Preferred name | 4-ethyl benzaldehyde |
Trivial Name | 4-Ethylbenzaldehyde |
Short Description | 4-ethylbenzaldehyde |
Formula | C9 H10 O |
CAS Number | 4748-78-1 |
FEMA Number | 3756 |
Flavis Number | 5.068 |
ECHA Number | 225-268-8 |
FDA UNII | 289PPW3SG4 |
Nikkaji Number | J38.078D |
MDL | MFCD00006956 |
COE Number | 705 |
NMR Predictor | External link |
JECFA Food Flavoring | 865 p-ethylbenzaldehyde |
FDA Patent | No longer provide for the use of these seven synthetic flavoring substances |
FDA Mainterm | 4748-78-1 ; 4-ETHYLBENZALDEHYDE |
Synonyms |
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Google Books | Start search |
Google Patents | Start search |
Perfumer & Flavorists | Start search |
EU Patents | Start search |
PubMeb | Start search |
NCBI | Start search |
4-ethylbenzaldehyde | |
NIST Chemistry WebBook: | Search Inchi |
Canada Domestic Sub. List: | 4748-78-1 |
Pubchem (cid): | 20861 |
Pubchem (sid): | 134985415 |
Flavornet: | 4748-78-1 |
Pherobase: | View |
(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): | HMDB32024 |
FooDB: | FDB008722 |
Export Tariff Code: | 2912.29.6000 |
Typical G.C. | |
VCF-Online: | VCF Volatile Compounds in Food |
ChemSpider: | View |
BOC Sciences | Parchem |
Penta International | Santa Cruz Biotechnology |
Sigma-Aldrich | Synerzine |
TCI AMERICA | Penta International Corporation |
Synerzine, Inc. |
Material listed in food chemical codex | No |
Molecular weight | 134.17790222168 |
Specific gravity | @ 25 °C |
Pounds per Gallon | 8.155 to 8.321 |
Refractive Index | 1.538 to 1.542 @ 20 °C |
Boiling Point | 220 to 222°C @ 760 mm Hg |
Acid Value | 3 max KOH/g |
Vapor Pressure | 0.106 mmHg @ 25 °C |
Flash Point TCC Value | 92.22 °C TCC |
logP (o/w) | 2.408 est |
Solubility | |
alcohol | Yes |
water, 397.7 mg/L @ 25 °C (est) | Yes |
water | No |
Odor Type: Fruity | |
almond bitter almond, sweet, anise, cherry | |
General comment | At 10.00 % in dipropylene glycol. bitter almond sweet anise |
(data available) |
Applications | |
Odor purposes | Almond, Cherry, Fruit |
Cosmetic purposes | Perfuming agents |
Preferred SDS: View | |
European information : | |
Most important hazard(s): | |
Xi - Irritant | |
R 36/37/38 - Irritating to eyes, respiratory system, and skin. 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 36 - Wear suitable protective clothing. | |
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: | |
oral-rat LD50 [sex: M,F] 1970 mg/kg (Costello, 1984) | |
Dermal Toxicity: | |
Not determined | |
Inhalation Toxicity: | |
Not determined |
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 and systemic toxicity | |||
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 | |||
0.085 % | |||
Category 2: Products applied to the axillae | |||
0.025 % | |||
Category 3: Products applied to the face/body using fingertips | |||
0.51 % | |||
Category 4: Products related to fine fragrance | |||
0.47 % | |||
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 | |||
0.12 % | |||
Category 5B: Face moisturizer products applied to the face using the hands (palms), primarily leave-on | |||
0.12 % | |||
Category 5C: Hand cream products applied to the hands using the hands (palms), primarily leave-on | |||
0.12 % | |||
Category 5D: Baby Creams, baby Oils and baby talc | |||
0.04 % | |||
Category 6: Products with oral and lip exposure | |||
0.28 % | |||
Category 7: Products applied to the hair with some hand contact | |||
Category 7A: Rinse-off products applied to the hair with some hand contact | |||
0.96 % | |||
Category 7B: Leave-on products applied to the hair with some hand contact | |||
0.96 % | |||
Category 8: Products with significant anogenital exposure | |||
0.04 % | |||
Category 9: Products with body and hand exposure, primarily rinse off | |||
0.92 % | |||
Category 10: Household care products with mostly hand contact | |||
Category 10A: Household care excluding aerosol products (excluding aerosol/spray products) | |||
0.92 % | |||
Category 10B: Household aerosol/spray products | |||
3.30 % | |||
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 | |||
0.04 % | |||
Category 11B: Products with intended skin contact but minimal transfer of fragrance to skin from inert substrate with potential UV exposure | |||
0.04 % | |||
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): | 0.37 (μg/capita/day) | ||
Maximised Survey-derived Daily Intakes (MSDI-USA): | 6.00 (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: 15 | |||
Click here to view publication 15 | |||
average usual ppm | average maximum ppm | ||
baked goods: | - | 25.00000 | |
beverages(nonalcoholic): | - | 15.00000 | |
beverages(alcoholic): | - | 15.00000 | |
breakfast cereal: | - | 25.00000 | |
cheese: | - | - | |
chewing gum: | - | 200.00000 | |
condiments / relishes: | - | 10.00000 | |
confectionery froastings: | - | 25.00000 | |
egg products: | - | - | |
fats / oils: | - | - | |
fish products: | - | - | |
frozen dairy: | - | 15.00000 | |
fruit ices: | - | 10.00000 | |
gelatins / puddings: | - | 25.00000 | |
granulated sugar: | - | - | |
gravies: | - | - | |
hard candy: | - | 40.00000 | |
imitation dairy: | - | 15.00000 | |
instant coffee / tea: | - | 15.00000 | |
jams / jellies: | - | 40.00000 | |
meat products: | - | 5.00000 | |
milk products: | - | 15.00000 | |
nut products: | - | 25.00000 | |
other grains: | - | - | |
poultry: | - | 5.00000 | |
processed fruits: | - | - | |
processed vegetables: | - | - | |
reconstituted vegetables: | - | - | |
seasonings / flavors: | - | 15.00000 | |
snack foods: | - | - | |
soft candy: | - | 40.00000 | |
soups: | - | - | |
sugar substitutes: | - | - | |
sweet sauces: | - | - |
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 Substance Registry Services (TSCA):4748-78-1 |
EPA ACToR:Toxicology Data |
EPA Substance Registry Services (SRS):Registry |
Laboratory Chemical Safety Summary :20861 |
National Institute of Allergy and Infectious Diseases:Data |
WGK Germany:3 |
4-ethylbenzaldehyde |
Chemidplus:0004748781 |