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benzaldehyde
artificial bitter almond oil

Sponsors

Fragrance Demo Formulas
Flavor Demo Formulas
Name:benzaldehyde
CAS Number: 100-52-7Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:202-860-4
FDA UNII:TA269SD04T
Nikkaji Web:J4.010J
Beilstein Number:0471223
MDL:MFCD00003299
CoE Number:101
XlogP3:1.50 (est)
Molecular Weight:106.12402000
Formula:C7 H6 O
BioActivity Summary:listing
NMR Predictor:Predict (works with chrome or firefox)
EFSA/JECFA Comments:
ADI: 0-5 (JECFA, 1997a).
Category:flavor and fragrance agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
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JECFA Food Flavoring:22 benzaldehyde
FLAVIS Number:05.013 (Old)
DG SANTE Food Flavourings:05.013 benzaldehyde
DG SANTE Food Contact Materials:benzaldehyde
FEMA Number:2127 benzaldehyde
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: BENZALDEHYDE
FDA Regulation:
FDA PART 182 -- SUBSTANCES GENERALLY RECOGNIZED AS SAFE
Subpart A--General Provisions
Sec. 182.60 Synthetic flavoring substances and adjuvants.
 
Physical Properties:
Appearance:colorless to pale yellow clear liquid (est)
Assay: 98.00 to 100.00
Halogens:passes test for chloinated compounds
Food Chemicals Codex Listed: Yes
Specific Gravity:1.04100 to 1.04600 @ 25.00 °C.
Pounds per Gallon - (est).: 8.662 to 8.704
Specific Gravity:1.04900 to 1.05500 @ 15.00 °C.
Pounds per Gallon - est.: 8.747 to 8.797
Refractive Index:1.54400 to 1.54600 @ 20.00 °C.
Melting Point: -26.00 to -25.00 °C. @ 760.00 mm Hg
Boiling Point: 62.00 to 63.00 °C. @ 10.00 mm Hg
Boiling Point: 178.00 to 179.00 °C. @ 760.00 mm Hg
Acid Value: 5.00 max. KOH/g
PH Number:5.90
Vapor Pressure:1.270000 mm/Hg @ 25.00 °C.
Vapor Density:3.7 ( Air = 1 )
Flash Point: 145.00 °F. TCC ( 62.78 °C. )
logP (o/w): 1.480
Shelf Life: 18.00 month(s) or longer if stored properly.
Storage:store in cool, dry place in tightly sealed containers, protected from heat and light. store under nitrogen.
Storage:store under nitrogen.
Soluble in:
 ether
 ethyl alcohol, 1:1-1::1.5 in 70% alcohol
 ethyl alcohol, 1:2.5 in 60% alcohol
 ethyl alcohol, 1:8 in 50% alcohol
 ethyl alcohol, 5 vol. of 50% alcohol
 kerosene
 paraffin oil
 water, 6570 mg/L @ 25 °C (exp)
Stability:
 non-discoloring in most media
 
