacol
FL/FR
zingerone
FL/FR
zingerone
FL/FR
vanilla
ortho-
dimethyl hydroquinone
FL/FR
woody
guaiacyl acetate
FL/FR
beta-
thujaplicin
FR
For Flavor
No flavor group found for these
para-
anisyl propionate
FL/FR
butyrophenone
FL/FR
chavicol
FL
chocolate pyrazine A
FL/FR
cyclohexyl cinnamate
FL/FR
2,4-
dihydroxybenzoic acid
FL
2,6-
dimethoxy-4-vinyl phenol
FL
ortho-
dimethyl hydroquinone
FL/FR
ethyl 2-phenyl-3-furoate
FL
4-
ethyl benzaldehyde
FL/FR
5-
ethyl-2-thiophene carboxaldehyde
FL
2-
hexenal
FL
(E)-para-
methoxycinnamaldehyde
FL/FR
methyl (E)-cinnamate
FL/FR
3-
methyl crotonic acid
FL
methyl furfuracrylate
FL
2-
methyl-3-(methyl thio) pyrazine
FL/FR
2-
methyl-3-ethoxypyrazine
FL/FR
phenyl acetaldehyde diethyl acetal
FL/FR
piperitenone
FL/FR
2-
propyl phenol
FL/FR
4-
propyl phenol
FL/FR
para-
salicylic acid
FL
seaweed absolute (fucus vesiculosus et serratus)
FL/FR
tolualdehyde glyceryl acetal
FL/FR
anisic
anisic
ortho-
anisaldehyde
FL/FR
aromatic
anisole
FL/FR
laevo-
perillaldehyde
FL/FR
berry
heptyl isobutyrate
FL/FR
raspberry ketone methyl ether
FL/FR
bitter
dibenzyl ketone
FL/FR
brown
furfural
FL/FR
burnt
2,6-
xylenol
FL/FR
2,6-
xylenol
FL/FR
buttery
3,4-
hexane dione
FL/FR
chemical
2,3-
dimethyl benzofuran
FL/FR
cherry
para-
methoxycinnamaldehyde
FL/FR
creamy
para-
vanillyl alcohol
FL/FR
ethereal
allyl 2-ethyl butyrate
FL/FR
fishy
3-
penten-2-one
FL
floral
methyl phenyl acetate
FL/FR
fruity
allyl isovalerate
FL/FR
bitter
almond oil
FL/FR
iso
amyl 2-methyl butyrate
FL/FR
amyl butyrate
FL/FR
para-
anisyl acetate
FL/FR
benzaldehyde
FL/FR
benzaldehyde glycrol acetal
FL/FR
benzyl alcohol
FL/FR
bread thiophene
FL/FR
cherry laurel oil
FL
cherry oxyacetate
FL/FR
cherry pentenoate
FL/FR
cherry propanol
FL/FR
cinnamyl isovalerate
FL/FR
dimethyl anthranilate
FL/FR
ethyl benzoyl acetate
FL/FR
ethyl methyl-para-tolyl glycidate
FL/FR
2,4-
hexadien-1-ol
FL
3-
methyl-2-butenal
FL/FR
meta-
tolualdehyde
FL/FR
tolualdehydes (mixed o,m,p)
FL/FR
green
benzaldehyde dimethyl acetal
FL/FR
cyclohexyl formate
FL/FR
diphenyl oxide
FL/FR
phenyl acetaldehyde diisobutyl acetal
FL/FR
herbal
yerba mate absolute
FL/FR
meaty
2,6-
dimethyl thiophenol
FL
ortho-
thioguaiacol
FL
medicinal
dextro-
camphor
FL/FR
musty
2-
ethoxythiazole
FL
2,5-
xylenol
FL/FR
2,5-
xylenol
FL/FR
naphthyl
2,4-
dimethyl benzaldehyde
FL/FR
2'-
hydroxyacetophenone
FL/FR
nutty
2-
acetyl furan
FL/FR
2-
benzofuran carboxaldehyde
FL/FR
3,5(6)-
cocoa pyrazine
FL
3,5-
cocoa pyrazine
FL/FR
2-
methoxy-3-methyl pyrazine
FL/FR
nutty cyclohexenone
FL/FR
phenolic
methyl benzoate
FL/FR
4-
methyl-2,6-dimethoxyphenol
FL/FR
phenyl pyruvic acid
FL/FR
4-
vinyl phenol
FL/FR
4-
vinyl phenol
FL/FR
2,3-
xylenol
FL/FR
2,3-
xylenol
FL/FR
powdery
ortho-
acetanisole
FL/FR
acetophenone
FL/FR
powdery ketone
FL
rummy
vanillyl ethyl ether
FL/FR
vanillyl ethyl ether
FL/FR
smoky
4-
ethyl phenol
FL/FR
pyroligneous acids
FL/FR
spicy
sumatra
benzoin absolute
FL/FR
benzyl cinnamate
FL/FR
para-alpha-
dimethyl styrene
FL/FR
methyl cinnamate
FL/FR
para-
tolualdehyde
FL/FR
zingerone
FL/FR
zingerone
FL/FR
vanilla
4-
methyl guaiacol
FL/FR
woody
4-
ethyl guaiacol
FL/FR
ortho-
guaiacol
FL/FR
guaiacyl acetate
FL/FR
 
Potential Uses:
FLalmond
 fruit
 
Occurrence (nature, food, other):note
 not found in nature
 
Synonyms:
 benzaldehyde, 2-hydroxy-4-methyl-
2,4-cresotaldehyde
2-formyl-5-methylphenol
2-hydroxy-4-methyl benzaldehyde
2-hydroxy-4-methyl-benzaldehyde
2-hydroxy-4-methylbenzaldehyde
4-methyl salicylic aldehyde
4-methyl-2-hydroxybenzaldehyde
4-methylsalicyclic aldehyde
3-methylsalicylaldehyde
4-methylsalicylaldehyde
m-homosalicylaldehyde
meta-homosalicylaldehyde
homosalicylaldehyde, m-
 
 
Notes:
Flavouring ingredient
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