4-methyl salicylaldehyde
2-hydroxy-4-methylbenzaldehyde
 
Notes:
Flavouring ingredient
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      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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      Product(s):
      08-65030 2-HYDROXY-4-METHYLBENZALDEHYDE, Kosher
       
  • Sigma-Aldrich
    • Sigma-Aldrich
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      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.
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      Certified Food Grade Products
      Product(s):
      W369705 2-Hydroxy-4-methylbenzaldehyde, ≥98%
      SDS
       
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2-hydroxy-4-methylbenzaldehyde (Click)
CAS Number: 698-27-1Picture of molecule
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
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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)
Soluble in:
 alcohol
 water, very slightly
 water, 2175 mg/L @ 25 °C (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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Suppliers:
BOC Sciences
For experimental / research use only.
4-Methylsalicylaldehyde
Parchem
4-methyl salicylaldehyde
Penta International
2-HYDROXY-4-METHYLBENZALDEHYDE, Kosher
Sigma-Aldrich
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
 
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
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
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
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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
HMDB (The Human Metabolome Database): HMDB32603
FooDB: FDB010543
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
 
For Odor
anisic
anisic
ortho-acetanisoleFL/FR
ortho-anisaldehydeFL/FR
balsamic
2-acetyl furanFL/FR
sumatra benzoin absoluteFL/FR
 benzyl cinnamateFL/FR
 methyl (E)-cinnamateFL/FR
 methyl cinnamateFL/FR
bready
 furfuralFL/FR
buttery
3,4-hexane dioneFL/FR
camphoreous
 butyrophenoneFL/FR
dextro-camphorFL/FR
chocolate
 chocolate pyrazine AFL/FR
2-methoxy-3-methyl pyrazineFL/FR
creamy
para-vanillyl alcoholFL/FR
ethereal
 cyclohexyl formateFL/FR
floral
 acetophenoneFL/FR
 benzyl alcoholFL/FR
 dimethyl anthranilateFL/FR
 phenyl acetaldehyde diisobutyl acetalFL/FR
fruity
 allyl 2-ethyl butyrateFL/FR
 allyl benzoateFR
 allyl isovalerateFL/FR
bitter almond oilFL/FR
isoamyl 2-methyl butyrateFL/FR
 amyl butyrateFL/FR
para-anisyl propionateFL/FR
 benzaldehydeFL/FR
 benzaldehyde glycrol acetalFL/FR
2-benzofuran carboxaldehydeFL/FR
 bread thiopheneFL/FR
 cherry oxyacetateFL/FR
 cherry pentenoateFL/FR
 cherry propanolFL/FR
 cyclohexyl cinnamateFL/FR
4-ethyl benzaldehydeFL/FR
 ethyl benzoyl acetateFL/FR
 ethyl methyl-para-tolyl glycidateFL/FR
 heptyl isobutyrateFL/FR
3-methyl-2-butenalFL/FR
 raspberry ketone methyl etherFL/FR
para-tolualdehydeFL/FR
meta-tolualdehydeFL/FR
 tolualdehyde glyceryl acetalFL/FR
 tolualdehydes (mixed o,m,p)FL/FR
green
 benzaldehyde dimethyl acetalFL/FR
 diphenyl oxideFL/FR
 phenyl acetaldehyde diethyl acetalFL/FR
 seaweed absolute (fucus vesiculosus et serratus)FL/FR
herbal
laevo-perillaldehydeFL/FR
 yerba mate absoluteFL/FR
honey
 methyl phenyl acetateFL/FR
 phenyl pyruvic acidFL/FR
medicinal
2,6-xylenolFL/FR
2,6-xylenolFL/FR
minty
 piperitenoneFL/FR
mossy
 veramoss (IFF)FR
naphthyl
2,4-dimethyl benzaldehydeFL/FR
nutty
3,5-cocoa pyrazineFL/FR
2-methyl-3-(methyl thio) pyrazineFL/FR
2-methyl-3-ethoxypyrazineFL/FR
 nutty cyclohexenoneFL/FR
phenolic
 anisoleFL/FR
2,3-dimethyl benzofuranFL/FR
para-alpha-dimethyl styreneFL/FR
ortho-guaiacolFL/FR
2'-hydroxyacetophenoneFL/FR
 methyl benzoateFL/FR
4-methyl-2,6-dimethoxyphenolFL/FR
4-propyl phenolFL/FR
2-propyl phenolFL/FR
 vanillyl ethyl etherFL/FR
 vanillyl ethyl etherFL/FR
4-vinyl phenolFL/FR
4-vinyl phenolFL/FR
2,3-xylenolFL/FR
2,3-xylenolFL/FR
2,5-xylenolFL/FR
2,5-xylenolFL/FR
powdery
para-anisyl acetateFL/FR
 dibenzyl ketoneFL/FR
smoky
4-ethyl phenolFL/FR
 pyroligneous acidsFL/FR
spicy
 cinnamyl isovalerateFL/FR
4-ethyl guaiacolFL/FR
para-methoxycinnamaldehydeFL/FR
(E)-para-methoxycinnamaldehydeFL/FR
4-methyl guaiacolFL/FR
 zingeroneFL/FR
 zingeroneFL/FR
vanilla
ortho-dimethyl hydroquinoneFL/FR
woody
 guaiacyl acetateFL/FR
beta-thujaplicinFR
 
