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acetaldehyde

Chemical Structure

General Material Information

Preferred name acetaldehyde
Trivial Name ethanal
Short Description ethylaldehyde
Formula C2 H4 O
CAS Number 75-07-0
FEMA Number 2003
Flavis Number 5.001
ECHA Number 200-836-8
FDA UNII GO1N1ZPR3B
Nikkaji Number J2.388D
Beilstein Number 505984
MDL MFCD00006991
COE Number 89
xLogP3-AA -0.30 (est)
Bio Activity Summary External link
NMR Predictor External link
JECFA Food Flavoring 80 acetaldehyde
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
Synonyms
  • nat. acetaldehyde
  • acetaldehyde (natural)
  • acetaldehyde 10% in ethanol natural
  • acetaldehyde 10% in ETOH natural
  • acetaldehyde 100% natural
  • acetaldehyde 20% (natural)
  • acetaldehyde 50% alcohol natural
  • acetaldehyde 50% (natural)
  • acetaldehyde 50% + ethanol 50%
  • acetaldehyde 50% + orange terpenes 50%
  • acetaldehyde 50% + triacetin 50%
  • acetaldehyde 50% + water 50%
  • acetaldehyde 50% ETOH synthetic
  • acetaldehyde 50% in 5 fold orange oil synthetic
  • acetaldehyde 50% in benzyl benzoate synthetic
  • acetaldehyde 50% in D'limonene natural
  • acetaldehyde 50% in ethanol
  • acetaldehyde 50% in ethanol natural
  • acetaldehyde 50% in ethanol synthetic
  • acetaldehyde 50% in ETOH natural
  • acetaldehyde 50% in orange oil 5-fold natural
  • acetaldehyde 50% in orange oil natural
  • acetaldehyde 50% in orange oil synthetic
  • acetaldehyde 50% in orange terpenes natural
  • acetaldehyde 50% PG natural
  • acetaldehyde natural
  • acetaldehyde natural 50% in orange terpenes
  • acetaldehyde natural 50% in ethanol
  • acetaldehyde natural 50% in water
  • acetaldehyde solution
  • acetaldehyde synthetic
  • acetic aldehyde
  • acetic ethanol
  • aceticaldehyde
  • acetyl aldehyde
  • aldefresh (Elan)
  • ethaldehyde
  • ethanal
  • ethanone
  • ethyl aldehyde
  • ethylaldehyde
  • INCI acetaldehyde
  • NCI-C56326
  • octowy aldehyd
  • NSC 7594
  • MeSH ID: D000079

