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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.
| 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 |
| 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 |
| 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 |
| 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 |
|---|
| Reported hazard statements | H302 (100%), H312 (53.3%), H315 (53.9%), H319 (53.7%), H341 (53.2%), H227, H311, H361 |
|---|
H302 (100%): Harmful if swallowed [Warning Acute toxicity, oral]
H312 (53.3%): Harmful in contact with skin [Warning Acute toxicity, dermal]
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
CAS 28777-87-9; molecular formula C7H6O2; molecular weight — g/mol.
SALICYLALDEHYDE, 2-Hydroxybenzaldehyde, 90-02-8, o-Hydroxybenzaldehyde, o-Formylphenol, 2-Formylphenol.
Documented regulatory listings: EU Flavoring substances; FDA Substance added to food: FLAVORING AGENT OR ADJUVANT; Flavoring Agents.
Hazard statements reported: H302, H312, H315, H319, H341.
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.
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