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alpha-methyl cinnamaldehyde
General Material Information
| Preferred name | alpha-methyl cinnamaldehyde |
| Trivial Name | α-Methylcinnamaldehyde |
| Short Description | alpha-methylcinnamaldehyde |
| Formula | C10 H10 O |
| CAS Number | 101-39-3 |
| FEMA Number | 2697 |
| Flavis Number | 5.05 |
| ECHA Number | 202-938-8 |
| FDA UNII | Search |
| Beilstein Number | 0507514 |
| MDL | MFCD00006976 |
| COE Number | 578 |
| xLogP3-AA | 2.20 (est) |
| NMR Predictor | External link |
| JECFA Food Flavoring | 683 alpha-methylcinnamaldehyde |
| FDA Patent | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm | 101-39-3 ; ALPHA-METHYLCINNAMALDEHYDE |
| Synonyms |
|
US / EU / FDA / JECFA / FEMA / Scholar / Patents
| Google Scholar | Start search |
| Google Books | Start search |
| Google Patents | Start search |
| Perfumer & Flavorists | Start search |
| EU Patents | Start search |
| PubMeb | Start search |
| NCBI | Start search |
Literature & References
| 2-methyl-3-phenylprop-2-enal | |
| NIST Chemistry WebBook: | Search Inchi |
| Canada Domestic Sub. List: | 101-39-3 |
| Pubchem (cid): | 7557 |
| Pubchem (sid): | 29226388 |
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 |
| CHEMBL: | View |
| HMDB (The Human Metabolome Database): | HMDB31566 |
| FooDB: | FDB008181 |
| Export Tariff Code: | 2912.29.6000 |
| VCF-Online: | VCF Volatile Compounds in Food |
| ChemSpider: | View |
Suppliers
PhysChem Properties
| Material listed in food chemical codex | Yes |
| Molecular weight | 146.18890380859 |
| Specific gravity | @ 25 °C |
| Pounds per Gallon | 8.587 to 8.654 |
| Specific gravity | @ 20 °C |
| Pounds per Gallon | 8.606 to 8.672 |
| Refractive Index | 1.602 to 1.607 @ 20 °C |
| Boiling Point | 148 to 149°C @ 27 mm Hg |
| Boiling Point | 137 to 138°C @ 22 mm Hg |
| Acid Value | 5 max KOH/g |
| Vapor Pressure | 0.017 mmHg @ 25 °C |
| Flash Point TCC Value | 79.44 °C TCC |
| logP (o/w) | 2.319 est |
| Shelf life | 24 months (or longer if stored properly.) |
| Storage notes | Store in cool, dry place in tightly sealed containers, protected from heat and light. store under nitrogen. |
| Solubility | |
| alcohol | Yes |
| fixed oils | Yes |
| propylene glycol | Yes |
| water, 752.8 mg/L @ 25 °C (est) | Yes |
| glycerin | No |
| water | No |
| Stability | |
| alcoholic lotion | Unspecified |
| antiperspirant | Unspecified |
| deo stick | Unspecified |
| detergent perborate | Unspecified |
| hard surface cleaner | Unspecified |
| liquid detergent | Unspecified |
| shampoo | Unspecified |
| soap | Unspecified |
Organoleptic Properties
| Odor Type: Spicy | |
| sweet, cinnamon, spicy, cassia, warm, balsamic | |
| Odor strength | medium |
| Substantivity | 240 hour(s) at 100.00 % |
| Luebke, William tgsc, (1985) | At 100.00 %. sweet cinnamon spicy cassia |
| Mosciano, Gerard P&F 15, No. 3, 51, (1990) | Spice, cinnamon, sweet, with warm balsamic nuances |
| Flavor Type: Spicy | |
| spicy, cinnamon, sweet, woody, pungent | |
| Mosciano, Gerard P&F 15, No. 3, 51, (1990) | At 30.00 ppm. Spice, cinnamon, sweet, woody with a slight pungent and hot bite |
Occurrences
| (data available) |
Potential Uses
| Applications | |
| Odor purposes | Allspice , Almond , Apple , Apricot , Balsam , Banana , Bubble gum , Butterscotch , Carnation , Cassia , Cherry , Cinnamon , Clove , Cranberry , Date , Floral , Florida soap , Foliage , Herbal , Hyacinth , Linden flower , Millefleurs , Mint , Myrrh , Oriental , Orris , Patchouli , Plum , Potpourri , Raspberry , Rose , Sassafras , Spice , Strawberry , Tonka bean , Tuberose , Valerian , Vanilla , Windsor soap , Woody |
| Flavoring purposes | Catsup , Cherry wild cherry , Chocolate cacao , Cola , Grenadine , Sesame , Valerian |
| Other purposes | Sensen |
| Cosmetic purposes | Perfuming agents |
Safety Information
Safety information
| Preferred SDS: View | |
| European information : | |
| Most important hazard(s): | |
| Xi - Irritant | |
| R 36/38 - Irritating to skin and eyes. S 02 - Keep out of the reach of children. S 24/25 - Avoid contact with skin and eyes. S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S 37/39 - Wear suitable gloves and eye/face protection. | |
| Hazards identification | |
| Classification of the substance or mixture | |
| GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) | |
| Flammable liquids (Category 4), H227 Acute toxicity, Oral (Category 5), H303 | |
| GHS Label elements, including precautionary statements | |
| Pictogram |  |
| Signal word | Warning |
| Hazard statement(s) | |
| H227 - Combustible liquid H303 - May be harmfulif swallowed | |
| Precautionary statement(s) | |
| P210 - Keep away from heat/sparks/open flames/hot surfaces. — No smoking. P280 - Wear protective gloves/protective clothing/eye protection/face protection. P403 + P235 - Store in a well-ventilated place. Keep cool. P501 - Dispose of contents/ container to an approved waste disposal plant. | |
| Human Experience: | |
| 8 % solution: no irritation or sensitization. | |
| Oral/Parenteral Toxicity: | |
| oral-rat LD50 2050 mg/kg Food and Cosmetics Toxicology. Vol. 13, Pg. 853, 1975. | |