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

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Literature & References

acetaldehyde
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:75-07-0
Pubchem (cid):177
Pubchem (sid):134970736
Flavornet:75-07-0
Pherobase:View
Publications by Info
Volatile Flavor Components in Bogyojosaeng and Suhong Cultivars of Strawberry (Fragaria ananassa Duch.)
Publications by PubMed
Characterization of aroma compounds of Chinese famous liquors by gas chromatography-mass spectrometry and flash GC electronic-nose.
Characterization of the key aroma compounds in two bavarian wheat beers by means of the sensomics approach.
Relating sensory and chemical properties of sour cream to consumer acceptance.
Development of industrial brewing yeast with low acetaldehyde production and improved flavor stability.
Multiple automated headspace in-tube extraction for the accurate analysis of relevant wine aroma compounds and for the estimation of their relative liquid-gas transfer rates.
Characterization of the major odor-active compounds in Thai durian ( Durio zibethinus L. 'Monthong') by aroma extract dilution analysis and headspace gas chromatography-olfactometry.
In vitro and in vivo flavor release from intact and fresh-cut apple in relation with genetic, textural, and physicochemical parameters.
Rapid tomato volatile profiling by using proton-transfer reaction mass spectrometry (PTR-MS).
Diacetyl levels and volatile profiles of commercial starter distillates and selected dairy foods.
Automated and quantitative headspace in-tube extraction for the accurate determination of highly volatile compounds from wines and beers.
Main odorants in Jura flor-sherry wines. Relative contributions of sotolon, abhexon, and theaspirane-derived compounds.
Elucidating the roles of ethanol fermentation metabolism in causing off-flavors in mandarins.
Wine flavor and aroma.
Reconstitution of the flavor signature of Dornfelder red wine on the basis of the natural concentrations of its key aroma and taste compounds.
Monitoring of cocoa volatiles produced during roasting by selected ion flow tube-mass spectrometry (SIFT-MS).
Beer volatile analysis: optimization of HS/SPME coupled to GC/MS/FID.
Thermal generation of 3-amino-4,5-dimethylfuran-2(5H)-one, the postulated precursor of sotolone, from amino acid model systems containing glyoxylic and pyruvic acids.
Volatile flavor compounds in yogurt: a review.
Proton transfer reaction time-of-flight mass spectrometry monitoring of the evolution of volatile compounds during lactic acid fermentation of milk.
Identification of a sotolon pathway in dry white wines.
Chemical and biochemical study of industrially produced San Simón da Costa smoked semi-hard cow's milk cheeses: Effects of storage under vacuum and different modified atmospheres.
Comparison of two methods to explore consumer preferences for cottage cheese.
A liquid chromatographic method optimization for the assessment of low and high molar mass carbonyl compounds in wines.
Decoding the key aroma compounds of a Hungarian-type salami by molecular sensory science approaches.
Characterization of the key aroma compounds in pink guava (Psidium guajava L.) by means of aroma re-engineering experiments and omission tests.
Evolution of selected volatiles in chitosan-coated strawberries ( Fragaria x ananassa ) during refrigerated storage.
Effect of mesophilic lactobacilli and enterococci adjunct cultures on the final characteristics of a microfiltered milk Swiss-type cheese.
Net effect of wort osmotic pressure on fermentation course, yeast vitality, beer flavor, and haze.
Fatty acid effect on hydroxypropyl methylcellulose-beeswax edible film properties and postharvest quality of coated 'Ortanique' mandarins.
Analysis of selected carbonyl oxidation products in wine by liquid chromatography with diode array detection.
Characterization of kinetic parameters and the formation of volatile compounds during the tequila fermentation by wild yeasts isolated from agave juice.
The chemical characterization of the aroma of dessert and sparkling white wines (Pedro Ximénez, Fino, Sauternes, and Cava) by gas chromatography-olfactometry and chemical quantitative analysis.
[Gene regulation to lactic acid bacteria for increasing production of flavor metabolite].
Kluyveromyces lactis but not Pichia fermentans used as adjunct culture modifies the olfactory profiles of Cantalet cheese.
Characterization of the key aroma compounds in apricots (Prunus armeniaca) by application of the molecular sensory science concept.
Influence of starter culture on flavor and headspace volatile profiles of fermented whey and whey produced from fermented milk.
Identification based on quantitative measurements and aroma recombination of the character impact odorants in a Bavarian Pilsner-type beer.
Feeding encapsulated ground full-fat soybeans to increase polyunsaturated fat concentrations and effects on flavor volatiles in fresh lamb.
Role of pulp in flavor release and sensory perception in orange juice.
Effect of irradiation on the quality of turkey ham during storage.
The effect of SO2 on the production of ethanol, acetaldehyde, organic acids, and flavor volatiles during industrial cider fermentation.
Gas chromatography-olfactometry (GC-O) and proton transfer reaction-mass spectrometry (PTR-MS) analysis of the flavor profile of grana padano, parmigiano reggiano, and grana trentino cheeses.
Quality characteristics of irradiated ready-to-eat breast rolls from turkeys fed conjugated linoleic acid.
Sensory and chemical changes in tomato sauces during storage.
