羟基苯甲醛

Description

Benzaldehyde, hydroxy- · CAS 28777-87-9 · C7H6O2. UNII 17K64GZH20. Boiling Point: 386 °F at 760 mmHg (USCG, 1999); Boiling Point: 197 °C; Boiling Point: 196.00 to 197.00 °C. @ 760.00 mm Hg.

Identification

CAS Registry Number	28777-87-9
PubChem CID	6998
Molecular formula	C7H6O2
IUPAC name	2-hydroxybenzaldehyde
UNII (FDA)	17K64GZH20
FEMA number	3004
JECFA number	897

Computed Descriptors

Molecular Weight	122.12
XLogP3	1.8
Hydrogen Bond Donor Count	1
Hydrogen Bond Acceptor Count	2
Rotatable Bond Count	1
Exact Mass	122.036779430
Monoisotopic Mass	122.036779430
Topological Polar Surface Area	37.3
Heavy Atom Count	9
Formal Charge	0

Physical & Chemical Properties

Boiling Point	386 °F at 760 mmHg (USCG, 1999)
Boiling Point	197 °C
Boiling Point	196.00 to 197.00 °C. @ 760.00 mm Hg
Boiling Point	196-197 °C
Boiling Point	197 °C @760 [mm Hg]
Melting Point	19.4 °F (USCG, 1999)
Melting Point	-7 °C
Melting Point	0.7 °C
Flash Point	172 °F (USCG, 1999)
Flash Point	ca.78 °C (172 °F) - closed cup

Physical description & handling notes

• Liquid; colorless or pale yellow; bitter almond odor. Sinks and mixes slowly in water. (USCG, 1999)
• Liquid
• Colorless or dark red liquid with a bitter odor of almonds; [Hawley] Colorless or pale yellow liquid; [CAMEO] Colorless or light yellow oily liquid with almond-like odor; [MSDSonline]
• colourless to straw coloured oily liquid with a pungent, bitter, almond-like odour
• Colorless, oily liquid or dark-red oil
• Colorless to straw, oily 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, Phenol, Pungent, Spice No safety concern at current levels of intake when used as a flavouring agent

GHS Hazard Classification

Reported hazard statements	H302 (100%), H312 (53.3%), H315 (53.9%), H319 (53.7%), H341 (53.2%), H227, H311, H361

Documented Uses

• Used in perfumes, flavoring agents, auxiliary fumigants, reagents, and gasoline additives; Used to make coumarin and chelates; [HSDB] Important derivative of benzaldehyde; Occurs naturally in cassia oil; [Ullmann]
• Table: Reported uses (ppm): (Flavor and Extract Manufacturers' Association) [Table#2036]
• Analytical chemistry, perfumery (violet), synthesis of coumarin, auxiliary fumigant, flavoring.
• Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes
• Flavoring Agents -> JECFA Flavorings Index
• Cosmetics product ingredient: o-Hydroxy-benzaldehyde (Salicylaldehyde)

Synonyms

SALICYLALDEHYDE; 2-Hydroxybenzaldehyde; 90-02-8; o-Hydroxybenzaldehyde; o-Formylphenol; 2-Formylphenol; Salicylal; Salicylic aldehyde; Benzaldehyde, 2-hydroxy-; Salicyladehyde; FEMA No. 3004; DTXSID1021792; 17K64GZH20; NSC-49178; DTXCID001792; CHEBI:16008

Frequently Asked Questions

What are the CAS number and molecular formula of Benzaldehyde, hydroxy-?

CAS 28777-87-9; molecular formula C7H6O2; molecular weight — g/mol.

What other names is Benzaldehyde, hydroxy- known by?

SALICYLALDEHYDE, 2-Hydroxybenzaldehyde, 90-02-8, o-Hydroxybenzaldehyde, o-Formylphenol, 2-Formylphenol.

What is the regulatory status of Benzaldehyde, hydroxy-?

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

Is Benzaldehyde, hydroxy- classified as hazardous?

Hazard statements reported: H302, H312, H315, H319, H341.

What are the key physical properties of Benzaldehyde, hydroxy-?

Boiling Point: 386 °F at 760 mmHg (USCG, 1999); Boiling Point: 197 °C; Boiling Point: 196.00 to 197.00 °C. @ 760.00 mm Hg; Boiling Point: 196-197 °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.