| Identification | Back Directory | [Name]
12-Methyltridecanal | [CAS]
75853-49-5 | [Synonyms]
12-Methyltridecanal
10%Solutioninmigliol
Tridecanal, 12-methyl-
12-methyl-1-tridecanal
12-methyl tridecaldehyde
12-Methyltridecanal USP/EP/BP
12-methyltridecanal,12-methyltridecanal | [Molecular Formula]
C14H28O | [MDL Number]
MFCD10000650 | [MOL File]
75853-49-5.mol | [Molecular Weight]
212.37 |
| Chemical Properties | Back Directory | [Melting point ]
25°C (estimate) | [Boiling point ]
282.23°C (estimate) | [density ]
0.8321 (estimate) | [FEMA ]
4005 | 12-METHYLTRIDECANAL | [refractive index ]
1.4385 (estimate) | [storage temp. ]
Inert atmosphere,Store in freezer, under -20°C | [solubility ]
Chloroform (Slightly), Methanol (Slightly) | [form ]
Oil | [color ]
Colourless | [Odor]
at 1.00 % in propylene glycol. cooked meat tallow fat meat broth sweat fruity waxy citrus | [Odor Type]
meaty | [JECFA Number]
1229 | [LogP]
6.04 |
| Hazard Information | Back Directory | [Description]
12-Methyltridecanal, also known as 12-MT aldehyde or isotetradecan-1-al, belongs to the class of organic compounds known as fatty aldehydes. These are long chain aldehydes with a chain of at least 12 carbon atoms. Thus, 12-methyltridecanal is considered to be a fatty aldehyde lipid molecule. 12-Methyltridecanal is considered to be a practically insoluble (in water) and relatively neutral molecule. 12-Methyltridecanal has been primarily detected in urine. Within the cell, 12-methyltridecanal is primarily located in the membrane (predicted from logP) and cytoplasm. 12-Methyltridecanal has a broth, cooked, and cooked meat taste. | [Chemical Properties]
12-Methyltridecanal has an aroma characteristic of stewed beef (meaty, tallow) | [Occurrence]
Stated to be of natural origin; has not been reported in any food items by TNO (Nutrition and Food Research)
(TNO, 2000) | [Uses]
12-Methyltridecanal (MT) was found in microorganisms samples isolated from beef. | [Biosynthesis]
It is believed that 12-methyltridecanal is preferentially a constituent of ruminants, possibly being synthesized by the bacteria in the rumen, andincorporated in the plasmalogens. | [Aroma threshold values]
Detection at 0.0001 ppm (water) |
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