Heterocyclic acetals from glycerol and acetaldehyde in Port wines: evolution with aging.
Identification of malodorous, a wild species allele affecting tomato aroma that was aelected against during domestication.
Simple and rapid analysis for quantitation of the most important volatile flavor compounds in yogurt by headspace gas chromatography-mass spectrometry.
Flavor threshold for acetaldehyde in milk, chocolate milk, and spring water using solid phase microextraction gas chromatography for quantification.
Evaluation of key aroma compounds in hand-squeezed grapefruit juice (Citrus paradisi Macfayden) by quantitation and flavor reconstitution experiments.
Acetaldehyde metabolism by wine lactic acid bacteria.
Formation of volatile compounds during heating of spice paprika (Capsicum annuum) powder.
Aroma comparisons of traditional and mild yogurts: headspace gas chromatography quantification of volatiles and origin of alpha-diketones.
Organic acids and volatile flavor components evolved during refrigerated storage of kefir.
Sensory investigation of yogurt flavor perception: mutual influence of volatiles and acidity.
Sensory study on the character impact odorants of roasted arabica coffee.
Manufacture of nonfat yogurt from a high milk protein powder.
Changes in chemical composition and sensory qualities of peanut milk fermented with lactic acid bacteria.
Identification of the volatile compounds produced in sterile fish muscle (Sebastes melanops) by Pseudomonas fragi.
Flavoring exposure in food manufacturing.
Secretion expression of SOD1 and its overlapping function with GSH in brewing yeast strain for better flavor and anti-aging ability.
Characterization of volatile aroma compounds in different brewing barley cultivars.
Characterization of the key aroma compounds in two bavarian wheat beers by means of the sensomics approach.
Relating sensory and chemical properties of sour cream to consumer acceptance.
In vitro and in vivo flavor release from intact and fresh-cut apple in relation with genetic, textural, and physicochemical parameters.
Integrated expression of the α-amylase, dextranase and glutathione gene in an industrial brewer's yeast strain.
Beer volatile analysis: optimization of HS/SPME coupled to GC/MS/FID.
Effect of antifungal hydroxypropyl methylcellulose-lipid edible composite coatings on Penicillium decay development and postharvest quality of cold-stored "Ortanique" mandarins.
Thermal generation of 3-amino-4,5-dimethylfuran-2(5H)-one, the postulated precursor of sotolone, from amino acid model systems containing glyoxylic and pyruvic acids.
Preharvest calcium sprays improve volatile emission at commercial harvest of 'Fuji Kiku-8' apples.
Identification of a sotolon pathway in dry white wines.
A liquid chromatographic method optimization for the assessment of low and high molar mass carbonyl compounds in wines.
Decoding the key aroma compounds of a Hungarian-type salami by molecular sensory science approaches.
Genome-scale model of Streptococcus thermophilus LMG18311 for metabolic comparison of lactic acid bacteria.
Fatty acid effect on hydroxypropyl methylcellulose-beeswax edible film properties and postharvest quality of coated 'Ortanique' mandarins.
Characterization of kinetic parameters and the formation of volatile compounds during the tequila fermentation by wild yeasts isolated from agave juice.
Kluyveromyces lactis but not Pichia fermentans used as adjunct culture modifies the olfactory profiles of Cantalet cheese.
Characterization of the key aroma compounds in apricots (Prunus armeniaca) by application of the molecular sensory science concept.
Silylating reagents: a powerful tool for the construction of isosteric analogs of highly branched odorants.
Chemical conversion of alpha-amino acids into alpha-keto acids by 4,5-epoxy-2-decenal.
Tomato aromatic amino acid decarboxylases participate in synthesis of the flavor volatiles 2-phenylethanol and 2-phenylacetaldehyde.
Influence of starter culture on flavor and headspace volatile profiles of fermented whey and whey produced from fermented milk.
Identification based on quantitative measurements and aroma recombination of the character impact odorants in a Bavarian Pilsner-type beer.
Toxicological evaluation of glycerin as a cigarette ingredient.
The FEMA GRAS assessment of phenethyl alcohol, aldehyde, acid, and related acetals and esters used as flavor ingredients.
Toxicologic evaluation of licorice extract as a cigarette ingredient.
Characterization of aroma compounds responsible for the rosy/floral flavor in Cheddar cheese.
Gas chromatography-olfactometry (GC-O) and proton transfer reaction-mass spectrometry (PTR-MS) analysis of the flavor profile of grana padano, parmigiano reggiano, and grana trentino cheeses.
Quality characteristics of irradiated ready-to-eat breast rolls from turkeys fed conjugated linoleic acid.
Simple and rapid analysis for quantitation of the most important volatile flavor compounds in yogurt by headspace gas chromatography-mass spectrometry.
Evaluation of key aroma compounds in hand-squeezed grapefruit juice (Citrus paradisi Macfayden) by quantitation and flavor reconstitution experiments.
Acetaldehyde metabolism by wine lactic acid bacteria.
[Biosynthesis of congeners during alcohol fermentation].
Sensory study on the character impact odorants of roasted arabica coffee.
Changes in chemical composition and sensory qualities of peanut milk fermented with lactic acid bacteria.
Identification of the volatile compounds produced in sterile fish muscle (Sebastes melanops) by Pseudomonas fragi.
[Flavor enhancement in rye bread by pre-baking].

