4-ethyl benzaldehyde
4-ethylbenzaldehyde
 
Notes:
Present in roasted chicken, cider, tea and roasted peanuts. Flavouring ingredient
  • BOC Sciences
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      Product(s):
      4748-78-1 4-Ethylbenzaldehyde
       
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      Product(s):
      05-14900 4-ETHYLBENZALDEHYDE
       
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  • Synerzine
    • Synerzine, Inc.
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      Product(s):
      W0544 4-Ethylbenzaldehyde
       
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      Product(s):
      E0325 4-Ethylbenzaldehyde >98.0%(GC)
       
Synonyms   Articles   Notes   Search
Fragrance Demo Formulas
CAS Number: 4748-78-1Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg: 225-268-8
FDA UNII: 289PPW3SG4
Nikkaji Web: J38.078D
MDL: MFCD00006956
CoE Number: 705
XlogP3: 2.40 (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: 865  p-ethylbenzaldehyde
DG SANTE Food Flavourings: 05.068  4-ethylbenzaldehyde
FEMA Number: 3756 4-ethylbenzaldehyde
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):4748-78-1 ; 4-ETHYLBENZALDEHYDE
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Physical Properties:
Appearance: colorless to pale yellow clear liquid (est)
Assay: 97.00 to 100.00 % 
Food Chemicals Codex Listed: No
Specific Gravity: 0.98000 to 1.00000 @  25.00 °C.
Pounds per Gallon - (est).: 8.155 to  8.321
Refractive Index: 1.53800 to 1.54200 @  20.00 °C.
Boiling Point: 220.00 to  222.00 °C. @ 760.00 mm Hg
Acid Value: 3.00 max. KOH/g
Vapor Pressure: 0.106000 mmHg @ 25.00 °C. (est)
Flash Point: 198.00 °F. TCC ( 92.22 °C. )
logP (o/w): 2.408 (est)
Soluble in:
 alcohol
 water, 397.7 mg/L @ 25 °C (est)
Insoluble in:
 water
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Organoleptic Properties:
 
Odor Type: fruity
 
 almond bitter almond  sweet  anise  cherry  
Odor Description:
at 10.00 % in dipropylene glycol. 
bitter almond sweet anise
 
Odor and/or flavor descriptions from others (if found).
 
 
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Cosmetic Information:
CosIng: cosmetic data
Cosmetic Uses: perfuming agents
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Suppliers:
BOC Sciences
For experimental / research use only.
4-Ethylbenzaldehyde
Parchem
4-ethyl benzaldehyde
Penta International
4-ETHYLBENZALDEHYDE
Santa Cruz Biotechnology
For experimental / research use only.
4-Ethylbenzaldehyde
Sigma-Aldrich
4-Ethylbenzaldehyde, ≥97%
Odor: almond; sweet
Certified Food Grade Products
Synerzine
4-Ethylbenzaldehyde
TCI AMERICA
For experimental / research use only.
4-Ethylbenzaldehyde >98.0%(GC)
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Safety Information:
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
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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
IFRA Critical Effect: Dermal sensitization and systemic toxicity
IFRA: View 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 ppmaverage 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: --
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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
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
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References:
 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
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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
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
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Potential Blenders and core components note
 
