4-ethyl benzaldehyde, 4748-78-1

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Product(s):
4748-78-1 4-Ethylbenzaldehyde

Penta International Corporation

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Product(s):
05-14900 4-ETHYLBENZALDEHYDE

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Product(s):
W375608 4-Ethylbenzaldehyde, ≥97%
SDS

Synerzine, Inc.

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Synerzine is a leading supplier of flavor and fragrance ingredients.
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Product(s):
W0544 4-Ethylbenzaldehyde

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Product(s):
E0325 4-Ethylbenzaldehyde >98.0%(GC)
SDS

Fragrance Demo Formulas
Name:	4-ethylbenzaldehyde
CAS Number:	4748-78-1	3D/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, Edge 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

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

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).

Cosmetic Information:

CosIng:	cosmetic data
Cosmetic Uses:	perfuming agents

Suppliers:

BOC Sciences

For experimental / research use only.

Santa Cruz Biotechnology

For experimental / research use only.

4-Ethylbenzaldehyde

Sigma-Aldrich

4-Ethylbenzaldehyde, ≥97%

sds

Odor: almond; sweet

Certified Food Grade Products

Synerzine

4-Ethylbenzaldehyde

TCI AMERICA

For experimental / research use only.

4-Ethylbenzaldehyde >98.0%(GC)

sds

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

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
	View the IFRA 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 ppm	average 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:		-	-

Safety References:

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

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

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