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4-ethyl benzaldehyde
4-ethylbenzaldehyde

Sponsors

Name:4-ethylbenzaldehyde
CAS Number: 4748-78-1Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:225-268-8
FDA UNII:289PPW3SG4
Nikkaji Web:J38.078D
MDL:MFCD00006956
CoE Number:705
XlogP3:2.40 (est)
Molecular Weight:134.17790000
Formula:C9 H10 O
NMR Predictor:Predict (works with chrome or firefox)
Category:flavor and fragrance 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:865 p-ethylbenzaldehyde
FLAVIS Number:05.068 (Old)
DG SANTE Food Flavourings:05.068 4-ethylbenzaldehyde
FEMA Number:3756 4-ethylbenzaldehyde
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: 4-ETHYLBENZALDEHYDE
 
Physical Properties:
Appearance:colorless to pale yellow clear liquid (est)
Assay: 97.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:0.98000 to 1.00000 @ 25.00 °C.
Pounds per Gallon - (est).: 8.155 to 8.321
Refractive Index:1.53800 to 1.54200 @ 20.00 °C.
Boiling Point: 220.00 to 222.00 °C. @ 760.00 mm Hg
Acid Value: 3.00 max. KOH/g
Vapor Pressure:0.106000 mm/Hg @ 25.00 °C. (est)
Flash Point: 198.00 °F. TCC ( 92.22 °C. )
logP (o/w): 2.408 (est)
Soluble in:
 alcohol
 water, 397.7 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: fruity
Odor Strength:medium ,
recommend smelling in a 10.00 % solution or less
almond bitter almond sweet anise cherry
Odor Description:at 10.00 % in dipropylene glycol. bitter almond sweet anise
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: perfuming agents
 
Suppliers:
BOC Sciences
For experimental / research use only.
4-Ethylbenzaldehyde
Parchem
4-ethyl benzaldehyde
Penta International
4-ETHYLBENZALDEHYDE, Kosher
Santa Cruz Biotechnology
For experimental / research use only.
4-Ethylbenzaldehyde
Sigma-Aldrich
4-Ethylbenzaldehyde, ≥97%
Odor: almond; sweet
Certified Food Grade Products
Synerzine
4-Ethylbenzaldehyde
TCI AMERICA
For experimental / research use only.
4-Ethylbenzaldehyde >98.0%(GC)
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
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 36 - Wear suitable protective clothing.
 
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:
oral-rat LD50 [sex: M,F] 1970 mg/kg
(Costello, 1984)

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavor and fragrance agents
IFRA Critical Effect: Sensitization
IFRA: View Standard
Fragrance usage is IFRA RESTRICTED. View Standard for complete information.
Please review all IFRA documents for complete information.
IFRA categories: limits in the finished product: (For a description of the categories, refer to the IFRA QRA Information Booklet.)
Category 1:
See Note (1)
0.03 % (1)
Category 2:  0.04 %
Category 3:  0.17 %
Category 4:  0.50 %
Category 5:  0.26 %
Category 6:  0.80 % (1)
Category 7:  0.08 %
Category 8:  1.11 %
Category 9:  5.00 %
Category 10:  2.50 %
Category 11: See Note (2)
 Notes:
 

(1) IFRA would recommend that any material used to impart perfume or flavour in products intended for human ingestion should consist of ingredients that are in compliance with appropriate regulations for foods and food flavourings in the countries of planned distribution and, where these are lacking, with the recommendations laid down in the Code of Practice of IOFI (International Organisation of the Flavor Industry). Further information about IOFI can be found on its website (www.iofi.org).

 

(2) Category 11 includes all non-skin contact or incidental skin contact products. Due to the negligible skin contact from these types of products there is no justification for a restriction of the concentration of this fragrance ingredient in the finished product.

 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.37 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 6.00 (μg/capita/day)
Structure Class: I
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: 15
 average usual ppmaverage maximum ppm
baked goods: -25.00000
beverages(nonalcoholic): -15.00000
beverages(alcoholic): -15.00000
breakfast cereal: -25.00000
cheese: --
chewing gum: -200.00000
condiments / relishes: -10.00000
confectionery froastings: -25.00000
egg products: --
fats / oils: --
fish products: --
frozen dairy: -15.00000
fruit ices: -10.00000
gelatins / puddings: -25.00000
granulated sugar: --
gravies: --
hard candy: -40.00000
imitation dairy: -15.00000
instant coffee / tea: -15.00000
jams / jellies: -40.00000
meat products: -5.00000
milk products: -15.00000
nut products: -25.00000
other grains: --
poultry: -5.00000
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: -15.00000
snack foods: --
soft candy: -40.00000
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 54 (FGE.54)[1] - Consideration of 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) - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food
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

Flavouring Group Evaluation 54, Revision 1 (FGE.54Rev1): Consideration of 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.20Rev1 (2009)
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):4748-78-1
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :20861
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
4-ethylbenzaldehyde
Chemidplus:0004748781
 
References:
 4-ethylbenzaldehyde
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:4748-78-1
Pubchem (cid):20861
Pubchem (sid):134985415
Flavornet:4748-78-1
Pherobase:View
 
