4-methyl salicylaldehyde
  • Penta International
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      Product(s):
      08-65030 2-HYDROXY-4-METHYLBENZALDEHYDE, Kosher
       
  • SAFC Global
    • SAFC
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      Email: Information
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      Product(s):
      W369705 2-Hydroxy-4-methylbenzaldehyde ≥98%, Kosher
      MSDS
       
 
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2-hydroxy-4-methylbenzaldehyde (Click)
CAS Number: 698-27-1
ECHA EC Number: 211-813-7
FDA UNII: 9N0S26G61J
MDL: MFCD00799550
FEMA Number: 3697
CoE Number: 2130
XlogP3: 1.70 (est)
Molecular Weight: 136.15016000
Formula: C8 H8 O2
NMR Predictor: Predict
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
IBM Patents: Obtain
Pubchem Patents: Search
PubMed: Search
NCBI: Search
JECFA Food Flavoring: 898  2-hydroxy-4-methyl benzaldehyde
Flavis Number: 05.091 (Old)
EU SANCO Food Flavourings: 05.091  2-hydroxy-4-methylbenzaldehyde

FEMA Number: 3697  2-hydroxy-4-methylbenzaldehyde
FDA Mainterm: 2-HYDROXY-4-METHYLBENZALDEHYDE
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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)
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Organoleptic Properties:
Odor Type: fruity
Odor Strength: high ,
recommend smelling in a 1.00 % solution or less
Odor Description:
at 1.00 % in dipropylene glycol. 
bitter almond phenolic
  