Organoleptic Properties:
Odor Type: fruity
Odor Strength:high ,
recommend smelling in a 10.00 % solution or less
Substantivity:4 hour(s) at 100.00 %
sharp sweet bitter almond cherry
Odor Description:at 10.00 % in dipropylene glycol. strong sharp sweet bitter almond cherry
Luebke, William tgsc, (1982)
Odor sample from: Givaudan Corporation
almond fruity powdery nutty cherry maraschino cherry
Odor Description:almond, fruity, powdery, nutty and benzaldehyde-like
Mosciano, Gerard P&F 19, No. 5, 79, (1994)
Flavor Type: fruity
sweet oily almond cherry nutty woody
Taste Description: at 50.00 ppm. Sweet, oily, almond, cherry, nutty and woody
Mosciano, Gerard P&F 19, No. 5, 79, (1994)
Odor and/or flavor descriptions from others (if found).
Symrise
Benzaldehyde DD
Odor Description:strong sweet, bitter almond-like
Taste Description:bitter almond-like
Useful in: brown caramel, brown nuts, brown cocoa, brown coffee, brown others, dairy, fruity red, fruity yellow, fruity tropical, fruity others, sweet others, alcoholics.
Givaudan
Benzaldehyde ≥98%, natural (US Only), Kosher
Odor Description:Bitter Almond,Burning,Sweet
A pungent chemical with high impact almond characteristics. This chemical is regulated by government drug enforcement agencies and its use is subject to some restrictions.
Moellhausen
BENZALDEHYDE NAT.
Odor Description:aromatic, spicy, stinging
Taste Description:almond, sweet and spicy
PerfumersWorld
Benzaldehyde
Odor Description:strong sharp sweet bitter almond cherry sweet aromatic spicy bitter-almond Powerful sweet
Blends-well-with - +Vanillin +Coumarin +Benzophenone +Heliotropin +Bois De Rose Oil Gums
Indukern F&F
BENZALDEHYDE LOW BT
Odor Description:FRUITY, POWERFUL, CHERRY, BITTER ALMOND
Pell Wall Perfumes
Benzaldehyde
Odor Description:almond, bitter-almond, cherry, floral, marzipan, sharp, sweet
Arctander says it has a: "Powerful sweet odor, reminiscent of freshly crushed bitter Almonds.” and that it is “used in perfumery for special topnote effects, and as a trace component in certain floral compositions (Lilac, Sweet Pea, etc.)."
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: denaturants
masking agents
solvents
 
