W375608
4-Ethylbenzaldehyde
≥97%
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About This Item
Linear Formula:
C2H5C6H4CHO
CAS Number:
Molecular Weight:
134.18
FEMA Number:
3756
EC Number:
Council of Europe no.:
705
MDL number:
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
5.068
NACRES:
NA.21
Organoleptic:
almond; sweet
Grade:
Kosher
Biological source:
synthetic
Food allergen:
no known allergens
biological source
synthetic
Quality Level
grade
Kosher
Assay
≥97%
refractive index
n20/D 1.539 (lit.)
bp
221 °C (lit.)
density
0.979 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
Documentation
see Safety & Documentation for available documents
food allergen
no known allergens
Organoleptic
almond; sweet
SMILES string
[H]C(=O)c1ccc(CC)cc1
InChI
1S/C9H10O/c1-2-8-3-5-9(7-10)6-4-8/h3-7H,2H2,1H3
InChI key
QNGNSVIICDLXHT-UHFFFAOYSA-N
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Signal Word
Warning
Hazard Statements
Precautionary Statements
Hazard Classifications
Acute Tox. 4 Oral
Storage Class Code
10 - Combustible liquids
WGK
WGK 3
Flash Point(F)
197.6 °F - closed cup
Flash Point(C)
92 °C - closed cup
Personal Protective Equipment
dust mask type N95 (US), Eyeshields, Gloves
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Annemieke Strijkstra et al.
Applied and environmental microbiology, 80(24), 7592-7603 (2014-09-28)
The betaproteobacteria "Aromatoleum aromaticum" pCyN1 and "Thauera" sp. strain pCyN2 anaerobically degrade the plant-derived aromatic hydrocarbon p-cymene (4-isopropyltoluene) under nitrate-reducing conditions. Metabolite analysis of p-cymene-adapted "A. aromaticum" pCyN1 cells demonstrated the specific formation of 4-isopropylbenzyl alcohol and 4-isopropylbenzaldehyde, whereas with
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