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2,4-dimethyl benzaldehyde

Chemical Structure

General Material Information

Preferred name 2,4-dimethyl benzaldehyde
Trivial Name 2,4-Dimethylbenzaldehyde
Short Description 2,4-xylylaldehyde
Formula C9 H10 O
CAS Number 15764-16-6
FEMA Number 3427
Flavis Number 5.11
ECHA Number 239-856-7
FDA UNII I06YU18H4A
Nikkaji Number J43.037D
MDL MFCD00003340
NMR Predictor External link
JECFA Food Flavoring 869 2,4-dimethylbenzaldehyde
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 15764-16-6 ; 2,4-DIMETHYLBENZALDEHYDE
Synonyms
  • benzaldehyde, 2,4-dimethyl-
  • 2,4-dimethyl benzene carboxaldehyde
  • 2,4-dimethylbenzaldehyde
  • 1-formyl-2,4-dimethyl benzene
  • 1-formyl-2,4-dimethylbenzene
  • 2,4-xylyl aldehyde
  • 2,4-xylylaldehyde
  • 2,4-Dimethylbenzaldehyde
  • 2,4-Dimethylbenzenecarboxaldehyde
  • 2,4-Methylbenzenecarboxaldehyde

US / EU / FDA / JECFA / FEMA / Scholar / Patents

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Other Information

(IUPAC):Atomic Weights of the Elements 2011 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS):View
HMDB (The Human Metabolome Database):HMDB32142
FooDB:FDB008868
Export Tariff Code:2912.29.6000
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View

PhysChem Properties

Material listed in food chemical codex No
Molecular weight 134.17790222168
Specific gravity @ 20 °C
Pounds per Gallon 8.464 to 8.497
Refractive Index 1.548 to 1.552 @ 20 °C
Boiling Point 102.5 to 103°C @ 14 mm Hg
Boiling Point 212 to 215°C @ 710 mm Hg
Acid Value 2 max KOH/g
Vapor Pressure 0.112 mmHg @ 25 °C
Flash Point TCC Value 88.89 °C TCC
logP (o/w) 2.545 est
Solubility
alcohol Yes
water, 356.1 mg/L @ 25 °C (est) Yes
water No

Organoleptic Properties

Odor Type: Naphthyl
naphthyl, cherry, almond, spicy, vanilla, sweet, chemical, powdery
General comment At 100.00 %. naphthyl cherry almond spice vanilla
Mosciano, Gerard P&F 15, No. 1, 19, (1990) Sweet, naphthalene, chemical, almond, powdery, spice, cherry and vanilla
Flavor Type: Naphthyl
naphthyl, cherry, almond, spicy, vanilla
Mosciano, Gerard P&F 15, No. 1, 19, (1990) At 20.00 ppm. Naphthyl, cherry, almond, spice and vanilla

Occurrences

Potential Uses

Applications
Odor purposes Almond, Cherry, Hawthorn, Powder, Vanilla
Flavoring purposes Pistachio

Safety Information

Safety information

Preferred SDS: View
Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
gavage-rat LD50 [sex: M,F] 1750 - 5000 mg/kg
Death of 3/5 male and 3/5 female rats after single dose of 5000 mg/kg bw. No death after repeated doses of 1750 mg/kg bw in 5 male and 5 female rats.
(deGroot et al., 1974)

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavor and fragrance agents
RIFM Fragrance Material Safety Assessment: Search
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice
Recommendation for 2,4-dimethyl benzaldehyde usage levels up to:
2.0000 % in the fragrance concentrate.
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.37 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.10 (μg/capita/day)
Structure Class: I
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 8
Click here to view publication 8
average usual ppmaverage maximum ppm
baked goods: --
beverages(nonalcoholic): -2.00000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: -1.00000
confectionery froastings: -3.00000
egg products: --
fats / oils: --
fish products: --
frozen dairy: -2.00000
fruit ices: -2.00000
gelatins / puddings: -2.00000
granulated sugar: --
gravies: --
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: -1.00000
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: --

Safety references

European Food Safety Athority(EFSA):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...

European Food Safety Authority (EFSA) reference(s):

Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) on a request from the Commission related to Flavouring Group Evaluation 20 (FGE.20): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids, and related esters from chemical group 23
View page or View pdf

Flavouring Group Evaluation 54 (FGE.54)[1] - Consideration of benzyl derivatives evaluated by JECFA (57th meeting) structurally related to benzyl alcohols, benzaldehydes, a related acetal, benzoic acids and related esters evaluated by EFSA in FGE.20 (2005) - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food
View page or View pdf

Flavouring Group Evaluation 20, Revision 1 (FGE.20Rev1): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids and related esters from chemical group 23
View page or View pdf

Flavouring Group Evaluation 54, Revision 1 (FGE.54Rev1): Consideration of benzyl derivatives evaluated by JECFA (57th meeting) structurally related to benzyl alcohols, benzaldehydes, a related acetal, benzoic acids and related esters evaluated by EFSA in FGE.20Rev1 (2009)
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 20, Revision 2 (FGE.20Rev2): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids, and related esters from chemical groups 23 and 30
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 20, Revision 3(FGE.20Rev3): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids, and related esters from chemical groups 23 and 30
View page or View pdf

EPI System: View
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :61814
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
2,4-dimethylbenzaldehyde
Chemidplus:0015764166