EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes
 

meta-anisaldehyde
3-methoxybenzaldehyde

Supplier Sponsors

Name:3-methoxybenzaldehyde
CAS Number: 591-31-1Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:209-712-8
FDA UNII:8ZAO7S0IVH
Nikkaji Web:J6.757A
Beilstein Number:0606013
MDL:MFCD00003361
CoE Number:10351
XlogP3:1.80 (est)
Molecular Weight:136.15016000
Formula:C8 H8 O2
BioActivity Summary:listing
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
FLAVIS Number:05.158 (Old)
DG SANTE Food Flavourings:05.158 3-methoxybenzaldehyde
 
Physical Properties:
Appearance:colorless to pale yellow clear liquid (est)
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:1.11600 to 1.12200 @ 25.00 °C.
Pounds per Gallon - (est).: 9.286 to 9.336
Refractive Index:1.54900 to 1.55500 @ 20.00 °C.
Boiling Point: 143.00 °C. @ 50.00 mm Hg
Boiling Point: 230.00 °C. @ 760.00 mm Hg
Vapor Pressure:0.065000 mmHg @ 25.00 °C. (est)
Flash Point:> 230.00 °F. TCC ( > 110.00 °C. )
logP (o/w): 1.710
Soluble in:
 alcohol
 water, 3010 mg/L @ 25 °C (est)
Insoluble in:
 water
Similar Items:note
homoanisaldehyde
ortho-anisaldehyde
para-anisaldehyde
 
Organoleptic Properties:
Odor Description:at 100.00 %. anisic
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
EMD Millipore
For experimental / research use only.
3-Methoxybenzaldehyde
Kingchem Laboratories
3-METHOXYBENZALDEHYDE
Penta International
3-METHOXYBENZALDEHYDE
Reincke & Fichtner
m-Anisaldehyde
Santa Cruz Biotechnology
For experimental / research use only.
m-Anisaldehyde
Sigma-Aldrich
m-Anisaldehyde, ≥97%
Certified Food Grade Products
Synerzine
m-Anisaldehyde
TCI AMERICA
For experimental / research use only.
m-Anisaldehyde >98.0%(GC)
WholeChem
M-Anisaldehyde
 
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 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36/37/39 - Wear suitable clothing, 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:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavor and fragrance agents
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.011 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 1600 (μg/person/day)
Threshold of Concern:1800 (μg/person/day)
Structure Class: I
 
Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i).
Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.
 average usage mg/kgmaximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0): 3.0000015.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 2.0000010.00000
Edible ices, including sherbet and sorbet (03.0): 3.0000015.00000
Processed fruit (04.1): 2.0000010.00000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 4.0000020.00000
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 2.0000010.00000
Bakery wares (07.0): 5.0000025.00000
Meat and meat products, including poultry and game (08.0): 1.000005.00000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 1.000005.00000
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 2.0000010.00000
Foodstuffs intended for particular nutritional uses (13.0): 3.0000015.00000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 2.0000010.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 4.0000020.00000
Ready-to-eat savouries (15.0): 5.0000025.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 2.0000010.00000
 
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 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 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

Scientific Opinion on Flavouring Group Evaluation 20, Revision 4 (FGE.20Rev4): 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
Chemical Carcinogenesis Research Information System:Search
Env. Mutagen Info. Center:Search
EPA Substance Registry Services (TSCA):591-31-1
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :11569
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
3-methoxybenzaldehyde
Chemidplus:0000591311
RTECS:BZ2605000 for cas# 591-31-1
 
References:
 3-methoxybenzaldehyde
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:591-31-1
Pubchem (cid):11569
Pubchem (sid):134977266
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
CHEMBL:View
HMDB (The Human Metabolome Database):HMDB31459
FooDB:FDB007192
Export Tariff Code:2912.49
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
Potential Blenders and core components note
For Odor
balsamic
juniper berry oil terpeneless
FL/FR
fruity
para-
anisyl methyl ketone
FL/FR
minty
ethyl salicylate
FL/FR
spicy
calamus leaf oil
FR
For Flavor
No flavor group found for these
ortho-
eugenol
FL
minty
minty
ethyl salicylate
FL/FR
spicy
para-
anisyl methyl ketone
FL/FR
woody
juniper berry oil terpeneless
FL/FR
 
Potential Uses:
None Found
 
Occurrence (nature, food, other):note
 clove bud oil - 3900 mg/kg
Search Trop Picture
 clove fruit
Search Trop Picture
 
Synonyms:
3-anisaldehyde
m-anisaldehyde
3-anisic aldehyde
m-anisic aldehyde
meta-anisic aldehyde
3-anisyl aldehyde
m-anisyl aldehyde
meta-anisyl aldehyde
 benzaldehyde, 3-methoxy-
 metamethoxybenzaldehyde
3-methoxy benzaldehyde
3-methoxy-benzaldehyde
3-methoxybenzaldehyde
m-methoxybenzaldehyde
meta-methoxybenzaldehyde
3-methoxybezaldehyde
 

Articles:

PubMed:Microdiplanol and microdiplane: a new m-anisaldehyde and a new 24-methylcholestanol derivative from the endophytic fungus Microdiplodia sp.
PubMed:Biogenic aldehyde determination by reactive paper spray ionization mass spectrometry.
PubMed:Antitumor and antimicrobial activities of some hetero aromatic benzofurans derived from naturally occurring visnagin.
PubMed:Interesting anticandidal effects of anisic aldehydes on growth and proton-pumping-ATPase-targeted activity.
PubMed:Effect of natural phenol derivatives on skeletal type sarcoplasmic reticulum Ca2+ -ATPase and ryanodine receptor.
PubMed:Fumigant activity of plant essential oils and components from horseradish (Armoracia rusticana), anise (Pimpinella anisum) and garlic (Allium sativum) oils against Lycoriella ingenua (Diptera: Sciaridae).
PubMed:Characterization of ligV essential for catabolism of vanillin by Sphingomonas paucimobilis SYK-6.
PubMed:Aerosolized essential oils and individual natural product compounds as brown treesnake repellents.
PubMed:Inhibition of metabolism of 4-(methylnitrosamino)-1-(3-pyridyl)-1-butanone by dietary benzaldehydes.
PubMed:Structure-function analysis of the vanillin molecule and its antifungal properties.
 
Notes:
Anisaldehyde, or anisic aldehyde, is an organic compound that consists of a benzene ring substituted with an aldehyde and a methoxy group. It is a clear colorless liquid with a strong aroma. It comes in 3 varieties, ortho, meta, and para in which the two functional groups (methoxy and aldehyde) are alpha, beta, and gamma, respectively to each other. The unmodified term anisaldehyde generally refers to the para isomer. Anisaldehyde is found in anise, from which it gets its name. It is similar in structure to vanillin. (Wikipedia)
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