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| | 12-Methyltridecanal Basic information |
| | 12-Methyltridecanal Chemical Properties |
| Melting point | 25°C (estimate) | | Boiling point | 282.23°C (estimate) | | density | 0.8321 (estimate) | | FEMA | 4005 | 12-METHYLTRIDECANAL | | refractive index | 1.4385 (estimate) | | storage temp. | Inert atmosphere,Store in freezer, under -20°C | | solubility | Chloroform (Slightly), Methanol (Slightly) | | form | Oil | | color | Colourless | | Odor | at 1.00 % in propylene glycol. cooked meat tallow fat meat broth sweat fruity waxy citrus | | Odor Type | meaty | | JECFA Number | 1229 | | LogP | 6.04 |
| | 12-Methyltridecanal Usage And Synthesis |
| Description | 12-Methyltridecanal, also known as 12-MT aldehyde or isotetradecan-1-al, belongs to the class of organic compounds known as fatty aldehydes. These are long chain aldehydes with a chain of at least 12 carbon atoms. Thus, 12-methyltridecanal is considered to be a fatty aldehyde lipid molecule. 12-Methyltridecanal is considered to be a practically insoluble (in water) and relatively neutral molecule. 12-Methyltridecanal has been primarily detected in urine. Within the cell, 12-methyltridecanal is primarily located in the membrane (predicted from logP) and cytoplasm. 12-Methyltridecanal has a broth, cooked, and cooked meat taste. | | Chemical Properties | 12-Methyltridecanal has an aroma characteristic of stewed beef (meaty, tallow) | | Occurrence | Stated to be of natural origin; has not been reported in any food items by TNO (Nutrition and Food Research)
(TNO, 2000) | | Uses | 12-Methyltridecanal (MT) smelling tallowy, beef-like was formed from plasmalogens when beef was boiled. It was found in microorganisms samples isolated from beef. | | Biosynthesis | It is believed that 12-methyltridecanal is preferentially a constituent of ruminants, possibly being synthesized by the bacteria in the rumen, andincorporated in the plasmalogens. | | Aroma threshold values | Detection at 0.0001 ppm (water) |
| | 12-Methyltridecanal Preparation Products And Raw materials |
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