Description
Myristaldehyde has a strong, fatty, orris-like odor with a sweet, fatty, “citrus-peel” flavor (diluted). Industrially prepared from the corresponding myristic acid.
Chemical Properties
Myristaldehyde has a strong, fatty, orris-like odor and a sweet, fatty, “citrus-peel” flavor (diluted)
Chemical Properties
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
Uses
A major component of the essential oil found in the leaves of Azadirachta indica.
Preparation
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
Metabolism
See monograph on aldehyde C-8*
