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para-anisaldehyde
General Material Information
| Preferred name | para-anisaldehyde |
| Trivial Name | 4-Methoxybenzaldehyde |
| Short Description | p-methoxybenzaldehyde |
| Formula | C8 H8 O2 |
| CAS Number | 123-11-5 |
| Deleted CAS Number | 26249-15-0 |
| FEMA Number | 2670 |
| ECHA Number | 204-602-6 |
| FDA UNII | 9PA5V6656V |
| Nikkaji Number | J3.618H |
| Beilstein Number | 0471382 |
| MDL | MFCD00003385 |
| COE Number | 103 |
| Bio Activity Summary | External link |
| NMR Predictor | External link |
| JECFA Food Flavoring | 878 p-methoxybenzaldehyde |
| FDA Patent | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm | 123-11-5 ; P-METHOXYBENZALDEHYDE |
| Synonyms |
|
US / EU / FDA / JECFA / FEMA / Scholar / Patents
| Google Scholar | Start search |
| Google Books | Start search |
| Google Patents | Start search |
| Perfumer & Flavorists | Start search |
| EU Patents | Start search |
| PubMeb | Start search |
| NCBI | Start search |
Literature & References
| 4-methoxybenzaldehyde | |
| NIST Chemistry WebBook: | Search Inchi |
| Canada Domestic Sub. List: | 123-11-5 |
| Pubchem (cid): | 31244 |
| Pubchem (sid): | 134974383 |
| Flavornet: | 123-11-5 |
| 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 |
| CHEBI: | View |
| CHEMBL: | View |
| Metabolomics Database: | Search |
| KEGG (GenomeNet): | C10761 |
| HMDB (The Human Metabolome Database): | HMDB29686 |
| FooDB: | FDB000872 |
| Export Tariff Code: | 2912.49.1000 |
| Typical G.C. | |
| VCF-Online: | VCF Volatile Compounds in Food |
| ChemSpider: | View |
| Wikipedia: | View |
| Formulations/Preparations: grades: liq & crystals, latter being the disulfite compd. | |
Suppliers
PhysChem Properties
| Material listed in food chemical codex | Yes |
| Molecular weight | 136.15016174316 |
| Specific gravity | @ 25 °C |
| Pounds per Gallon | 9.311 to 9.369 |
| Refractive Index | 1.57 to 1.574 @ 20 °C |
| Boiling Point | 248 to 249°C @ 760 mm Hg |
| Boiling Point | 121 to 122°C @ 10 mm Hg |
| Acid Value | 4 max KOH/g |
| Vapor Pressure | 1 mmHg @ 20 °C |
| Vapor Density | 4.7 |
| Flash Point TCC Value | 108.89 °C TCC |
| logP (o/w) | 1.76 |
| Shelf life | 12 months (or longer if stored properly.) |
| Storage notes | Store in cool, dry place in tightly sealed containers, protected from heat and light. |
| Solubility | |
| ethyl alcohol, 1:7 in 50% alcohol | Yes |
| ethyl alcohol, 7 vol. of 50% alcohol | Yes |
| fatty oils | Yes |
| kerosene | Yes |
| propylene glycol | Yes |
| sodium bisulfite, 99% soluble in solution | Yes |
| water, 4290 mg/L @ 25 °C (exp) | Yes |
| paraffin oil | No |
| alcohol | No |
| Stability | |
| bath foam | Unspecified |
| cream | Unspecified |
| detergent | Unspecified |
| hair spray | Unspecified |
| non-discoloring in most media | Unspecified |
| powder | Unspecified |
| soap | Unspecified |
| stable in weak acids and bases | Unspecified |
Organoleptic Properties
| Odor Type: Anisic | |
| sweet, powdery, mimosa, floral, hawthorn, balsamic, vanilla, anise, woody, coumarinic, creamy, spicy | |
| Odor strength | medium |
| Substantivity | 44 hour(s) at 100.00 % |
| Luebke, William tgsc, (1982) | At 100.00 %. sweet powdery mimosa floral hawthorn balsam |
| Mosciano, Gerard P&F 23, No. 3, 55, (1998) | At 2.00 %. Sweet, powdery, vanilla, anise, woody, coumarin and creamy with a spicy nuance |
| Flavor Type: Creamy | |
| creamy, powdery, vanilla, spicy, marshmallow | |
