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lilac acetaldehyde
General Material Information
| Preferred name | lilac acetaldehyde |
| Trivial Name | p-Tolylacetaldehyde |
| Short Description | syringa aldehyde |
| Formula | C9 H10 O |
| CAS Number | 104-09-6 |
| FEMA Number | 3071 |
| Flavis Number | 5.042 |
| ECHA Number | 203-173-2 |
| FDA UNII | 7L6760H4LH |
| Nikkaji Number | J70.250A |
| COE Number | 130 |
| NMR Predictor | External link |
| JECFA Food Flavoring | 1023 p-tolylacetaldehyde |
| FDA Patent | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm | 104-09-6 ; P-TOLYLACETALDEHYDE |
| 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 |
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 |
| Metabolomics Database: | Search |
| HMDB (The Human Metabolome Database): | HMDB29639 |
| FooDB: | FDB000809 |
| ChemSpider: | View |
| Wikipedia: | View |
Suppliers
| BOC Sciences | Givaudan |
| Lluch Essence | Penta International |
| Symrise | Vigon International |
| Penta International Corporation |
PhysChem Properties
| Material listed in food chemical codex | No |
| Molecular weight | 134.17790222168 |
| Specific gravity | @ 25 °C |
| Pounds per Gallon | 8.404 to 8.454 |
| Refractive Index | 1.529 to 1.534 @ 20 °C |
| Melting Point | 32 to 34°C @ 760 mm Hg |
| Boiling Point | 221 to 222°C @ 760 mm Hg |
| Acid Value | 1 max KOH/g |
| Vapor Pressure | 0.115 mmHg @ 25 °C |
| Flash Point TCC Value | 70 °C TCC |
| logP (o/w) | 2.239 est |
| Solubility | |
| alcohol | Yes |
| water, 1162 mg/L @ 20 °C (exp) | Yes |
| water | No |
| Stability | |
| bath foam | Unspecified |
| hair spray | Unspecified |
| non-discoloring in most media | Unspecified |
| soap | Unspecified |
Organoleptic Properties
| Odor Type: Green | |
| green, cortex, lilac, narcissus, nutty, phenolic, fruity, cherry, sweet | |
| Odor strength | high , recommend smelling in a 10.00 % solution or less |
| Substantivity | 352 hour(s) at 100.00 % |
| Luebke, William tgsc, (1994) | At 10.00 % in dipropylene glycol. fresh sweet green cortex lilac narcissus nutty phenolic fruity cherry |
| Mosciano, Gerard P&F 15, No. 1, 19, (1990) | Sweet, green, fruity, with nutty, phenolic and fruity nuances |
| Flavor Type: Fruity | |
| fruity, cherry, spicy, phenolic, almond bitter almond, nutty, tropical, sweet | |
| Luebke, William tgsc, (1994) | Fruity cherry spicy phenolic bitter almond nutty tropical |
| Mosciano, Gerard P&F 15, No. 1, 19, (1990) | At 10.00 ppm. Sweet, fruity cherry with spicy and nutty nuances |
| General comment | Sweet fruity cherry spice nut |
Potential Uses
| Applications | |
| Odor purposes | Almond , Cherry , Floral , Fruit , Green , Hyacinth , Lilac , Rose , Valerian , Vanilla |
| Flavoring purposes | Nut , Valerian |
| Cosmetic purposes | Perfuming agents |
Safety Information
Safety information
| European information : | |
| Most important hazard(s): | |
| Xi - Irritant | |
| R 36 - Irritating to 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 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. | |
| Human Experience: | |
| 2 % solution: no irritation or sensitization. | |
| Oral/Parenteral Toxicity: | |
| oral-rat LD50 5000 mg/kg Stable in: body lotion (poor), shampoo (good), soap (good), ap roll-on (good), powder (poor), cleaner citric (good), cleaner apc (good), bleach (poor). oral-mouse LD50 > 5000 mg/kg (Levenstein, 1975d) | |
| Dermal Toxicity: | |
| Not determined | |
| 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 | |||
| Recommendation for lilac acetaldehyde usage levels up to: | |||
| 2.0000 % in the fragrance concentrate. | |||
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 5.50 (μg/capita/day) | ||
| Maximised Survey-derived Daily Intakes (MSDI-USA): | 3.00 (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: | - | 2.00000 | |
| beverages(nonalcoholic): | - | - | |
| beverages(alcoholic): | - | - | |
| breakfast cereal: | - | - | |
| cheese: | - | - | |
| chewing gum: | - | - | |
| condiments / relishes: | - | - | |
| confectionery froastings: | - | - | |
| egg products: | - | - | |
| fats / oils: | - | - | |
| fish products: | - | - | |
| frozen dairy: | - | 2.00000 | |
| fruit ices: | - | 2.00000 | |
| gelatins / puddings: | - | - | |
| granulated sugar: | - | - | |
| gravies: | - | - | |
| hard candy: | 0.03000 | 2.00000 | |
| 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): |
| Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to: Flavouring Group Evaluation 14 (FGE.14): Phenethyl alcohol, aldehyde, esters, and related phenylacetic acid esters from chemical group 15 (Commission Regulation (EC) No 1565/2000 of 18 July 2000) View page or View pdf |
| Flavouring Group Evaluation 55 (FGE.55): Consideration of phenyl-substituted aliphatic alcohols and related aldehydes and esters evaluated by JECFA (63rd meeting) structurally related to phenethyl alcohol, aldehyde, esters and related phenylacetic acid esters evaluated by EFSA in FGE.14 (2005) and aryl-substituted saturated and unsaturated primary alcohol/aldehyde/acid/ester derivatives evaluated by EFSA in FGE.15 (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 53 (FGE.53): Consideration of phenethyl alcohol, aldehyde, acid and related acetals and esters evaluated by JECFA (59th meeting) structurally related to phenethyl alcohol, aldehyde, esters and related phenylacetic acid esters evaluated by EFSA in FGE.14 (2005) and one phenoxyethyl ester evaluated in FGE.23 (2006) (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 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 53, Revision 1 (FGE.53Rev1): Consideration of phenethyl alcohol, aldehyde, acid and related acetals and esters evaluated by JECFA (59th meeting) FGE.23Rev1 (2008) View page or View pdf |
| EPI System: View |
| AIDS Citations:Search |
| Cancer Citations:Search |
| Toxicology Citations:Search |
| EPA Substance Registry Services (TSCA):104-09-6 |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :61006 |
| National Institute of Allergy and Infectious Diseases:Data |
| WGK Germany:2 |
| 2-(4-methylphenyl)acetaldehyde |
| Chemidplus:0000104096 |