2,4-dimethyl benzaldehyde
2,4-xylylaldehyde
 
Notes:
Flavouring ingredient
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      Product(s):
      15764-16-6 2,4-Dimethylbenzaldehyde
       
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      04-39700 2,4-DIMETHYLBENZALDEHYDE
       
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      Product(s):
      W0482 2,4-DIMETHYLBENZALDEHYDE
       
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      Product(s):
      D2392 2,4-Dimethylbenzaldehyde >97.0%(GC)
       
Synonyms   Articles   Notes   Search
CAS Number: 15764-16-6Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg: 239-856-7
FDA UNII: I06YU18H4A
Nikkaji Web: J43.037D
MDL: MFCD00003340
XlogP3: 2.50 (est)
Molecular Weight: 134.17790000
Formula: C9 H10 O
NMR Predictor: Predict (works with chrome or firefox)
Category: flavor and fragrance agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar: Search
Google Books: Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist: Search
Google Patents: Search
US Patents: Search
EU Patents: Search
Pubchem Patents: Search
PubMed: Search
NCBI: Search
JECFA Food Flavoring: 869  2,4-dimethylbenzaldehyde
DG SANTE Food Flavourings: 05.110  2,4-dimethylbenzaldehyde
FEMA Number: 3427 2,4-dimethylbenzaldehyde
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):15764-16-6 ; 2,4-DIMETHYLBENZALDEHYDE
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Physical Properties:
Appearance: colorless to pale yellow clear liquid (est)
Assay: 95.00 to 100.00 % 
Food Chemicals Codex Listed: No
Specific Gravity: 1.01600 to 1.02000 @  20.00 °C.
Pounds per Gallon - (est).: 8.464 to  8.497
Refractive Index: 1.54800 to 1.55200 @  20.00 °C.
Melting Point: -9.00 °C. @ 760.00 mm Hg
Boiling Point: 102.50 to  103.00 °C. @ 14.00 mm Hg
Boiling Point: 212.00 to  215.00 °C. @ 710.00 mm Hg
Acid Value: 2.00 max. KOH/g
Vapor Pressure: 0.112000 mmHg @ 25.00 °C. (est)
Flash Point: 192.00 °F. TCC ( 88.89 °C. )
logP (o/w): 2.545 (est)
Soluble in:
 alcohol
 water, 356.1 mg/L @ 25 °C (est)
Insoluble in:
 water
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Organoleptic Properties:
 
Odor Type: naphthyl
 
Odor Strength: medium
 
 naphthyl  cherry  almond  spicy  vanilla  
Odor Description:
at 100.00 %. 
naphthyl cherry almond spice vanilla
 
 sweet  naphthyl  chemical  almond  powdery  spicy  cherry  vanilla  
Odor Description:
Sweet, naphthalene, chemical, almond, powdery, spice, cherry and vanilla
Mosciano, Gerard P&F 15, No. 1, 19, (1990)
 
 
Flavor Type: naphthyl
 
 naphthyl  cherry  almond  spicy  vanilla  
Taste Description:
at 20.00 ppm.  
Naphthyl, cherry, almond, spice and vanilla
Mosciano, Gerard P&F 15, No. 1, 19, (1990)
 
Odor and/or flavor descriptions from others (if found).
 
 
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Cosmetic Information:
None found
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Suppliers:
BOC Sciences
For experimental / research use only.
2,4-Dimethylbenzaldehyde
EMD Millipore
For experimental / research use only.
2,4-Dimethylbenzaldehyde
Parchem
2,4-dimethyl benzaldehyde
Penta International
2,4-DIMETHYLBENZALDEHYDE
Santa Cruz Biotechnology
For experimental / research use only.
2,4-Dimethylbenzaldehyde
Sigma-Aldrich
2,4-Dimethylbenzaldehyde, ≥90%
Odor: almond; cherry; spicy; sweet
Certified Food Grade Products
Synerzine
2,4-DIMETHYLBENZALDEHYDE
TCI AMERICA
For experimental / research use only.
2,4-Dimethylbenzaldehyde >97.0%(GC)
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Safety Information:
Preferred SDS: View
 
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] 1750 - 5000 mg/kg
Death of 3/5 male and 3/5 female rats after single dose of 5000 mg/kg bw. No death after repeated doses of 1750 mg/kg bw in 5 male and 5 female rats.
(deGroot et al., 1974)

