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biological source
synthetic
Quality Level
grade
FG
Fragrance grade
Halal
Kosher
Agency
follows IFRA guidelines
meets purity specifications of JECFA
reg. compliance
EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 172.515
vapor density
2 (vs air)
vapor pressure
18.77 psi ( 55 °C)
4.89 psi ( 20 °C)
Assay
≥97%
form
liquid
autoignition temp.
404 °F
expl. lim.
17 %, 26 °F
2.6 %, 31 °F
refractive index
n20/D 1.362 (lit.)
bp
46-50 °C (lit.)
mp
−81 °C (lit.)
density
0.805 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
Documentation
see Safety & Documentation for available documents
food allergen
no known allergens
fragrance allergen
no known allergens
Organoleptic
chocolate; cocoa; nutty; whiskey; wine-like
storage temp.
2-8°C
SMILES string
[H]C(=O)CC
InChI
1S/C3H6O/c1-2-3-4/h3H,2H2,1H3
InChI key
NBBJYMSMWIIQGU-UHFFFAOYSA-N
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General description
Biochem/physiol Actions
Signal Word
Danger
Hazard Statements
Precautionary Statements
Hazard Classifications
Acute Tox. 4 Inhalation - Acute Tox. 4 Oral - Eye Dam. 1 - Flam. Liq. 2 - Skin Irrit. 2 - STOT SE 3
Target Organs
Respiratory system
Storage Class Code
3 - Flammable liquids
WGK
WGK 1
Flash Point(F)
-22.0 °F - closed cup
Flash Point(C)
-30 °C - closed cup
Personal Protective Equipment
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Protocols
-Tolualdehyde; Valeraldehyde; Isovaleraldehyde
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