Other grades of this product :
| SAFRANAL Basic information |
| Product Name: | SAFRANAL | | Synonyms: | 2,3-Dihydro-2,2,6-trimethylbenzalhyde;2,6,6-Trimethyl-1,3-cyclohexadienal;2,6,6-trimethyl-1-cyclohexa-1,3-dienecarboxaldehyde;2,6,6-Trimethyl-1,3-cyclohexadiene-1-carbaldehyde;2,6,6-trimethyl-3-cyclohexadiene-1-carboxaldehyde;3-Cyclohexadiene-1-carboxaldehyde,2,6,6-trimethyl-1;SAFRANAL;2,3-DIHYDRO-2,2,6-TRIMETHYLBENZALDEHYDE | | CAS: | 116-26-7 | | MF: | C10H14O | | MW: | 150.22 | | EINECS: | 204-133-7 | | Product Categories: | | Mol File: | 116-26-7.mol |
| SAFRANAL Chemical Properties |
| Melting point | <25 °C | | Boiling point | 70 °C1 mm Hg(lit.) | | density | 0.966 g/mL at 25 °C(lit.) | | vapor pressure | 10.3Pa at 20℃ | | refractive index | n20/D 1.523(lit.) | | FEMA | 3389 | 2,6,6-TRIMETHYLCYCLOHEXA-1,3-DIENYL METHANAL | | Fp | 186 °F | | storage temp. | Inert atmosphere,Store in freezer, under -20°C | | solubility | Chloroform, Ethyl Acetate (Slightly), Methanol (Slightly) | | form | Oil | | color | Yellow to Dark Yellow | | Water Solubility | 514.9mg/L at 20℃ | | Merck | 13,8394 | | JECFA Number | 977 | | BRN | 1932918 | | Stability: | Light Sensitive | | LogP | 2.7 at 20℃ | | EPA Substance Registry System | 1,3-Cyclohexadiene-1-carboxaldehyde, 2,6,6-trimethyl- (116-26-7) |
| Hazard Codes | Xi | | Risk Statements | 36/37/38 | | Safety Statements | 26-36 | | WGK Germany | 3 |
| SAFRANAL Usage And Synthesis |
| Chemical Properties | 2,6,6-Trimethylcyclohexa-1,3-dienyl methanal has a characteristic saffron-like odor and taste. | | Occurrence | Occurring naturally as a glucoside (picrocrocin) in saffron. Also reported found in grapefruit juice, saffron,
black tea, green tea, microbial fermented tea, Bourbon vanilla, lemon balm, grapefruit juice, maté and sweet grass oil. | | Uses | Safranal, is isolated from Saffron, and is primarily responsible for the aroma of saffron. It has also been shown to have anticonvulsant properties, acting as agonist at GABAA receptors. It is also possessing anticancer and antidepressant properties. | | Definition | ChEBI: A monoterpenoid formally derived from beta-cyclocitral by dehydrogenation. | | Preparation | By acid hydrolysis of picrocrocin, the bitter principle in saffron; by catalytic dehydrogenation of β-cyclocitral or
α-cyclogeranic acid with selenium dioxide. | | Taste threshold values | Taste characteristics at 1 ppm: woody, medicinal, spicy and camphoraceous with a fruity and herbal nuance. | | Flammability and Explosibility | Notclassified |
| SAFRANAL Preparation Products And Raw materials |
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