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
FDA Indirect Additives used in Food Contact Substances:View
CHEBI:View
CHEMBL:View
UM BBD:Search
KEGG (GenomeNet):C00084
HMDB (The Human Metabolome Database):HMDB00990
FooDB:FDB008297
YMDB (Yeast Metabolome Database):YMDB01369
Export Tariff Code:2912.12.0000
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
Formulations/Preparations:
grades: commercially avail as 50% aq soln or 99% cp in small steel cylinders.acetaldehyde is avail in usa with following typical specifications: purity, 99.5% min; acidity (as acetic acid), 0.1% max to meet the requirements of the food chemical codex, acetaldehyde must pass an infrared identification test & meet the following specifications: purity, 99.0% min; acidity (as acetic acid) 0.1% max; non-volatile residue, 0.006% max .grade: technical 99%

PhysChem Properties

Material listed in food chemical codex Yes
Molecular weight 44.053081512451
Specific gravity @ 25 °C
Pounds per Gallon 6.449 to 6.532
Specific gravity @ 20 °C
Pounds per Gallon 6.465 to 6.548
Refractive Index 1.323 to 1.337 @ 20 °C
Melting Point -125 to -123°C @ 760 mm Hg
Boiling Point 20 to 21°C @ 760 mm Hg
Boiling Point -54 to -53°C @ 15 mm Hg
Vapor Pressure 902 mmHg @ 25 °C
Vapor Density 1.5
Flash Point TCC Value -40 °C TCC
logP (o/w) -0.34
Shelf life 12 months (or longer if stored properly.)
Storage notes Refrigerate in tightly sealed containers.
Solubility
acetone Yes
alcohol Yes
can be salted out of water with calcium chloride Yes
ethyl ether Yes
water, 1.00E+06 mg/L @ 25 °C (exp) Yes

Organoleptic Properties

Odor Type: Ethereal
pungent, ethereal, aldehydic, fruity, fresh, musty
Odor strength high , recommend smelling in a 0.10 % solution or less
Substantivity < 1 hour(s) at 100.00 %
Luebke, William tgsc, (2017) At 0.10 % in propylene glycol. pungent ethereal aldehydic fruity
Mosciano, Gerard P&F 22, No. 4, 75, (1997) Pungent, etherial, fresh, lifting, penetrating, fruity and musty
Flavor Type: Pungent
pungent, fresh, aldehydic, green
General comment Pungent fresh aldehydic refreshing green
Mosciano, Gerard P&F 22, No. 4, 75, (1997) At 10.00 ppm. Pungent, fresh, aldehydic, refreshing and green

Occurrences

Safety Information

Safety information

Preferred SDS: View
European information :
Most important hazard(s):
Xn - Harmful.
R 12 - Extremely flammable.
R 36/37 - Irritating to eyes and respiratory system.
R 40 - Limited evidence of a carcinogenic effect.
S 02 - Keep out of the reach of children.
S 16 - Keep away from sources of ignition - No Smoking.
S 33 - Take precautionary measures against static discharge.
S 36/37 - Wear suitable protective clothing and gloves.
 
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
Eye irritation (Category 2A), H319
Specific target organ toxicity - single exposure (Category 3), Respiratory system, H335
Carcinogenicity (Category 2), H351
Acute aquatic toxicity (Category 3), H402
 
GHS Label elements, including precautionary statements
 
Signal wordDanger
Hazard statement(s)
H224 - Extremely flammable liquid and vapour
H319 - Causes serious eye irritation
H335 - May cause respiratory irritation
H351 - Suspected of causing cancer
H402 - Harmful to aquatic life
 
