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

3,4-dihydroxybenzaldehyde
protocatechuic aldehyde

Sponsors

Name:3,4-dihydroxybenzaldehyde
CAS Number: 139-85-5Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:205-377-7
FDA UNII:4PVP2HCH4T
Nikkaji Web:J5.647B
Beilstein Number:0774381
MDL:MFCD00003370
CoE Number:10328
XlogP3:1.30 (est)
Molecular Weight:138.12242000
Formula:C7 H6 O3
BioActivity Summary:listing
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
FLAVIS Number:05.142 (Old)
DG SANTE Food Flavourings:05.142 3,4-dihydroxybenzaldehyde
 
Physical Properties:
Appearance:white to pale yellow powder (est)
Assay: 98.00 to 100.00
Food Chemicals Codex Listed: No
Melting Point: 154.00 to 155.00 °C. @ 760.00 mm Hg
Boiling Point: 323.00 °C. @ 760.00 mm Hg
Vapor Pressure:0.000110 mm/Hg @ 25.00 °C. (est)
logP (o/w): 1.090
Soluble in:
 alcohol
 water, 3.801e+004 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: medicinal
Odor Strength:low
dry medicinal almond bitter almond
Odor Description:at 100.00 %. dry medicinal bitter almond
Flavor Type: bitter
bitter apricot seedy
Taste Description: bitter apricot seed
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: antioxidants
bleaching agents
skin conditioning
 
Suppliers:
A.C.S. International
Dihydroxybenzaldehyde ( 3,4 )
Operational Capabilities
BOC Sciences
For experimental / research use only.
Protocatechuic aldehyde
Carbosynth
For experimental / research use only.
3,4-Dihydroxybenzaldehyde
EMD Millipore
For experimental / research use only.
3,4-Dihydroxybenzaldehyde
ExtraSynthese
For experimental / research use only.
Protocatechualdehyde
Penta International
3,4-DIHYDROXY BENZALDEHYDE, Kosher
Santa Cruz Biotechnology
For experimental / research use only.
3,4-Dihydroxybenzaldehyde 98%
Sigma-Aldrich: Aldrich
For experimental / research use only.
3,4-Dihydroxybenzaldehyde
TCI AMERICA
For experimental / research use only.
3,4-Dihydroxybenzaldehyde >98.0%(GC)(T)
 
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:
intraperitoneal-mouse LD50 205 mg/kg
BEHAVIORAL: CONVULSIONS OR EFFECT ON SEIZURE THRESHOLD LUNGS, THORAX, OR RESPIRATION: RESPIRATORY STIMULATION
Annales Pharmaceutiques Francaises. Vol. 15, Pg. 461, 1957.

intravenous-mouse LD50 56 mg/kg
U.S. Army Armament Research & Development Command, Chemical Systems Laboratory, NIOSH Exchange Chemicals. Vol. NX#07875

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavoring agents
Recommendation for 3,4-dihydroxybenzaldehyde usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 8.50 (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 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
Cancer Citations:Search
Toxicology Citations:Search
Env. Mutagen Info. Center:Search
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :8768
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
3,4-dihydroxybenzaldehyde
Chemidplus:0000139855
RTECS:UL0380000 for cas# 139-85-5
 
References:
 3,4-dihydroxybenzaldehyde
NIST Chemistry WebBook:Search Inchi
Pubchem (cid):8768
Pubchem (sid):134974243
 
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
CHEBI:View
CHEMBL:View
KEGG (GenomeNet):C16700
HMDB (The Human Metabolome Database):HMDB59965
FooDB:FDB012060
Export Tariff Code:2912.49.2600
VCF-Online:VCF Volatile Compounds in Food
 
Potential Blenders and core components note
None Found
 
Potential Uses:
None Found
 
Occurrence (nature, food, other):note
 barley roasted barley
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 beer
Search PMC Picture
 buckwheat seed
Search Trop Picture
 buckwheat testa
Search Trop Picture
 chicory seed
Search Trop Picture
 coffee - up to 20 mg/kg
Search PMC Picture
 grape fruit
Search Trop Picture
 grape leaf
Search Trop Picture
 sherry
Search PMC Picture
 vanilla bourbon vanilla - 313 mg/kg
Search Trop Picture
 wheat
Search Trop Picture
 wine red wine
Search Picture
 wine white wine
Search Picture
 
Synonyms:
 benzaldehyde, 3,4-dihydroxy-
3,4-DHBAOP
3,4-dihydroxy benzaldehyde
1,2-dihydroxy-4-formylbenzene
3,4-dihydroxy-benzaldehyde
 dihydroxybenzaldehyde ( 3,4-dihydroxybenzaldehyde )
3,4-dihydroxybenzene carbonal
3,4-dihydroxybenzenecarbonal
3,4-dihydroxybenzyl aldehyde
4-formyl-1,2-benzenediol
4-formyl-1,2-dihydroxybenzene
 protocatechualdehyde
 protocatechuic aldehyde
 rancinamycin IV
 

Articles:

PubMed:Characterization of a multifunctional methyltransferase from the orchid Vanilla planifolia.
PubMed:[Study on the chemical constituents of Gastrodia elata].
PubMed:[Study on chemical constituents of Cardiospermum halicacabum].
PubMed:[Study on the chemical constituents from Cyathea spinulosa].
PubMed:[Chemical constituents contained in Salvia castanea].
PubMed:[Sesquiterpenoids of Coniogramme maxima].
PubMed:A new inositol derivative from Prenanthes macrophylla.
PubMed:Antioxidant hispidin derivatives from medicinal mushroom Inonotus hispidus.
PubMed:In vitro antioxidant and anti-inflammatory activities of protocatechualdehyde isolated from Phellinus gilvus.
PubMed:[Study on the chemical constituents of Antipathes dichotoma].
PubMed:[Active compounds from rhizomes of Musa basjoo].
PubMed:[Studies on the chemical constituents of marine sponge Iotrochota sp].
PubMed:Antioxidant activity in barley (Hordeum Vulgare L.) grains roasted in a microwave oven under conditions optimized using response surface methodology.
PubMed:[Dynamic changes of content of salvianolic acid in vegetative organs of Salvia miltiorrhiza].
PubMed:[Isolation and characterization of polyphenols in seed of Litchi chinensis].
PubMed:Three novel compounds from the leaves of Smallanthus sonchifolius.
PubMed:[Studies on the chemical constituents of Salvia miltiorrhiz of Lijiang].
PubMed:[Study on chemical constituents of Orobanche coerulescens].
PubMed:[Studies on polyphenolic chemical constitutents from root of Salvia yunnansis].
PubMed:[Studies on HPLC-fingerprint of Rhizoma Fagopyri Dibotoryis].
 
Notes:
found in wheat grains, wheat seedlings, & other plants; see also rancinamycins.
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