Tetradecanal

Description

Myristaldehyde has a strong, fatty, orris-like odor with a sweet, fatty, “citrus-peel” flavor (diluted). Industrially prepared from the corresponding myristic acid.

Chemical properties

White Semi-Solid

Chemical properties

Myristaldehyde has a strong, fatty, orris-like odor and a sweet, fatty, “citrus-peel” flavor (diluted)

Occurrence

Reported found in the essential oils of Ocotea usambarensis Engl., Pinus sabiniana Dougl.; also reported found in kumquat peel, ginger, chicken fat, hop oil, apricot, citrus peel oils and juices, bilberry, blackberry, cucumber, cassia leaf, butter, parmesan cheese, milk powder, cooked chicken, beef, cured pork, beer, peanuts, trassi, coriander leaf, dried bonito, cherimoya, mountain papaya, scallop and angelica root oil

The Uses of Tetradecanal

A major component of the essential oil found in the leaves of Azadirachta indica.

What are the applications of Application

Tetradecanal is a major component of the essential oil found in the leaves of Azadirachta indica

Definition

ChEBI: A long-chain fatty aldehyde that is tetradecane in which two hydrogens attached to a terminal carbon are replaced by an oxo group. It is found in coriander.

Preparation

Industrially prepared from the corresponding myristic acid

Taste threshold values

Taste characteristics at 10 ppm: fatty, lactonic, coconut, woody and fishy with a fruity nuance

Synthesis Reference(s)

Canadian Journal of Chemistry, 46, p. 75, 1968 DOI: 10.1139/v68-013

Metabolism

See monograph on aldehyde C-8*