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

divanillin
6,6'-dihydroxy-5,5'-dimethoxybiphenyl-3,3'-dicarbaldehyde

Supplier Sponsors

CAS Number: 2092-49-1Picture of molecule3D/inchi
FDA UNII:29PYY1H4BT
Nikkaji Web:J104.111H
MDL:MFCD00156888
XlogP3-AA:1.70 (est)
Molecular Weight:302.28278000
Formula:C16 H14 O6
BioActivity Summary:listing
NMR Predictor:Predict (works with chrome or firefox)
Also(can) Contains:vanillin 5.00% to 7.00%
EFSA/JECFA Comments:
Secondary component is Vanillin at 5-7 % (EFFA, 2012k).
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:1881 divanillin
DG SANTE Food Flavourings:05.221 6,6'-dihydroxy-5,5'-dimethoxybiphenyl-3,3'-dicarbaldehyde
FEMA Number:4107 divanillin
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):2092-49-1 ; DIVANILLIN
 
Physical Properties:
Appearance:white to pale yellow solid (est)
Assay: 91.40 to 100.00
Food Chemicals Codex Listed: No
Melting Point: 315.00 °C. @ 760.00 mm Hg
Boiling Point: 486.00 to 487.00 °C. @ 760.00 mm Hg (est)
Flash Point: 357.00 °F. TCC ( 180.60 °C. ) (est)
logP (o/w): 0.567 (est)
Soluble in:
 alcohol
 benzyl alcohol
 water, 294.8 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: vanilla
Odor Strength:medium
fruity vanilla
Odor Description:at 100.00 %. fruity vanilla
Flavor Type: creamy
sweet creamy milky fatty buttery
Taste Description: sweet creamy milk fat buttery
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
BOC Sciences
For experimental / research use only.
3,3-Biphenyldicarboxaldehyde, 6,6-dihydroxy-5,5-dimethoxy- (8CI)
Parchem
divanillin
Sigma-Aldrich: Aldrich
For experimental / research use only.
6,6'-Dihydroxy-5,5'-dimethoxy-[1,1'-biphenyl]-3,3'-dicarboxaldehyde technical grade, 90%
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xn - Harmful.
R 22 - Harmful if swallowed.
R 36 - Irritating to 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 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:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category:
flavoring agents
Recommendation for divanillin usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.61 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 7000 (μg/person/day)
Threshold of Concern:540 (μg/person/day)
Structure Class: II
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: 22
Click here to view publication 22
 average usual ppmaverage maximum ppm
baked goods: 30.0000050.00000
beverages(nonalcoholic): 5.0000015.00000
beverages(alcoholic): 15.0000030.00000
breakfast cereal: --
cheese: --
chewing gum: 100.00000200.00000
condiments / relishes: --
confectionery froastings: 10.0000020.00000
egg products: --
fats / oils: 15.0000020.00000
fish products: --
frozen dairy: 10.0000020.00000
fruit ices: 10.0000020.00000
gelatins / puddings: 15.0000020.00000
granulated sugar: --
gravies: --
hard candy: 30.0000050.00000
imitation dairy: 10.0000030.00000
instant coffee / tea: 10.0000020.00000
jams / jellies: --
meat products: --
milk products: 10.0000040.00000
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: 10.0000030.00000
snack foods: --
soft candy: 20.0000040.00000
soups: 10.0000030.00000
sugar substitutes: --
sweet sauces: --
 
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): 10.0000040.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 15.0000020.00000
Edible ices, including sherbet and sorbet (03.0): 10.0000020.00000
Processed fruit (04.1): --
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 10.0000020.00000
Chewing gum (05.3): --
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): --
Bakery wares (07.0): 30.0000050.00000
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): 10.0000030.00000
Foodstuffs intended for particular nutritional uses (13.0): --
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 5.0000015.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 15.0000030.00000
Ready-to-eat savouries (15.0): 30.0000050.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 10.0000020.00000
 
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):

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
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :95086
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:2
3-(5-formyl-2-hydroxy-3-methoxyphenyl)-4-hydroxy-5-methoxybenzaldehyde
Chemidplus:0002092491
 
