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cuminaldehyde
General Material Information
| Preferred name | cuminaldehyde |
| Trivial Name | Cuminaldehyde |
| Short Description | 4-isopropylbenzaldehyde |
| Formula | C10 H12 O |
| CAS Number | 122-03-2 |
| FEMA Number | 2341 |
| Flavis Number | 5.022 |
| ECHA Number | 204-516-9 |
| FDA UNII | O0893NC35F |
| Nikkaji Number | J5.347C |
| Beilstein Number | 0636547 |
| MDL | MFCD00006953 |
| COE Number | 111 |
| Bio Activity Summary | External link |
| NMR Predictor | External link |
| JECFA Food Flavoring | 868 cuminaldehyde |
| FDA Patent | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm | 122-03-2 ; CUMINALDEHYDE |
| 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-propan-2-ylbenzaldehyde | |
| NIST Chemistry WebBook: | Search Inchi |
| Canada Domestic Sub. List: | 122-03-2 |
| Pubchem (cid): | 326 |
| Pubchem (sid): | 134973540 |
| Flavornet: | 122-03-2 |
| 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 |
| UM BBD: | Search |
| KEGG (GenomeNet): | C06577 |
| HMDB (The Human Metabolome Database): | HMDB02214 |
| FooDB: | FDB008724 |
| Export Tariff Code: | 2912.29.6000 |
| Typical G.C. | |
| VCF-Online: | VCF Volatile Compounds in Food |
Suppliers
PhysChem Properties
| Material listed in food chemical codex | Yes |
| Molecular weight | 148.20483398438 |
| Specific gravity | @ 25 °C |
| Pounds per Gallon | 8.121 to 8.155 |
| Refractive Index | 1.529 to 1.534 @ 20 °C |
| Boiling Point | 235 to 236°C @ 760 mm Hg |
| Boiling Point | 128 to 129°C @ 30 mm Hg |
| Acid Value | 5 max KOH/g |
| Vapor Pressure | 0.065 mmHg @ 25 °C |
| Flash Point TCC Value | 93.33 °C TCC |
| logP (o/w) | 3.17 |
| 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 | |
| alcohol | Yes |
| water, 282 mg/L @ 20 °C (exp) | Yes |
| water | No |
| Stability | |
| bath foam | Unspecified |
| hair spray | Unspecified |
| lipstick | Unspecified |
| non-discoloring | Unspecified |
| powder | Unspecified |
| soap | Unspecified |
Organoleptic Properties
| Odor Type: Spicy | |
| spicy, cumin, green, herbal | |
| Odor strength | high , recommend smelling in a 10.00 % solution or less |
| Substantivity | 32 hour(s) at 100.00 % |
| Luebke, William tgsc, (1985) | At 10.00 % in dipropylene glycol. spicy cumin green herbal |
| Mosciano, Gerard P&F 15, No. 2, 69, (1990) | Spicy, green, cumin-like with green herbal spice nuances |
| Flavor Type: Spicy | |
| spicy, cumin, green, herbal, vegetable | |
| Mosciano, Gerard P&F 15, No. 2, 69, (1990) | At 10.00 ppm. Spicy, cumin, green, herbal and vegetable-like |
Occurrences
| (data available) |
Potential Uses
| Applications | |
| Odor purposes | Acacia , Blackberry , Caraway seed , Cinnamon , Cumin oil replacer , Currant black currant , Dill weed , Eucalyptus oil replacer , Fern , Gooseberry , Green , Hawthorn , Hay new mown hay , Herbal , Lilac , Lily , Lily of the valley , Magnolia , Mimosa , Myrrh , Orange bitter orange peel , Orris , Pine , Privet , Reseda , Rose white rose , Sap , Spice , Strawberry , Violet , Wallflower |
| Flavoring purposes | Cake , Caraway seed , Cookie , Dill weed , Lettuce , Orange bitter orange peel , Vegetable |
| Other purposes | Boldus oil replacer |
| Cosmetic purposes | Perfuming agents |
Safety Information
Safety information
| Preferred SDS: View | |
| European information : | |
| Most important hazard(s): | |
| Xn - Harmful. | |
| R 20/21/22 - Harmful by inhalation, in contact with skin and if swallowed. R 36/37/38 - Irritating to eyes, respiratory system, and skin. S 02 - Keep out of the reach of children. S 20/21 - When using do not eat, drink or smoke. 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 36/37/39 - Wear suitable clothing, gloves and eye/face protection. | |
| 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. | |
| Human Experience: | |
| 4 % solution: no irritation or sensitization. | |
| Oral/Parenteral Toxicity: | |
| gavage-rat LD50 [sex: M,F] 1390 mg/kg (Jenner et al., 1964) oral-mouse LD50 2400 mg/kg Biochemical Journal. Vol. 34, Pg. 1196, 1940. oral-rat LD50 1390 mg/kg GASTROINTESTINAL: ULCERATION OR BLEEDING FROM STOMACH BEHAVIORAL: SOMNOLENCE (GENERAL DEPRESSED ACTIVITY) LIVER: OTHER CHANGES Food and Cosmetics Toxicology. Vol. 2, Pg. 327, 1964. | |
| Dermal Toxicity: | |
| skin-rabbit LD50 2800 mg/kg Food and Cosmetics Toxicology. Vol. 12, Pg. 395, 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 | |||
| 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 | |||
| 0.12 % | |||
| 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 | |||
| 0.05 % | |||
| 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) | |||
| 3.30 % | |||
| 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 | |||
| 1.80 % | |||
| Category 11B: Products with intended skin contact but minimal transfer of fragrance to skin from inert substrate with potential UV exposure | |||
| 1.80 % | |||
| 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): | 110.00 (μg/capita/day) | ||
| Maximised Survey-derived Daily Intakes (MSDI-USA): | 1.00 (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: 3 | |||
| Click here to view publication 3 | |||
| average usual ppm | average maximum ppm | ||
| baked goods: | - | 4.00000 | |
| beverages(nonalcoholic): | - | 3.10000 | |
| beverages(alcoholic): | - | - | |
| breakfast cereal: | - | - | |
| cheese: | - | - | |
| chewing gum: | 0.40000 | 0.50000 | |
| condiments / relishes: | - | 3.00000 | |
| confectionery froastings: | - | - | |
| egg products: | - | - | |
| fats / oils: | - | - | |
| fish products: | - | - | |
| frozen dairy: | - | 3.20000 | |
| fruit ices: | - | 3.20000 | |
| gelatins / puddings: | - | - | |
| granulated sugar: | - | - | |
| gravies: | - | - | |
| hard candy: | - | 4.00000 | |
| 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 |
| AIDS Citations:Search |
| Cancer Citations:Search |
| Toxicology Citations:Search |
| EPA Substance Registry Services (TSCA):122-03-2 |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :326 |
| National Institute of Allergy and Infectious Diseases:Data |
| WGK Germany:2 |
| 4-propan-2-ylbenzaldehyde |
| Chemidplus:0000122032 |
| RTECS:CU7000000 for cas# 122-03-2 |