Suppliers:
A.C.S. International
Benzaldehyde natural
Odor: sweet oily almond cherry nutty woody
Operational Capabilities
Aceto
Benzaldehyde NF FCC Kosher
Advanced Biotech
BENZALDEHYDE EEC NATURAL
98% min.
Odor: Bitter Almond
Advanced Biotech
BENZALDEHYDE NATURAL
99% min.
Odor: Bitter Almond
Alfrebro
BENZALDEHYDE NATURAL
Odor: Almond Fruity, Cherry Nutty
Anhui Haibei
Benzaldehyde natural ex cassia
Anhui Haibei
Benzaldehyde natural
Odor: Bitter almond odor and taste
Augustus Oils
Benzaldehyde
Services
Aurochemicals
BENZALDEHYDE, Natural
Axxence Aromatic
BENZALDEHYDE Natural
Kosher
Sustainability
Beijing Lys Chemicals
Benzaldehyde (natural)
Bell Flavors & Fragrances
Natural Benzaldehyde
Berjé
Benzaldehyde Natural
Happening at Berje
Berjé
Benzaldehyde Natural
Berjé
Benzaldehyde Synthetic
BOC Sciences
For experimental / research use only.
Benzaldehyde >98.0%(GC)
CG Herbals
Benzaldehyde EST
Charkit Chemical
BENZALDEHYDE NF/FCC
Charkit Chemical
BENZALDEHYDE
Citrus and Allied Essences
Benzaldehyde rectified FCC
Market Report
De Monchy Aromatics
Benzaldehyde, Natural
Odor: sweet, strong, sharp, bitter, almond, cherry
Diffusions Aromatiques
ALDEHYDE BENZOIQUE NATUREL
Diffusions Aromatiques
ALDEHYDE BENZOIQUE
ECSA Chemicals
Benzaldehyde
Company Profile
Elan Inc.
BENZALDEHYDE
(Roasted Cassia Oil)(natural), Kosher
EMD Millipore
For experimental / research use only.
Benzaldehyde
Emerald Kalama Chemical
Kalama® Benzaldehyde - FCC Low B&T
Emerald Kalama Chemical
Kalama® Benzaldehyde FCC
Emerald Kalama Chemical
Kalama® Benzaldehyde Technical
Ernesto Ventós
BENZALDEHYDE NATURAL
Ernesto Ventós
BENZALDEHYDE
Excellentia International
Benzaldehyde Natural
Fleurchem
benzaldehyde natural
Fleurchem
benzaldehyde
fnfsurplus.com
Benzaldehyde, Yellow Liquid with, Bitter Almond Odour
Fuzhou Farwell
Benzaldehyde
George Uhe Company
Benzaldehyde
Available in FCC
H. Interdonati, Inc.
Benzaldehyde Natural, Kosher
Featured Products
Indenta Group
Benzaldehyde
Indukern F&F
BENZALDEHYDE LOW BT
Odor: FRUITY, POWERFUL, CHERRY, BITTER ALMOND
Indukern F&F
BENZALDEHYDE NATURAL
Odor: FRUITY, POWERFUL, CHERRY, BITTER ALMOND
Indukern F&F
BENZALDEHYDE TECHNICAL
Odor: FRUITY, POWERFUL, CHERRY, BITTER ALMOND
Indukern F&F
BENZALDEHYDE
Odor: FRUITY, POWERFUL, CHERRY, BITTER ALMOND
Inoue Perfumery
BENZALDEHYDE
Keva
BENZALDEHYDE
Kraft Chemical
Benzaldehyde
Kunshan Sainty
Benzaldehyde, Natural
Liberty Natural Products
BENZALDEHYDE NATURAL USA
Lluch Essence
BENZALDEHYDE 99% HQ
Lluch Essence
BENZALDEHYDE 99%
Lluch Essence
BENZALDEHYDE NATURAL EX CINNAMON
M&U International
NAT.BENZALDEHYDE, Kosher
Moellhausen
BENZALDEHYDE 14% PG
Moellhausen
BENZALDEHYDE 25% in DPG
Moellhausen
BENZALDEHYDE 30% IN BENZYL ALCOHOL
Moellhausen
BENZALDEHYDE FCC / ISOAMYL ACETATE
Moellhausen
BENZALDEHYDE FCC FOOD GRADE
Moellhausen
BENZALDEHYDE NAT.
Odor: aromatic, spicy, stinging
Flavor: almond, sweet and spicy
Naturamole
benzaldehyde 98% natural EU
Northwestern Extract
Benzaldehyde Artificial or Natural
