Tetradecanal

Bezeichnung:Tetradecanal

Englisch Name:FEMA 2763

CBNumberCB8727473

SummenformelC14H28O

Molgewicht212.37

Synonyma

Tetradecanal

Tetradecanal physikalisch-chemischer Eigenschaften

Schmelzpunkt	23°C(lit.)
Siedepunkt	166°C/24mmHg(lit.)
Dichte	0.8278
Brechungsindex	1.4410
FEMA	2763 \| MYRISTALDEHYDE
storage temp.	Inert atmosphere,Store in freezer, under -20°C
Löslichkeit	Chloroform (Slightly), Ethyl Acetate (Slightly), Methanol (Slightly)
Aggregatzustand	Solid
Farbe	White to Dark Orange
Geruch (Odor)	at 100.00 %. fatty waxy amber incense dry citrus peel musk
Geruchsart	waxy
JECFA Number	112
LogP	6.01
EPA chemische Informationen	Tetradecanal (124-25-4)

Sicherheit

Kennzeichnung gefährlicher	Xi
R-Sätze:	36/37/38
S-Sätze:	26-37/39
RTECS-Nr.	XB7900000
HS Code	2912190090
Toxizität	The acute oral LD₅₀ value was reported as > 5Og/kg in the rat . The acute dermal LD₅₀ for sample no. 71-17 was reported to be > 10 g/kg

Gefahreninformationscode (GHS)

Beschreibung
Myristaldehyde has a strong, fatty, orris-like odor with a sweet, fatty, “citrus-peel” flavor (diluted). Industrially prepared from the corresponding myristic acid.
Chemische Eigenschaften
Myristaldehyde has a strong, fatty, orris-like odor and a sweet, fatty, “citrus-peel” flavor (diluted)
Chemische Eigenschaften
White Semi-Solid
Occurrence
Reported found in the essential oils of Ocotea usambarensis Engl., Pinus sabiniana Dougl.; also reported found in kumquat peel, ginger, chicken fat, hop oil, apricot, citrus peel oils and juices, bilberry, blackberry, cucumber, cassia leaf, butter, parmesan cheese, milk powder, cooked chicken, beef, cured pork, beer, peanuts, trassi, coriander leaf, dried bonito, cherimoya, mountain papaya, scallop and angelica root oil
Verwenden
A major component of the essential oil found in the leaves of Azadirachta indica.
synthetische
Industrially prepared from the corresponding myristic acid
Definition
ChEBI: A long-chain fatty aldehyde that is tetradecane in which two hydrogens attached to a terminal carbon are replaced by an oxo group. It is found in coriander.
Taste threshold values
Taste characteristics at 10 ppm: fatty, lactonic, coconut, woody and fishy with a fruity nuance
Synthesis Reference(s)
Canadian Journal of Chemistry, 46, p. 75, 1968 DOI: 10.1139/v68-013
Stoffwechsel
See monograph on aldehyde C-8*