Precautionary statement(s)
P201 - Obtain special instructions before use.
P202 - Do not handle until all safety precautions have been read and understood.
P210 - Keep away from heat/sparks/open flames/hot surfaces. — No smoking.
P233 - Keep container tightly closed.
P240 - Ground/bond container and receiving equipment.
P241 - Use explosion-proof electrical/ventilating/lighting/…/equipment.
P242 - Use only non-sparking tools.
P243 - Take precautionary measures against static discharge.
P261 - Avoid breathing dust/fume/gas/mist/vapours/spray.
P264 - Wash skin thouroughly after handling.
P271 - Use only outdoors or in a well-ventilated area.
P273 - Avoid release to the environment.
P280 - Wear protective gloves/protective clothing/eye protection/face protection.
P303 + P361 + P353 - IF ON SKIN (or hair): Remove/Take off Immediately all contaminated clothing. Rinse SKIN with water/shower.
P304 + P340 - IF INHALED: Remove victim to fresh air and Keep at rest in a position comfortable for breathing.
P305 + P351 + P338 - IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continue rinsing.
P308 + P313 - IF exposed or concerned: Get medical advice/attention.
P337 + P313 - IF eye irritation persists: Get medical advice/attention.
P370 + P378 - In case of fire: Use dry sand, dry chemical or alcohol-resistant foam for extinction.
P403 + P235 - Store in a well-ventilated place. Keep cool.
P405 - Store locked up.
P501 - Dispose of contents/ container to an approved waste disposal plant.
 
Oral/Parenteral Toxicity:
oral-rat LD50 661 mg/kg
PERIPHERAL NERVE AND SENSATION: SPASTIC PARALYSIS WITH OR WITHOUT SENSORY CHANGE BEHAVIORAL: ALTERED SLEEP TIME (INCLUDING CHANGE IN RIGHTING REFLEX) LUNGS, THORAX, OR RESPIRATION: DYSPNEA
Agents and Actions, A Swiss Journal of Pharmacology. Vol. 4, Pg. 125, 1974.

intraperitoneal-rat LDLo 500 mg/kg
LUNGS, THORAX, OR RESPIRATION: OTHER CHANGES LUNGS, THORAX, OR RESPIRATION: DYSPNEA
Journal of Biological Chemistry. Vol. 152, Pg. 41, 1944.

intravenous-rabbit LDLo 300 mg/kg
BEHAVIORAL: CONVULSIONS OR EFFECT ON SEIZURE THRESHOLD LUNGS, THORAX, OR RESPIRATION: OTHER CHANGES
Journal of Pharmacology and Experimental Therapeutics. Vol. 30, Pg. 429, 1927.

oral-mouse LD50 900 mg/kg
Gigiena Truda i Professional'nye Zabolevaniya. Labor Hygiene and Occupational Diseases. Vol. 25(11), Pg. 57, 1981.

intraperitoneal-mouse LD50 500 mg/kg
IARC Monographs on the Evaluation of Carcinogenic Risk of Chemicals to Man. Vol. 36, Pg. 101, 1985.

intravenous-frog LDLo 800 mg/kg
CARDIAC: OTHER CHANGES BEHAVIORAL: GENERAL ANESTHETIC LUNGS, THORAX, OR RESPIRATION: OTHER CHANGES
Journal of Pharmacology and Experimental Therapeutics. Vol. 30, Pg. 429, 1927.

intratracheal-hamster LD50 96 mg/kg
Progress in Experimental Tumor Research. Vol. 24, Pg. 162, 1979.

 
Dermal Toxicity:
skin-rabbit LD50 3540 mg/kg
Union Carbide Data Sheet. Vol. 12/13/1963

subcutaneous-rat LD50 640 mg/kg
BEHAVIORAL: GENERAL ANESTHETIC
Acta Pharmacologica et Toxicologica. Vol. 6, Pg. 299, 1950.

subcutaneous-rabbit LDLo 1200 mg/kg
LUNGS, THORAX, OR RESPIRATION: OTHER CHANGES BEHAVIORAL: CONVULSIONS OR EFFECT ON SEIZURE THRESHOLD
Journal of Pharmacology and Experimental Therapeutics. Vol. 30, Pg. 429, 1927.

subcutaneous-mouse LD50 560 mg/kg
BEHAVIORAL: GENERAL ANESTHETIC
Acta Pharmacologica et Toxicologica. Vol. 6, Pg. 299, 1950.