O'Laughlin Industries
BENZALDEHYDE NATURAL
OQEMA
Benzaldehyde ex Cassia Oil natural
Pell Wall Perfumes
Benzaldehyde
Odor: almond, bitter-almond, cherry, floral, marzipan, sharp, sweet
Use: Arctander says it has a: "Powerful sweet odor, reminiscent of freshly crushed bitter Almonds.” and that it is “used in perfumery for special topnote effects, and as a trace component in certain floral compositions (Lilac, Sweet Pea, etc.)."
Penta International
BENZALDEHYDE FCC, Kosher
Penta International
BENZALDEHYDE USP/NF, Kosher
Penta International
BENZALDEHYDE, NATURAL, Kosher
PerfumersWorld
Benzaldehyde
Odor: strong sharp sweet bitter almond cherry sweet aromatic spicy bitter-almond Powerful sweet
Use: Blends-well-with - +Vanillin +Coumarin +Benzophenone +Heliotropin +Bois De Rose Oil Gums
Phoenix Aromas & Essential Oils
Benzaldehyde Natural
Phoenix Aromas & Essential Oils
Benzaldehyde Synthetic
Prinova
Benzaldehyde Natural
Prodasynth
BENZALDEHYDE > 99
Odor: ALMOND-LIKE
Prodasynth
BENZALDEHYDE, NATURAL > 98
Odor: ALMOND-LIKE
Reincke & Fichtner
Benzaldehyde natural
Reincke & Fichtner
Benzaldehyde
Robertet
BENZALDEHYDE (BITTER ALMOND OIL EX-PRUNUS SPP)
Pure & Nat (EU)
Robertet
Benzaldehyde (bitter almond) Ess. oil (residue from prunus kernel spp) (for fragrance)
Sigma-Aldrich
Benzaldehyde, ≥98%, FG, FCC
Odor: almond; cherry; sweet
Certified Food Grade Products
Sigma-Aldrich
Benzaldehyde, natural, ≥98%, FCC, FG
Odor: almond; cherry; sweet
Silverline Chemicals
Benzaldehyde
SRS Aromatics
BENZALDEHYDE
Odor: Strong, Sharp, Sweet, Bitter, Almond, Cherry
Sunaux International
nat.Benzaldehyde
Symrise
Benzaldehyde DD
Odor: strong sweet, bitter almond-like
Flavor: bitter almond-like
Useful in: brown caramel, brown nuts, brown cocoa, brown coffee, brown others, dairy, fruity red, fruity yellow, fruity tropical, fruity others, sweet others, alcoholics.
TCI AMERICA
For experimental / research use only.
Benzaldehyde >98.0%(GC)
The John D. Walsh Company
Benzaldehyde
The Lermond Company
Benzaldehyde, Natural
Treatt
Benzaldehyde
Ungerer & Company
Benzaldehyde Natural
Ungerer & Company
Benzaldehyde
Vigon International
Benzaldehyde Natural
Odor: STRONG CHERRY LIKE
Vigon International
Benzaldehyde Synthetic
Odor: Bitter Almond,Burning,Sweet
WEN International
BENZALDEHYDE Natural
Zanos
Benzaldehyde
Odor: Bitter almond
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xn - Harmful.
R 22 - Harmful if swallowed.
S 02 - Keep out of the reach of children.
S 24 - Avoid contact with skin.
S 36/37/39 - Wear suitable clothing, gloves and eye/face protection.
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
Flammable liquids (Category 4), H227
Acute toxicity, Oral (Category 4), H302; Acute toxicity, Inhalation (Category 4), H332
Skin irritation (Category 2), H315
Skin sensitisation (Category 1), H317
Respiratory sensitisation (Category 1), H334
Acute aquatic toxicity (Category 2), H401
GHS Label elements, including precautionary statements
 
