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

ortho-tolualdehyde
o-tolualdehyde

Supplier Sponsors

Name:2-methylbenzaldehyde
CAS Number: 529-20-4Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:208-452-2
FDA UNII:Q7E5H6W6BG
Nikkaji Web:J6.680J
Beilstein Number:0605841
MDL:MFCD00003338
CoE Number:115
XlogP3:2.10 (est)
Molecular Weight:120.15096000
Formula:C8 H8 O
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
PubMed:Search
NCBI:Search
FLAVIS Number:05.026 (Old)
DG SANTE Food Flavourings:05.026 o-tolualdehyde
 
Physical Properties:
Appearance:colorless to pale yellow clear liquid (est)
Assay: 97.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:1.01300 to 1.02900 @ 25.00 °C.
Pounds per Gallon - (est).: 8.429 to 8.562
Refractive Index:1.54000 to 1.54700 @ 20.00 °C.
Boiling Point: 200.00 to 201.00 °C. @ 760.00 mm Hg
Vapor Pressure:0.397000 mmHg @ 25.00 °C. (est)
Flash Point: 171.00 °F. TCC ( 77.22 °C. )
logP (o/w): 2.260
Soluble in:
 alcohol
 water, 1178 mg/L @ 25 °C (est)
Insoluble in:
 water
Similar Items:note
meta-tolualdehyde
para-tolualdehyde
tolualdehydes (mixed o/m/p)
 
Organoleptic Properties:
Odor Strength:medium ,
recommend smelling in a 1.00 % solution or less
Odor Description:at 1.00 % in dipropylene glycol. cherry
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.
o-Tolualdehyde Practical
EMD Millipore
For experimental / research use only.
2-Methylbenzaldehyde
Jiangyin Healthway
o-Tolualdehyde
New functional food ingredients
Penta International
O-TOLUALDEHYDE
Santa Cruz Biotechnology
For experimental / research use only.
o-Tolualdehyde
Sigma-Aldrich
o-Tolualdehyde, ≥96.5%, FG
Certified Food Grade Products
TCI AMERICA
For experimental / research use only.
o-Tolualdehyde >98.0%(GC)
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xn - Harmful.
R 22 - Harmful if swallowed.
R 37/38 - Irritating to respiratory system and skin.
R 41 - Risk of serious damage to eyes.
S 02 - Keep out of the reach of children.
S 20/21 - When using do not eat, drink or smoke.
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:
Not determined
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): 1.00 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 9100 (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): 15.0300017.74000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): --
Edible ices, including sherbet and sorbet (03.0): --
Processed fruit (04.1): --
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 56.26000111.20000
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): --
Bakery wares (07.0): 25.8200033.56000
Meat and meat products, including poultry and game (08.0): --
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): --
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): --
Foodstuffs intended for particular nutritional uses (13.0): --
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 9.9100013.29000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 6.2300012.70000
Ready-to-eat savouries (15.0): --
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): --
 
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):

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
NLM Hazardous Substances Data Bank:Search
Chemical Carcinogenesis Research Information System:Search
Toxicology Citations:Search
Env. Mutagen Info. Center:Search
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :10722
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
2-methylbenzaldehyde
Chemidplus:0000529204
EPA/NOAA CAMEO:hazardous materials
 
References:
 2-methylbenzaldehyde
NIST Chemistry WebBook:Search Inchi
Pubchem (cid):10722
Pubchem (sid):134975922
 
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
Metabolomics Database:Search
UM BBD:Search
KEGG (GenomeNet):C07214
HMDB (The Human Metabolome Database):HMDB29636
FooDB:FDB000806
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
para-
acetanisole
FL/FR
balsamic
benzyl cinnamate
FL/FR
methyl (E)-cinnamate
FL/FR
methyl cinnamate
FL/FR
berry
raspberry ketone methyl ether
FL/FR
camphoreous
butyrophenone
FL/FR
coumarinic
phthalide
FL/FR
tonka furanone
FL/FR
creamy
para-
vanillic acid
FL/FR
ethereal
cyclohexyl formate
FL/FR
floral
para-
anisyl nitrile
FR
fruity
allyl 2-ethyl butyrate
FL/FR
allyl benzoate
FR
allyl isovalerate
FL/FR
bitter
almond oil
FL/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
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
para-
tolualdehyde
FL/FR
meta-
tolualdehyde
FL/FR
herbal
laevo-
perillaldehyde
FL/FR
naphthyl
2,4-
dimethyl benzaldehyde
FL/FR
nutty
2-
acetyl-5-methyl furan
FL/FR
nutty cyclohexenone
FL/FR
phenolic
2'-
hydroxyacetophenone
FL/FR
powdery
para-
anisyl acetate
FL/FR
spicy
cinnamyl isovalerate
FL/FR
(E)-para-
methoxycinnamaldehyde
FL/FR
para-
methoxycinnamaldehyde
FL/FR
vanilla
heliotropyl alcohol
FL/FR
vanillyl acetate
FL/FR
vanillylidene acetone
FL/FR
For Flavor
No flavor group found for these
para-
anisyl propionate
FL/FR
butyrophenone
FL/FR
cyclohexyl cinnamate
FL/FR
ethyl 2-phenyl-3-furoate
FL
heliotropyl alcohol
FL/FR
(E)-para-
methoxycinnamaldehyde
FL/FR
methyl (E)-cinnamate
FL/FR
methyl furfuracrylate
FL
tonka furanone
FL/FR
anisic
anisic
para-
acetanisole
FL/FR
aromatic
laevo-
perillaldehyde
FL/FR
balsamic
vanillylidene acetone
FL/FR
berry
heptyl isobutyrate
FL/FR
raspberry ketone methyl ether
FL/FR
cherry
para-
methoxycinnamaldehyde
FL/FR
coumarinic
phthalide
FL/FR
creamy
para-
vanillic acid
FL/FR
ethereal
allyl 2-ethyl butyrate
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 oxyacetate
FL/FR
cherry pentenoate
FL/FR
cherry propanol
FL/FR
cinnamyl isovalerate
FL/FR
ethyl benzoyl acetate
FL/FR
ethyl methyl-para-tolyl glycidate
FL/FR
3-
methyl-2-butenal
FL/FR
meta-
tolualdehyde
FL/FR
green
cyclohexyl formate
FL/FR
naphthyl
2,4-
dimethyl benzaldehyde
FL/FR
2'-
hydroxyacetophenone
FL/FR
nutty
2-
acetyl-5-methyl furan
FL/FR
nutty cyclohexenone
FL/FR
powdery
powdery ketone
FL
spicy
benzyl cinnamate
FL/FR
methyl cinnamate
FL/FR
para-
tolualdehyde
FL/FR
vanilla
vanillyl acetate
FL/FR
 
