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 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:
Flavor & Extract Manufacturers Association (FEMA) reference(s):
The FEMA GRAS assessment of hydroxyl- and alkoxy-substituted benzyl derivatives used as flavor ingredients.View pdf
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
fruity
allyl benzoate
FR
mossy
veramoss (IFF)
FR
phenolic
piper betle leaf oil
CS
woody
beta-
thujaplicin
FR
For Flavor
No flavor group found for these
chavicol
FL
2,4-
dihydroxybenzoic acid
FL
2,6-
dimethoxy-4-vinyl phenol
FL
ethyl 2-phenyl-3-furoate
FL
5-
ethyl-2-thiophene carboxaldehyde
FL
2-
hexenal
FL
3-
methyl crotonic acid
FL
methyl furfuracrylate
FL
para-
salicylic acid
FL
fishy
fishy
3-
penten-2-one
FL
fruity
cherry laurel oil
FL
2,4-
hexadien-1-ol
FL
meaty
2,6-
dimethyl thiophenol
FL
ortho-
thioguaiacol
FL
musty
2-
ethoxythiazole
FL
nutty
3,5(6)-
cocoa pyrazine
FL
powdery
powdery ketone
FL
 
Potential Uses:
 almondFL
 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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