2,4-Dimethylbenzaldehyde

Details:

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
Sensitive     Air Sensitive
JECFA Number    869
CAS DataBase Reference    15764-16-6(CAS DataBase Reference)
NIST Chemistry Reference    Benzaldehyde, 2,4-dimethyl-(15764-16-6)
Safety Information
Hazard Codes     Xi
Risk Statements     36/37/38-52/53-41-37/38
Safety Statements     24/25-39-26
WGK Germany     3
HS Code     29122900
MSDS Information
Provider    Language
1-Formyl-2,4-dimethyl benzene    English
ACROS    English
SigmaAldrich    English
ALFA    English
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
Preparation    By passing HCl into a mixture of o-xylole, aluminum chloride, sodium cyanide at 100°C.
Taste threshold values    Taste characteristics at 20 ppm: naphthyl, cherry, almond, spice and vanilla.
2,4-Dimethylbenzaldehyde Preparation Products And Raw materials
Preparation Products    1-ETHYNYL-2,4-DIMETHYL-BENZENE