| Identification | More | [Name]
(-)-PERILLALDEHYDE | [CAS]
2111-75-3 | [Synonyms]
1-4(1-METHYLETHENYL)-1-CYCLOHEXANE-1-CARBOXALDEHYDE
(-)-4-ISOPROPENYL-1-CYCLOHEXENE-1-CARBOXALDEHYDE
FEMA 3557
L(-)-PERILLALDEHYDE
L-PERILLALDEHYDE
(-)-PERILLAALDEHYDE
(-)-PERILLALDEHYDE
PERILLALDEHYDE, (-)-
PERILLALDEHYDE(L-)
(S)-4-ISOPROPENYL-CYCLOHEX-1-ENECARBALDEHYDE
(S)-4-ISOPROPENYL-CYCLOHEXENE-1-CARBOXALDEHYDE
(S)-(-)-PERILLALDEHYDE
(S)-PERILLALDEHYDE
(S)-P-MENTHA-1,8-DIEN-7-AL
1-Cyclohexene-1-carboxaldehyde, 4-(1-methylethenyl)-
1-Cyclohexene-1-carboxaldehyde, 4-isopropenyl-
4-(1-methylethenyl)-1-cyclohexene-1-carboxaldehyd
4-(1-methylethenyl)-1-Cyclohexene-1-carboxaldehyde
4-Isopropenyl-1-cyclohexene-1-carbaldehyde
4-isopropenyl-1-cyclohexene-1-carboxaldehyd | [EINECS(EC#)]
218-302-8 | [Molecular Formula]
C10H14O | [MDL Number]
MFCD00001543 | [Molecular Weight]
150.22 | [MOL File]
2111-75-3.mol |
| Safety Data | Back Directory | [Hazard Codes ]
Xi | [Risk Statements ]
R36/37/38:Irritating to eyes, respiratory system and skin . | [Safety Statements ]
S26:In case of contact with eyes, rinse immediately with plenty of water and seek medical advice . | [WGK Germany ]
3
| [RTECS ]
GW2967200
| [F ]
10 | [Toxicity]
LD50 in mice (g/kg): 1.72 orally; in guinea pigs (g/kg): >5 dermally (Food Chem. Toxicol.) |
| Hazard Information | Back Directory | [Chemical Properties]
p-Mentha-1,8-dien-7-al has a powerful fatty–spicy, oily, herbaceous odor. | [Occurrence]
Reported found in essential oils of bergamot, bilberries, gingergrass, lavender oil, loganberries, spearmint oil,
Scotch spearmint oil, citrus peel oils, citrus juices, guava, blackberry, ginger, tea, calamus, caraway seed and mastic gum leaf oil,
lime juice, lime peel oil, peppermint and black tea. | [Uses]
(±)-Perillaldehyde can be used as a bateriostatic agent. | [Definition]
ChEBI: An aldehyde that is cyclohex-1-ene-1-carbaldehyde substituted by a prop-1-en-2-yl group at position 4. | [Preparation]
By chromic oxidation of perilla alcohol. | [Aroma threshold values]
Detection: 30 to 62 ppb | [Taste threshold values]
Taste characteristics at 25 ppm: aromatic, orange, albedo, woody, spicy, waxy, sweet, citrus, lime and
aldehydic. |
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