SAFRANAL

SAFRANAL Basic information
Product Name:SAFRANAL
Synonyms:1,1,3-TRIMETHYL-2-FORMYLCYCLOHEXA-2,4-DIENE;Safranal,2,3-Dihydro-2,2,6-trimethylbenzaldehyde;2,6,6-triMethylcyclohexa-1,3-dienecarbaldehyde;Safranal (>80%);2,6,6-Trimethyl-1,3-cyclohexadienal;2,6,6-Trimethyl-1,3-cyclohexadiene-1-carbaldehyde;2,6,6-trimethyl-3-cyclohexadiene-1-carboxaldehyde;3-Cyclohexadiene-1-carboxaldehyde,2,6,6-trimethyl-1
CAS:116-26-7
MF:C10H14O
MW:150.22
EINECS:204-133-7
Product Categories:
Mol File:116-26-7.mol
SAFRANAL Structure
SAFRANAL Chemical Properties
Melting point <25 °C
Boiling point 70 °C1 mm Hg(lit.)
density 0.966 g/mL at 25 °C(lit.)
vapor pressure 10.3Pa at 20℃
refractive index n20/D 1.523(lit.)
FEMA 3389 | 2,6,6-TRIMETHYLCYCLOHEXA-1,3-DIENYL METHANAL
Fp 186 °F
storage temp. Inert atmosphere,Store in freezer, under -20°C
solubility Chloroform, Ethyl Acetate (Slightly), Methanol (Slightly)
form Oil
color Yellow to Dark Yellow
Odorat 1.00 % in dipropylene glycol. fresh herbal phenolic metallic rosemary tobacco spicy
Odor Typeherbal
Water Solubility 514.9mg/L at 20℃
JECFA Number977
Merck 13,8394
BRN 1932918
Stability:Light Sensitive
LogP2.7 at 20℃
EPA Substance Registry System1,3-Cyclohexadiene-1-carboxaldehyde, 2,6,6-trimethyl- (116-26-7)
Safety Information
Hazard Codes Xi
Risk Statements 36/37/38
Safety Statements 26-36
WGK Germany 3
MSDS Information
ProviderLanguage
SigmaAldrich English
SAFRANAL Usage And Synthesis
Chemical Properties2,6,6-Trimethylcyclohexa-1,3-dienyl methanal has a characteristic saffron-like odor and taste.
OccurrenceOccurring naturally as a glucoside (picrocrocin) in saffron. Also reported found in grapefruit juice, saffron, black tea, green tea, microbial fermented tea, Bourbon vanilla, lemon balm, grapefruit juice, maté and sweet grass oil.
UsesSafranal, is isolated from Saffron, and is primarily responsible for the aroma of saffron. It has also been shown to have anticonvulsant properties, acting as agonist at GABAA receptors. It is also possessing anticancer and antidepressant properties.
PreparationBy acid hydrolysis of picrocrocin, the bitter principle in saffron; by catalytic dehydrogenation of β-cyclocitral or α-cyclogeranic acid with selenium dioxide.
DefinitionChEBI: A monoterpenoid formally derived from beta-cyclocitral by dehydrogenation.
Taste threshold valuesTaste characteristics at 1 ppm: woody, medicinal, spicy and camphoraceous with a fruity and herbal nuance.
Flammability and ExplosibilityNotclassified
2,6-Dimethoxybenzaldehyde METHYLHYDROSILOXANE, DIMETHYLSILOXANE COPOLYMER, TRIMETHYLSILOXANE TERMINATED Veratraldehyde 2,4-Dichlorobenzaldehyde Damascenone RARECHEM AL BE 0783 RARECHEM AL BF 0783 Ethyl 2,6,6-trimethylcyclohexa-2,4-diene-1-carboxylate SAFRANAL

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