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
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Safety in Use Information:
Category: flavor and fragrance agents
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice
Recommendation for 2,4-dimethyl benzaldehyde usage levels up to:
  2.0000 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.37 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.10 (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: 8
Click here to view publication 8
 average usual ppmaverage maximum ppm
baked goods: --
beverages(nonalcoholic): -2.00000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: -1.00000
confectionery froastings: -3.00000
egg products: --
fats / oils: --
fish products: --
frozen dairy: -2.00000
fruit ices: -2.00000
gelatins / puddings: -2.00000
granulated sugar: --
gravies: --
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: -1.00000
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: --
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Safety References:
Flavor & Extract Manufacturers Association (FEMA) reference(s):
The FEMA GRAS assessment of benzyl derivatives used as flavor ingredients. View pdf
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
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 61814
National Institute of Allergy and Infectious Diseases: Data
WGK Germany: 3
 2,4-dimethylbenzaldehyde
Chemidplus: 0015764166
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References:
 2,4-dimethylbenzaldehyde
NIST Chemistry WebBook: Search Inchi
Canada Domestic Sub. List: 15764-16-6
Pubchem (cid): 61814
Pubchem (sid): 135019060
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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): HMDB32142
FooDB: FDB008868
Export Tariff Code: 2912.29.6000
VCF-Online: VCF Volatile Compounds in Food
ChemSpider: View
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Potential Blenders and core components note
 
For Odor
anisic
anisic
ortho-acetanisoleFL/FR
ortho-anisaldehydeFL/FR
para-anisaldehydeFL/FR
balsamic
2-acetyl furanFL/FR
sumatra benzoin resinFL/FR
sumatra benzoin resinoidFL/FR
 benzyl cinnamateFL/FR
(E)-benzyl tiglateFL/FR
 methyl (E)-cinnamateFL/FR
 methyl cinnamateFL/FR
berry
 raspberry ketone methyl etherFL/FR
bready
 furfuralFL/FR
buttery
3,4-hexane dioneFL/FR
camphoreous
 butyrophenoneFL/FR
chocolate
 chocolate pyrazine AFL/FR
2-methoxy-3-methyl pyrazineFL/FR
 vanillyl ethyl etherFL/FR
earthy
 dibenzyl etherFL/FR
ethereal
 cyclohexyl formateFL/FR
fatty
(R)-gamma-octalactoneFL/FR
floral
 acetophenoneFL/FR
 heliotropinFL/FR
 phenyl acetaldehyde diisobutyl acetalFL/FR
para-tolualdehyde propylene glycol acetalFL/FR
fruity
 allyl 2-ethyl butyrateFL/FR
 allyl isovalerateFL/FR
bitter almond oilFL/FR
isoamyl 2-methyl butyrateFL/FR
 amyl butyrateFL/FR
para-anisyl propionateFL/FR
 benzaldehydeFL/FR
 benzaldehyde glycrol acetalFL/FR
2-benzofuran carboxaldehydeFL/FR
 bread thiopheneFL/FR
 cherry oxyacetateFL/FR
 cherry pentenoateFL/FR
 cherry propanolFL/FR
 cinnamyl isobutyrateFL/FR
 cyclohexyl cinnamateFL/FR
4-ethyl benzaldehydeFL/FR
 ethyl benzoyl acetateFL/FR
 ethyl methyl-para-tolyl glycidateFL/FR
 heptyl isobutyrateFL/FR
3-methyl-2-butenalFL/FR
 prunus amygdalus amara seed extractFL/FR
para-tolualdehydeFL/FR
meta-tolualdehydeFL/FR
 tolualdehyde glyceryl acetalFL/FR
 tolualdehydes (mixed o,m,p)FL/FR
green
 benzaldehyde dimethyl acetalFL/FR
 phenyl acetaldehyde diethyl acetalFL/FR
herbal
laevo-perillaldehydeFL/FR
honey
 methyl phenyl acetateFL/FR
 phenyl pyruvic acidFL/FR
3,5-cocoa pyrazineFL/FR
2-methyl-3-(methyl thio) pyrazineFL/FR
2-methyl-3-ethoxypyrazineFL/FR
 nutty cyclohexenoneFL/FR
phenolic
2'-hydroxyacetophenoneFL/FR
 methyl benzoateFL/FR
powdery
para-anisyl acetateFL/FR
 dibenzyl ketoneFL/FR
smoky
2,6-dimethoxyphenolFL/FR
spicy
para-anisyl formateFL/FR
 cinnamyl isovalerateFL/FR
(E)-para-methoxycinnamaldehydeFL/FR
para-methoxycinnamaldehydeFL/FR
4-methyl guaiacolFL/FR
vanilla
 methyl vanillateFL/FR
 