Potential Uses:
None Found
 
Occurrence (nature, food, other):note
 allium species - 0.6 mg/kg
Search Trop Picture
 caraway seed
Search Trop Picture
 cassia plant
Search Trop Picture
 coffee
Search PMC Picture
 garlic bulb
Search Trop Picture
 tea leaf
Search Trop Picture
 thevetia peruviana (pers.) k. schum. flower oil brazil @ 1.20%
Data GC Search Trop Picture
 
Synonyms:
 benzaldehyde, 2-methyl-
2-formyl toluene
2-formyltoluene
2-methyl benzaldehyde
o-methyl benzaldehyde
ortho-methyl benzaldehyde
2-methyl-benzaldehyde
o-methylbenazldehyde
2-methylbenzaldehyde
o-methylbenzaldehyde
2-tolualdehyde
o-tolualdehyde
o-toluic aldehyde
ortho-toluic aldehyde
ortho-toluyl aldehyde
o-toluylaldehyde
o-tolyl aldehyde
ortho-tolyl aldehyde
o-tolylaldehyde
ortho-tolylaldehyde
 

Articles:

PubMed:[Analysis of volatile components in Qingshanlvshui tea using solid-phase microextraction/accelerated solvent extraction-gas chromatography-mass spectrometry].
PubMed:Evaluation of benzaldehyde derivatives from Morinda officinalis as anti-mite agents with dual function as acaricide and mite indicator.
PubMed:Reaction of selected carbohydrate aldehydes with benzylmagnesium halides: benzyl versus o-tolyl rearrangement.
PubMed:[Study on constituents of essential oil from Lonicera fulvotomentosa in different collected periods].
PubMed:The atmospheric photolysis of o-tolualdehyde.
PubMed:Long-term performance of passive materials for removal of ozone from indoor air.
PubMed:Further investigation into maple syrup yields 3 new lignans, a new phenylpropanoid, and 26 other phytochemicals.
PubMed:2-Bromo-4-chloro-6-[(E)-o-tolyl-imino-meth-yl]phenol.
PubMed:[Analysis of volatile components in Qingshanlvshui tea using solid-phase microextraction/accelerated solvent extraction-gas chromatography-mass spectrometry].
PubMed:Volatile carbonylic compounds in downtown Santiago, Chile.
PubMed:Inhibitory effects on mushroom tyrosinase by some alkylbenzaldehydes.
PubMed:Biodegradation of dimethylphenols by bacteria with different ring-cleavage pathways of phenolic compounds.
PubMed:Direct observation of aldehyde insertion into rhodium-aryl and -alkoxide complexes.
PubMed:Neurovascular interactions between aldose reductase and angiotensin-converting enzyme inhibition in diabetic rats.
PubMed:Kinetic characteristics of ZENECA ZD5522, a potent inhibitor of human and bovine lens aldose reductase.
PubMed:Oxidation of tolualdehydes to toluic acids catalyzed by cytochrome P450-dependent aldehyde oxygenase in the mouse liver.
PubMed:Embryotoxic effects of acrolein, methacrylates, guanidines and resorcinol on three day chicken embryos.
PubMed:A search for new anticonvulsant compounds among 3-aryl-5-benzylidene derivatives of 2-thiohydantoin.
 
Notes:
Component of FEMA 3068. Flavouring ingredient (see further under 4-Methylbenzaldehyde BHW21-S)
Please share your Comments.
Email Address:
Top of Page Home
Copyright © 1980-2018 The Good Scents Company (tgsc) ™ Disclaimer Privacy Policy