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4-Ethylbenzaldehyde, 97%
CAS: 4748-78-1 | C9H10O | 134.178 g/mol
| Catalog Number | Quantity |
|---|---|
| ALFB20645.22 | 100 g |
Catalog number ALFB20645.22
Price (MYR)
937.00
EA
Quantity:
100 g
Price (MYR)
937.00
EA
Specifications
Chemical Name or Material4-Ethylbenzaldehyde
CAS4748-78-1
Health Hazard 1H227-H302
Health Hazard 2GHS H Statement
H315-H319-H227
Causes skin irritation.
Causes serious eye irritation.
Combustible liquid.
H315-H319-H227
Causes skin irritation.
Causes serious eye irritation.
Combustible liquid.
Health Hazard 3P210-P264b-P270-P280-P301+P312-P330-P370+P378q-P501c
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It is used as a perfuming agent in cosmetics industry. It is also used as a pharmaceutical intermediate.
This Thermo Scientific Chemicals brand product was originally part of the Alfa Aesar product portfolio. Some documentation and label information may refer to the legacy brand. The original Alfa Aesar product / item code or SKU reference has not changed as a part of the brand transition to Thermo Scientific Chemicals.
Applications
It is used as a perfuming agent in cosmetics industry. It is also used as a pharmaceutical intermediate.
Solubility
Not miscible or difficult to mix in water. Soluble in alcohol.
Notes
Air sensitive. Store away from oxidizing agents and air. Keep the container tightly closed and place it in a cool, dry and well ventilated condition. Store under inert gas.
It is used as a perfuming agent in cosmetics industry. It is also used as a pharmaceutical intermediate.
Solubility
Not miscible or difficult to mix in water. Soluble in alcohol.
Notes
Air sensitive. Store away from oxidizing agents and air. Keep the container tightly closed and place it in a cool, dry and well ventilated condition. Store under inert gas.
RUO – Research Use Only
General References:
- Mercedes Jiménez, et al. Competitive Inhibition of Mushroom Tyrosinase by 4-Substituted Benzaldehydes.J. Agric. Food Chem.,2001,49(8), 4060-4063.
- Narasimhan. Ramarathnam, et al. Studies on meat flavor. 4. Fractionation, characterization, and quantitation of volatiles from uncured and cured beef and chicken.J. Agric. Food Chem.,1993,41(6), 939-945.