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| o-Anisaldehyde Chemical Properties |
| Melting point |
34-40 °C(lit.) |
| Boiling point |
238 °C(lit.) |
| density |
1.127 g/mL at 25 °C(lit.) |
| FEMA |
4077 | O-ANISALDEHYDE |
| refractive index |
1.5608 |
| Fp |
244 °F |
| storage temp. |
Store below +30°C. |
| solubility |
Solubility Slightly soluble in water; soluble in ethanol |
| form |
Low Melting Crystalline Mass |
| Specific Gravity |
1.127 |
| color |
Light yellow to pale brown |
| PH Range |
Non1 uorescence (3.1) to green 1 uorescence (4.4) |
| Water Solubility |
insoluble |
| Sensitive |
Air Sensitive |
| JECFA Number |
2062 |
| BRN |
606301 |
| Major Application |
Battery, hair dyes, bird repellents, cosmetics, antibacterial, antipyretic |
| CAS DataBase Reference |
135-02-4(CAS DataBase Reference) |
| NIST Chemistry Reference |
Benzaldehyde, 2--(135-02-4) |
| EPA Substance Registry System |
Benzaldehyde, 2-- (135-02-4) |
| Hazard Codes |
Xi |
| Risk Statements |
36/37/38-36/38 |
| Safety Statements |
26-36-37/39 |
| WGK Germany |
2 |
| RTECS |
BZ2610000 |
| F |
9-23 |
| TSCA |
Yes |
| HS Code |
29124900 |
| Toxicity |
LD50 orally in Rabbit: 2500 mg/kg LD50 dermal Rabbit > 5000 mg/kg |
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| o-Anisaldehyde Usage And Synthesis |
| Description |
O-Anisaldehyde (also 2-benzaldehyde) is found in cassia oil, cinnamon bark, and cinnamon bark oil. It is a clear colorless liquid with a strong aroma.
O-Anisaldehyde is used as a flavor agent in foods including nonalcoholic/alcoholic beverages, baked goods, chewing gum, confections, frozen dairy, fruit ices, hard/soft candy, instant coffee, tea, Jams, jellies, and milk products. O-Anisaldehyde has been used to examine the acaricidal activity of Periploca sepium oil and its active component against Tyrophagus and to obtain good enantioselectivities using Cu(OAc)(2)-bis(oxazolines) via hydrogen bonding in asymmetric Henry reaction. |
| References |
[1] George A. Burdock (2016) Fenraoli’s Handbook of Flavor Ingredients, Sixth Edition.
[2] https://www.alfa.com/en/catalog/A10770/ |
| Description |
o-benzaldehyde has a faint, sweet, floral odor. It blends well with cassia. It has a spice-like flavor, quite bitter above 30 - 40 ppm. May be prepared from salicylaldehyde and dimethyl sulfate in weak alkaline solution. |
| Chemical Properties |
Colorless to cream amber crystalline powder; sweet powdery hawthorn guaiacol vanilla acetophenone almond aroma. |
| Chemical Properties |
light yellow to pale brown |
| Occurrence |
Reported found in Cassia oil, cinnamon bark, and Cinnamon bark oil (Cinnamomum zeylanicum Blume), Sri Lanka (0.09–0.15%) |
| Uses |
Intermediate. |
| Aroma threshold values |
Medium strength odor; anisic type; recommend smelling in a 10.00% solution or less. |
| Taste threshold values |
Sweet powdery guaiacol musty vanilla floral almond taste at 50 ppm in water. |
| Synthesis Reference(s) |
Journal of Heterocyclic Chemistry, 11, p. 943, 1974 DOI: 10.1002/jhet.5570110616
Tetrahedron Letters, 25, p. 1843, 1984 DOI: 10.1016/S0040-4039(01)90056-5 |
| Safety Profile |
Moderately toxic by ingestion. A skin irritant. Mutation data reported. Combustible liquid. When heated to decomposition it emits acrid smoke and irritating fumes. |
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| o-Anisaldehyde Preparation Products And Raw materials |
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