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4-methyl salicylaldehyde

Chemical Structure

General Material Information

Preferred name 4-methyl salicylaldehyde
Trivial Name 2-Hydroxy-4-methylbenzaldehyde
Short Description 2-hydroxy-4-methylbenzaldehyde
Formula C8 H8 O2
CAS Number 698-27-1
FEMA Number 3697
Flavis Number 5.091
ECHA Number 211-813-7
FDA UNII 9N0S26G61J
Nikkaji Number J156.647D
MDL MFCD00799550
COE Number 2130
NMR Predictor External link
JECFA Food Flavoring 898 2-hydroxy-4-methyl benzaldehyde
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 698-27-1 ; 2-HYDROXY-4-METHYLBENZALDEHYDE
Synonyms
  • benzaldehyde, 2-hydroxy-4-methyl-
  • 2,4-cresotaldehyde
  • 2-formyl-5-methylphenol
  • 2-hydroxy-4-methyl benzaldehyde
  • 2-hydroxy-4-methyl-benzaldehyde
  • 2-hydroxy-4-methylbenzaldehyde
  • 4-methyl salicylic aldehyde
  • 4-methyl-2-hydroxybenzaldehyde
  • 4-methylsalicyclic aldehyde
  • 3-methylsalicylaldehyde
  • 4-methylsalicylaldehyde
  • m-homo salicylaldehyde
  • meta-homo salicylaldehyde
  • homo salicylaldehyde, m-
  • 2,4-Cresotaldehyde
  • 2-Hydroxy-4-methylbenzaldehyde
  • m-Homosalicylaldehyde
  • 4-Methylsalicylaldehyde
  • 2-Formyl-5-methylphenol
  • 4-Methyl-2-hydroxybenzaldehyde

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

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Literature & References

2-hydroxy-4-methylbenzaldehyde
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:698-27-1
Pubchem (cid):61200
Pubchem (sid):135018593
Publications by PubMed
Synthesis, crystal structure and luminescent properties of some Zn(II) Schiff base complexes: experimental and computational study.
Phenols and lignans from Chenopodium album.

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):HMDB32603
FooDB:FDB010543
Export Tariff Code:2918.23.5000
ChemSpider:View
Wikipedia:View

PhysChem Properties

Material listed in food chemical codex No
Molecular weight 136.15016174316
Melting Point 58 to 61°C @ 760 mm Hg
Boiling Point 760 to 223°C @ 760 mm Hg
Vapor Pressure 0.081 mmHg @ 25 °C
Flash Point TCC Value 87.78 °C TCC
logP (o/w) 1.987 est
Solubility
alcohol Yes
water, very slightly Yes
water, 2175 mg/L @ 25 °C (est) Yes

Organoleptic Properties

Odor Type: Fruity
almond bitter almond, phenolic, cherry
General comment At 1.00 % in dipropylene glycol. bitter almond phenolic

Potential Uses

Applications
Odor purposes Fruit
Flavoring purposes Almond

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)
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] 1520 mg/kg
(Mondino, 1982)

oral-rat LD50 [sex: M,F] 1520 mg/kg
(Peano & Berruto, 1982)

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavoring agents
Recommendation for 4-methyl salicylaldehyde usage levels up to:
not for fragrance use.
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.61 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.30 (μg/capita/day)
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: 13
Click here to view publication 13
average usual ppmaverage maximum ppm
baked goods: -2.00000
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: -0.50000
egg products: --
fats / oils: --
fish products: --
frozen dairy: -0.50000
fruit ices: --
gelatins / puddings: -1.00000
granulated sugar: --
gravies: --
hard candy: -0.50000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: -1.00000
nut products: -0.50000
other grains: --
poultry: --
processed fruits: -0.50000
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: -0.50000
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 52 (FGE.52): Consideration of hydroxy- and alkoxy-substituted 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) (Commission Regulation (EC) No 1565/2000 of 18 July 2000) - Opinion of the Scientific 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

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 Substance Registry Services (TSCA):698-27-1
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :61200
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
2-hydroxy-4-methylbenzaldehyde
Chemidplus:0000698271