4-hydroxybenzaldehyde

p-formylphenol

CAS: 123-08-0 C7 H6 O2 MW: 122.12322000 woody creamy

Identification

Name4-hydroxybenzaldehyde
IUPAC4-hydroxybenzaldehyde
CAS Number123-08-0
EINECS204-599-1
FDA UNIIO1738X3Y38
Molecular FormulaC7 H6 O2
Molecular Weight122.12322000
MDL NumberMFCD00006939
Nikkaji NumberJ43.312H
Beilstein0471352
CoE Number558
XlogP31.40 (est)

Regulatory

JECFA Food Flavoring956 4-hydroxybenzaldehyde
DG SANTE Food Flavourings05.047 4-hydroxybenzaldehyde
FEMA Number3984
FDANo longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF)123-08-0 ; 4-HYDROXYBENZALDEHYDE

Physical Properties

Appearance yellow to tan powder (est)
Assay 97.00 to 100.00
Food Chemicals Codex Listed No
Melting Point 116.00 to 118.00 °C. @ 760.00 mm Hg
Boiling Point 310.00 to 311.00 °C. @ 760.00 mm Hg
Vapor Pressure 0.017000 mmHg @ 25.00 °C. (est)
Flash Point 214.00 °F. TCC ( 101.11 °C. )
logP (o/w) 1.350
Soluble in alcohol
Insoluble in water

Cosmetic Information

CosIngcosmetic data
Cosmetic Usesfragrance

Organoleptic Properties

Odor Description
at 100.00 %.
at 1.00 %.
SWEET, NUTTY, ALMOND, BALSAM, WOODY
Taste Description
at 10.00 ppm.
CREAMY,MUSTY,NUTTY,VANILLA,HONEY

Safety Information

Preferred SDSView
European informationMost important hazard(s):
Oral/Parenteral Toxicityoral-rat LD50 3980 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
Recommendation for 4-hydroxybenzaldehyde usage levels up to0.5000 % in the fragrance concentrate.
Maximised Survey-derived Daily Intakes (MSDI-EU)55.00 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA)56.00 (μg/capita/day)
baked goods5.00000
beverages(nonalcoholic)1.00000
beverages(alcoholic)3.00000
breakfast cereal5.00000
cheese5.00000
chewing gum10.00000
condiments / relishes-
confectionery froastings3.00000
egg products3.00000
fats / oils2.00000
fish products-
frozen dairy5.00000
fruit ices2.00000
gelatins / puddings2.00000
granulated sugar-
gravies-
hard candy5.00000
imitation dairy-
instant coffee / tea5.00000
jams / jellies5.00000
meat products-
milk products3.00000
nut products-
other grains-
poultry-
processed fruits-
processed vegetables-
reconstituted vegetables-
seasonings / flavors5.00000
snack foods-
soft candy5.00000
soups-
sugar substitutes-
sweet sauces-

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Potential Uses

FR amber FR balsam FR cherry FL chocolate cocoa FR grape FR herbal FL nut FR oriental FR vanilla FR woody

Natural Occurrence

bamboo moso bamboo bilberry fruit corn cob date palm stem grape leaf sorghum tomato plant vanilla

Synonyms

para-oxy benzaldehyde benzaldehyde, 4-hydroxy- benzaldehyde, p-hydroxy- 4- formyl phenol p- formyl phenol para- formyl phenol 4- formylphenol p- formylphenol para- formylphenol 4- hydroxy benzaldehyde 4- hydroxy-benzaldehyde p- hydroxybenzaldehyde para- hydroxybenzaldehyde 4- hydroxybenzaldehyde, pract. PubMed: Phytochemical Screening, Anticancer and Antioxidant Activities of Origanum vulgare L. subsp. viride (Boiss.) Hayek: A Plant of Traditional Usage. PubMed: Biocatalytic behaviour of immobilized Rhizopus oryzae lipase in the 1,3-selective ethanolysis of sunflower oil to obtain a biofuel similar to biodiesel. PubMed: Identification and analysis of gastrodin and its five metabolites using ultra fast liquid chromatography electrospray ionization tandem mass spectrometry to investigate influence of multiple-dose and food. PubMed: Inhibitory activity of carbonyl compounds on alcoholic fermentation by Saccharomyces cerevisiae. 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PubMed: [The production of gastrodin through biotransformation of p-hydroxybenzaldehyde by cell suspension culture of Datura stramonium]. PubMed: Metabolic diversion of the phenylpropanoid pathway causes cell wall and morphological changes in transgenic tobacco stems. PubMed: [Production of gastrodin through biotransformation of p-hydroxybenzaldehyde by cell suspension cultures of Datura tatula L]. PubMed: Optimization of extraction of phenolic compounds from flax shives by pressurized low-polarity water. PubMed: Biotransformation of p-coumaric acid by Paecilomyces variotii. PubMed: Transformation of Eutypa dieback and esca disease pathogen toxins by antagonistic fungal strains reveals a second detoxification pathway not present in Vitis vinifera. PubMed: Profiling C6-C3 and C6-C1 phenolic metabolites in Cocos nucifera. PubMed: Structure-function analysis of the vanillin molecule and its antifungal properties. PubMed: Chemical investigation and authenticity of Indian vanilla beans. PubMed: Metabolism of gallic acid and catechin by Lactobacillus hilgardii from wine. PubMed: Radical-scavenging activity of butylated hydroxytoluene (BHT) and its metabolites. PubMed: An efficient isocratic separation of hydroxycinnamates and their corresponding benzoates from microbial and plant sources by HPLC. PubMed: Vanillins--a novel family of DNA-PK inhibitors. PubMed: Effect of far-infrared radiation on the antioxidant activity of rice hulls. PubMed: Vanillin. PubMed: Quantitative changes in phenolic content during physiological development of the olive (Olea europaea) cultivar Hardy's Mammoth. PubMed: Analysis of the antioxidant butylated hydroxytoluene (BHT) in water by means of solid phase extraction combined with GC/MS. PubMed: 4-Hydroxycinnamoyl-CoA hydratase/lyase, an enzyme of phenylpropanoid cleavage from Pseudomonas, causes formation of C(6)-C(1) acid and alcohol glucose conjugates when expressed in hairy roots of Datura stramonium L. PubMed: Isolation and characterization of the antioxidant component 3,4-dihydroxyphenylethyl 4-formyl-3-formylmethyl-4-hexenoate from olive (Olea europaea) leaves. PubMed: Properties of diphenolase from Vanilla planifolia (Andr.) shoot primordia cultured in vitro. PubMed: Rerouting the plant phenylpropanoid pathway by expression of a novel bacterial enoyl-CoA hydratase/lyase enzyme function. PubMed: Aroma-active components of nonfat dry milk. PubMed: Reactions of p-coumaric acid with nitrite: product isolation and mechanism studies. PubMed: Ozonation Products of Organosolvolytic Extracts from Vegetal Materials. PubMed: Natural Abundance (2)H Nuclear Magnetic Resonance Study of the Origin of Raspberry Ketone. PubMed: Brominated anisoles and cresols in the red alga Polysiphonia sphaerocarpa. PubMed: Effect of selected aldehydes on the growth and fermentation of ethanologenic Escherichia coli. PubMed: Oxidative DNA damage and apoptosis induced by metabolites of butylated hydroxytoluene. PubMed: Determination of coumarin as an adulterant in vanilla flavoring products by high-performance liquid chromatography. PubMed: Reactions of antioxidants in foods.