References:
 3-(5-formyl-2-hydroxy-3-methoxyphenyl)-4-hydroxy-5-methoxybenzaldehyde
NIST Chemistry WebBook:Search Inchi
Pubchem (cid):95086
Pubchem (sid):135053605
 
Other Information:
(IUPAC):Atomic Weights of the Elements 2011 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS):View
CHEMBL:View
Metabolomics Database:Search
HMDB (The Human Metabolome Database):HMDB32245
FooDB:FDB009334
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
Potential Blenders and core components note
For Odor
aldehydic
acetyl nonyryl
FL/FR
anisic
para-
acetanisole
FL/FR
para-
anisaldehyde
FL/FR
ortho-
anisaldehyde
FL/FR
balsamic
benzoin absolute replacer
FL/FR
sumatra
benzoin resin
FL/FR
sumatra
benzoin resinoid
FL/FR
cinnamyl benzoate
FL/FR
guaiacyl phenyl acetate
FL/FR
peru balsam oil
FL/FR
peru balsam resinoid
FL/FR
bready
coffee furanone
FL/FR
buttery
acetoin
FL/FR
acetyl butyryl
FL/FR
acetyl isobutyryl
FL/FR
acetyl propionyl
FL/FR
butyl butyryl lactate
FL/FR
butyl octanoate
FL/FR
2,3-
heptane dione
FL/FR
3,4-
hexane dione
FL/FR
caramellic
2-oxo
butyric acid
FL/FR
alpha,alpha-
dimethyl anisyl acetone
FL/FR
levulinic acid
FL/FR
strawberry furanone acetate
FL/FR
cheesy
butyric acid
FL/FR
chemical
styralyl alcohol
FL/FR
chocolate
vanillyl ethyl ether
FL/FR
coconut
alpha-
angelica lactone
FL/FR
delta-
decalactone
FL/FR
delta-2-
dodecenolactone
FL/FR
delta-
nonalactone
FL/FR
gamma-
nonalactone (aldehyde C-18 (so-called))
FL/FR
gamma-
octalactone
FL/FR
delta-
undecalactone
FL/FR
creamy
butyl lactate
FL/FR
gamma-
butyrolactone
FL/FR
creamy lactone
FL/FR
3-
heptyl dihydro-5-methyl-2(3H)-furanone
FL/FR
para-
vanillic acid
FL/FR
para-
vanillyl alcohol
FL/FR
veratraldehyde
FL/FR
waxy lactone
FL/FR
earthy
1-
nonen-3-ol
FL/FR
fatty
(Z)-
dairy lactone
FL/FR
ethyl undecylenate
FL/FR
4-
methyl octanoic acid
FL/FR
fermented
butyl laevo-lactate
FL/FR
floral
heliotropin
FL/FR
jasmin pyranone
FL/FR
linalyl butyrate
FL/FR
beta-
naphthyl methyl ketone
FL/FR
fruity
acetoin acetate
FL/FR
gamma-
decalactone
FL/FR
ethyl lactate
FL/FR
ethyl methyl-para-tolyl glycidate
FL/FR
farnesyl acetone
FL/FR
methyl (Z)-5-octenoate
FL/FR
prenyl isobutyrate
FL/FR
tolualdehydes (mixed o,m,p)
FL/FR
gamma-
undecalactone (aldehyde C-14 (so-called))
FL/FR
green
iso
butyl benzyl carbinol
FL/FR
(Z)-4-
hepten-1-ol
FL/FR
(Z)-4-
heptenal
FL/FR
(Z)-4-
heptenal diethyl acetal
FL/FR
(Z)-3-
hexen-1-yl butyrate
FL/FR
mushroom
3-
octen-2-ol
FL/FR
musk
iso
ambrettolide
FL/FR
ethylene brassylate
FL/FR
omega-
pentadecalactone
FL/FR
naphthyl
2,4-
dimethyl benzaldehyde
FL/FR
para-
methyl anisole
FL/FR
nutty
2-
ethyl pyrazine
FL/FR
phenolic
ethyl vanillate
FL/FR
powdery
para-
anisyl acetate
FL/FR
para-
anisyl alcohol
FL/FR
smoky
2,6-
dimethoxyphenol
FL/FR
soapy
ethyl undecanoate
FL/FR
spicy
para-
anisyl formate
FL/FR
4-
ethyl guaiacol
FL/FR
4-
methyl guaiacol
FL/FR
spicy acetoacetate
FL/FR
sweet
vanilla bean absolute (vanilla spp.)
FL/FR
vanilla oleoresin bali
FL/FR
vanilla resinoid
FL/FR
vanilla tahitensis fruit extract
FL/FR
tonka
6-
amyl-alpha-pyrone
FL/FR
gamma-
hexalactone
FL/FR
mint lactone
FL/FR
octahydrocoumarin
FL/FR
tropical
delta-
dodecalactone
FL/FR
vanilla
acetovanillone
FL/FR
ortho-
dimethyl hydroquinone
FL/FR
ethyl vanillin
FL/FR
ethyl vanillin isobutyrate
FL/FR
