syringaldehyde

Full Material List

4-hydroxy-3,5-dimethoxybenzaldehyde

Identifiers

CAS (Single)	134-96-3
FEMA	4049
EINECS	205-167-5
Synonyms	benzaldehyde, 4-hydroxy-3, 5-dimethoxy- benzaldehyde, 4-hydroxy-3,5-dimethoxy- 3,5- dimethoxy-4-hydroxy-benzaldehyde 3,5- dimethoxy-4-hydroxybenzaldehyde 3,5- dimethoxy-4-hydroxybenzene carbonal gallaldehyde 3,5-dimethyl ether 4- hydroxy-3, 5-dimethoxybenzaldehyde 4- hydroxy-3,5-dimethoxy benzaldehyde 4- hydroxy-3,5-dimethoxy-benzaldehyde 4- hydroxy-3,5-dimethoxybenzaldehyde springaldehyde syringealdehyde syringylaldehyde
JECFA Food Flavoring	1878
JECFA Food Additive	N/A
DG SANTE Food Flavourings	05.153 4-hydroxy-3,5-dimethoxybenzaldehyde
DG SANTE Food Contact Materials	N/A
FDA UNII	2ZR01KTT21
CoE Number	10340
XlogP3-AA	N/A
Molecular Weight	182.1755
Molecular Formula	C9 H10 O4

Properties

Food Chemicals Codex Listed	No
Appearance	light green to tan crystalline powder (est)
Assay	95.00 to 100.00
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	113.00 Â°C. @ 760.00 mm Hg
Boiling Point	N/A
Flash Point	> 230.00 Â°F. TCC ( > 110.00 Â°C. )
Acid Value	1.00 max. KOH/g
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	1.304 (est)
Soluble In	alcohol water, 9526 mg/L @ 25 °C (est) water
Occurrence	barley roasted barley beer - up to 0.7 mg/kg brandy grape brandy coconut leaf coriander plant corn cob grape - up to 9.2 mg/kg grape leaf mango fruit - up to 0.014 mg/kg maple honey oak wood roasted pineapple fruit - 0.08 mg/kg pork - 8.3 mg/kg rum - up to 19.9 mg/kg sherry - 0.035 mg/kg tomato plant vanilla bourbon vanilla - 1.9 mg/kg walnut english walnut nut walnut english walnut testa whiskey - up to 8.7 mg/kg wine red wine - up to 0.86 mg/kg wort - up to 0.04 mg/kg

Organoleptic

Organoleptic Notes	1. Odor Type: green Odor Strength:low Substantivity:400 hour(s) at 20.00 % in dipropylene glycol plastic woody tonka chocolate Odor Description:at 100.00 %. mild plastic woody tonka sweetLuebke, William tgsc, (2007) Odor sample from: Sigma-Aldrich
Odor	green plastic, woody, tonka, chocolate,
Flavor	cocoa sweet, cocoa, chocolate, creamy, dairy, nutty,

AInsights BETA

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FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

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