Pictogramexclamation-mark.jpg
 
Signal word Warning
Hazard statement(s)
H227 - Combustible liquid
H302 + H332 - Harmful if swallowed or if inhaled
H315 - Causes skin irritation
H317 - May cause an allergic skin reaction
H334 - May cause allergy or asthma symptoms or breathing difficulties if inhaled
H401 - Toxic to aquatic life
Precautionary statement(s)
P210 - Keep away from heat/sparks/open flames/hot surfaces. — No smoking.
P261 - Avoid breathing dust/fume/gas/mist/vapours/spray.
P264 - Wash skin thouroughly after handling.
P270 - Do not eat, drink or smoke when using this product.
P272 - Contaminated work clothing should not be allowed out of the workplace.
P273 - Avoid release to the environment.
P280 - Wear protective gloves/protective clothing/eye protection/face protection.
P285 - In case of inadequate ventilation wear respiratory protection.
P301 + P312 - IF SWALLOWED: call a POISON CENTER or doctor/physician IF you feel unwell.
P302 + P352 - IF ON SKIN: wash with plenty of soap and water.
P304 + P341 - IF INHALED: If breathing is difficult, remove victim to fresh air and keep at rest in a position comfortable for breathing.
P330 - Rinse mouth.
P333 + P313 - IF SKIN irritation or rash occurs: Get medical advice/attention.
P342 + P311 - IF experiencing respiratory symptoms: call a POISON CENTER or doctor/physician.
P362 - Take off contaminated clothing and wash before reuse.
P370 + P378 - In case of fire: Use dry sand, dry chemical or alcohol-resistant foam for extinction.
P403 + P235 - Store in a well-ventilated place. Keep cool.
P501 - Dispose of contents/ container to an approved waste disposal plant.
Oral/Parenteral Toxicity:
gavage-guinea pig LD50 [sex: M,F] 1000 mg/kg
(Jenner et al., 1964)