ethyl vanillin propylene glycol acetal
FL/FR
propenyl guaethol
FL/FR
vanilla aromatica fruit extract
FL/FR
vanilla bean absolute (vanilla planifolia)
FL/FR
vanilla bean absolute CO2 extract (vanilla planifolia)
FL/FR
vanilla bean oil (vanilla tahitensis)
FL/FR
vanilla bean oil CO2 extract
FL/FR
vanilla extract
FL/FR
vanilla oleoresin bourbon
FL/FR
vanilla planifolia fruit extract
FL/FR
vanilla planifolia fruit water
FL/FR
vanillin
FL/FR
vanillin 2,3-butylene glycol acetal
FL/FR
vanillin propylene glycol acetal
FL/FR
vanillyl acetate
FL/FR
vanillyl isobutyrate
FL/FR
vanillylidene acetone
FL/FR
vegetable
methional
FL/FR
waxy
allyl nonanoate
FL/FR
5(6)-
decenoic acid
FL/FR
ethyl palmitate
FL/FR
methyl laurate
FL/FR
2-
nonanol
FL/FR
octyl isobutyrate
FL/FR
delta-
tetradecalactone
FL/FR
2-
tridecanone
FL/FR
undecanoic acid
FL/FR
woody
guaiacyl acetate
FL/FR
4-
hydroxybenzaldehyde
FL/FR
For Flavor
No flavor group found for these
allyl methyl trisulfide
FL
butyl octanoate
FL/FR
2-
butyl thiophene
FL
cinnamyl benzoate
FL/FR
6-
decenoic acid
FL
alpha,alpha-
dimethyl anisyl acetone
FL/FR
ortho-
dimethyl hydroquinone
FL/FR
delta-2-
dodecenolactone
FL/FR
farnesyl acetone
FL/FR
3-(
methyl thio) hexanal
FL
prenyl isobutyrate
FL/FR
sodium 4-methyl-2-oxovalerate
FL
acidic
acidic
levulinic acid
FL/FR
aldehydic
acetyl nonyryl
FL/FR
alliaceous
3-
tetrahydrothiophenone
FL
amber
iso
butyl benzyl carbinol
FL/FR
anisic
para-
acetanisole
FL/FR
ortho-
anisaldehyde
FL/FR
balsamic
benzoin absolute replacer
FL/FR
sumatra
benzoin resin
FL/FR
sumatra
benzoin resinoid
FL/FR
peru balsam oil
FL/FR
peru balsam resinoid
FL/FR
vanillylidene acetone
FL/FR
bready
coniferaldehyde
FL
brown
2-oxo
butyric acid
FL/FR
buttery
butter cream frosting flavor
FL
butter nut vanilla flavor
FL
butter vanilla nut flavor
FL
butyl laevo-lactate
FL/FR
butyroin
FL
diacetyl
FL
2,3-
heptane dione
FL/FR
3,4-
hexane dione
FL/FR
(E)-2-
pentenoic acid
FL
cabbage
methyl 2-thiofuroate
FL
caramellic
3-
methyl butyl 2-furyl butyrate
FL
strawberry furanone acetate
FL/FR
chemical
styralyl alcohol
FL/FR
cherry
heliotropin
FL/FR
chocolate
chocolate vanilla flavor
FL
coconut
delta-
decalactone
FL/FR
(R)-
massoia lactone
FL
6-
methyl coumarin
FL
gamma-
nonalactone (aldehyde C-18 (so-called))
FL/FR
octahydrocoumarin
FL/FR
creamy
acetoin
FL/FR
acetyl butyryl
FL/FR
acetyl isobutyryl
FL/FR
6-
amyl-alpha-pyrone
FL/FR
alpha-
angelica lactone
FL/FR
para-
anisaldehyde
FL/FR
butter fat enzyme modified with added butyric acid
FL
butyl butyryl lactate
FL/FR
cream
FL
cream enhancers
FL
creamy lactone
FL/FR
5(6)-
decenoic acid
FL/FR
dihydrocoumarin
FL
delta-
dodecalactone
FL/FR
ethyl vanillate
FL/FR
flan flavor
FL
gamma-
hexalactone
FL/FR
4-
hydroxybenzaldehyde
FL/FR
jasmin pyranone
FL/FR
marshmallow flavor
FL
mint lactone
FL/FR
delta-
nonalactone
FL/FR
octyl isobutyrate
FL/FR
triacetin
FL
delta-
undecalactone
FL/FR
gamma-
undecalactone (aldehyde C-14 (so-called))
FL/FR
para-
vanillic acid
FL/FR
para-
vanillyl alcohol
FL/FR
veratraldehyde
FL/FR
waxy lactone
FL/FR
dairy
butyl lactate
FL/FR
cream flavor
FL
sour
cream flavor
FL
dairy flavor
FL
methyl (Z)-5-octenoate
FL/FR
earthy
1-
nonen-3-ol
FL/FR
fatty
(Z)-
dairy lactone
FL/FR
diacetyl trimer
FL
ethyl undecylenate
FL/FR
4-
methyl octanoic acid
FL/FR
2,4-
octadien-1-ol
FL
2-
