Anisaldehyde

Description

p-Anisaldehyde is identified by CAS 123-11-5, molecular formula C8H8O2 and molecular weight 136.05 g/mol. UNII 9PA5V6656V; ChEBI 28235; InChIKey ZRSNZINYAWTAHE-UHFFFAOYSA-N. Boiling Point: 255 °C; Boiling Point: 248.00 to 249.00 °C. @ 760.00 mm Hg; Boiling Point: 248 °C.

Identification

CAS Registry Number	123-11-5
PubChem CID	31244
Molecular formula	C8H8O2
Molecular weight	136.05 g/mol
IUPAC name	4-methoxybenzaldehyde
InChIKey	ZRSNZINYAWTAHE-UHFFFAOYSA-N
UNII (FDA)	9PA5V6656V
ChEBI ID	CHEBI:28235
FEMA number	2670
JECFA number	878

Computed Descriptors

Molecular Weight	136.15
XLogP3	1.8
Hydrogen Bond Donor Count	0
Hydrogen Bond Acceptor Count	2
Rotatable Bond Count	2
Exact Mass	136.052429494
Monoisotopic Mass	136.052429494
Topological Polar Surface Area	26.3
Heavy Atom Count	10
Formal Charge	0

Physical & Chemical Properties

Boiling Point	255 °C
Boiling Point	248.00 to 249.00 °C. @ 760.00 mm Hg
Boiling Point	248 °C
Melting Point	0 °C
Flash Point	116 °C (241 °F) - closed cup
Solubility	In water, 4.29X10+3 mg/L at 25 °C
Solubility	4.29 mg/mL at 25 °C
Density	1.1191 g/cu cm at 15 °C
Density	1.115-1.123
Vapor Density	4.7 (Air = 1)

Physical description & handling notes

• Liquid; Dry Powder; Liquid; CBI
• Colorless to pale yellow liquid; [Hawley] Colorless liquid; [MSDSonline]
• Liquid
• colourless to slightly yellow liquid with a Intensely sweet, floral odour
• Oily liquid
• Colorless to pale yellow liquid

Regulatory Status

Regulatory & Food Contact	EU Flavoring substances FDA Substance added to food: FLAVORING AGENT OR ADJUVANT Flavoring Agents FLAVOURING_AGENT: Flavouring Agent Almond, Anise, Mint No safety concern at current levels of intake when used as a flavouring agent
GHS notification summary	57% (2268 / 3980)

GHS Hazard Classification

GHS notification summary	57% (2268 / 3980)
Reported hazard statements	H302 (40.1%), H361

Documented Uses

• Metabolite of Lentinus lepidus (oderiforous fungus), Polyporus benzoinus (wood rotting fungus), and Daldalea juniperina; [Merck Index] Found in various essential oils and extracts; Used to make insect attractants (especially for cockroaches); Also used in electroplating and in fragrances and flavors; [HSDB]
• Electroplating [Category: Plate]
• Perfumery and toilet soaps; ... also used in organic syntheses.
• p-Anisaldehyde is an intermediate in many industrial processes.
• Table: Reported uses (ppm): (Flavor and Extract Manufacturers' Association) [Table#4114]
• Intermediate for antihistamines, electroplating.

Synonyms

4-Methoxybenzaldehyde; 123-11-5; P-ANISALDEHYDE; Anisaldehyde; p-Methoxybenzaldehyde; 4-Anisaldehyde; Benzaldehyde, 4-methoxy-; Crategine; p-Formylanisole; Obepin; p-Anisic aldehyde; para-anisaldehyde; 4-Methoxy-benzaldehyde; FEMA No. 2670; DTXSID2026997; 9PA5V6656V

Frequently Asked Questions

What are the CAS number and molecular formula of p-Anisaldehyde?

CAS 123-11-5; molecular formula C8H8O2; molecular weight 136.05 g/mol.

What other names is p-Anisaldehyde known by?

4-Methoxybenzaldehyde, 123-11-5, P-ANISALDEHYDE, Anisaldehyde, p-Methoxybenzaldehyde, 4-Anisaldehyde.

What is the regulatory status of p-Anisaldehyde?

Documented regulatory listings: EU Flavoring substances; FDA Substance added to food: FLAVORING AGENT OR ADJUVANT; Flavoring Agents.

Is p-Anisaldehyde classified as hazardous?

57% of GHS notifications report no hazard classification (2268 of 3980).

What are the key physical properties of p-Anisaldehyde?

Boiling Point: 255 °C; Boiling Point: 248.00 to 249.00 °C. @ 760.00 mm Hg; Boiling Point: 248 °C; Melting Point: 0 °C.

Facts on this page are taken from PubChem (US National Library of Medicine) and Wikidata. Grade-specific data — assay, moisture, particle size, packaging, shelf life — is issued per batch on the COA and is not published here.