para-tolualdehyde
p-cresyl aldehyde
Identification
| Name | para-tolualdehyde |
| IUPAC | 4-methylbenzaldehyde |
| CAS Number | 104-87-0 |
| EINECS | 203-246-9 |
| FDA UNII | GAX22QZ28Q |
| Molecular Formula | C8 H8 O |
| Molecular Weight | 120.15096000 |
| MDL Number | MFCD00006954 |
| Nikkaji Number | J5.036I |
| Beilstein | 0385772 |
| CoE Number | 115 |
| XlogP3 | 2.10 (est) |
Regulatory
| DG SANTE Food Flavourings | 05.029 p-tolualdehyde |
Physical Properties
| Appearance | pale yellow clear oily liquid (est) |
| Assay | 95.00 to 100.00 |
| Food Chemicals Codex Listed | No |
| Specific Gravity | 1.01200 to 1.01800 @ 25.00 °C. |
| Pounds per Gallon - (est). | 8.421 to 8.471 |
| Refractive Index | 1.54200 to 1.54800 @ 20.00 °C. |
| Optical Rotation | -2.00 to +1.00 |
| Melting Point | -6.00 °C. @ 760.00 mm Hg |
| Boiling Point | 204.00 °C. @ 760.00 mm Hg |
| Acid Value | 2.00 max. KOH/g |
| Vapor Pressure | 0.263000 mmHg @ 25.00 °C. |
| Vapor Density | 4.2 ( Air = 1 ) |
| Flash Point | 176.00 °F. TCC ( 80.00 °C. ) |
| logP (o/w) | 2.100 (est) |
| Shelf Life | 24.00 month(s) or longer if stored properly. |
| Storage | store in cool, dry place in tightly sealed containers, protected from heat and light. store under nitrogen., store under nitrogen. |
| Soluble in | alcohol |
| Stability | non-discoloring in most media |
| Similar Items | note |
Cosmetic Information
| CosIng | cosmetic data |
| Cosmetic Uses | fragrance |
Organoleptic Properties
| Odor Strength | high , |
| Substantivity | 120 hour(s) at 100.00 % |
| Odor Description | at 5.00 % in dipropylene glycol. |
| Odor sample from | Ungerer & Company, Inc. |
| Taste Description | sweet spicy cinnamon fruity bitter almond |
Safety Information
| Preferred SDS | View |
| European information | Most important hazard(s): |
| Oral/Parenteral Toxicity | oral-rat LD50 1600 mg/kg |
| Dermal Toxicity | skin-rat LD50 2500 mg/kg |
| Inhalation Toxicity | inhalation-rat LC > 2200 mg/m3 |
GHS Classification
['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']
Safety in Use
| Category | flavor and fragrance agents |
| RIFM Fragrance Material Safety Assessment | Search |
| IFRA Critical Effect | Dermal sensitization |
| IFRA RESTRICTION LIMITS IN THE FINISHED PRODUCT (%) | Category 1: Products applied to the lips |
| Notes | IFRA FLAVOR REQUIREMENTS: |
| Maximised Survey-derived Daily Intakes (MSDI-EU) | 160.00 (μg/capita/day) |
| Modified Theoretical Added Maximum Daily Intake (mTAMDI) | 9100 (μg/person/day) |
| Threshold of Concern | 1800 (μg/person/day) |
| Structure Class | I |
| Dairy products, excluding products of category 02.0 (01.0) | 15.03000 |
| Fats and oils, and fat emulsions (type water-in-oil) (02.0) | - |
| Edible ices, including sherbet and sorbet (03.0) | - |
| Processed fruit (04.1) | - |
| Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2) | - |
| Confectionery (05.0) | 56.26000 |
| Chewing gum (05.3) | - |
| Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0) | - |
| Bakery wares (07.0) | 25.82000 |
| 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) | - |
| Foodstuffs intended for particular nutritional uses (13.0) | - |
| Non-alcoholic ("soft") beverages, excl. dairy products (14.1) | 9.91000 |
| Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2) | 6.23000 |
| Ready-to-eat savouries (15.0) | - |
| Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0) | - |
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