ortho-anisaldehyde
2-methoxybenzaldehyde
Identification
| Name | ortho-anisaldehyde |
| IUPAC | 2-methoxybenzaldehyde |
| CAS Number | 135-02-4 |
| EINECS | 205-171-7 |
| FDA UNII | 7CP821WF2W |
| Molecular Formula | C8 H8 O2 |
| Molecular Weight | 136.15016000 |
| MDL Number | MFCD00003308 |
| Nikkaji Number | J5.602B |
| Beilstein | 0606301 |
| CoE Number | 10350 |
| XlogP3 | 1.70 (est) |
Regulatory
| JECFA Food Flavoring | 2062 o-anisaldehyde |
| DG SANTE Food Flavourings | 05.129 2-methoxybenzaldehyde |
| FEMA Number | 4077 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 135-02-4 ; O-METHOXYBENZALDEHYDE |
| FDA Regulation | FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION |
Physical Properties
| Appearance | colorless to cream amber crystalline powder (est) |
| Assay | 97.00 to 100.00 |
| Food Chemicals Codex Listed | No |
| Specific Gravity | 1.12700 @ 25.00 °C. |
| Melting Point | 38.00 to 40.00 °C. @ 760.00 mm Hg |
| Boiling Point | 238.00 °C. @ 760.00 mm Hg, 122.00 °C. @ 20.00 mm Hg |
| Vapor Pressure | 0.062000 mmHg @ 25.00 °C. (est) |
| Flash Point | 244.00 °F. TCC ( 117.78 °C. ) |
| logP (o/w) | 1.720 |
| Soluble in | alcohol |
| Insoluble in | water |
| Similar Items | note |
Cosmetic Information
| CosIng | cosmetic data |
| Cosmetic Uses | perfuming agents |
Organoleptic Properties
| Odor Strength | medium , |
| Substantivity | 24 hour(s) at 10.00 % in propylene glycol |
| Odor Description | at 10.00 % in propylene glycol. |
| Odor sample from | Chem-Fleur, Inc. |
| Taste Description | at 50.00 ppm in water. |
Safety Information
| Preferred SDS | View |
| European information | Most important hazard(s): |
| Human Experience | 4 % solution: no irritation or sensitization. |
| Oral/Parenteral Toxicity | oral-rat LD50 2500 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 |
| Recommendation for ortho-anisaldehyde usage levels up to | 2.0000 % in the fragrance concentrate. |
| Maximised Survey-derived Daily Intakes (MSDI-EU) | 0.16 (μg/capita/day) |
| Modified Theoretical Added Maximum Daily Intake (mTAMDI) | 1400 (μg/person/day) |
| Threshold of Concern | 1800 (μg/person/day) |
| Structure Class | I |
| baked goods | 10.00000 |
| beverages(nonalcoholic) | 1.00000 |
| beverages(alcoholic) | 3.00000 |
| breakfast cereal | - |
| cheese | - |
| chewing gum | 30.00000 |
| condiments / relishes | - |
| confectionery froastings | 5.00000 |
| egg products | - |
| fats / oils | - |
| fish products | - |
| frozen dairy | 5.00000 |
| fruit ices | 1.00000 |
| gelatins / puddings | - |
| granulated sugar | - |
| gravies | - |
| hard candy | 10.00000 |
| imitation dairy | - |
| instant coffee / tea | 5.00000 |
| jams / jellies | 1.00000 |
| meat products | - |
| milk products | 5.00000 |
| nut products | - |
| other grains | - |
| poultry | - |
| processed fruits | - |
| processed vegetables | - |
| reconstituted vegetables | - |
| seasonings / flavors | - |
| snack foods | - |
| soft candy | 5.00000 |
| soups | - |
| sugar substitutes | - |
| sweet sauces | - |
| 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) | 5.00000 |
| 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) | - |
| 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) | 5.00000 |
| 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
2-
anisaldehyde
o-
anisaldehyde
o-
anisic aldehyde
ortho-
anisic aldehyde
benzaldehyde, 2-methoxy-
benzaldehyde, o-methoxy-
o-
formyl anisole
ortho-
formyl anisole
formylanisole, o-
2-
methoxy benzaldehyde
2-
methoxy-benzaldehyde
2-
methoxybenzaldehyde
o-
methoxybenzaldehyde
ortho-
methoxybenzaldehyde
o-
methoxybenzaldehyde, natural
2-
methoxybenzene carboxaldehyde
2-
methoxybenzenecarboxaldehyde
2-
methoxyphenyl formaldehyde
2-
methoxyphenylformaldehyde
salicylaldehyde methyl ether
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