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W306800

Sigma-Aldrich

p-Tolualdehyde

≥97%, FG

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Synonym(s):
4-Methylbenzaldehyde
Linear Formula:
CH3C6H4CHO
CAS Number:
Molecular Weight:
120.15
FEMA Number:
3068
Beilstein:
385772
EC Number:
Council of Europe no.:
115
MDL number:
PubChem Substance ID:
Flavis number:
5.029
NACRES:
NA.21

biological source

synthetic

Quality Level

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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1 of 4

This Item
T35505W348600W279609
p-Tolualdehyde ≥97%, FG

Sigma-Aldrich

W306800

p-Tolualdehyde

m-Tolualdehyde 97%

Sigma-Aldrich

T35505

m-Tolualdehyde

γ-Octalactone ≥97%, FCC, FG

Sigma-Aldrich

W279609

γ-Octalactone

grade

FG, Halal, Kosher

grade

-

grade

FG, Halal, Kosher

grade

FG, Fragrance grade, Halal, Kosher

assay

≥97%

assay

97%

assay

≥96%

assay

≥97%

refractive index

n20/D 1.545 (lit.)

refractive index

n20/D 1.541 (lit.)

refractive index

-

refractive index

n20/D 1.444 (lit.)

bp

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

bp

199 °C (lit.), 80-82 °C/11 mmHg (lit.)

bp

-

bp

234 °C (lit.)

density

1.019 g/mL at 25 °C (lit.)

density

1.021 g/mL at 20 °C, 1.019 g/mL at 25 °C (lit.)

density

-

density

0.981 g/mL at 25 °C (lit.)

General description

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

Pictograms

Exclamation mark

Signal Word

Warning

Hazard Statements

Hazard Classifications

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

Storage Class Code

10 - Combustible liquids

WGK

WGK 1

Flash Point(F)

161.6 °F - closed cup

Flash Point(C)

72 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Certificates of Analysis (COA)

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-
25G
Pack Size/Quantity

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705578-5MG-PW

PL860-CGA/SHF-1EA

MMYOMAG-74K-13

1000309185

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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 constituents of star apple (Chrysophyllum cainito L.) from Cuba.
Pino J, et al.
Flavour and Fragrance Journal, 17(5), 401-403 (2002)
Volatile components of quince fruit (Cydonia oblonga Mill.).
Tsuneya T, et al.
Agricultural and Biological Chemistry, 47(11), 2495-2502 (1983)
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.
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

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