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W200336

Sigma-Aldrich

Acetaldehyde

natural, FG

Synonym(s):
Ethanal
Linear Formula:
CH3CHO
CAS Number:
Molecular Weight:
44.05
FEMA Number:
2003
Beilstein:
505984
EC Number:
Council of Europe no.:
89
MDL number:
PubChem Substance ID:
Flavis number:
5.001
NACRES:
NA.21

Quality Level

grade

FG
Halal
Kosher
natural

reg. compliance

EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117

vapor density

1.52 (vs air)

vapor pressure

14.63 psi ( 20 °C)

assay

≥99% (GC)

form

liquid

autoignition temp.

365 °F

expl. lim.

60 %

refractive index

n20/D 1.332 (lit.)

pH

5 (20 °C)

bp

21 °C (lit.)

mp

−125 °C (lit.)

density

0.785 g/mL at 25 °C (lit.)

Documentation

see Safety & Documentation for available documents

Organoleptic

ethereal

application(s)

flavors and fragrances

food allergen

no known allergens

storage temp.

2-8°C

SMILES string

CC=O

InChI

1S/C2H4O/c1-2-3/h2H,1H3

InChI key

IKHGUXGNUITLKF-UHFFFAOYSA-N

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General description

Acetaldehyde is an important volatile flavoring compound found in Sherry-like wines and also in many fruits. It is mainly used as a flavoring ingredient in milk products, fruit juices and soft drinks.

Packaging

1.9 kg in aluminum bottle
16.5 kg in stainless steel drum
400 g in aluminum bottle

Caution

May form a small amount of trimer

Legal Information

For R&D Use and/or Food Manufacturing only

Signal Word

Danger

Hazard Classifications

Carc. 1B - Eye Irrit. 2 - Flam. Liq. 1 - Muta. 2 - STOT SE 3

Target Organs

Respiratory system

Storage Class Code

3 - Flammable liquids

WGK

WGK 3

Flash Point(F)

-38.0 °F - closed cup

Flash Point(C)

-38.89 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Burdock GA
Encyclopedia of Food and Color Additives, 1, 9-9 (1997)
Yannai S
Dictionary of Food Compounds with CD-ROM: Additives, Flavors, and Ingredients, 7-7 (2012)
Jelen H
Food Flavors: Chemical, Sensory and Technological Properties, 291-291 (2011)
Marjie L Hard et al.
Placenta, 24(2-3), 149-154 (2003-02-05)
Significant interindividual variability exists following maternal alcohol consumption; not all children born to alcoholic women manifest the symptoms associated with foetal alcohol spectrum disorder (FASD). To investigate the potential role of the placenta as a source of variability by determining
Dirk W Lachenmeier et al.
Addiction (Abingdon, England), 104(4), 533-550 (2009-04-02)
In addition to being produced in ethanol metabolism, acetaldehyde occurs naturally in alcoholic beverages. Limited epidemiological evidence points to acetaldehyde as an independent risk factor for cancer during alcohol consumption, in addition to the effects of ethanol. This study aims

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