518050
3,5-Dimethylbenzaldehyde
97%
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About This Item
Linear Formula:
(CH3)2C6H3CHO
CAS Number:
Molecular Weight:
134.18
NACRES:
NA.22
PubChem Substance ID:
UNSPSC Code:
12352100
MDL number:
Assay:
97%
InChI
1S/C9H10O/c1-7-3-8(2)5-9(4-7)6-10/h3-6H,1-2H3
SMILES string
Cc1cc(C)cc(C=O)c1
InChI key
NBEFMISJJNGCIZ-UHFFFAOYSA-N
assay
97%
refractive index
n20/D 1.538 (lit.)
bp
232 °C (lit.)
density
0.998 g/mL at 25 °C (lit.)
functional group
aldehyde
Quality Level
Storage Class
10 - Combustible liquids
wgk
WGK 3
flash_point_f
210.2 °F - closed cup
flash_point_c
99.00 °C - closed cup
ppe
Eyeshields, Gloves
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Design and synthesis of novel chiral pyrrolidine-based diamines with C2-symmetry.
Nakajima M, et al.
Tetrahedron, 49(43), 9735-9750 (1993)
H Tanaka et al.
Journal of medicinal chemistry, 38(15), 2860-2865 (1995-07-21)
Several 6-benzyl analogs of 1-[(2-hydroxyethoxy)methyl]-6-(phenylthio)thymine (1; HEPT) were synthesized and evaluated for their anti-HIV-1 activity. LDA (lithium diisopropylamide) lithiation of 5-ethyluracil derivatives 7 and 8 and subsequent reaction with an aryl aldehyde gave 6-(arylhydroxymethyl)-5-ethyluracil derivatives 9-12. 6-(Arylhydroxymethyl)-5-isopropyluracil derivatives 15-18 were
A new substrate for the Biginelli cyclocondensation: direct preparation of 5-unsubstituted 3,4-dihydropyrimidin-2(1H)-ones from a beta-keto carboxylic acid
Bussolari et al.
The Journal of organic chemistry, 65(20), 6777-6779 (2000-10-29)
Kejing An et al.
Food chemistry, 301, 125282-125282 (2019-08-07)
The main contributors to the cooked off-flavor in heat-sterilized lychee juice (HLJ) were studied by means of molecular sensory science. The HLJ which elicited cooked cabbage/potato and onion/garlic off-flavor was compared with fresh lychee juice (FLJ) having desired sensory attributes
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