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
CHEMBL:View
HMDB (The Human Metabolome Database):HMDB32024
FooDB:FDB008722
Export Tariff Code:2912.29.6000
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
Potential Blenders and core components note
For Odor
anisic
ortho-
acetanisole
FL/FR
ortho-
anisaldehyde
FL/FR
balsamic
2-
acetyl furan
FL/FR
benzyl cinnamate
FL/FR
(E)-
benzyl tiglate
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
caramellic
geranyl crotonate
FR
chocolate
chocolate pyrazine A
FL/FR
2-
methoxy-3-methyl pyrazine
FL/FR
earthy
dibenzyl ether
FL/FR
ethereal
cyclohexyl formate
FL/FR
floral
acetophenone
FL/FR
phenyl acetaldehyde diisobutyl acetal
FL/FR
para-
tolualdehyde propylene glycol acetal
FL/FR
fruity
allyl 2-ethyl butyrate
FL/FR
allyl benzoate
FR
allyl isovalerate
FL/FR
almond fragrance
FR
bitter
almond oil
FL/FR
almond specialty
FR
iso
amyl 2-methyl butyrate
FL/FR
amyl butyrate
FL/FR
para-
anisyl propionate
FL/FR
benzaldehyde
FL/FR
benzaldehyde / methyl anthranilate schiff's base
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
ethyl benzoyl acetate
FL/FR
ethyl methyl-para-tolyl glycidate
FL/FR
heptyl isobutyrate
FL/FR
3-
methyl-2-butenal
FL/FR
prunus amygdalus amara seed extract
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
(Z)-2-
penten-1-ol
FL/FR
phenyl acetaldehyde diethyl acetal
FL/FR
herbal
laevo-
perillaldehyde
FL/FR
honey
methyl phenyl acetate
FL/FR
phenyl pyruvic acid
FL/FR
minty
methyl 5-methyl salicylate
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
2'-
hydroxyacetophenone
FL/FR
methyl benzoate
FL/FR
powdery
para-
anisyl acetate
FL/FR
dibenzyl ketone
FL/FR
spicy
cinnamyl isovalerate
FL/FR
cinnamyl propionate
FL/FR
(E)-para-
methoxycinnamaldehyde
FL/FR
para-
methoxycinnamaldehyde
FL/FR
For Flavor
No flavor group found for these
para-
anisyl propionate
FL/FR
butyrophenone
FL/FR
chocolate pyrazine A
FL/FR
cyclohexyl cinnamate
FL/FR
ethyl 2-phenyl-3-furoate
FL
5-
ethyl-2-thiophene carboxaldehyde
FL
2-
hexenal
FL
(E)-para-
methoxycinnamaldehyde
FL/FR
methyl (E)-cinnamate
FL/FR
methyl furfuracrylate
FL
4-
methyl salicylaldehyde
FL
2-
methyl-3-(methyl thio) pyrazine
FL/FR
2-
methyl-3-ethoxypyrazine
FL/FR
phenyl acetaldehyde diethyl acetal
FL/FR
tolualdehyde glyceryl acetal
FL/FR
para-
tolualdehyde propylene glycol acetal
FL/FR
anisic
anisic
ortho-
anisaldehyde
FL/FR
aromatic
laevo-
perillaldehyde
FL/FR
balsamic
(E)-
benzyl tiglate
FL/FR
berry
heptyl isobutyrate
FL/FR
raspberry ketone methyl ether
FL/FR
bitter
dibenzyl ketone
FL/FR
brown
furfural
FL/FR
buttery
3,4-
hexane dione
FL/FR
cherry
para-
methoxycinnamaldehyde
FL/FR
ethereal
allyl 2-ethyl butyrate
FL/FR
floral
cinnamyl propionate
FL/FR
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
bread thiophene
FL/FR
cherry laurel oil
FL
cherry oxyacetate
FL/FR
cherry pentenoate
FL/FR
cherry propanol
FL/FR
cinnamyl isovalerate
FL/FR
dibenzyl ether
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
(Z)-2-
penten-1-ol
FL/FR
phenyl acetaldehyde diisobutyl acetal
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
prunus amygdalus amara seed extract
FL/FR
phenolic
methyl benzoate
FL/FR
phenyl pyruvic acid
FL/FR
powdery
ortho-
acetanisole
FL/FR
acetophenone
FL/FR
powdery ketone
FL
spicy
benzyl cinnamate
FL/FR
methyl cinnamate
FL/FR
para-
tolualdehyde
FL/FR
 
Potential Uses:
FRalmond
FRcherry
FRfruit
 
Occurrence (nature, food, other):note
 chicken roasted chicken
Search PMC Picture
 featherfew leaf oil @ trace%
Data GC Search Trop Picture
 peanut roasted peanut
Search Trop Picture
 
Synonyms:
 benzaldehyde, 4-ethyl-
p-ethyl benzaldehyde
para-ethyl benzaldehyde
4-ethylbenzaldehyde
p-ethylbenzaldehyde
para-ethylbenzaldehyde
 

Articles:

US Patents:8,188,023 - 4-alkyl cyclohexanepropanal compounds and their use in perfume compositions
PubMed:Effect of storage time and heat processing on the volatile profile of Senegalese sole (Solea senegalensis Kaup, 1858) muscle.
US Patents:8,168,834 - 4-alkyl 1-(3-methoxy-2-propen-1-yl) benzene compounds and their use in perfume compositions
PubMed:Subacute toxicity assessment of water disinfection byproducts on zebrafish.
PubMed:Comparison of two microalgal diets. 2. Influence on odorant composition and organoleptic qualities of raw oysters (Crassostrea gigas).
PubMed:Identification of degradation products of ibuprofen arising from oxidative and thermal treatments.
PubMed:A gene coding for tRNA is located near 5' terminus of 16S rRNA gene in Zea mays chloroplast genome.
 
Notes:
Present in roasted chicken, cider, tea and roasted peanuts. Flavouring ingredient
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