gavage-rat LD50 [sex: M,F] 1300 mg/kg
(Jenner et al., 1964)

oral-rat LD50 2850 mg/kg
(Sporn et al., 1967)

gavage-rat LD50 [sex: M,F] 1300 mg/kg
(Taylor et al., 1964)

oral-guinea pig LD50 1000 mg/kg
KIDNEY, URETER, AND BLADDER: URINE VOLUME INCREASED GASTROINTESTINAL: ULCERATION OR BLEEDING FROM SMALL INTESTINE BEHAVIORAL: TREMOR
Food and Cosmetics Toxicology. Vol. 2, Pg. 327, 1964.

oral-mammal (species unspecified) LD50 2020 mg/kg
Gigiena i Sanitariya. For English translation, see HYSAAV. Vol. 39(4), Pg. 86, 1974.

oral-rat LD50 1300 mg/kg
BEHAVIORAL: COMA BEHAVIORAL: SOMNOLENCE (GENERAL DEPRESSED ACTIVITY)
Food and Cosmetics Toxicology. Vol. 2, Pg. 327, 1964.

oral-mouse LD50 28 mg/kg
LUNGS, THORAX, OR RESPIRATION: OTHER CHANGES BEHAVIORAL: SOMNOLENCE (GENERAL DEPRESSED ACTIVITY) BEHAVIORAL: TREMOR
European Journal of Toxicology and Environmental Hygiene. Vol. 9, Pg. 99, 1976.

intraperitoneal-mouse LD50 9 mg/kg
BEHAVIORAL: SOMNOLENCE (GENERAL DEPRESSED ACTIVITY) LUNGS, THORAX, OR RESPIRATION: OTHER CHANGES BEHAVIORAL: TREMOR
European Journal of Toxicology and Environmental Hygiene. Vol. 9, Pg. 99, 1976.

Dermal Toxicity:
subcutaneous-rat LD50 5000 mg/kg
LUNGS, THORAX, OR RESPIRATION: OTHER CHANGES LUNGS, THORAX, OR RESPIRATION: RESPIRATORY DEPRESSION
Archives Internationales de Pharmacodynamie et de Therapie. Vol. 27, Pg. 163, 1922.

subcutaneous-rabbit LD50 5000 mg/kg
Food and Cosmetics Toxicology. Vol. 14, Pg. 693, 1976.

Inhalation Toxicity:
inhalation-mouse LC > 500 mg/m3
SENSE ORGANS AND SPECIAL SENSES: CONJUNCTIVE IRRITATION: EYE LUNGS, THORAX, OR RESPIRATION: OTHER CHANGES BEHAVIORAL: SOMNOLENCE (GENERAL DEPRESSED ACTIVITY)
Gigiena Truda i Professional'nye Zabolevaniya. Labor Hygiene and Occupational Diseases. Vol. 18(11), Pg. 40, 1974.

inhalation-rat LC > 500 mg/m3
LUNGS, THORAX, OR RESPIRATION: OTHER CHANGES BEHAVIORAL: SOMNOLENCE (GENERAL DEPRESSED ACTIVITY) SENSE ORGANS AND SPECIAL SENSES: CONJUNCTIVE IRRITATION: EYE
Gigiena Truda i Professional'nye Zabolevaniya. Labor Hygiene and Occupational Diseases. Vol. 18(11), Pg. 40, 1974.