tridecanone
FL/FR
(E,E)-2,4-
undecadienal
FL
floral
linalyl butyrate
FL/FR
beta-
naphthyl methyl ketone
FL/FR
fruity
acetoin acetate
FL/FR
acetyl isovaleryl
FL
para-
anisyl acetate
FL/FR
para-
anisyl alcohol
FL/FR
apple vanilla flavor
FL
apricot vanilla flavor
FL
blueberry vanilla flavor
FL
gamma-
decalactone
FL/FR
ethyl 3-oxohexanoate
FL
ethyl lactate
FL/FR
ethyl methyl-para-tolyl glycidate
FL/FR
3-
heptyl dihydro-5-methyl-2(3H)-furanone
FL/FR
(E,E)-
methyl sorbate
FL
tangerine maqui berry flavor
FL
tolualdehydes (mixed o,m,p)
FL/FR
green
heptanal 2,3-butane diol acetal
FL
(Z)-4-
hepten-1-ol
FL/FR
(Z)-4-
heptenal
FL/FR
(Z)-4-
heptenal diethyl acetal
FL/FR
(Z)-3-
hexen-1-yl butyrate
FL/FR
lactonic
gamma-
octalactone
FL/FR
meaty
4-
allyl-2,6-dimethoxyphenol
FL
medicinal
2,6-
dimethoxyphenol
FL/FR
milky
gamma-
butyrolactone
FL/FR
6-(5(6)-
decenoyl oxy) decanoic acid
FL
dextro,laevo-3-(
methyl thio) butanone
FL
mushroom
3-
octen-2-ol
FL/FR
musk
iso
ambrettolide
FL/FR
ethylene brassylate
FL/FR
naphthyl
2,4-
dimethyl benzaldehyde
FL/FR
para-
methyl anisole
FL/FR
nutty
coffee furanone
FL/FR
2-
ethyl pyrazine
FL/FR
furfural acetone
FL
phenolic
guaiacyl phenyl acetate
FL/FR
potato
ube flavor
FL
powdery
powdery ketone
FL
rummy
vanillyl ethyl ether
FL/FR
sour
butyric acid
FL/FR
spicy
para-
anisyl formate
FL/FR
benzylidene acetone
FL
cinnamon vanilla cream flavor
FL
cinnamon vanilla flavor
FL
egg nog flavor
FL
horchata flavor
FL
root beer float flavor
FL
spicy acetoacetate
FL/FR
chai
vanilla flavor
FL
sweet
ethyl 3-(2-hydroxyphenyl) propionate
FL
orange vanilla cream flavor
FL
vanilla bean absolute (vanilla spp.)
FL/FR
vanilla bean aromatica
FL
vanilla bean planifolia
FL
vanilla butter nut flavor
FL
vanilla concentrate
FL
vanilla oleoresin bali
FL/FR
vanilla resinoid
FL/FR
vanilla tahitensis fruit extract
FL/FR
toasted
acetyl propionyl
FL/FR
tomato
methional
FL/FR
vanilla
acetovanillone
FL/FR
vanilla
chai flavor
FL
ethyl vanillin
FL/FR
ethyl vanillin isobutyrate
FL/FR
ethyl vanillin propylene glycol acetal
FL/FR
vanilla
ice cream flavor
FL
4-
methyl guaiacol
FL/FR
omega-
pentadecalactone
FL/FR
propenyl guaethol
FL/FR
vanilla aromatica fruit extract
FL/FR
vanilla bean absolute (vanilla planifolia)
FL/FR
vanilla bean absolute CO2 extract (vanilla planifolia)
FL/FR
vanilla bean flavor key
FL
vanilla bean oil (vanilla tahitensis)
FL/FR
vanilla bean oil CO2 extract
FL/FR
vanilla bean paste
FL
vanilla bean powder
FL
vanilla bean tahitensis
FL
vanilla distillates
FL
vanilla extract
FL/FR
vanilla flavor
FL
french
vanilla flavor
FL
bourbon
vanilla flavor
FL
bakers white
vanilla flavor
FL
vanilla flavor key
FL
vanilla hazelnut flavor
FL
vanilla macadamia nut flavor
FL
vanilla nut creme flavor
FL
vanilla oleoresin bourbon
FL/FR
vanilla pandan flavor
FL
vanilla planifolia fruit extract
FL/FR
vanilla planifolia fruit water
FL/FR
vanilla powder flavor
FL
vanilla swirl flavor
FL
vanillin
FL/FR
vanillin 2,3-butylene glycol acetal
FL/FR
vanillin propylene glycol acetal
FL/FR
vanillyl acetate
FL/FR
vanillyl isobutyrate
FL/FR
waxy
allyl nonanoate
FL/FR
ethyl palmitate
FL/FR
ethyl undecanoate
FL/FR
methyl laurate
FL/FR
2-
nonanol
FL/FR
octyl 2-furoate
FL
delta-
tetradecalactone
FL/FR
undecanoic acid
FL/FR
woody
4-
ethyl guaiacol
FL/FR
guaiacyl acetate
FL/FR
 