| Dermal Toxicity: | |
| skin-rabbit LD50 > 5000 mg/kg Food and Cosmetics Toxicology. Vol. 13, Pg. 853, 1975. | |
| 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 | |||
| IFRA Critical Effect: | |||
| Dermal sensitization | |||
| View the IFRA Standard | |||
| View IFRA Standards Library for complete information. | |||
| Please review Amendment 49 IFRA documentation for complete information. | |||
| IFRA RESTRICTION LIMITS IN THE FINISHED PRODUCT (%): | |||
| Category 1: Products applied to the lips | |||
| 0.27 % | |||
| Category 2: Products applied to the axillae | |||
| 0.08 % | |||
| Category 3: Products applied to the face/body using fingertips | |||
| 1.60 % | |||
| Category 4: Products related to fine fragrance | |||
| 1.50 % | |||
| Category 5: Products applied to the face and body using the hands (palms), primarily leave-on | |||
| Category 5A: Body lotion products applied to the body using the hands (palms), primarily leave-on | |||
| 0.38 % | |||
| Category 5B: Face moisturizer products applied to the face using the hands (palms), primarily leave-on | |||
| 0.38 % | |||
| Category 5C: Hand cream products applied to the hands using the hands (palms), primarily leave-on | |||
| 0.38 % | |||
| Category 5D: Baby Creams, baby Oils and baby talc | |||
| 0.38 % | |||
| Category 6: Products with oral and lip exposure | |||
| 0.88 % | |||
| Category 7: Products applied to the hair with some hand contact | |||
| Category 7A: Rinse-off products applied to the hair with some hand contact | |||
| 3.10 % | |||
| Category 7B: Leave-on products applied to the hair with some hand contact | |||
| 3.10 % | |||
| Category 8: Products with significant anogenital exposure | |||
| 0.16 % | |||
| Category 9: Products with body and hand exposure, primarily rinse off | |||
| 2.90 % | |||
| Category 10: Household care products with mostly hand contact | |||
| Category 10A: Household care excluding aerosol products (excluding aerosol/spray products) | |||
| 11.00 % | |||
| Category 10B: Household aerosol/spray products | |||
| 11.00 % | |||
| Category 11: Products with intended skin contact but minimal transfer of fragrance to skin from inert substrate | |||
| Category 11A: Products with intended skin contact but minimal transfer of fragrance to skin from inert substrate without UV exposure | |||
| 5.80 % | |||
| Category 11B: Products with intended skin contact but minimal transfer of fragrance to skin from inert substrate with potential UV exposure | |||
| 5.80 % | |||
| Category 12: Products not intended for direct skin contact, minimal or insignificant transfer to skin | |||
| No Restriction | |||
| Notes: | |||
| IFRA FLAVOR REQUIREMENTS: | |||
Due to the possible ingestion of small amounts of fragrance ingredients from their use in products in Categories 1 and 6, materials must not only comply with IFRA Standards but must also be recognized as safe as a flavoring ingredient as defined by the IOFI Code of Practice (www.iofi.org). For more details see chapter 1 of the Guidance for the use of IFRA Standards. | |||
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 2.40 (μg/capita/day) | ||
| Maximised Survey-derived Daily Intakes (MSDI-USA): | 390.00 (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: 3 | |||
| Click here to view publication 3 | |||
| average usual ppm | average maximum ppm | ||
| baked goods: | - | 27.00000 | |
| beverages(nonalcoholic): | 0.50000 | 11.00000 | |
| beverages(alcoholic): | - | - | |
| breakfast cereal: | - | - | |
| cheese: | - | - | |
| chewing gum: | - | 430.00000 | |
| condiments / relishes: | - | - | |
| confectionery froastings: | - | - | |
| egg products: | - | - | |
| fats / oils: | - | - | |
| fish products: | - | - | |
| frozen dairy: | 1.00000 | 15.00000 | |
| fruit ices: | 1.00000 | 15.00000 | |
| gelatins / puddings: | - | - | |
| granulated sugar: | - | - | |
| gravies: | - | - | |
| hard candy: | - | 26.00000 | |
| 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: | - | - | |
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): |
| Flavouring Group Evaluation 214: alpha,beta-Unsaturated aldehydes and precursors from chemical subgroup 3.1 of FGE.19: Cinnamyl derivatives[1] View page or View pdf |
| Scientific Opinion on Flavouring Group Evaluation 68 (FGE.68): Consideration of cinnamyl alcohol and related flavouring agents evaluated by JECFA (55th meeting) evaluated by EFSA in FGE.15Rev1 (2008) View page or View pdf |
| Safety and efficacy of aryl-substituted primary alcohol, aldehyde, acid, ester and acetal derivatives belonging to chemical group 22 when used as flavourings for all animal species View page or View pdf |
| EPI System: View |
| Chemical Carcinogenesis Research Information System:Search |
| AIDS Citations:Search |
| Cancer Citations:Search |
| Toxicology Citations:Search |
| EPA Substance Registry Services (TSCA):101-39-3 |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :7557 |
| National Institute of Allergy and Infectious Diseases:Data |
| WGK Germany:1 |
| 2-methyl-3-phenylprop-2-enal |
| Chemidplus:0000101393 |
| EPA/NOAA CAMEO:hazardous materials |
| RTECS:GD6600000 for cas# 101-39-3 |