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| Compound | salicylaldehyde | ||||
|---|---|---|---|---|---|
| CAS No. | 90-02-8 | Catalog No. | XMZX-W137 | Brand | |
| Purity | 99% | Packing | 25kg/DRUMS | Grade | |
| Lead Time | 3Day (s) | Origin | Loading Port | China,Xiamen,Siming District | |
| Boiling Point | 197ºC |
|---|---|
| Stability | Stable. Combustible. Incompatible with strong bases, strong reducing agents, strong acids, strong oxidizing agents. |
| Appearance & Physical State | clear oily liquid |
| Water Solubility | slightly soluble |
| Flash Point | 76ºC |
| Refractive Index | 1.572-1.574 |
| Density | 1.146 |
| Melting Point | 41641ºC |
| Vapor Density | 4.2 (vs air) |
| Vapor Pressure | 1 mm Hg ( 33 °C) |
Chemical Properties colourless to yellow oily liquid with a bitter almond odour
Chemical Properties Salicylaldehyde has a pungent, irritating, bitter, almond-like odor similar to benzaldehyde, acetophenone and nitrobenzene, but with phenolic notes. It has a nut-like, coumarin flavor at low levels.
Occurrence Occurs frequently in nature; in the flowers of Spirea ulmaria and other Spireae, in the roots of Crepis foetida L., in the fruits of Pinus avium, in the rind of Rauqolfia caffra, in the leaves of Ceanothus velutinus and in the essential oil of Cinnamomum cassia and of tobacco leaves. Also reported found in grapes, tomato, baked potato, cinnamon bark, cassia leaf, peppermint oil, pennyroyal oil, parmesan cheese, butter, milk powder, roasted chicken, beer, rum, Japanese whiskey, sherry, coffee, tea, soybean, mushroom, buckwheat, Bourbon vanilla, Chinese quince, Muscat grape, vanilla and mastic gum oil.
Uses Salicylaldehyde is synthesized from phenol, chloroform, and alkali according to the Reimer–Tiemman method, which was developed in 1876. The major uses for this chemical are perfumes, fumigants, flavor ingredients in foods, and medicinal chemicals.
Uses In perfumery.
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