Perilla Aldehyde

Product Name:

Perilla aldehyde

CAS:

2111-75-3

MF:

C10H14O

MW:

150.22

EINECS:

218-302-8

Mol File:

2111-75-3.mol

Melting point 

<25 °C

Boiling point 

104-105 °C10 mm Hg(lit.)

density 

0.967 g/mL at 20 °C(lit.)

refractive index 

n20/D 1.509

FEMA 

3557 | P-MENTHA-1,8-DIEN-7-AL

Fp 

204 °F

JECFA Number

973

CAS DataBase Reference

2111-75-3(CAS DataBase Reference)

EPA Substance Registry System

1-Cyclohexene-1-carboxaldehyde, 4-(1-methylethenyl)- (2111-75-3)

Hazard Codes 

Xi

Risk Statements 

36/37/38

Safety Statements 

26

WGK Germany 

3

RTECS 

GW2967200

F 

10

Toxicity

LD50 in mice (g/kg): 1.72 orally; in guinea pigs (g/kg): >5 dermally (Food Chem. Toxicol.)

Chemical Properties

p-Mentha-1,8-dien-7-al has a powerful fatty–spicy, oily, herbaceous odor.

Definition

ChEBI: An aldehyde that is cyclohex-1-ene-1-carbaldehyde substituted by a prop-1-en-2-yl group at position 4.

Preparation

By chromic oxidation of perilla alcohol.

Aroma threshold values

Detection: 30 to 62 ppb

Taste threshold values

Taste characteristics at 25 ppm: aromatic, orange, albedo, woody, spicy, waxy, sweet, citrus, lime and aldehydic.