(±)-lilac aldehyde
Used as a food additive [EAFUS]
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CAS Number: 67920-63-2Picture of molecule3D/inchi
Nikkaji Web: J501.066G
Beilstein Number: 1618572
XlogP3-AA: 1.50 (est)
Molecular Weight: 168.23592000
Formula: C10 H16 O2
NMR Predictor: Predict (works with chrome or firefox)
CAS Number: 51685-39-3 
Molecular Weight: 168.23592000
Formula: C10 H16 O2
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
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Pubchem Patents: Search
PubMed: Search
NCBI: Search
JECFA Food Flavoring: 1457  (+/-)-2-(5-methyl-5-vinyl-tetrahydrofuran-2-yl)propionaldehyde
FEMA Number: 4058 (+/-)-2-(5-methyl-5-vinyl-tetrahydrofuran-2-yl)propionaldehyde
FDA:No longer provide for the use of these seven synthetic flavoring substances
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Physical Properties:
Appearance: colorless clear liquid (est)
Assay: 90.00 to 100.00 % sum of isomers
Food Chemicals Codex Listed: No
Specific Gravity: 0.95100 to 0.96100 @  20.00 °C.
Pounds per Gallon - (est).: 7.922 to  8.006
Refractive Index: 1.45000 to 1.45900 @  20.00 °C.
Boiling Point: 56.00 to  60.00 °C. @ 1.40 mm Hg
Acid Value: 5.00 max. KOH/g
Vapor Pressure: 0.100000 mmHg @ 25.00 °C. (est)
Flash Point: 173.00 °F. TCC ( 78.40 °C. ) (est)
logP (o/w): 1.591 (est)
Soluble in:
 water, 1229 mg/L @ 25 °C (est)
Insoluble in:
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Organoleptic Properties:
Odor Type: floral
Odor Strength: medium
Odor Description:
at 100.00 %. 
floral lilac
Odor and/or flavor descriptions from others (if found).
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Cosmetic Information:
None found
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(±)-Lilac Aldehyde
Chemical Sources Association
Need This Item for Flavor/Food?: You can contact the CSA
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Safety Information:
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
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
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 (±)-lilac aldehyde usage levels up to:
  3.0000 % in the fragrance concentrate.
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: 21
Click here to view publication 21
 average usual ppmaverage maximum ppm
baked goods: 8.0000016.00000
beverages(nonalcoholic): 3.000006.00000
beverages(alcoholic): 4.000008.00000
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: 6.0000012.00000
fruit ices: 3.000006.00000
gelatins / puddings: 5.0000010.00000
granulated sugar: --
gravies: --
hard candy: 6.0000012.00000
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: 5.0000010.00000
soups: --
sugar substitutes: --
sweet sauces: --
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Safety References:
EPI System: View
Toxicology Citations: Search
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 155007
National Institute of Allergy and Infectious Diseases: Data
Chemidplus: 0067920632
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Leffingwell: Chirality or Article
NIST Chemistry WebBook: Search Inchi
Pubchem (cid): 155007
Pubchem (sid): 135111884
Pubchem (cas): 51685-39-3
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Other Information:
FDA Substances Added to Food (formerly EAFUS): View
HMDB (The Human Metabolome Database): HMDB32434
FooDB: FDB009879
Typical G.C.
VCF-Online: VCF Volatile Compounds in Food
ChemSpider: View
EFSA Update of results on the monitoring of furan levels in food: Read Report
EFSA Previous report: Results on the monitoring of furan levels in food: Read Report
EFSA Report of the CONTAM Panel on provisional findings on furan in food: Read Report
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Potential Blenders and core components note
For Odor
2-phenyl propyl alcoholFL/FR
para-anisaldehyde dimethyl acetalFR
para-cresyl propionaldehydeCS
 hawthorn ethanolFR
3-(4-hydroxy-4-methyl cyclohexyl) butanalFR
 lilac absoluteFR
 lilac absolute replacerFR
 lilac fragranceFR
 lilac pentanolFL/FR
 lilac specialtyFR
bitter orangeflower absolute moroccoFL/FR
2-phenyl propyl acetateFL/FR
2,5-dimethyl bicyclo(3.2.1)oct-2-eneFR
 leafy acetalFL/FR
 lilac acetaldehydeFL/FR
2-phenyl propionaldehydeFL/FR
 diisobutyl carbinyl acetateFR
para-anisyl alcoholFL/FR
For Flavor
No flavor group found for these
2-phenyl propyl acetateFL/FR
 leafy acetalFL/FR
bitter orangeflower absolute moroccoFL/FR
para-anisyl alcoholFL/FR
 lilac acetaldehydeFL/FR
 lilac pentanolFL/FR
2-phenyl propionaldehydeFL/FR
2-phenyl propyl alcoholFL/FR
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Potential Uses:
None Found
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Occurrence (nature, food, other): note
 davana oil @ 0.5%
Data  GC  Search Trop  Picture
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5-ethenyl tetrahydro-alpha,5-dimethyl-2-furan acetaldehyde
2-furanacetaldehyde, 5-ethenyltetrahydro-a,5-dimethyl-
(±)-2-(5-methyl-5-vinyl tetrahydrofuran-2-yl) propionaldehyde
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PubMed: Bacteria isolated from roots and rhizosphere of Vitis vinifera retard water losses, induce abscisic acid accumulation and synthesis of defense-related terpenes in in vitro cultured grapevine.
PubMed: The volatile profiles of a rare apple (Malus domestica Borkh.) honey: shikimic acid-pathway derivatives, terpenes, and others.
PubMed: Bioorganic diversity of rare Coriandrum sativum L. honey: unusual chromatographic profiles containing derivatives of linalool/oxygenated methoxybenzene.
PubMed: Diastereoselective synthesis of a lilac aldehyde isomer and its electrophysiological detection by a moth.
PubMed: Biosynthesis and enantioselectivity in the production of the lilac compounds in Actinidia arguta flowers.
PubMed: Disease status and population origin effects on floral scent:: potential consequences for oviposition and fruit predation in a complex interaction between a plant, fungus, and noctuid moth.
PubMed: Fungal biotransformation of (+/-)-linalool.
PubMed: Floral odors of Silene otites: their variability and attractiveness to mosquitoes.
PubMed: Analysis of volatile compounds emitted from fresh Syringa oblata flowers in different florescence by headspace solid-phase microextraction-gas chromatography-mass spectrometry.
PubMed: Stereoisomeric pattern of lilac aldehyde in Silene latifolia, a plant involved in a nursery pollination system.
PubMed: Linalool and lilac aldehyde/alcohol in flower scents. Electrophysiological detection of lilac aldehyde stereoisomers by a moth.
PubMed: Qualitative and quantitative analyses of flower scent in Silene latifolia.
PubMed: [Effect of acid hydrolysis of oak wood on its aroma-forming complex].
PubMed: Biogenetic studies in Syringa vulgaris L.: bioconversion of (18)O(2H)-labeled precursors into lilac aldehydes and lilac alcohols.
PubMed: Synthesis, structure elucidation, and olfactometric analysis of lilac aldehyde and lilac alcohol stereoisomers.
PubMed: Biogenetic studies in Syringa vulgaris L.: synthesis and bioconversion of deuterium-labeled precursors into lilac aldehydes and lilac alcohols.
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