| Melting point |
58-61 °C (lit.) |
| Boiling point |
222-223℃ |
| Density |
1.1150 (rough estimate) |
| refractive index |
1.5470 (estimate) |
| FEMA |
3697 | 2-HYDROXY-4-METHYLBENZALDEHYDE |
| FLAVIS Number |
05.091 | 2-Hydroxy-4-methylbenzaldehyde |
| storage temp. |
Keep in dark place,Sealed in dry,Room Temperature |
| solubility |
Chloroform, Ethyl Acetate (Slightly) |
| form |
Crystalline Powder |
| pka |
8.28±0.10(Predicted) |
| color |
White |
| Odor |
at 1.00 % in dipropylene glycol. bitter almond phenolic |
| Odor Type |
fruity |
| biological source |
synthetic |
| Water Solubility |
Soluble in oil, slightly soluble in water. |
| Sensitive |
Air Sensitive |
| JECFA Number |
898 |
| Major Application |
flavors and fragrances |
| InChI |
1S/C8H8O2/c1-6-2-3-7(5-9)8(10)4-6/h2-5,10H,1H3 |
| InChIKey |
JODRRPJMQDFCBJ-UHFFFAOYSA-N |
| SMILES |
[H]C(=O)c1ccc(C)cc1O |
| LogP |
2.07 |
| CAS DataBase Reference |
698-27-1(CAS DataBase Reference) |
| Substances Added to Food (formerly EAFUS) |
2-HYDROXY-4-METHYLBENZALDEHYDE |
| FDA UNII |
9N0S26G61J |
| EPA Substance Registry System |
Benzaldehyde, 2-hydroxy-4-methyl- (698-27-1) |
| UNSPSC Code |
12164502 |
| NACRES |
NA.21 |