 
Inhalation Toxicity:
inhalation-hamster LC50 17000 ppm/4H
Progress in Experimental Tumor Research. Vol. 24, Pg. 162, 1979.

inhalation-mammal (species unspecified) LC50 20100 mg/m3
BEHAVIORAL: EXCITEMENT LUNGS, THORAX, OR RESPIRATION: DYSPNEA SENSE ORGANS AND SPECIAL SENSES: OTHER: EYE
Gigiena Truda i Professional'nye Zabolevaniya. Labor Hygiene and Occupational Diseases. Vol. 19(7), Pg. 54, 1975.

inhalation-mouse LC50 23000 mg/m3/4H
Current Toxicology. Vol. 1, Pg. 47, 1993.

inhalation-rat LC50 13300 ppm/4H
LUNGS, THORAX, OR RESPIRATION: DYSPNEA BEHAVIORAL: EXCITEMENT
National Technical Information Service. Vol. OTS0534485

inhalation-human TCLo 134 ppm/30M
LUNGS, THORAX, OR RESPIRATION: OTHER CHANGES
JAMA, Journal of the American Medical Association. Vol. 165, Pg. 1908, 1957.

 

Safety in use information

Category:
cosmetic and flavor agents
Recommendation for acetaldehyde usage levels up to:
not for fragrance use.
NOEL (No Observed Effect Level): 125 (mg/kg bw per 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 ppmaverage maximum ppm
baked goods: -12.00000
beverages(nonalcoholic): -3.90000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: 20.00000270.00000
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -25.00000
fruit ices: -25.00000
gelatins / puddings: -6.80000
granulated sugar: --
gravies: --
hard candy: -22.00000
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 Authority (EFSA) reference(s):

Flavouring Group Evaluation 3, Revision 1 (FGE.03Rev1): Acetals of branched- and straight-chain aliphatic saturated primary alcohols and branched- and straight-chain saturated or unsaturated aldehydes, an ester of a hemiacetal and an orthoester of formic acid, from chemical groups 1, 2 & 4 Commission Regulation (EC) No 1565/2000 of 18 July 2000) [1] - Scientific Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)on a request from the Commission
View page or View pdf

Flavouring Group Evaluation 61 (FGE.61): Consideration of aliphatic acyclic acetals evaluated by JECFA (57th meeting) structurally related to acetals of branched- and straight-chain aliphatic saturated primary alcohols and branched- and straight-chain saturated aldehydes, and an orthoester of formic acid evaluated by EFSA in FGE.03 (2004) (Commission Regulation (EC) No 1565/2000 of 18 July 2000)
View page or View pdf

Flavouring Group Evaluation 14, Revision 1 (FGE.14Rev1): Phenethyl alcohol, aldehyde, acetals, carboxylic acid and related esters from chemical group 15 and 22 [1] - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food
View page or View pdf

Flavouring Group Evaluation 10, Revision 1 (FGE10 Rev1)[1] - Aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13 and 30 - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food (AFC)
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 8 (FGE.08)[1]: Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical group 20
View page or View pdf

Flavouring Group Evaluation 8, Revision 1 (FGE.08Rev1): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30
View page or View pdf

Flavouring Group Evaluation 61, Revision 1 (FGE.61Rev1): Consideration of aliphatic acetals evaluated by JECFA (57th meeting) structurally related to acetals of branched- and straight-chain aliphatic saturated primary alcohols and branched- and straight-chain saturated aldehydes and one orthoester of formic acid evaluated
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 8, Revision 3 (FGE.08Rev3): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30
View page or View pdf

Scientific Opinion on the safety and efficacy of straight-chain primary aliphatic alcohols/aldehydes/acids, acetals and esters with esters containing saturated alcohols and acetals containing saturated aldehydes (chemical group 1) when used as flavourings for all animal species
View page or View pdf

EPI System: View
EPA-Iris:IRIS
ClinicalTrials.gov:search
Daily Med:search
NIOSH International Chemical Safety Cards:search
NIOSH Pocket Guide:search
Chemical Carcinogenesis Research Information System:Search
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
Carcinogenic Potency Database:Search
EPA GENetic TOXicology:Search
EPA Substance Registry Services (TSCA):75-07-0
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :177
National Institute of Allergy and Infectious Diseases:Data
SCCNFP:opinion
WISER:UN 1089
WGK Germany:1
acetaldehyde
Chemidplus:0000075070
EPA/NOAA CAMEO:hazardous materials
RTECS:75-07-0