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Product Name: |
Perilla aldehyde |
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CAS: |
2111-75-3 |
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MF: |
C10H14O |
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MW: |
150.22 |
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EINECS: |
218-302-8 |
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Mol File: |
2111-75-3.mol |
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Melting point |
<25 °C |
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Boiling point |
104-105 °C10 mm Hg(lit.) |
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density |
0.967 g/mL at 20 °C(lit.) |
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refractive index |
n20/D 1.509 |
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FEMA |
3557 | P-MENTHA-1,8-DIEN-7-AL |
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Fp |
204 °F |
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JECFA Number |
973 |
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CAS DataBase Reference |
2111-75-3(CAS DataBase Reference) |
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EPA Substance Registry System |
1-Cyclohexene-1-carboxaldehyde, 4-(1-methylethenyl)- (2111-75-3) |
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Hazard Codes |
Xi |
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Risk Statements |
36/37/38 |
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Safety Statements |
26 |
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WGK Germany |
3 |
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RTECS |
GW2967200 |
|
F |
10 |
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Toxicity |
LD50 in mice (g/kg): 1.72 orally; in guinea pigs (g/kg): >5 dermally (Food Chem. Toxicol.) |
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Chemical Properties |
p-Mentha-1,8-dien-7-al has a powerful fatty–spicy, oily, herbaceous odor. |
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Definition |
ChEBI: An aldehyde that is cyclohex-1-ene-1-carbaldehyde substituted by a prop-1-en-2-yl group at position 4. |
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Preparation |
By chromic oxidation of perilla alcohol. |
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Aroma threshold values |
Detection: 30 to 62 ppb |
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Taste threshold values |
Taste characteristics at 25 ppm: aromatic, orange, albedo, woody, spicy, waxy, sweet, citrus, lime and aldehydic. |
