4-methyl salicylaldehyde
  • Penta International
    • Penta International Corporation
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      At Penta, our products and services help businesses do business better.
      For over 30 years, Penta Manufacturing Company has played a growing role in worldwide chemistry innovations and applications. As an industry leader, Penta continues to pioneer chemistry-based solutions for practically every area of commerce. Our products and expertise have helped fuel technical advances in dozens of commercial applications including flavoring, coloring, fragrances and chemical processes.
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      08-65030 2-HYDROXY-4-METHYLBENZALDEHYDE, Kosher
  • Sigma-Aldrich
    • Sigma-Aldrich
      Complete Supply Chain
      The perfect blend of products and services that bring your creativity to life.
      Sigma-Aldrich is a leading Life Science and High Technology company dedicated to providing high-quality, safe and certified flavor ingredients with transparent and easily accessible documentation to customers around the globe. Sigma-Aldrich also provides a suite of analytical tools that allow food analysts to simplify sample preparation, cleanup and analysis steps, while increasing sensitivity to trace ingredients and harmful substances to meet regulations and quality standards.
      Email: Information
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      Certified Food Grade Products
      W369705 2-Hydroxy-4-methylbenzaldehyde, ≥98%
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2-hydroxy-4-methylbenzaldehyde (Click)
CAS Number: 698-27-1
ECHA EINECS - REACH Pre-Reg: 211-813-7
Nikkaji Web: J156.647D
MDL: MFCD00799550
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)
DG SANTE Food Flavourings: 05.091  2-hydroxy-4-methylbenzaldehyde
FEMA Number: 3697  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
 almond bitter almond  phenolic  cherry  
Odor Description:
at 1.00 % in dipropylene glycol. 
bitter almond phenolic
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Cosmetic Information:
None found
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BOC Sciences
For experimental / research use only.
4-methyl salicylaldehyde
Penta International
2-Hydroxy-4-methylbenzaldehyde, ≥98%
Certified Food Grade Products
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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
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
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
Click here to view publication 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: --
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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
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
Chemidplus: 0000698271
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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
HMDB (The Human Metabolome Database): HMDB32603
Export Tariff Code: 2918.23.0000
ChemSpider: View
Wikipedia: View
RSC Learn Chemistry: View
Read: Under the conditions of intended use - New developments in the FEMA GRAS program and the safety assessment of flavor ingredients
Read: A GRAS assessment program for flavor ingredients
Read: Sensory testing for flavorings with modifying properties. Food Technology
Read: Criteria for the safety evaluation of flavoring substances
Read: A procedure for the safety evaluation of natural flavor complexes used as ingredients in food: essential oils
Read: FEMA Expert Panel: 30 Years of safety evaluation for the flavor industry
Read: Consumption ratio and food predominance of flavoring materials
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Potential Blenders and core components note
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
para-anisyl acetateFL/FR
para-anisyl propionateFL/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
 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
 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
 geranyl crotonateFR
 guaiacyl acetateFL/FR
 heptyl isobutyrateFL/FR
3,4-hexane dioneFL/FR
 yerba mate absoluteFL/FR
2-methoxy-3-methyl pyrazineFL/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
2-methyl-3-(methyl thio) pyrazineFL/FR
 nutty cyclohexenoneFL/FR
 phenyl acetaldehyde diethyl acetalFL/FR
 phenyl acetaldehyde diisobutyl acetalFL/FR
 phenyl pyruvic acidFL/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
 tolualdehyde glyceryl acetalFL/FR
 tolualdehydes (mixed o,m,p)FL/FR
para-vanillyl alcoholFL/FR
 vanillyl ethyl etherFL/FR
4-vinyl phenolFL/FR
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Potential Uses:
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Natural Occurrence in: note
 not found in nature
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 benzaldehyde, 2-hydroxy-4-methyl-
2-hydroxy-4-methyl benzaldehyde
4-methyl salicylic aldehyde
4-methylsalicyclic aldehyde
homosalicylaldehyde, m-
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click on the picture(s) below to
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Picture of molecule
Soluble in:
 water, very slightly
 water, 2175 mg/L @ 25 °C (est)
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