| Mosciano, Gerard P&F 23, No. 3, 55, (1998) | At 15.00 ppm. Creamy, powdery, vanilla and spicy with a typical marshmallow flavor |
| Useful in: brown caramel, brown nuts, brown cocoa, mint, dairy, vanilla, savory spices, fruity red, fruity yellow, fruity tropical, fruity others, sweet others, alcoholics. | Sweet, herbaceous-spicy |
| General comment | Sweet vanilla powdery fruity |
Occurrences
| (data available) |
Potential Uses
| Applications | |
| Odor purposes | Acacia , Almond , Amber , Ambrene , Angel essence , Anise , Apple , Apricot , Balsam , Banana , Benzoinett , Bluebell , Bouquet , Butterscotch , Cherry , Cherry blossom , Christmas , Chypre , Clover , Coconut tropical coconut , Cologne , Crabapple blossom , Decumaria , Elder flower , Fennel , Fern , Floral , Gardenia , Genet , Ginger white ginger , Gooseberry , Grape , Hawthorn , Hay new mown hay , Heliotrope , Herbal , Hibiscus , Honey , Honeysuckle , Hop , Jasmin , Jonquil , Lemon , Lilac , Lime , Linden flower , Magnolia , Melon , Mimosa , Orange , Orchid , Oriental , Pear , Peppermint , Pineapple , Powder , Raspberry , Sassafras , Spearmint , Strawberry , Sweet grass , Sweet pea , Tuberose , Valerian , Vanilla , Violet , Wallflower , Wisteria , Ylang ylang |
| Flavoring purposes | Buchu leaf , Valerian , Walnut |
| Other purposes | Apres l'ondee , Lux beauty shower soap , Tide |
| Cosmetic purposes | Fragrance , Perfuming agents |
Safety Information
Safety information
| Preferred SDS: View | |
| European information : | |
| Most important hazard(s): | |
| Xi - Irritant | |
| R 36/38 - Irritating to skin and eyes. S 02 - Keep out of the reach of children. 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) | |
| Acute toxicity, Oral (Category 4), H302 Acute toxicity, dermal (Category 5), H313 Skin corrosion/irritation (Category 3), H316 | |
| GHS Label elements, including precautionary statements | |
| Pictogram |  |
| Signal word | Warning |
| Hazard statement(s) | |
| H302 - Harmful if swallowed H313 - May be harmful in contact with skin H316 - Causes mild skin irritation | |
| Precautionary statement(s) | |
| P264 - Wash skin thouroughly after handling. P270 - Do not eat, drink or smoke when using this product. P301 + P312 - IF SWALLOWED: call a POISON CENTER or doctor/physician IF you feel unwell. P312 - Call a POISON CENTER or doctor/physician if you feel unwell. P330 - Rinse mouth. P332 + P313 - IF SKIN irritation occurs: Get medical advice/attention. P501 - Dispose of contents/ container to an approved waste disposal plant. | |
| Human Experience: | |
| 10 % solution: no irritation or sensitization. | |
| Oral/Parenteral Toxicity: | |
| gavage-rat LD50 [sex: M,F] 1510 mg/kg (Jenner et al., 1964) oral-mouse LD50 1859 mg/kg GASTROINTESTINAL: NECROTIC GHANGES GASTROINTESTINAL: OTHER CHANGES LIVER: FATTY LIVER DEGERATION Gigiena i Sanitariya. For English translation, see HYSAAV. Vol. 58(8), Pg. 20, 1993. gavage-guinea pig LD50 [sex: M,F] 1260 mg/kg (Jenner et al., 1964) oral-rat LD50 3210 mg/kg (BASF, 1981) gavage-rat LD50 [sex: M,F] 1510 mg/kg (Taylor et al., 1964) oral-guinea pig LD50 1260 mg/kg BEHAVIORAL: SOMNOLENCE (GENERAL DEPRESSED ACTIVITY) Food and Cosmetics Toxicology. Vol. 2, Pg. 327, 1964. oral-rat LD50 1510 mg/kg BEHAVIORAL: SOMNOLENCE (GENERAL DEPRESSED ACTIVITY) Food and Cosmetics Toxicology. Vol. 2, Pg. 327, 1964. | |
| Dermal Toxicity: | |
| skin-rabbit LD50 > 5000 mg/kg Food and Cosmetics Toxicology. Vol. 12, Pg. 823, 1974. | |
| 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 | |||
| 0.043 % | |||