For Flavor
 
No flavor group found for these
para-anisyl propionateFL/FR
 butyrophenoneFL/FR
 chocolate pyrazine AFL/FR
 ethyl 2-phenyl-3-furoateFL
4-ethyl benzaldehydeFL/FR
5-ethyl-2-thiophene carboxaldehydeFL
2-hexenalFL
(E)-para-methoxycinnamaldehydeFL/FR
 methyl (E)-cinnamateFL/FR
 methyl furfuracrylateFL
4-methyl salicylaldehydeFL
 methyl vanillateFL/FR
2-methyl-3-(methyl thio) pyrazineFL/FR
2-methyl-3-ethoxypyrazineFL/FR
(R)-gamma-octalactoneFL/FR
 phenyl acetaldehyde diethyl acetalFL/FR
 tolualdehyde glyceryl acetalFL/FR
para-tolualdehyde propylene glycol acetalFL/FR
anisic
ortho-anisaldehydeFL/FR
aromatic
laevo-perillaldehydeFL/FR
balsamic
sumatra benzoin resinFL/FR
sumatra benzoin resinoidFL/FR
(E)-benzyl tiglateFL/FR
berry
 heptyl isobutyrateFL/FR
 raspberry ketone methyl etherFL/FR
bitter
 dibenzyl ketoneFL/FR
brown
 furfuralFL/FR
buttery
3,4-hexane dioneFL/FR
cherry
 heliotropinFL/FR
para-methoxycinnamaldehydeFL/FR
creamy
para-anisaldehydeFL/FR
ethereal
 allyl 2-ethyl butyrateFL/FR
floral
 methyl phenyl acetateFL/FR
fruity
 allyl isovalerateFL/FR
bitter almond oilFL/FR
isoamyl 2-methyl butyrateFL/FR
 amyl butyrateFL/FR
para-anisyl acetateFL/FR
 benzaldehydeFL/FR
 benzaldehyde glycrol acetalFL/FR
 bread thiopheneFL/FR
 cherry laurel oilFL
 cherry oxyacetateFL/FR
 cherry pentenoateFL/FR
 cherry propanolFL/FR
 cinnamyl isobutyrateFL/FR
 cinnamyl isovalerateFL/FR
 cyclohexyl cinnamateFL/FR
 dibenzyl etherFL/FR
 ethyl benzoyl acetateFL/FR
 ethyl methyl-para-tolyl glycidateFL/FR
2,4-hexadien-1-olFL
3-methyl-2-butenalFL/FR
meta-tolualdehydeFL/FR
 tolualdehydes (mixed o,m,p)FL/FR
green
 benzaldehyde dimethyl acetalFL/FR
 cyclohexyl formateFL/FR
 phenyl acetaldehyde diisobutyl acetalFL/FR
medicinal
2,6-dimethoxyphenolFL/FR
naphthyl
2'-hydroxyacetophenoneFL/FR
nutty
2-acetyl furanFL/FR
2-benzofuran carboxaldehydeFL/FR
3,5-cocoa pyrazineFL/FR
3,5(6)-cocoa pyrazineFL
2-methoxy-3-methyl pyrazineFL/FR
 nutty cyclohexenoneFL/FR
 prunus amygdalus amara seed extractFL/FR
phenolic
 methyl benzoateFL/FR
 phenyl pyruvic acidFL/FR
powdery
ortho-acetanisoleFL/FR
 acetophenoneFL/FR
 powdery ketoneFL
rummy
 vanillyl ethyl etherFL/FR
spicy
para-anisyl formateFL/FR
 benzyl cinnamateFL/FR
 methyl cinnamateFL/FR
para-tolualdehydeFL/FR
chai vanilla flavorFL
vanilla
vanilla chai flavorFL
4-methyl guaiacolFL/FR
 
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Potential Uses:
 almondFR
 cherryFR
 hawthornFR
 pistachioFL
 powderFR
 vanillaFR
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Occurrence (nature, food, other): note
 brandy
Search  PMC Picture
 clam
Search  PMC Picture
 grape
Search Trop  Picture
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Synonyms:
 benzaldehyde, 2,4-dimethyl-
2,4-dimethyl benzene carboxaldehyde
2,4-dimethylbenzaldehyde
1-formyl-2,4-dimethyl benzene
1-formyl-2,4-dimethylbenzene
2,4-xylyl aldehyde
2,4-xylylaldehyde
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