syringaldehyde

4-hydroxy-3,5-dimethoxybenzaldehyde

CAS: 134-96-3 C9 H10 O4 MW: 182.17550000 green cocoa

Identification

Namesyringaldehyde
IUPAC4-hydroxy-3,5-dimethoxybenzaldehyde
CAS Number134-96-3
EINECS205-167-5
FDA UNII2ZR01KTT21
Molecular FormulaC9 H10 O4
Molecular Weight182.17550000
MDL NumberMFCD00006943
Nikkaji NumberJ5.601D
Beilstein0784514
CoE Number10340

Regulatory

JECFA Food Flavoring1878 4-hydroxy-3,5-dimethoxy benzaldehyde
DG SANTE Food Flavourings05.153 4-hydroxy-3,5-dimethoxybenzaldehyde
FEMA Number4049
FDANo longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF)134-96-3 ; 4-HYDROXY-3,5-DIMETHOXYBENZALDEHYDE

Physical Properties

Appearance light green to tan crystalline powder (est)
Assay 95.00 to 100.00
Halogens Chlorine free
Food Chemicals Codex Listed No
Melting Point 113.00 °C. @ 760.00 mm Hg
Boiling Point 192.00 to 193.00 °C. @ 14.00 mm Hg
Acid Value 1.00 max. KOH/g
Flash Point > 230.00 °F. TCC ( > 110.00 °C. )
logP (o/w) 1.304 (est)
Soluble in alcohol
Insoluble in water

Organoleptic Properties

Odor Strength low
Substantivity 400 hour(s) at 20.00 % in dipropylene glycol
Odor Description
at 100.00 %.
chocolate; grape; woody; smoky; wine-like
Mild, chocolate, vanilla, grape, smoky, plastic, woody, wine-like
Odor sample from Sigma-Aldrich
Taste Description
sweet cocoa chocolate creamy dairy nutty
sweet fruity cherry spice nut

Safety Information

Preferred SDSView
European informationMost important hazard(s):
Oral/Parenteral Toxicityintraperitoneal-mouse LD50 1000 mg/kg
Dermal ToxicityNot determined
Inhalation ToxicityNot determined

GHS Classification

['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements', 'BEHAVIORAL: ALTERED SLEEP TIME (INCLUDING CHANGE IN RIGHTING REFLEX)']

Safety in Use

Categoryflavor and fragrance agents
RIFM Fragrance Material Safety AssessmentSearch
Recommendation for syringaldehyde usage levels up to2.0000 % in the fragrance concentrate.
Maximised Survey-derived Daily Intakes (MSDI-EU)0.74 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI)1600 (μg/person/day)
Threshold of Concern1800 (μg/person/day)
Structure ClassI
baked goods12.00000
beverages(nonalcoholic)4.00000
beverages(alcoholic)-
breakfast cereal-
cheese-
chewing gum15.00000
condiments / relishes-
confectionery froastings-
egg products-
fats / oils-
fish products-
frozen dairy6.00000
fruit ices-
gelatins / puddings-
granulated sugar-
gravies-
hard candy6.00000
imitation dairy-
instant coffee / tea-
jams / jellies-
meat products-
milk products4.00000
nut products-
other grains-
poultry-
processed fruits-
processed vegetables-
reconstituted vegetables-
seasonings / flavors-
snack foods-
soft candy-
soups-
sugar substitutes-
sweet sauces-
Dairy products, excluding products of category 02.0 (01.0)3.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0)2.00000
Edible ices, including sherbet and sorbet (03.0)3.00000
Processed fruit (04.1)2.00000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2)-
Confectionery (05.0)4.00000
Chewing gum (05.3)-
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0)2.00000
Bakery wares (07.0)5.00000
Meat and meat products, including poultry and game (08.0)1.00000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0)1.00000
Eggs and egg products (10.0)-
Sweeteners, including honey (11.0)-
Salts, spices, soups, sauces, salads, protein products, etc. (12.0)2.00000
Foodstuffs intended for particular nutritional uses (13.0)3.00000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1)2.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2)4.00000
Ready-to-eat savouries (15.0)5.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0)2.00000

