Safranal
1,3-Cyclohexadiene-1-carboxaldehyde, 2,6,6-trimethyl- · FEMA 3389 · 2,6,6-trimethylcyclohexa-1,3-diene-1-carbaldehyde · 2,6,6-Trimethyl-1,3-cyclohexadiene-1-carboxaldehyde · 2,3-DIHYDRO-2,2,6-TRIMETHYLBENZALDEHYDE · 2,6,6-Trimethyl-1,3-cyclohexadienal · 2,3-Dihydro-2,2,6-trimethylbenzalhyde · SAFRANAL
식별자 및 물리적 특성
| CAS No. | 116-26-7 |
|---|---|
| 분자식 | C10H14O |
| 평균 분자량 | 150.22 g/mol |
| 단동위원소 질량 | 150.10446507 g/mol |
| SMILES | CC1=C(C=O)C(C)(C)CC=C1 |
| InChIKey | SGAWOGXMMPSZPB-UHFFFAOYSA-N |
| PubChem CID | 61041 |
| ChEMBL | CHEMBL3183495 |
| ChEBI | CHEBI:53169 |
| EC No. | 204-133-7 |
| DTXSID | DTXSID7049398 |
화학 및 물리적 성질
| XLogP | 2.1 |
|---|---|
| 극성 표면적 | 17.1 |
| 수소 결합 공여자 수 | 0 |
| 수소 결합 수용자 수 | 1 |
| 회전 가능 결합 수 | 1 |
| 무거운 원자 수 | 11 |
| 형식 전하 | 0 |
| 복잡도 | 231 |
| 향료 | Fragrance substance (2,6,6-Trimethylcyclohex-1,3-dienyl methanal) -> IFRA amendment 49Fragrance Ingredient (2,6,6-Trimethylcyclohexa-1,3-dienyl methanal) -> IFRA transparency List |
| 식품 첨가물 | FLAVORING AGENT OR ADJUVANT -> FDA Substance added to food |
| 밀도 | 0.968-0.980 (20 °C)0.966 g/mL at 25 °C(lit.) |
| 향미제 | EU Flavoring substances |
| 용해도 | Insoluble in watersoluble in oilsMiscible at room temperature (in ethanol)클로로포름, 아세트산에틸(약간 용해됨), 메탄올(약간 용해됨) |
| 끓는 점 | 70.00 °C. @ 1.00 mm Hg70 °C (1 mm Hg)70 °C1 mm Hg(lit.) |
| 녹는점 | < 25 °C<25 °C |
| 굴절률 | 1.525-1.533n20/D 1.523(lit.) |
| Physical Description | SolidPale yellowish oily liquidpowerful, sweet green-floral and somewh/ tobacco-herbaceous odour. |
| 증기압 | 10.3Pa at 20℃ |
| FEMA | 3389 | 2,6,6-TRIMETHYLCYCLOHEXA-1,3-DIENYL METHANAL |
| 인화점 | 186 °F |
| 저장 조건 | Inert atmosphere,Store in freezer, under -20°C |
| 물리적 상태 | 기름 |
| 색상 | 노란색에서 진한 노란색까지 |
| 냄새 | 디프로필렌 글리콜 중 1.00%. 신선한 허브 페놀릭 메탈릭 로즈마리 담배 매운맛 |
| 향취 유형 | 약초 |
| 생물학적 소스 | synthetic |
| 용해도 | 514.9mg/L at 20℃ |
| Merck | 13,8394 |
| JECFA Number | 977 |
| BRN | 1932918 |
| 안정성 | 감광성 |
| 주요 응용 | 향료 및 향 |
| 화장품 원료 기능 | 향수 |
| InChI | 1S/C10H14O/c1-8-5-4-6-10(2,3)9(8)7-11/h4-5,7H,6H2,1-3H3 |
| InChIKey | SGAWOGXMMPSZPB-UHFFFAOYSA-N |
| SMILES | CC1=C(C=O)C(C)(C)CC=C1 |
| LogP(분배 계수) | 2.7 at 20℃ |
| EPA | 1,3-Cyclohexadiene-1-carboxaldehyde, 2,6,6-trimethyl- (116-26-7) |
화학적 성질
2,6,6-Trimethylcyclohexa-1,3-dienyl methanal has a characteristic saffron-like odor and taste.
안전 및 규제
| GHS 분류 | WarningH302 (80.4%): Harmful if swallowed [Warning Acute toxicity, oral]P261, P264, P264+P265, P270, P272, P273, P280, P301+P317, P302+P352, P305+P351+P338, P321, P330, P332+P317, P333+P317, P337+P317, P362+P364, and P501 (click each P-code to see the statement)Aggregated GHS information provided per 1700 reports by companies from 11 notifications to the ECHA C&L Inventory. Each notification may be associated with multiple companies. |
|---|---|
| 규제 정보 | Chemical: 1,3-Cyclohexadiene-1-carboxaldehyde, 2,6,6-trimethyl-Commission Regulation (EC) No 1565/2000 (Repealed by Com. Implementing Reg. (EU) No 872/2012)Status: Active Update: 01-12-2021 https://echa.europa.eu/registration-dossier/-/registered-dossier/173021,3-Cyclohexadiene-1-carboxaldehyde, 2,6,6-trimethyl-: Does not have an individual approval but may be used under an appropriate group standard |
| 기타 안전 정보 | IMAP assessments - 1,3-Cyclohexadiene-1-carboxaldehyde, 2,6,6-trimethyl-: Environment tier I assessment |
| Hazard Classes and Categories | Acute Tox. 4 (80.4%) |
| 수질 위해 등급(WGK) | 3 |
| TSCA 등재 상태 | TSCA listed |
| 위험 문구(R) | 36/37/38 |
| 위험 표시 | Xi |
| 안전 문구(S) | 26-36 |
| 위험 등급 | Acute Tox. 4 OralAquatic Chronic 2Eye Irrit. 2Skin Irrit. 2Skin Sens. 1A |
| 저장 분류 | 10 - Combustible liquids |
용도
출처
Occurring naturally as a glucoside (picrocrocin) in saffron. Also reported found in grapefruit juice, saffron, black tea, green tea, microbial fermented tea, Bourbon vanilla, lemon balm, grapefruit juice, maté and sweet grass oil.
용도
Safranal, is isolated from Saffron, and is primarily responsible for the aroma of saffron. It has also been shown to have anticonvulsant properties, acting as agonist at GABAA receptors. It is also possessing anticancer and antidepressant properties.
제조 및 합성 방법
제조 방법
By acid hydrolysis of picrocrocin, the bitter principle in saffron; by catalytic dehydrogenation of β-cyclocitral or α-cyclogeranic acid with selenium dioxide.