3,4-dihydroxybenzaldehyde
protocatechuic aldehyde
Identification
| Name | 3,4-dihydroxybenzaldehyde |
| IUPAC | 3,4-dihydroxybenzaldehyde |
| CAS Number | 139-85-5 |
| EINECS | 205-377-7 |
| FDA UNII | 4PVP2HCH4T |
| Molecular Formula | C7 H6 O3 |
| Molecular Weight | 138.12242000 |
| MDL Number | MFCD00003370 |
| Nikkaji Number | J5.647B |
| Beilstein | 0774381 |
| CoE Number | 10328 |
| XlogP3 | 1.30 (est) |
Regulatory
| DG SANTE Food Flavourings | 05.142 3,4-dihydroxybenzaldehyde |
Physical Properties
| Appearance | white to pale yellow powder (est) |
| Assay | 98.00 to 100.00 |
| Food Chemicals Codex Listed | No |
| Melting Point | 154.00 to 155.00 °C. @ 760.00 mm Hg |
| Boiling Point | 323.00 °C. @ 760.00 mm Hg |
| Vapor Pressure | 0.000110 mmHg @ 25.00 °C. (est) |
| logP (o/w) | 1.090 |
| Soluble in | alcohol |
| Insoluble in | water |
Cosmetic Information
| CosIng | cosmetic data |
| Cosmetic Uses | antioxidants |
Organoleptic Properties
| Odor Strength | low |
| Odor Description | at 100.00 %. |
| Taste Description | bitter apricot seed |
Safety Information
| Preferred SDS | View |
| European information | Most important hazard(s): |
| Oral/Parenteral Toxicity | intraperitoneal-mouse LD50 205 mg/kg |
| Dermal Toxicity | Not determined |
| Inhalation Toxicity | Not determined |
GHS Classification
['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements', 'U.S. Army Armament Research & Development Command, Chemical Systems Laboratory, NIOSH Exchange Chemicals. Vol. NX#07875']
Safety in Use
| Category | flavoring agents |
| Recommendation for 3,4-dihydroxybenzaldehyde usage levels up to | not for fragrance use. |
| Maximised Survey-derived Daily Intakes (MSDI-EU) | 8.50 (μg/capita/day) |
| Modified Theoretical Added Maximum Daily Intake (mTAMDI) | 1600 (μg/person/day) |
| Threshold of Concern | 1800 (μg/person/day) |
| Structure Class | I |
| 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
Natural Occurrence
Synonyms
benzaldehyde, 3,4-dihydroxy-
3,4-
DHBAOP
3,4-
dihydroxy benzaldehyde
1,2-
dihydroxy-4-formylbenzene
3,4-
dihydroxy-benzaldehyde
dihydroxybenzaldehyde ( 3,4-dihydroxybenzaldehyde )
3,4-
dihydroxybenzene carbonal
3,4-
dihydroxybenzenecarbonal
3,4-
dihydroxybenzyl aldehyde
4-
formyl-1,2-benzenediol
4-
formyl-1,2-dihydroxybenzene
protocatechualdehyde
protocatechuic aldehyde
rancinamycin IV
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