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Potential Uses

FR almond FR hay new mown hay FR hyacinth FR lilac FR mango FR tonka bean FR vanilla FR woody

Natural Occurrence

barley roasted barley beer - up to 0.7 mg/kg PMC brandy grape brandy PMC coconut leaf coriander plant corn cob grape - up to 9.2 mg/kg grape leaf mango fruit - up to 0.014 mg/kg maple honey PMC oak wood roasted PMC pineapple fruit - 0.08 mg/kg pork - 8.3 mg/kg PMC rum - up to 19.9 mg/kg PMC sherry - 0.035 mg/kg PMC tomato plant vanilla bourbon vanilla - 1.9 mg/kg walnut english walnut nut walnut english walnut testa whiskey - up to 8.7 mg/kg wine red wine - up to 0.86 mg/kg wort - up to 0.04 mg/kg

Synonyms

benzaldehyde, 4-hydroxy-3, 5-dimethoxy- benzaldehyde, 4-hydroxy-3,5-dimethoxy- 3,5- dimethoxy-4-hydroxy-benzaldehyde 3,5- dimethoxy-4-hydroxybenzaldehyde 3,5- dimethoxy-4-hydroxybenzene carbonal gallaldehyde 3,5-dimethyl ether 4- hydroxy-3, 5-dimethoxybenzaldehyde 4- hydroxy-3,5-dimethoxy benzaldehyde 4- hydroxy-3,5-dimethoxy-benzaldehyde 4- hydroxy-3,5-dimethoxybenzaldehyde springaldehyde syringealdehyde syringylaldehyde PubMed: Plant growth and phenolic compounds in the rhizosphere soil of wild oat (Avena fatua L.). PubMed: Structural variation of bamboo lignin before and after ethanol organosolv pretreatment. PubMed: [Chemical constituents of ethyl acetate fraction from Aeschynanthus bracteatus]. PubMed: [Study on the chemical components of Gardenia jasminoides]. PubMed: Effect of Saccharomyces strains on the quality of red wines aged on lees. 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PubMed: A functional metagenomic approach for expanding the synthetic biology toolbox for biomass conversion. PubMed: Degradation of triclosan by an integrated nano-bio redox process. PubMed: Rapid linkage of indole carboxylic acid to the plant cell wall identified as a component of basal defence in Arabidopsis against hrp mutant bacteria. PubMed: A new approach to the biobleaching of flax pulp with laccase using natural mediators. PubMed: Determination of Eucalyptus spp lignin S/G ratio: a comparison between methods. PubMed: Biodegradability of kraft mill TCF biobleaching effluents: application of enzymatic laccase-mediator system. PubMed: Coumarins and phenolic fingerprints of oak and Brazilian woods extracted by sugarcane spirit. PubMed: Enhanced transformation of triclosan by laccase in the presence of redox mediators. PubMed: Synthesis and antioxidant properties of dendritic polyphenols. 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PubMed: Arylglycerol-gamma-Formyl Ester as an Aromatic Ring Cleavage Product of Nonphenolic beta-O-4 Lignin Substructure Model Compounds Degraded by Coriolus versicolor. PubMed: Iron Deficiency Decreases Suberization in Bean Roots through a Decrease in Suberin-Specific Peroxidase Activity. PubMed: Magnesium deficiency results in increased suberization in endodermis and hypodermis of corn roots. PubMed: Composition and ultrastructure of the suberized cell wall of isolated crystal idioblasts from Agave americana L. leaves. PubMed: Biosynthesis, deposition, and partial characterization of potato suberin phenolics. PubMed: Anaerobic biodegradation of eleven aromatic compounds to methane. PubMed: Studies on grass lignins. I. Separation and quantitative determination of p-hydroxybenzaldehyde, vanillin and syringaldehyde by thin-layer chromatography. PubMed: Utilization by soil fungi of p-hydroxybenzaidehyde, ferulic acid, syringaldehyde and vanillin. 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