For Flavor
 
No flavor group found for these
 allyl 2-ethyl butyrateFL/FR
 anisoleFL/FR
para-anisyl propionateFL/FR
 butyrophenoneFL/FR
 chavicolFL
 chocolate pyrazine AFL/FR
 cyclohexyl cinnamateFL/FR
2,4-dihydroxybenzoic acidFL
2,6-dimethoxy-4-vinyl phenolFL
ortho-dimethyl hydroquinoneFL/FR
 ethyl 2-phenyl-3-furoateFL
4-ethyl benzaldehydeFL/FR
5-ethyl-2-thiophene carboxaldehydeFL
2-hexenalFL
(E)-para-methoxycinnamaldehydeFL/FR
 methyl (E)-cinnamateFL/FR
3-methyl crotonic acidFL
 methyl furfuracrylateFL
2-methyl-3-(methyl thio) pyrazineFL/FR
2-methyl-3-ethoxypyrazineFL/FR
 phenyl acetaldehyde diethyl acetalFL/FR
 piperitenoneFL/FR
2-propyl phenolFL/FR
4-propyl phenolFL/FR
para-salicylic acidFL
 seaweed absolute (fucus vesiculosus et serratus)FL/FR
meta-tolualdehydeFL/FR
 tolualdehyde glyceryl acetalFL/FR
 vanillyl ethyl etherFL/FR
 vanillyl ethyl etherFL/FR
anisic
ortho-anisaldehydeFL/FR
aromatic
laevo-perillaldehydeFL/FR
berry
 heptyl isobutyrateFL/FR
 raspberry ketone methyl etherFL/FR
bitter
 dibenzyl ketoneFL/FR
brown
 furfuralFL/FR
burnt
2,6-xylenolFL/FR
2,6-xylenolFL/FR
buttery
3,4-hexane dioneFL/FR
chemical
2,3-dimethyl benzofuranFL/FR
cherry
para-methoxycinnamaldehydeFL/FR
creamy
para-vanillyl alcoholFL/FR
fishy
3-penten-2-oneFL
floral
 diphenyl oxideFL/FR
 methyl phenyl acetateFL/FR
 allyl isovalerateFL/FR
bitter almond oilFL/FR
isoamyl 2-methyl butyrateFL/FR
 amyl butyrateFL/FR
para-anisyl acetateFL/FR
 benzaldehydeFL/FR
 benzaldehyde glycrol acetalFL/FR
 benzyl alcoholFL/FR
 bread thiopheneFL/FR
 cherry laurel oilFL
 cherry oxyacetateFL/FR
 cherry pentenoateFL/FR
 cherry propanolFL/FR
 cinnamyl isovalerateFL/FR
 dimethyl anthranilateFL/FR
 ethyl benzoyl acetateFL/FR
 ethyl methyl-para-tolyl glycidateFL/FR
2,4-hexadien-1-olFL
3-methyl-2-butenalFL/FR
 tolualdehydes (mixed o,m,p)FL/FR
green
 benzaldehyde dimethyl acetalFL/FR
 cyclohexyl formateFL/FR
herbal
 yerba mate absoluteFL/FR
honey
 phenyl acetaldehyde diisobutyl acetalFL/FR
meaty
2,6-dimethyl thiophenolFL
ortho-thioguaiacolFL
medicinal
dextro-camphorFL/FR
musty
2-ethoxythiazoleFL
2,5-xylenolFL/FR
2,5-xylenolFL/FR
naphthyl
2,4-dimethyl benzaldehydeFL/FR
2'-hydroxyacetophenoneFL/FR
nutty
2-acetyl furanFL/FR
2-benzofuran carboxaldehydeFL/FR
3,5-cocoa pyrazineFL/FR
3,5(6)-cocoa pyrazineFL
2-methoxy-3-methyl pyrazineFL/FR
 nutty cyclohexenoneFL/FR
phenolic
 methyl benzoateFL/FR
4-methyl-2,6-dimethoxyphenolFL/FR
 phenyl pyruvic acidFL/FR
4-vinyl phenolFL/FR
4-vinyl phenolFL/FR
2,3-xylenolFL/FR
2,3-xylenolFL/FR
powdery
ortho-acetanisoleFL/FR
 acetophenoneFL/FR
 powdery ketoneFL
smoky
4-ethyl phenolFL/FR
 pyroligneous acidsFL/FR
spicy
sumatra benzoin absoluteFL/FR
 benzyl cinnamateFL/FR
para-alpha-dimethyl styreneFL/FR
 methyl cinnamateFL/FR
para-tolualdehydeFL/FR
 zingeroneFL/FR
 zingeroneFL/FR
vanilla
4-methyl guaiacolFL/FR
woody
4-ethyl guaiacolFL/FR
ortho-guaiacolFL/FR
 guaiacyl acetateFL/FR
 
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Potential Uses:
 almondFL
 fruit 
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Occurrence (nature, food, other): 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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