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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 |