4-ethyl benzaldehyde

4-ethylbenzaldehyde

CAS: 4748-78-1 C9 H10 O MW: 134.17790000 fruity

Identification

Name4-ethyl benzaldehyde
IUPAC4-ethylbenzaldehyde
CAS Number4748-78-1
EINECS225-268-8
FDA UNII289PPW3SG4
Molecular FormulaC9 H10 O
Molecular Weight134.17790000
MDL NumberMFCD00006956
Nikkaji NumberJ38.078D
CoE Number705
XlogP32.40 (est)

Regulatory

JECFA Food Flavoring865 p-ethylbenzaldehyde
DG SANTE Food Flavourings05.068 4-ethylbenzaldehyde
FEMA Number3756
FDANo longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF)4748-78-1 ; 4-ETHYLBENZALDEHYDE

Physical Properties

Appearance colorless to pale yellow clear liquid (est)
Assay 97.00 to 100.00
Food Chemicals Codex Listed No
Specific Gravity 0.98000 to 1.00000 @ 25.00 °C.
Pounds per Gallon - (est). 8.155 to 8.321
Refractive Index 1.53800 to 1.54200 @ 20.00 °C.
Boiling Point 220.00 to 222.00 °C. @ 760.00 mm Hg
Acid Value 3.00 max. KOH/g
Vapor Pressure 0.106000 mmHg @ 25.00 °C. (est)
Flash Point 198.00 °F. TCC ( 92.22 °C. )
logP (o/w) 2.408 (est)
Soluble in alcohol
Insoluble in water

Cosmetic Information

CosIngcosmetic data
Cosmetic Usesperfuming agents

Organoleptic Properties

Odor Description at 10.00 % in dipropylene glycol.

Safety Information

Preferred SDSView
European informationMost important hazard(s):
Oral/Parenteral Toxicityoral-rat LD50 [sex: M,F] 1970 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']

Safety in Use

Categoryflavor and fragrance agents
RIFM Fragrance Material Safety AssessmentSearch
IFRA Critical EffectDermal sensitization and systemic toxicity
IFRA RESTRICTION LIMITS IN THE FINISHED PRODUCT (%)Category 1: Products applied to the lips
NotesIFRA FLAVOR REQUIREMENTS:
Maximised Survey-derived Daily Intakes (MSDI-EU)0.37 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA)6.00 (μg/capita/day)
Structure ClassI
baked goods-
beverages(nonalcoholic)-
beverages(alcoholic)-
breakfast cereal-
cheese-
chewing gum-
condiments / relishes-
confectionery froastings-
egg products-
fats / oils-
fish products-
frozen dairy-
fruit ices-
gelatins / puddings-
granulated sugar-
gravies-
hard candy-
imitation dairy-
instant coffee / tea-
jams / jellies-
meat products-
milk products-
nut products-
other grains-
poultry-
processed fruits-
processed vegetables-
reconstituted vegetables-
seasonings / flavors-
snack foods-
soft candy-
soups-
sugar substitutes-
sweet sauces-

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Potential Uses

FR almond FR cherry FR fruit

Natural Occurrence

chicken roasted chicken PMC featherfew leaf oil @ trace% Data peanut roasted peanut

Synonyms

benzaldehyde, 4-ethyl- p- ethyl benzaldehyde para- ethyl benzaldehyde 4- ethylbenzaldehyde p- ethylbenzaldehyde para- ethylbenzaldehyde US Patents: 8,188,023 - 4-alkyl cyclohexanepropanal compounds and their use in perfume compositions PubMed: Effect of storage time and heat processing on the volatile profile of Senegalese sole (Solea senegalensis Kaup, 1858) muscle. US Patents: 8,168,834 - 4-alkyl 1-(3-methoxy-2-propen-1-yl) benzene compounds and their use in perfume compositions PubMed: Subacute toxicity assessment of water disinfection byproducts on zebrafish. PubMed: Comparison of two microalgal diets. 2. Influence on odorant composition and organoleptic qualities of raw oysters (Crassostrea gigas). PubMed: Identification of degradation products of ibuprofen arising from oxidative and thermal treatments. PubMed: A gene coding for tRNA is located near 5' terminus of 16S rRNA gene in Zea mays chloroplast genome.