ortho-methoxycinnamaldehyde
o-methoxycinnamaldehyde
Identification
| Name | ortho-methoxycinnamaldehyde |
| IUPAC | 3-(2-methoxyphenyl)prop-2-enal |
| CAS Number | 1504-74-1 |
| EINECS | 216-131-3 |
| FDA UNII | 4940G3R6HE |
| Molecular Formula | C10 H10 O2 |
| Molecular Weight | 162.18810000 |
| MDL Number | MFCD00007001 |
| Beilstein | 2436856 |
| CoE Number | 571 |
| XlogP3 | 1.70 (est) |
Regulatory
| JECFA Food Flavoring | 688 o-methoxycinnamaldehyde |
| DG SANTE Food Flavourings | 05.048 2-methoxycinnamaldehyde |
| FEMA Number | 3181 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 1504-74-1 ; O-METHOXYCINNAMALDEHYDE |
| FDA Regulation | FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION |
Physical Properties
| Appearance | pale yellow crystals (est) |
| Assay | 94.00 to 100.00 |
| Food Chemicals Codex Listed | No |
| Melting Point | 44.00 to 48.00 °C. @ 760.00 mm Hg |
| Boiling Point | 160.00 to 161.00 °C. @ 12.00 mm Hg, 295.00 °C. @ 760.00 mm Hg |
| Acid Value | 5.00 max. KOH/g |
| Vapor Pressure | 0.000125 mmHg @ 25.00 °C. (est) |
| Flash Point | 273.00 °F. TCC ( 133.89 °C. ) |
| logP (o/w) | 2.370 (est) |
| Soluble in | alcohol |
| Insoluble in | water |
Cosmetic Information
| CosIng | ['cosmetic data2', 'cosmetic data'] |
| Cosmetic Uses | perfuming agents |
Organoleptic Properties
| Odor Strength | medium |
| Substantivity | 48 hour(s) at 100.00 % |
| Odor Description |
at 100.00 %. at 5.00 %.
|
| Odor sample from | Chem-Fleur, Inc. |
| Taste Description | at 5.00 - 25.00 ppm. |
Safety Information
| Preferred SDS | View |
| European information | Most important hazard(s): |
| Human Experience | 4 % solution: no irritation or sensitization. |
| Oral/Parenteral Toxicity | oral-mouse LD50 > 2000 mg/kg |
| Dermal Toxicity | skin-rabbit LD50 > 5000 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) | 0.49 (μg/capita/day) |
| Maximised Survey-derived Daily Intakes (MSDI-USA) | 71.00 (μg/capita/day) |
| Structure Class | I |
| 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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