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)

FEMA 

3427 | 2,4-DIMETHYLBENZALDEHYDE

refractive index 

n20/D 1.549(lit.)

Flash point:

192 °F

storage temp. 

Store below +30°C.

form 

Liquid

color 

Clear colorless

Specific Gravity

0.962

Odor

at 100.00 %. naphthyl cherry almond spice vanilla

Odor Type

naphthyl

Sensitive 

Air Sensitive

JECFA Number

869

LogP

2.56

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

• Language:English Provider:1-Formyl-2,4-dimethyl benzene
• Language:English Provider:SigmaAldrich
• Language:English Provider:ACROS
• Language:English Provider:ALFA

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

Uses

2,4-Dimethylbenzaldehyde can be used for antiproliferative activity.

Preparation

By passing HCl into a mixture of o-xylole, aluminum chloride, sodium cyanide at 100°C.

Definition

ChEBI: 2,4-Dimethylbenzaldehyde is a carbonyl compound.

Taste threshold values

Taste characteristics at 20 ppm: naphthyl, cherry, almond, spice and vanilla.

General Description

The D values of 2,4-Dimethylbenzaldehyde were studied.

2,4-Dimethylbenzaldehyde(15764-16-6)Related Product Information

• Dimethyl fumarate
• N,N-Dimethylformamide
• 4-Hydroxybenzaldehyde
• Dacthal
• Dimethyl sulfoxide
• 4-Dimethylaminobenzaldehyde
• Dimethyl sulfate
• 2,5-Dimethylpyridine
• Dimethyl ether
• Benzaldehyde
• ETHANE
• p-Tolualdehyde
• Veratraldehyde
• Dimethyl carbonate
• 2,4-Dimethoxybenzaldehyde
• p-Anisaldehyde
• Cuminaldehyde
• 3,4-DIMETHYLBENZALDEHYDE