Peach aldehyde（CAS#124-25-4）
Risk and Safety
| Hazard Symbols | Xi – Irritant |
| Risk Codes | 36/37/38 – Irritating to eyes, respiratory system and skin. |
| Safety Description | S26 – In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S37/39 – Wear suitable gloves and eye/face protection |
| RTECS | XB7900000 |
| Toxicity | The acute oral LD50 value was reported as > 5Og/kg in the rat . The acute dermal LD50 for sample no. 71-17 was reported to be > 10 g/kg |
Introduction
1. Nature:
- Peach aldehyde is a volatile liquid with a melting point of -50 ℃ and a boiling point of 210 ℃.
-It is soluble in alcohol and ether solvents, insoluble in water.
- Peach aldehyde has strong photosensitivity and will gradually turn yellow when exposed to light.
2. Use:
- Peach aldehyde is an important spice, commonly used in food, beverage, flavor and cosmetics and other fields, used to increase the aroma and flavor of products.
- Peach aldehyde is also widely used in the aroma of cigarettes and perfumes.
3. Preparation method:
- Peach aldehyde can be obtained by the distillation reaction of benzaldehyde and hexene. The reaction requires the presence of an acidic catalyst and is carried out at an appropriate temperature.
4. Safety Information:
- Peach aldehyde is a volatile substance, which should be kept away from open flames and high temperatures to avoid fire and explosion.
-During operation and storage, good ventilation measures should be taken to prevent the accumulation of vapor.
- Peach aldehyde may be irritating to the eyes and skin and direct contact should be avoided. Wear appropriate protective gloves and eye protection during use.
-If you accidentally inhale or come into contact with Peach aldehyde, you should immediately move to a ventilated place and seek medical attention in time.
Please note that Peach aldehyde is a chemical substance, correct use and storage are very important. Before use, be sure to read and follow the relevant safety guidelines and operating instructions.
