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W306800

Sigma-Aldrich

p-Tolualdehyde

≥97%, FG

Synonym(s):

4-Methylbenzaldehyde

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About This Item

Linear Formula:
CH3C6H4CHO
CAS Number:
104-87-0
Molecular Weight:
120.15
FEMA Number:
3068
Beilstein/REAXYS Number:
385772
EC Number:
203-246-9
Council of Europe no.:
115
MDL number:
MFCD00006954
UNSPSC Code:
12164502
PubChem Substance ID:
24901194
Flavis number:
5.029
NACRES:
NA.21

biological source

synthetic

Quality Level

400

grade

FG
Halal
Kosher

reg. compliance

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

assay

≥97%

refractive index

n20/D 1.545 (lit.)

bp

204-205 °C (lit.)
82-85 °C/11 mmHg (lit.)

density

1.019 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

cherry

SMILES string

[H]C(=O)c1ccc(C)cc1

InChI

1S/C8H8O/c1-7-2-4-8(6-9)5-3-7/h2-6H,1H3

InChI key

FXLOVSHXALFLKQ-UHFFFAOYSA-N

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Related Categories

General description

p-Tolualdehyde is a volatile flavor constituent of many fruits such as mango, star apple, quince, kiwi etc.

pictograms

Exclamation mark
GHS07

signalword

Warning

Hazard Classifications

Acute Tox. 4 Oral - Eye Irrit. 2 - Skin Irrit. 2

Storage Class

10 - Combustible liquids

wgk_germany

WGK 1

flash_point_f

161.6 °F - closed cup

flash_point_c

72 °C - closed cup

ppe

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

Certificates of Analysis (COA)

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Odour?active compounds in mango (Mangifera indica L. cv. Corazon).
Pino JA.
International Journal of Food Science and Technology, 47(9), 1944-1950 (2012)
Volatile components of quince fruit (Cydonia oblonga Mill.).
Tsuneya T, et al.
Agricultural and Biological Chemistry, 47(11), 2495-2502 (1983)
Volatile constituents of star apple (Chrysophyllum cainito L.) from Cuba.
Pino J, et al.
Flavour and Fragrance Journal, 17(5), 401-403 (2002)
María J Jordán et al.
Journal of agricultural and food chemistry, 50(19), 5386-5390 (2002-09-05)
Gas chromatography-mass spectrometry (GC-MS) and multidimensional gas chromatography olfactometry (GC/GC-O) were utilized to study the aroma profile and the aroma active components of commercial kiwi essence and the initial fresh fruit puree. Totals of 29 and 33 components were identified
Kei Ohkubo et al.
Chemical communications (Cambridge, England), 46(4), 601-603 (2010-01-12)
Photooxygenation of p-xylene by oxygen occurs efficiently under photoirradiation of 9-mesityl-2,7,10-trimethylacridinium ion (Me(2)Acr(+)-Mes) to yield p-tolualdehyde and hydrogen peroxide, which is initiated via photoinduced electron transfer of Me(2)Acr(+)-Mes to produce the electron-transfer state.
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