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| | P-METHYLPHENYLACETALDEHYDE Basic information |
| | P-METHYLPHENYLACETALDEHYDE Chemical Properties |
| Melting point | 40°C | | Boiling point | 221.5°C (estimate) | | density | 1.0052 | | refractive index | 1.5255 (estimate) | | FEMA | 3071 | P-TOLYLACETALDEHYDE | | storage temp. | 2-8°C | | Odor | at 10.00 % in dipropylene glycol. fresh sweet green cortex lilac narcissus nutty phenolic fruity cherry | | Odor Type | green | | JECFA Number | 1023 | | LogP | 2.24 | | EPA Substance Registry System | Benzeneacetaldehyde, 4-methyl- (104-09-6) |
| | P-METHYLPHENYLACETALDEHYDE Usage And Synthesis |
| Chemical Properties | p-Tolylacetaldehyde has a characteristic green fruity odor reminiscent of sweet floral and forest-like and a corresponding
flavor. | | Uses | 4-Methylphenylacetaldehyde (p-Tolylacetaldehyde) is used in perfumes, e.g., in soap, in tobacco fragrances, in the preparation of pesticides, etc.
| | Preparation | From p-methylbenzaldehyde; also from p-methylbenzyl chloride and hexamethylene tetramine.The methods of preparation correspond closely to those of phenylacetaldehyde. Thus, the compound can be prepared by glycidic ester synthesis from 4-methylbenzaldehyde and chloroacetate ester, by hydroformylation of 4-methylbenzylhalide with Co2(CO)8Na2CO3 in acetonitrile, or by oxidation of 4-methylstyrene. | | Definition | ChEBI: (4-Methylphenyl)acetaldehyde is a member of phenylacetaldehydes. | | Taste threshold values | Taste characteristics at 10 ppm: sweet, fruity cherry with spicy an nutty nuances. | | Synthesis Reference(s) | Synthetic Communications, 17, p. 677, 1987 DOI: 10.1080/00397918708075741 |
| | P-METHYLPHENYLACETALDEHYDE Preparation Products And Raw materials |
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