CLEAR COLOURLESS TO SLIGHTLY YELLOW LIQUID
4-Ethylbenzaldehyde has a sweet, bitter-almond odor
Reported found in roasted turkey, grilled and roasted beef, roasted chicken, cider, black tea, roasted peanuts
and cooked trassi
4-Ethylbenzaldehyde has been used in the synthesis of 4,4′-diaminotriphenylmethanes under microwave irradiation, which is useful for parallel library syntheses.
It is used as a perfuming agent in cosmetics industry. It is also used as a pharmaceutical intermediate.
ChEBI: 4-Ethylbenzaldehyde is a carbonyl compound.
Detection: 13 ppb; recognition: 40 ppb
4-Ethylbenzaldehyde is a by-product of disinfection. Kinetic constants (KI) of 4-ethylbenzaldehyde for inhibition of the diphenolase activity of mushroom tyrosinase has been investigated.
The general procedure for the synthesis of 4-ethylbenzaldehyde from 1-ethyl-4-vinylbenzene was as follows: in a 50 mL two-necked round-bottomed flask, the substrate (1 mmol) was stirred and mixed with CoCN catalyst (0.02 g) in MeCN (5.0 mL). Subsequently, 30 wt% H2O2 (0.34 g) was slowly added to the reaction mixture and the reaction temperature was raised to 65 °C with continuous stirring for 6 hours. Upon completion of the reaction, the catalyst was separated by centrifugation and the product was extracted with EtOAc and saturated aqueous NaCl. The organic phase was dried with Na2SO4 and purified by column chromatography to give 4-ethylbenzaldehyde (Table 2, entry 16): colorless liquid; yield: 91 mg (91%).
[1] Synlett, 2018, vol. 29, # 16, p. 2181 - 2184
