5-Methyl-2-phenylhex-2-enal
5-methyl-2-phenyl-2-hexenal
CAS: 21834-92-4
Molecular Formula: C13H16O
5-Methyl-2-phenylhex-2-enal - Names and Identifiers
5-Methyl-2-phenylhex-2-enal - Physico-chemical Properties
| 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. |
5-Methyl-2-phenylhex-2-enal - Risk and Safety
| 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 |
5-Methyl-2-phenylhex-2-enal - Introduction
Aromas of cocoa, hazelnuts, potato chips and raw peanuts.
Last Update：2022-10-16 17:14:59
5-Methyl-2-phenylhex-2-enal - Reference Information
| 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. |
Last Update：2024-04-09 19:05:10
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CAS: 21834-92-4
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CAS: 21834-92-4
Tel: 18301782025
Email: 3008007409@qq.com
Mobile: 18021002903
QQ: 3008007409
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