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| | 2,4-Dimethylbenzaldehyde Chemical Properties |
| Melting point | -9 °C (lit.) | | Boiling point | 102-103 °C/14 mmHg (lit.) | | density | 0.962 g/mL at 25 °C (lit.) | | vapor pressure | 1 hPa (20 °C) | | refractive index | n20/D 1.549(lit.) | | FEMA | 3427 | 2,4-DIMETHYLBENZALDEHYDE | | Fp | 192 °F | | storage temp. | Store below +30°C. | | form | Liquid | | color | Clear colorless | | Specific Gravity | 0.962 | | Odor | at 100.00 %. naphthyl cherry almond spice vanilla | | Odor Type | naphthyl | | Sensitive | Air Sensitive | | JECFA Number | 869 | | LogP | 2.56 | | CAS DataBase Reference | 15764-16-6(CAS DataBase Reference) | | NIST Chemistry Reference | Benzaldehyde, 2,4-dimethyl-(15764-16-6) |
| | 2,4-Dimethylbenzaldehyde Usage And Synthesis |
| Description | 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.
| | References | 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."
| | Chemical Properties | clear colourless liquid | | Chemical Properties | 2,4-Dimethylbenzaldehyde has a mild, sweet, bitter-almond odor. | | Occurrence | Reported found in cognac, brandy, black tea, grape, juniper berry and clam | | Uses | 2,4-Dimethylbenzaldehyde can be used for antiproliferative activity. | | Preparation | By passing HCl into a mixture of o-xylole, aluminum chloride, sodium cyanide at 100°C. | | Definition | ChEBI: 2,4-Dimethylbenzaldehyde is a carbonyl compound. | | Taste threshold values | Taste characteristics at 20 ppm: naphthyl, cherry, almond, spice and vanilla. | | General Description | The D values of 2,4-Dimethylbenzaldehyde were studied. |
| | 2,4-Dimethylbenzaldehyde Preparation Products And Raw materials |
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