12-Methyltridecanal Chemical Properties

Melting point:

25°C (estimate)

Boiling point:

282.23°C (estimate)

Density 

0.8321 (estimate)

refractive index 

1.4385 (estimate)

FEMA 

4005 | 12-METHYLTRIDECANAL

storage temp. 

Inert atmosphere,Store in freezer, under -20°C

solubility 

Chloroform (Slightly), Methanol (Slightly)

form 

Oil

color 

Colourless

Odor

at 1.00 % in propylene glycol. cooked meat tallow fat meat broth sweat fruity waxy citrus

Odor Type

meaty

JECFA Number

1229

LogP

6.04

Safety Information

HS Code 

2912.19.5000

12-Methyltridecanal Usage And Synthesis

Description

12-Methyltridecanal, also known as 12-MT aldehyde or isotetradecan-1-al, belongs to the class of organic compounds known as fatty aldehydes. These are long chain aldehydes with a chain of at least 12 carbon atoms. Thus, 12-methyltridecanal is considered to be a fatty aldehyde lipid molecule. 12-Methyltridecanal is considered to be a practically insoluble (in water) and relatively neutral molecule. 12-Methyltridecanal has been primarily detected in urine. Within the cell, 12-methyltridecanal is primarily located in the membrane (predicted from logP) and cytoplasm. 12-Methyltridecanal has a broth, cooked, and cooked meat taste.

Chemical Properties

12-Methyltridecanal has an aroma characteristic of stewed beef (meaty, tallow)

Occurrence

Stated to be of natural origin; has not been reported in any food items by TNO (Nutrition and Food Research) (TNO, 2000)

Uses

12-Methyltridecanal (MT) smelling tallowy, beef-like was formed from plasmalogens when beef was boiled. It was found in microorganisms samples isolated from beef.

Biosynthesis

It is believed that 12-methyltridecanal is preferentially a constituent of ruminants, possibly being synthesized by the bacteria in the rumen, andincorporated in the plasmalogens.

Aroma threshold values

Detection at 0.0001 ppm (water)

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