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.
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."
2,4-Dimethylbenzaldehyde has a mild, sweet, bitter-almond odor.
Reported found in cognac, brandy, black tea, grape, juniper berry and clam
2,4-Dimethylbenzaldehyde can be used for antiproliferative activity.
ChEBI: 2,4-Dimethylbenzaldehyde is a carbonyl compound.
By passing HCl into a mixture of o-xylole, aluminum chloride, sodium cyanide at 100°C.
Taste characteristics at 20 ppm: naphthyl, cherry, almond, spice and vanilla.
The D values of 2,4-Dimethylbenzaldehyde were studied.
