W300403
Salicylaldehyde
≥98%, FG
동의어(들):
2-Hydroxybenzaldehyde
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제품정보 (DICE 배송 시 비용 별도)
Linear Formula:
2-(HO)C6H4CHO
CAS 번호:
Molecular Weight:
122.12
FEMA Number:
3004
Council of Europe no.:
605
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
5.055
NACRES:
NA.21
Beilstein/REAXYS Number:
471388
MDL number:
Organoleptic:
medicinal; cooling; spicy
Grade:
FG, Fragrance grade, Halal, Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines, meets purity specifications of JECFA
Food allergen:
no known allergens
biological source
synthetic
Quality Level
grade
FG, Fragrance grade, Halal, Kosher
agency
follows IFRA guidelines, meets purity specifications of JECFA
reg. compliance
EU Regulation 1223/2009, EU Regulation 1334/2008 & 872/2012, FDA 21 CFR 172.515
vapor density
4.2 (vs air)
vapor pressure
1 mmHg ( 33 °C)
assay
≥98%
refractive index
n20/D 1.573 (lit.)
bp
197 °C (lit.)
mp
1-2 °C (lit.)
density
1.146 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
fragrance allergen
salicylaldehyde
organoleptic
medicinal; cooling; spicy
SMILES string
Oc1ccccc1C=O
InChI
1S/C7H6O2/c8-5-6-3-1-2-4-7(6)9/h1-5,9H
InChI key
SMQUZDBALVYZAC-UHFFFAOYSA-N
General description
Salicylaldehyde is the main odor constituent of buckwheat flour. It is also found in anise and vanilla extracts.
Application
- Facile synthesis of iminated lignin for enhanced free radical and lead ion scavenging capabilities.: This study presents a novel method for synthesizing iminated lignin using salicylaldehyde. The modified lignin demonstrates significantly improved free radical and lead ion scavenging abilities, highlighting its potential application in environmental remediation and biochemical processes (Xia et al., 2024).
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signalword
Warning
hcodes
Hazard Classifications
Acute Tox. 4 Oral - Aquatic Chronic 2
저장 등급
10 - Combustible liquids
wgk
WGK 2
flash_point_f
170.6 °F - closed cup
flash_point_c
77 °C - closed cup
Salicylaldehyde is a characteristic aroma component of buckwheat groats.
Janes D & Kreft S.
Food Chemistry, 109(2), 293-298 (2008)
Spectrophotometric profiles of off-flavor aldehydes by using their reactions with 2-thiobarbituric acid.
Guzman-Chozas M, et al.
Journal of Agricultural and Food Chemistry, 45(7), 2452-2457 (1997)
Ziyad A Taha et al.
Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy, 81(1), 317-323 (2011-07-15)
Eight new lanthanide metal complexes [LnL(NO(3))(2)]NO(3) {Ln(III) = Nd, Dy, Sm, Pr, Gd, Tb, La and Er, L = bis-(salicyladehyde)-1,3-propylenediimine Schiff base ligand} were prepared. These complexes were characterized by elemental analysis, thermogravimetric analysis (TGA), molar conductivity measurements and spectral