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W300403

Sigma-Aldrich

Salicylaldehyde

≥98%, FG

Synonym(s):

2-Hydroxybenzaldehyde

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About This Item

Linear Formula:
2-(HO)C6H4CHO
CAS Number:
90-02-8
Molecular Weight:
122.12
FEMA Number:
3004
Beilstein:
471388
Council of Europe no.:
605
MDL number:
MFCD00003317
UNSPSC Code:
12164502
PubChem Substance ID:
24901432
Flavis number:
5.055
NACRES:
NA.21

biological source

synthetic

Quality Level

400

grade

FG
Fragrance grade
Halal
Kosher

Agency

follows IFRA guidelines
meets purity specifications of JECFA

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 872/2012
FDA 21 CFR 172.515

vapor density

4.2 (vs air)

vapor pressure

1 mmHg ( 33 °C)

Assay

≥98%

refractive index

n20/D 1.573 (lit.)

bp

197 °C (lit.)

mp

1-2 °C (lit.)

density

1.146 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

salicylaldehyde

Organoleptic

medicinal; cooling; spicy

SMILES string

Oc1ccccc1C=O

InChI

1S/C7H6O2/c8-5-6-3-1-2-4-7(6)9/h1-5,9H

InChI key

SMQUZDBALVYZAC-UHFFFAOYSA-N

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General description

Salicylaldehyde is the main odor constituent of buckwheat flour. It is also found in anise and vanilla extracts.

Application

  • Facile synthesis of iminated lignin for enhanced free radical and lead ion scavenging capabilities.: This study presents a novel method for synthesizing iminated lignin using salicylaldehyde. The modified lignin demonstrates significantly improved free radical and lead ion scavenging abilities, highlighting its potential application in environmental remediation and biochemical processes (Xia et al., 2024).

Pictograms

Exclamation markEnvironment
GHS07,GHS09

Signal Word

Warning

Hazard Statements

H302,H411

Hazard Classifications

Acute Tox. 4 Oral - Aquatic Chronic 2

Storage Class Code

10 - Combustible liquids

WGK

WGK 2

Flash Point(F)

170.6 °F - closed cup

Flash Point(C)

77 °C - closed cup

Certificates of Analysis (COA)

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Salicylaldehyde is a characteristic aroma component of buckwheat groats.
Janes D & Kreft S.
Food Chemistry, 109(2), 293-298 (2008)
Spectrophotometric profiles of off-flavor aldehydes by using their reactions with 2-thiobarbituric acid.
Guzman-Chozas M, et al.
Journal of Agricultural and Food Chemistry, 45(7), 2452-2457 (1997)
Wan Yen Lee et al.
Metallomics : integrated biometal science, 4(2), 188-196 (2011-12-03)
The copper(ii) complexes of two salicylaldehyde semicarbazones, HOC(6)H(4)CH[double bond, length as m-dash]N-NHCONR(2) [H(2)Bnz(2) (R = CH(2)Ph) and H(2)Bu(2) (R = Bu)], were evaluated for their DNA binding and cleavage properties by spectrophotometric DNA titration, ethidium bromide displacement assay and electrophoretic
Stephen K Murphy et al.
Organic letters, 13(23), 6216-6219 (2011-11-09)
A method has been developed for the intermolecular hydroacylation of homoallyl alcohols with salicylaldehydes to furnish homoaldol products in 50-98% yields. The method also applies to the hydroacylation of 2-hydroxystyrenes. This work highlights the use of hydroacylation as a unified
Mirta Rubčić et al.
Chemistry (Weinheim an der Bergstrasse, Germany), 18(18), 5620-5631 (2012-03-27)
The Schiff base derived from salicylaldehyde and 2-amino-3-hydroxypyridine affords a diversity of solid forms, two polymorphic pairs of the enol-imino (D1 a and D1 b) and keto-amino (D2 a and D2 b) desmotropes. The isolated phases, identified by IR spectroscopy, X-ray crystallography, and (13)C
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