| 2,4-Dimethylbenzaldehyde Basic information |
| Description References |
| Product Name: | 2,4-Dimethylbenzaldehyde |
| Synonyms: | M-XYLENE-4-CARBOXALDEHYDE;2,4-dimethyl-benzaldehyd;2,4-Dimethylbenzenecarboxaldehyde;FEMA 3427;2,4-xylylaldehyde;2,4-DIMETHYLBENZALDEHYDE;2,4-DIMETHYLBENZALDEHYDE, TECH., 90%;2 4-DIMETHYLBENZALDEHYDE 90+% |
| CAS: | 15764-16-6 |
| MF: | C9H10O |
| MW: | 134.18 |
| EINECS: | 239-856-7 |
| Product Categories: | Flavors and Fragrances;Benzaldehyde;Aromatic Aldehydes & Derivatives (substituted);Aldehydes;C9;Carbonyl Compounds;Alphabetical Listings;C-D |
| Mol File: | 15764-16-6.mol |
| 2,4-Dimethylbenzaldehyde Chemical Properties |
| Melting point | -9 °C (lit.) |
| Boiling point | 102-103 °C/14 mmHg (lit.) |
| density | 0.962 g/mL at 25 °C (lit.) |
| vapor pressure | 1 hPa (20 °C) |
| FEMA | 3427 | 2,4-DIMETHYLBENZALDEHYDE |
| refractive index | n |
| Fp | 192 °F |
| storage temp. | Store below +30°C. |
| form | Liquid |
| color | Clear colorless |
| Specific Gravity | 0.962 |
| Sensitive | Air Sensitive |
| JECFA Number | 869 |
| CAS DataBase Reference | 15764-16-6(CAS DataBase Reference) |
| NIST Chemistry Reference | Benzaldehyde, 2,4-dimethyl-(15764-16-6) |
| Safety Information |
| Hazard Codes | Xi |
| Risk Statements | 36/37/38-52/53-41-37/38 |
| Safety Statements | 24/25-39-26 |
| WGK Germany | 3 |
| HS Code | 29122900 |
| MSDS Information |
| Provider | Language |
|---|---|
| 1-Formyl-2,4-dimethyl benzene | English |
| ACROS | English |
| SigmaAldrich | English |
| ALFA | English |
| 2,4-Dimethylbenzaldehyde Usage And Synthesis |
| Description | 2,4-dimethylbenzaldehyde is one isomer of dimethylbenzaldehyde. It can be used as a flavoring agent and pharmacological intermediate. It can be manufactured through the reaction between m-xylene and CO under the catalysis of powdery and anhydrous AlCl3. |
| References | Yu-Long, W. U. "Study on the Synthesizing of 2,4-Dimethylbenzaldehyde." Chemical Intermediates (2008). Yu-Long, W. U. "Study on Reaction Mechanism of Carbonylating Synthesis of 2,4-Dimethylbenzaldehyde from Meta-xylene." Technology & Development of Chemical Industry (2011). Spicer, By, and V. Denise. "The effects of protein concentration and temperature on flavor delivery and volatility of 2,4-Dimethylbenzaldehyde and Ethyl butyrate in whey protein isolate solutions." |
| Chemical Properties | clear colourless liquid |
| Chemical Properties | 2,4-Dimethylbenzaldehyde has a mild, sweet, bitter-almond odor. |
| Occurrence | Reported found in cognac, brandy, black tea, grape, juniper berry and clam |
| Preparation | By passing HCl into a mixture of o-xylole, aluminum chloride, sodium cyanide at 100°C. |
| Taste threshold values | Taste characteristics at 20 ppm: naphthyl, cherry, almond, spice and vanilla. |
| General Description | The D values of 2,4-Dimethylbenzaldehyde were studied. |
| 2,4-Dimethylbenzaldehyde Preparation Products And Raw materials |
| Preparation Products | 1-ETHYNYL-2,4-DIMETHYL-BENZENE |
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