Potential Uses:
FLbutter
FLbutter rum
FLbutterscotch
FLcappuccino
FLcream
FLcream ice cream
FLcream sour cream
FLcustard
FLegg nog
FLmilk
FLmilk buttermilk
FLmilk malted milk
FLrum butter
FLsoda cream soda
FLyogurt
 
Occurrence (nature, food, other):note
 vanilla bean fermented
Search Picture
 
Synonyms:
3,3'-biphenyldicarboxaldehyde, 6,6'-dihydroxy-5,5'-dimethoxy-
5,5'-bivanillin
 dehydrodivanillin
6,6'-dihydroxy-5,5'-dimethoxy-(1,1'-biphenyl)-3,3'-dicarboxaldehyde
6,6'-dihydroxy-5,5'-dimethoxy-[1,1'-biphenyl]-3,3'-dicarboxaldehyde
6,6'-dihydroxy-5,5'-dimethoxybiphenyl-3,3'-dicarbaldehyde
3-(5-formyl-2-hydroxy-3-methoxyphenyl)-4-hydroxy-5-methoxybenzaldehyde
3-(3-formyl-6-hydroxy-5-methoxyphenyl)-4-hydroxy-5-methoxybenzaldehyde
 
 
Notes:
a lignin-related compound. Used as a food additive [EAFUS]
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