| Category 2: Products applied to the axillae | |||
| 0.080 % | |||
| Category 3: Products applied to the face/body using fingertips | |||
| 0.022 % | |||
| Category 4: Products related to fine fragrance | |||
| 0.21 % | |||
| 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 | |||
| 0.11 % | |||
| Category 5B: Face moisturizer products applied to the face using the hands (palms), primarily leave-on | |||
| 0.022 % | |||
| Category 5C: Hand cream products applied to the hands using the hands (palms), primarily leave-on | |||
| 0.032 % | |||
| Category 5D: Baby Creams, baby Oils and baby talc | |||
| 0.0072 % | |||
| Category 6: Products with oral and lip exposure | |||
| 0.011 % | |||
| Category 7: Products applied to the hair with some hand contact | |||
| Category 7A: Rinse-off products applied to the hair with some hand contact | |||
| 0.022 % | |||
| Category 7B: Leave-on products applied to the hair with some hand contact | |||
| 0.022 % | |||
| Category 8: Products with significant anogenital exposure | |||
| 0.0072 % | |||
| Category 9: Products with body and hand exposure, primarily rinse off | |||
| 0.065 % | |||
| Category 10: Household care products with mostly hand contact | |||
| Category 10A: Household care excluding aerosol products (excluding aerosol/spray products) | |||
| 0.065 % | |||
| Category 10B: Household aerosol/spray products | |||
| 0.21 % | |||
| 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 | |||
| 0.0072 % | |||
| Category 11B: Products with intended skin contact but minimal transfer of fragrance to skin from inert substrate with potential UV exposure | |||
| 0.0072 % | |||
| Category 12: Products not intended for direct skin contact, minimal or insignificant transfer to skin | |||
| 4.90 % | |||
| 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): | 370.00 (μg/capita/day) | ||
| Maximised Survey-derived Daily Intakes (MSDI-USA): | 580.00 (μg/capita/day) | ||
| 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: 3 | |||
| Click here to view publication 3 | |||
| average usual ppm | average maximum ppm | ||
| baked goods: | - | 16.00000 | |
| beverages(nonalcoholic): | - | 6.30000 | |
| beverages(alcoholic): | - | - | |
| breakfast cereal: | - | - | |
| cheese: | - | - | |
| chewing gum: | 18.00000 | 76.00000 | |
| condiments / relishes: | - | - | |
| confectionery froastings: | - | - | |
| egg products: | - | - | |
| fats / oils: | - | - | |
| fish products: | - | - | |
| frozen dairy: | - | 5.60000 | |
| fruit ices: | - | 5.60000 | |
| gelatins / puddings: | 0.50000 | 30.00000 | |
| granulated sugar: | - | - | |
| gravies: | - | - | |
| hard candy: | - | 14.00000 | |
| 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: | - | - | |
| 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 52 (FGE.52): Consideration of hydroxy- and alkoxy-substituted 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) (Commission Regulation (EC) No 1565/2000 of 18 July 2000) - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) 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 |
| Chemical Carcinogenesis Research Information System:Search |
| AIDS Citations:Search |
| Cancer Citations:Search |
| Toxicology Citations:Search |
| EPA Substance Registry Services (TSCA):123-11-5 |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :31244 |
| National Institute of Allergy and Infectious Diseases:Data |
| WGK Germany:1 |
| 4-methoxybenzaldehyde |
| Chemidplus:0000123115 |
| RTECS:BZ26625000 for cas# 123-11-5 |