W306800
对甲基苯甲醛
≥97%, FG
别名:
4-甲基苯甲醛
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关于此项目
线性分子式:
CH3C6H4CHO
化学文摘社编号:
分子量:
120.15
FEMA Number:
3068
Council of Europe no.:
115
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
5.029
EC Number:
203-246-9
NACRES:
NA.21
MDL number:
Beilstein/REAXYS Number:
385772
Organoleptic:
cherry
Grade:
FG
Halal
Kosher
Halal
Kosher
Biological source:
synthetic
Food allergen:
no known allergens
产品名称
对甲基苯甲醛, ≥97%, FG
SMILES string
[H]C(=O)c1ccc(C)cc1
InChI
1S/C8H8O/c1-7-2-4-8(6-9)5-3-7/h2-6H,1H3
InChI key
FXLOVSHXALFLKQ-UHFFFAOYSA-N
biological source
synthetic
grade
FG
Halal
Kosher
reg. compliance
EU Regulation 1334/2008 & 872/2012
FDA 21 CFR 172.515
assay
≥97%
refractive index
n20/D 1.545 (lit.)
bp
204-205 °C (lit.)
82-85 °C/11 mmHg (lit.)
density
1.019 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
organoleptic
cherry
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General description
p-Tolualdehyde is a volatile flavor constituent of many fruits such as mango, star apple, quince, kiwi etc.
signalword
Warning
hcodes
Hazard Classifications
Acute Tox. 4 Oral - Eye Irrit. 2 - Skin Irrit. 2
存储类别
10 - Combustible liquids
wgk
WGK 1
flash_point_f
161.6 °F - closed cup
flash_point_c
72 °C - closed cup
ppe
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
法规信息
新产品
此项目有
Odour?active compounds in mango (Mangifera indica L. cv. Corazon).
Pino JA.
International Journal of Food Science and Technology, 47(9), 1944-1950 (2012)
Volatile constituents of star apple (Chrysophyllum cainito L.) from Cuba.
Pino J, et al.
Flavour and Fragrance Journal, 17(5), 401-403 (2002)
Volatile components of quince fruit (Cydonia oblonga Mill.).
Tsuneya T, et al.
Agricultural and Biological Chemistry, 47(11), 2495-2502 (1983)
María J Jordán et al.
Journal of agricultural and food chemistry, 50(19), 5386-5390 (2002-09-05)
Gas chromatography-mass spectrometry (GC-MS) and multidimensional gas chromatography olfactometry (GC/GC-O) were utilized to study the aroma profile and the aroma active components of commercial kiwi essence and the initial fresh fruit puree. Totals of 29 and 33 components were identified
Kei Ohkubo et al.
Chemical communications (Cambridge, England), 46(4), 601-603 (2010-01-12)
Photooxygenation of p-xylene by oxygen occurs efficiently under photoirradiation of 9-mesityl-2,7,10-trimethylacridinium ion (Me(2)Acr(+)-Mes) to yield p-tolualdehyde and hydrogen peroxide, which is initiated via photoinduced electron transfer of Me(2)Acr(+)-Mes to produce the electron-transfer state.
实验方案
-Tolualdehyde; Valeraldehyde; Isovaleraldehyde
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