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Cosmetic Information:
None found
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Suppliers:
BOC Sciences
4-Methylsalicylaldehyde
For experimental / research use only.
Parchem
4-methyl salicylaldehyde
Penta International
2-HYDROXY-4-METHYLBENZALDEHYDE, Kosher
SAFC Global
2-Hydroxy-4-methylbenzaldehyde
≥98%, Kosher
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Safety Information:
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
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Safety in Use Information:
Category: flavoring agents
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.61 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.30 (μg/capita/day)
Recommendation for 4-methyl salicylaldehyde usage levels up to:
 not for fragrance use.
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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
page or 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)
page or pdf
Flavouring Group Evaluation 20, Revision 1 (FGE.20Rev1): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids and related esters from chemical group 23
page or 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
page or 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
page or pdf
EPI System: View
Chemicalize.org: Calculate predicted properties
EPA Substance Registry Services (TSCA): 698-27-1
EPA ACToR: Toxicology Data
National Institute of Allergy and Infectious Diseases: Data
WGK Germany: 3
 2-hydroxy-4-methylbenzaldehyde
Chemidplus: 0000698271
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References:
 2-hydroxy-4-methylbenzaldehyde
NIST Chemistry WebBook: Search Inchi
Canada Domestic Sub. List: 698-27-1
Pubchem (cid): 61200
Pubchem (sid): 135018593
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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
Export Tariff Code: 2918.23.0000
ChemSpider: View
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Potential Blenders and core components note
ortho-acetanisoleFL/FR
 acetophenoneFL/FR
2-acetyl furanFL/FR
 allyl 2-ethyl butyrateFL/FR
 allyl benzoateFR
 allyl isovalerateFL/FR
bitter almond oilFL/FR
isoamyl 2-methyl butyrateFL/FR
 amyl butyrateFL/FR
ortho-anisaldehydeFL/FR
 anisoleFL/FR
para-anisyl acetateFL/FR
para-anisyl propionateFL/FR
 benzaldehydeFL/FR
 benzaldehyde / methyl anthranilate schiff's baseFR
 benzaldehyde dimethyl acetalFL/FR
 benzaldehyde glycrol acetalFL/FR
2-benzofuran carboxaldehydeFL/FR
sumatra benzoin absoluteFL/FR
 benzyl alcoholFL/FR
 benzyl cinnamateFL/FR
 piper betle leaf oilCS
 bread thiopheneFL/FR
 butyrophenoneFL/FR
dextro-camphorFL/FR
 chavicolFL
 cherry laurel oilFL
 cherry oxyacetateFL/FR
 cherry pentenoateFL/FR
 cherry propanolFL/FR
 chocolate pyrazine AFL/FR
 cinnamyl isovalerateFL/FR
3,5-cocoa pyrazineFL/FR
3,5(6)-cocoa pyrazineFL
 cyclohexyl cinnamateFL/FR
 cyclohexyl formateFL/FR
 dibenzyl ketoneFL/FR
2,4-dihydroxybenzoic acidFL
2,6-dimethoxy-4-vinyl phenolFL
 dimethyl anthranilateFL/FR
2,4-dimethyl benzaldehydeFL/FR
2,3-dimethyl benzofuranFL/FR
ortho-dimethyl hydroquinoneFL/FR
para-alpha-dimethyl styreneFL/FR
2,6-dimethyl thiophenolFL
 diphenyl oxideFL/FR
2-ethoxythiazoleFL
 ethyl 2-phenyl-3-furoateFL
4-ethyl benzaldehydeFL/FR
 ethyl benzoyl acetateFL/FR
4-ethyl guaiacolFL/FR
 ethyl methyl-para-tolyl glycidateFL/FR
4-ethyl phenolFL/FR
5-ethyl-2-thiophene carboxaldehydeFL
 furfuralFL/FR
 geranyl crotonateFR
ortho-guaiacolFL/FR
 guaiacyl acetateFL/FR
 heptyl isobutyrateFL/FR
2,4-hexadien-1-olFL/FR
3,4-hexane dioneFL/FR
2-hexenalFL
2'-hydroxyacetophenoneFL/FR
 yerba mate absoluteFL/FR
2-methoxy-3-methyl pyrazineFL/FR
(E)-para-methoxycinnamaldehydeFL/FR
para-methoxycinnamaldehydeFL/FR
 methyl (E)-cinnamateFL/FR
 methyl benzoateFL/FR
 methyl cinnamateFL/FR
3-methyl crotonic acidFL
 methyl furfuracrylateFL
4-methyl guaiacolFL/FR
 methyl phenyl acetateFL/FR
3-methyl-2-butenalFL/FR
4-methyl-2,6-dimethoxyphenolFL/FR
2-methyl-3-(methyl thio) pyrazineFL/FR
2-methyl-3-ethoxypyrazineFL/FR
 nutty cyclohexenoneFL/FR
3-penten-2-oneFL
laevo-perillaldehydeFL/FR
 phenyl acetaldehyde diethyl acetalFL/FR
 phenyl acetaldehyde diisobutyl acetalFL/FR
 phenyl pyruvic acidFL/FR
 piperitenoneFL/FR
 powdery ketoneFL
2-propyl phenolFL/FR
4-propyl phenolFL/FR
 pyroligneous acidsFL/FR
 raspberry ketone methyl etherFL/FR
para-salicylic acidFL
 sea resorcylateFR
 seaweed absolute (fucus vesiculosus et serratus)FL/FR
ortho-thioguaiacolFL
beta-thujaplicinFR
 tolualdehyde glyceryl acetalFL/FR
 tolualdehydes (mixed o,m,p)FL/FR
meta-tolualdehydeFL/FR
para-tolualdehydeFL/FR
para-vanillyl alcoholFL/FR
 vanillyl ethyl etherFL/FR
 veramossFR
4-vinyl phenolFL/FR
2,3-xylenolFL/FR
2,5-xylenolFL/FR
2,6-xylenolFL/FR
 zingeroneFL/FR
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Potential Uses:
 almondFL
 fruit 
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Natural Occurrence in: note
 not found in nature
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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-
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click on the picture(s) below to
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Picture of molecule
Soluble in:
 alcohol
 water, very slightly
 water, 2175 mg/L @ 25 °C (est)
Insoluble in:
 water
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