2-phenyl propionaldehyde
hydratropic aldehyde
Identification
| Name | 2-phenyl propionaldehyde |
| IUPAC | 2-phenylpropanal |
| CAS Number | 93-53-8 |
| EINECS | 202-255-5 |
| FDA UNII | 8JKX55PKZQ |
| Molecular Formula | C9 H10 O |
| Molecular Weight | 134.17790000 |
| MDL Number | MFCD00006973 |
| Nikkaji Number | J35.593C |
| Beilstein | 1905601 |
| CoE Number | 126 |
Regulatory
| JECFA Food Flavoring | 1467 2-phenylpropionaldehyde |
| DG SANTE Food Flavourings | 05.038 2-phenylpropanal |
| FEMA Number | 2886 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 93-53-8 ; 2-PHENYLPROPIONALDEHYDE |
| 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 | 97.00 to 100.00 |
| Food Chemicals Codex Listed | Yes |
| Specific Gravity | 1.00100 to 1.00900 @ 25.00 °C., 1.00200 to 1.01000 @ 20.00 °C. |
| Pounds per Gallon - (est). | 8.329 to 8.396 |
| Pounds per Gallon - est. | 8.347 to 8.414 |
| Refractive Index | 1.51800 to 1.52300 @ 20.00 °C. |
| Boiling Point | 92.00 to 94.00 °C. @ 12.00 mm Hg, 222.00 °C. @ 760.00 mm Hg |
| Acid Value | 1.00 max. KOH/g |
| Vapor Pressure | 0.294000 mmHg @ 25.00 °C. (est) |
| Flash Point | 169.00 °F. TCC ( 76.11 °C. ) |
| logP (o/w) | 2.113 (est) |
| Soluble in | alcohol |
| Insoluble in | water |
| Stability | alkalis |
Cosmetic Information
| CosIng | cosmetic data |
| Cosmetic Uses | perfuming agents |
Organoleptic Properties
| Odor Strength | medium , |
| Substantivity | 24 hour(s) at 100.00 % |
| Odor Description |
at 10.00 % in dipropylene glycol. Fresh Sharp green hyacinth leaf lilac
|
| Odor sample from | International Flavors & Fragrances Inc. |
| Taste Description |
fresh aromatic, herbaceous, floral ,hyacinth fresh aromatic, herbaceous, floral ,hyacinth
|
Safety Information
| Preferred SDS | View |
| European information | Most important hazard(s): |
| Human Experience | 2 % solution: no irritation or sensitization. |
| Oral/Parenteral Toxicity | oral-rat LD50 2800 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 and systemic toxicity |
| 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) | 6.00 (μg/capita/day) |
| 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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