 
Safety in Use Information:
Category: flavor and fragrance agents
IFRA Critical Effect: Sensitization
IFRA: View Standard
Fragrance usage is IFRA RESTRICTED. View Standard for complete information.
Please review all IFRA documents for complete information.
IFRA categories: limits in the finished product: (For a description of the categories, refer to the IFRA QRA Information Booklet.)
Category 1:
See Note (1)
0.02 % (1)
Category 2:  0.02 %
Category 3:  0.09 %
Category 4:  0.27 %
Category 5:  0.14 %
Category 6:
See Note (1)
0.43 % (1)
Category 7:  0.05 %
Category 8:  0.60 %
Category 9:  3.00 %
Category 10:  2.50 %
Category 11: See Note (2)
 Notes:
 

(1) IFRA would recommend that any material used to impart perfume or flavour in products intended for human ingestion should consist of ingredients that are in compliance with appropriate regulations for foods and food flavourings in the countries of planned distribution and, where these are lacking, with the recommendations laid down in the Code of Practice of IOFI (International Organisation of the Flavor Industry). Further information about IOFI can be found on its website (www.iofi.org).

 

(2) Category 11 includes all non-skin contact or incidental skin contact products. Due to the negligible skin contact from these types of products there is no justification for a restriction of the concentration of this fragrance ingredient in the finished product.

 
Maximised Survey-derived Daily Intakes (MSDI-EU): 7900.00 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 36000.00 (μg/capita/day)
Structure Class: I
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 3
 average usual ppmaverage maximum ppm
baked goods: -110.00000
beverages(nonalcoholic): -36.00000
beverages(alcoholic): 50.0000060.00000
breakfast cereal: --
cheese: --
chewing gum: -840.00000
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -42.00000
fruit ices: -42.00000
gelatins / puddings: -160.00000
granulated sugar: --
gravies: --
hard candy: -120.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: --
sugar substitutes: --
sweet sauces: --
 
Safety References:
European Food Safety Athority(efsa):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...

European Food Safety Authority (EFSA) reference(s):

Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) on a request from the Commission related to Flavouring Group Evaluation 20 (FGE.20): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids, and related esters from chemical group 23
View page or View pdf

Flavouring Group Evaluation 52 (FGE.52): Consideration of hydroxy- and alkoxy-substituted benzyl derivatives evaluated by JECFA (57th meeting) structurally related to benzyl alcohols, benzaldehydes, a related acetal, benzoic acids, and related esters evaluated by EFSA in FGE.20 (2005) (Commission Regulation (EC) No 1565/2000 of 18 July 2000) - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
View page or View pdf

Flavouring Group Evaluation 54 (FGE.54)[1] - Consideration of benzyl derivatives evaluated by JECFA (57th meeting) structurally related to benzyl alcohols, benzaldehydes, a related acetal, benzoic acids and related esters evaluated by EFSA in FGE.20 (2005) - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food
View page or View pdf

Flavouring Group Evaluation 20, Revision 1 (FGE.20Rev1): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids and related esters from chemical group 23
View page or View pdf

Flavouring Group Evaluation 54, Revision 1 (FGE.54Rev1): Consideration of benzyl derivatives evaluated by JECFA (57th meeting) structurally related to benzyl alcohols, benzaldehydes, a related acetal, benzoic acids and related esters evaluated by EFSA in FGE.20Rev1 (2009)
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 20, Revision 2 (FGE.20Rev2): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids, and related esters from chemical groups 23 and 30
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 20, Revision 3(FGE.20Rev3): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids, and related esters from chemical groups 23 and 30
View page or View pdf

EPI System: View
EPA-Iris:IRIS
Daily Med:search
NIOSH International Chemical Safety Cards:search
NLM Hazardous Substances Data Bank:Search
Chemical Carcinogenesis Research Information System:Search
Cancer Citations:Search
Toxicology Citations:Search
Carcinogenic Potency Database:Search
EPA GENetic TOXicology:Search
Env. Mutagen Info. Center:Search
NLM Developmental and Reproductive Toxicity:Search
EPA Substance Registry Services (TSCA):100-52-7
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :240
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 1990
WGK Germany:2
benzaldehyde
Chemidplus:0000100527
EPA/NOAA CAMEO:hazardous materials
RTECS:100-52-7
 
