Molecular Formula | C13H16O |
Molar Mass | 188.27 |
Density | 0.973g/mLat 25°C(lit.) |
Melting Point | EU Regulation 1334/2008 & 178/20 |
Boling Point | 97-99°C 0,7mm |
Flash Point | >230°F |
JECFA Number | 1472 |
Vapor Presure | 0.000587mmHg at 25°C |
Vapor Density | >1 (vs air) |
Appearance | clear liquid |
Color | Light yellow to Yellow to Orange |
BRN | 2043290 |
Storage Condition | Inert atmosphere,Store in freezer, under -20°C |
Sensitive | Air Sensitive |
Refractive Index | n20/D 1.534(lit.) |
MDL | MFCD00036615 |
Physical and Chemical Properties | Colorless liquid with bitter cocoa, nuts, honey, baking and grass aroma. Boiling point of 96~100 degrees C (93Pa). Natural products are found in the volatile substances of fried peanuts and cocoa. |
Hazard Symbols | Xi - Irritant |
Risk Codes | 36/38 - Irritating to eyes and skin. |
Safety Description | S26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S36/37/39 - Wear suitable protective clothing, gloves and eye/face protection. |
WGK Germany | 3 |
TSCA | Yes |
HS Code | 29122990 |
FEMA | 3199 | 5-METHYL-2-PHENYL-2-HEXENAL |
NIST chemical information | Information provided by: webbook.nist.gov (external link) |
EPA chemical information | Information provided by: ofmpub.epa.gov (external link) |
toxicity | GRAS(FEMA). |
usage limit | FEMA: soft drinks, cold drinks, sugar ink, baked goods, jelly, pudding, gum sugar, all 25.0 mg/kg. |
use | GB 2760-1996 specified as temporarily allowed food spices. It is mainly used for preparing chocolate essence and cocoa essence. |
production method | is formed by the condensation of phenylacetaldehyde and isopropyl acetaldehyde. |