| Identification | More | [Name]
2,4-Dimethylbenzaldehyde | [CAS]
15764-16-6 | [Synonyms]
1-formyl-2,4-dimethyl benzene
2,4-DIMETHYLBENZALDEHYDE
2,4-xylylaldehyde
FEMA 3427
M-XYLENE-4-CARBOXALDEHYDE
2,4-dimethyl-benzaldehyd
2,4-Dimethylbenzenecarboxaldehyde
2,4-DIMETHYLBENZALDEHYDE, TECH., 90%
2 4-DIMETHYLBENZALDEHYDE 90+%
2,4-TRIMETHYL BENZALDEHYDE
2,3-Dimethybenzaldehyde
Benzaldehyde, 2,4-dimethyl-
2,4-DIMETHYLBENZALDEHYDE 97+% | [EINECS(EC#)]
239-856-7 | [Molecular Formula]
C9H10O | [MDL Number]
MFCD00003340 | [Molecular Weight]
134.18 | [MOL File]
15764-16-6.mol |
| Chemical Properties | Back Directory | [Appearance]
clear colourless liquid | [Melting point ]
-9 °C (lit.) | [Boiling point ]
102-103 °C/14 mmHg (lit.) | [density ]
0.962 g/mL at 25 °C(lit.)
| [vapor pressure ]
1 hPa (20 °C) | [FEMA ]
3427 | [refractive index ]
n20/D 1.549(lit.)
| [Fp ]
192 °F
| [storage temp. ]
Store below +30°C. | [solubility ]
Insoluble in water, soluble in alcohol and oils. | [form ]
Liquid | [color ]
Clear colorless | [Specific Gravity]
0.962 | [Odor]
at 100.00 %. naphthyl cherry almond spice vanilla | [biological source]
synthetic | [Odor Type]
naphthyl | [Sensitive ]
Air Sensitive | [JECFA Number]
869 | [InChI]
1S/C9H10O/c1-7-3-4-9(6-10)8(2)5-7/h3-6H,1-2H3 | [InChIKey]
GISVICWQYMUPJF-UHFFFAOYSA-N | [SMILES]
Cc1ccc(C=O)c(C)c1 | [LogP]
2.56 | [CAS DataBase Reference]
15764-16-6(CAS DataBase Reference) | [NIST Chemistry Reference]
Benzaldehyde, 2,4-dimethyl-(15764-16-6) |
| Safety Data | Back Directory | [Symbol(GHS) ]
GHS07 | [Signal word ]
Warning | [Hazard statements ]
H302 | [Precautionary statements ]
P264-P270-P301+P312-P501 | [Hazard Codes ]
Xi | [Risk Statements ]
R36/37/38:Irritating to eyes, respiratory system and skin . | [Safety Statements ]
S24/25:Avoid contact with skin and eyes . | [WGK Germany ]
3
| [HS Code ]
29122900 | [Storage Class]
10 - Combustible liquids | [Hazard Classifications]
Acute Tox. 4 Oral |
| Questions And Answer | Back Directory | [Description]
2,4-dimethylbenzaldehyde is one isomer of dimethylbenzaldehyde. It can be used as a flavoring agent and pharmacological intermediate. It can be manufactured through the reaction between m-xylene and CO under the catalysis of powdery and anhydrous AlCl3.
| [References]
Yu-Long, W. U. "Study on the Synthesizing of 2,4-Dimethylbenzaldehyde." Chemical Intermediates (2008).
Yu-Long, W. U. "Study on Reaction Mechanism of Carbonylating Synthesis of 2,4-Dimethylbenzaldehyde from Meta-xylene." Technology & Development of Chemical Industry (2011).
Spicer, By, and V. Denise. "The effects of protein concentration and temperature on flavor delivery and volatility of 2,4-Dimethylbenzaldehyde and Ethyl butyrate in whey protein isolate solutions."
|
| Hazard Information | Back Directory | [Chemical Properties]
2,4-Dimethylbenzaldehyde has a mild, sweet, bitter-almond odor. | [Chemical Properties]
clear colourless liquid | [Occurrence]
Reported found in cognac, brandy, black tea, grape, juniper berry and clam | [Uses]
2,4-Dimethylbenzaldehyde can be used for antiproliferative activity. | [Definition]
ChEBI: 2,4-Dimethylbenzaldehyde is a carbonyl compound. | [Preparation]
By passing HCl into a mixture of o-xylole, aluminum chloride, sodium cyanide at 100°C. | [Taste threshold values]
Taste characteristics at 20 ppm: naphthyl, cherry, almond, spice and vanilla. | [General Description]
The D values of 2,4-Dimethylbenzaldehyde were studied. |
|
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