For Odor
almond
bitter almond oil replacerFL/FR
anisic
ortho-acetanisoleFL/FR
ortho-anisaldehydeFL/FR
balsamic
2-acetyl furanFL/FR
 benzyl cinnamateFL/FR
(E)-benzyl tiglateFL/FR
 methyl (E)-cinnamateFL/FR
 methyl cinnamateFL/FR
berry
wild berry fragranceFR
 raspberry ketone methyl etherFL/FR
bready
 furfuralFL/FR
buttery
3,4-hexane dioneFL/FR
camphoreous
 butyrophenoneFL/FR
caramellic
 geranyl crotonateFR
chocolate
 chocolate cherry fragranceFR
 chocolate pyrazine AFL/FR
2-methoxy-3-methyl pyrazineFL/FR
earthy
 dibenzyl etherFL/FR
ethereal
 cyclohexyl formateFL/FR
floral
 acetophenoneFL/FR
 phenyl acetaldehyde diisobutyl acetalFL/FR
 stephanotis flower absolute replacerFR
para-tolualdehyde propylene glycol acetalFL/FR
fruity
 allyl 2-ethyl butyrateFL/FR
 allyl benzoateFR
 allyl isovalerateFL/FR
 almond fragranceFR
bitter almond oilFL/FR
 almond specialtyFR
isoamyl 2-methyl butyrateFL/FR
 amyl butyrateFL/FR
para-anisyl propionateFL/FR
 benzaldehydeFL/FR
 benzaldehyde / methyl anthranilate schiff's baseFR
 benzaldehyde glycrol acetalFL/FR
2-benzofuran carboxaldehydeFL/FR
 bread thiopheneFL/FR
 cassyraneFL/FR
sour cherry fragranceFR
black cherry fragranceFR
 cherry fragranceFR
wild cherry fragranceFR
 cherry oxyacetateFL/FR
 cherry pentenoateFL/FR
 cherry propanolFL/FR
 cyclohexyl cinnamateFL/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
(Z)-2-penten-1-olFL/FR
 phenyl acetaldehyde diethyl acetalFL/FR
herbal
laevo-perillaldehydeFL/FR
honey
 methyl phenyl acetateFL/FR
 phenyl pyruvic acidFL/FR
minty
 methyl 5-methyl salicylateFR
naphthyl
2,4-dimethyl benzaldehydeFL/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
spicy
 cinnamyl isovalerateFL/FR
 cinnamyl propionateFL/FR
(E)-para-methoxycinnamaldehydeFL/FR
para-methoxycinnamaldehydeFL/FR
 
For Flavor
 
No flavor group found for these
para-anisyl propionateFL/FR
 butyrophenoneFL/FR
 chocolate pyrazine AFL/FR
 ethyl 2-phenyl-3-furoateFL
5-ethyl-2-thiophene carboxaldehydeFL
2-hexenalFL
(E)-para-methoxycinnamaldehydeFL/FR
 methyl (E)-cinnamateFL/FR
 methyl furfuracrylateFL
4-methyl salicylaldehydeFL
2-methyl-3-(methyl thio) pyrazineFL/FR
2-methyl-3-ethoxypyrazineFL/FR
 phenyl acetaldehyde diethyl acetalFL/FR
 tolualdehyde glyceryl acetalFL/FR
para-tolualdehyde propylene glycol acetalFL/FR
almond
bitter almond oil replacerFL/FR
anisic
ortho-anisaldehydeFL/FR
aromatic
laevo-perillaldehydeFL/FR
balsamic
(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
para-methoxycinnamaldehydeFL/FR
ethereal
 allyl 2-ethyl butyrateFL/FR
floral
 cinnamyl propionateFL/FR
 methyl phenyl acetateFL/FR
 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
 cassyraneFL/FR
 cherry laurel oilFL
 cherry oxyacetateFL/FR
 cherry pentenoateFL/FR
 cherry propanolFL/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
(Z)-2-penten-1-olFL/FR
 phenyl acetaldehyde diisobutyl acetalFL/FR
naphthyl
2,4-dimethyl benzaldehydeFL/FR
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
spicy
 benzyl cinnamateFL/FR
 methyl cinnamateFL/FR
para-tolualdehydeFL/FR
 
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Potential Uses:
 almondFR
 cherryFR
 fruitFR
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Occurrence (nature, food, other): note
 chicken roasted chicken
Search  PMC Picture
 featherfew leaf oil @ trace%
Data  GC  Search Trop  Picture
 peanut roasted peanut
Search Trop  Picture
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Synonyms:
 benzaldehyde, 4-ethyl-
p-ethyl benzaldehyde
para-ethyl benzaldehyde
4-ethylbenzaldehyde
p-ethylbenzaldehyde
para-ethylbenzaldehyde
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Articles:
US Patents: 8,188,023 - 4-alkyl cyclohexanepropanal compounds and their use in perfume compositions
PubMed: Effect of storage time and heat processing on the volatile profile of Senegalese sole (Solea senegalensis Kaup, 1858) muscle.
US Patents: 8,168,834 - 4-alkyl 1-(3-methoxy-2-propen-1-yl) benzene compounds and their use in perfume compositions
PubMed: Subacute toxicity assessment of water disinfection byproducts on zebrafish.
PubMed: Comparison of two microalgal diets. 2. Influence on odorant composition and organoleptic qualities of raw oysters (Crassostrea gigas).
PubMed: Identification of degradation products of ibuprofen arising from oxidative and thermal treatments.
PubMed: A gene coding for tRNA is located near 5' terminus of 16S rRNA gene in Zea mays chloroplast genome.
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