cuminaldehyde
4-isopropylbenzaldehyde
Identification
| Name | cuminaldehyde |
| IUPAC | 4-propan-2-ylbenzaldehyde |
| CAS Number | 122-03-2 |
| EINECS | 204-516-9 |
| FDA UNII | O0893NC35F |
| Molecular Formula | C10 H12 O |
| Molecular Weight | 148.20484000 |
| MDL Number | MFCD00006953 |
| Nikkaji Number | J5.347C |
| Beilstein | 0636547 |
| CoE Number | 111 |
| XlogP3 | 2.70 (est) |
Regulatory
| JECFA Food Flavoring | 868 cuminaldehyde |
| DG SANTE Food Flavourings | 05.022 4-isopropylbenzaldehyde |
| FEMA Number | 2341 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 122-03-2 ; CUMINALDEHYDE |
| FDA Regulation | FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION |
Physical Properties
| Appearance | colorless to pale yellow clear liquid (est) |
| Assay | 95.00 to 100.00 sum of isomers |
| Equivalence Factor for Assay | 74.04 |
| Halogens | Chlorine free |
| Food Chemicals Codex Listed | Yes |
| Specific Gravity | 0.97600 to 0.98000 @ 25.00 °C. |
| Pounds per Gallon - (est). | 8.121 to 8.155 |
| Refractive Index | 1.52900 to 1.53400 @ 20.00 °C. |
| Boiling Point | 235.00 to 236.00 °C. @ 760.00 mm Hg, 128.00 to 129.00 °C. @ 30.00 mm Hg |
| Acid Value | 5.00 max. KOH/g |
| Vapor Pressure | 0.065000 mmHg @ 25.00 °C. |
| Flash Point | 200.00 °F. TCC ( 93.33 °C. ) |
| logP (o/w) | 3.170 |
| Shelf Life | 12.00 month(s) or longer if stored properly. |
| Storage | store in cool, dry place in tightly sealed containers, protected from heat and light. |
| Soluble in | alcohol |
| Insoluble in | water |
| Stability | bath foam |
Cosmetic Information
| CosIng | cosmetic data |
| Cosmetic Uses | perfuming agents |
Organoleptic Properties
| Odor Strength | high , |
| Substantivity | 32 hour(s) at 100.00 % |
| Odor Description |
at 10.00 % in dipropylene glycol. Spicy, green, cumin-like with green herbal spice nuances
|
| Odor sample from | Berje Inc. |
| Taste Description | at 10.00 ppm. |
Safety Information
| Preferred SDS | View |
| European information | Most important hazard(s): |
| Human Experience | 4 % solution: no irritation or sensitization. |
| Oral/Parenteral Toxicity | gavage-rat LD50 [sex: M,F] 1390 mg/kg |
| Dermal Toxicity | skin-rabbit LD50 2800 mg/kg |
| Inhalation Toxicity | Not determined |
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) | 110.00 (μg/capita/day) |
| Maximised Survey-derived Daily Intakes (MSDI-USA) | 1.00 (μg/capita/day) |
| Structure Class | I |
| baked goods | - |
| beverages(nonalcoholic) | - |
| beverages(alcoholic) | - |
| breakfast cereal | - |
| cheese | - |
| chewing gum | 0.40000 |
| 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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