References:
 benzaldehyde
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:100-52-7
Pubchem (cid):240
Pubchem (sid):134972707
Flavornet:100-52-7
Pherobase:View
 
Other Information:
(IUPAC):Atomic Weights of the Elements 2009
(IUPAC):Atomic Weights of the Elements 2009 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Everything Added to Food in the United States (EAFUS):View
CHEBI:View
CHEMBL:View
UM BBD:Search
KEGG (GenomeNet):C00261
HMDB (The Human Metabolome Database):HMDB06115
FooDB:FDB014661
YMDB (Yeast Metabolome Database):YMDB01326
Export Tariff Code:2912.21.0000
Haz-Map:View
Household Products:Search
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
RSC Learn Chemistry:View
Formulations/Preparations:
•benzaldehyde is commercially available in two grades. pure benzaldehyde, which is suitable for most uses, accounts for more than 95% of the amount sold. double-distilled benzaldehyde is used mainly in the pharmaceutical, perfume, and flavor industries . •cmpd benzaldehyde elixir nf. dissolve benzaldehyde (0.5 ml) & vanillin (1 g) in alcohol syrup orange flower water and purified water . •benzaldehyde fcc grade of benzaldehyde free from chlorine. •grades: technical; nf
 
Potential Blenders and core components note
For Odor
aldehydic
citrus carbaldehyde
FR
almond
bitter
almond oil replacer
FL/FR
amber
amber oxepin
FR
anisic
ortho-
acetanisole
FL/FR
para-
acetanisole
FL/FR
ortho-
anisaldehyde
FL/FR
para-
anisyl phenyl acetate
FL/FR
ethyl para-anisate
FL/FR
balsamic
2-
acetyl furan
FL/FR
siam
benzoin resin
FL/FR
siam
benzoin resinoid
FL/FR
benzophenone
FR
benzyl cinnamate
FL/FR
(E)-
benzyl tiglate
FL/FR
iso
butyl benzoate
FL/FR
ethyl cinnamate
FL/FR
fir carboxylate
FR
fir needle oil siberia
FL/FR
guaiacyl phenyl acetate
FL/FR
methyl (E)-cinnamate
FL/FR
methyl cinnamate
FL/FR
iso
propyl cinnamate
FL/FR
berry
raspberry ketone methyl ether
FL/FR
bready
coffee furanone
FL/FR
furfural
FL/FR
buttery
3,4-
hexane dione
FL/FR
camphoreous
butyrophenone
FL/FR
beta-homo
cyclocitral
FL/FR
caramellic
geranyl crotonate
FR
5-
methyl furfural
FL/FR
chocolate
chocolate pyrazine A
FL/FR
2-
methoxy-3-methyl pyrazine
FL/FR
citrus
citronellyl nitrile
FR
dihydromyrcenol
FL/FR
blood
orange oil italy
FL/FR
sweet
orange peel oil c.p. brazil
FL/FR
tetrahydromyrcenol
FR
coumarinic
tonka ketone
FR
creamy
veratraldehyde
FL/FR
earthy
dibenzyl ether
FL/FR
ethereal
cyclohexyl formate
FL/FR
ethyl acetate
FL/FR
fatty
coconut absolute
FL/FR
hexyl pivalate
FR
(R)-gamma-
octalactone
FL/FR
floral
acetophenone
FL/FR
anise indene
FR
benzyl acetate
FL/FR
benzyl alcohol
FL/FR
benzyl formate
FL/FR
(-)-alpha-
bisabolol
FL/FR
bois de rose oil brazil
FL/FR
citronellyl acetate
FL/FR
dimethyl alpha-ionone
FR
dimethyl anthranilate
FL/FR
ethyl phenyl acetate
FL/FR
hawthorn carbinol
FL/FR
heliotropin
FL/FR
alpha-
ionol
FL/FR
alpha-
irone
FL/FR
beta-
irone
FL/FR
linalool
FL/FR
linalool oxide
FL/FR
para-
methyl acetophenone
FL/FR
N-
methyl ionone
FR
methyl ionyl acetate
FL/FR
beta-
naphthyl anthranilate
FL/FR
petitgrain lemon oil
FL/FR
phenethyl acetate
FL/FR
phenyl acetaldehyde diisobutyl acetal
FL/FR
rhodinyl formate
FL/FR
rhodinyl isovalerate
FL/FR
rhodinyl propionate
FL/FR
rose butanoate
FL/FR
para-
tolualdehyde propylene glycol acetal
FL/FR
fruity
allyl 2-ethyl butyrate
FL/FR
allyl amyl glycolate
FR
allyl benzoate
FR
allyl cyclohexyl propionate
FL/FR
allyl hexanoate
FL/FR
allyl isovalerate
FL/FR
3-
allyl oxy-1,4-dimethyl bicyclo(3.2.1)octane
FR
almond fragrance
FR
bitter
almond oil
FL/FR
almond specialty
FR
iso
amyl 2-methyl butyrate
FL/FR
iso
amyl acetate
FL/FR
iso
amyl butyrate
FL/FR
amyl butyrate
FL/FR
iso
amyl isovalerate
FL/FR
para-
anisyl propionate
FL/FR
benzaldehyde / methyl anthranilate schiff's base
FR
benzaldehyde glycrol acetal
FL/FR
2-
benzofuran carboxaldehyde
FL/FR
benzyl propionate
FL/FR
bread thiophene
FL/FR
iso
butyl butyrate
FL/FR
butyl propionate
FL/FR
cherry essence
FL/FR
sour
cherry essence
FL/FR
wild
cherry fragrance
FR
sour
cherry fragrance
FR
black
cherry fragrance
FR
cherry fragrance
FR
black
cherry infusions
FL/FR
cherry oxyacetate
FL/FR
cherry pentenoate
FL/FR
cherry propanol
FL/FR
cinnamyl isobutyrate
FL/FR
cyclohexyl cinnamate
FL/FR
diethyl malonate
FL/FR
dihydroactinidolide
FL/FR
ethyl 2-methyl butyrate
FL/FR
ethyl acetoacetate
FL/FR
4-
ethyl benzaldehyde
FL/FR
ethyl benzoyl acetate
FL/FR
ethyl butyrate
FL/FR
ethyl heptanoate
FL/FR
ethyl methyl-para-tolyl glycidate
FL/FR
green acetate
FR
guaiacyl propionate
FL/FR
heptyl isobutyrate
FL/FR
4-
hydroxybenzyl alcohol
FL/FR
linalool oxide acetates
FL/FR
3-
methyl-2-butenal
FL/FR
prunus amygdalus amara seed extract
FL/FR
meta-
tolualdehyde
FL/FR
para-
tolualdehyde
FL/FR
tolualdehyde glyceryl acetal
FL/FR
tolualdehydes (mixed o,m,p)
FL/FR
green
acetaldehyde ethyl phenethyl acetal
FL/FR
benzaldehyde dimethyl acetal
FL/FR
1-
heptanol
FL/FR
(Z)-3-
hexen-1-yl 2-methyl butyrate
FL/FR
(Z)-3-
hexen-1-yl acetate
FL/FR
(Z)-3-
hexen-1-yl butyrate
FL/FR
(Z)-3-
hexen-1-yl pyruvate
FL/FR
hexyl 2-methyl butyrate
FL/FR
lilac acetaldehyde
FL/FR
(Z)-2-
penten-1-ol
FL/FR
phenyl acetaldehyde diethyl acetal
FL/FR
tiglaldehyde
FL/FR
herbal
linalyl acetate
FL/FR
methyl cyclogeranate (Firmenich)
FR
laevo-
perillaldehyde
FL/FR
alpha-
terpinyl acetate
FL/FR
honey
methyl phenyl acetate
FL/FR
phenyl pyruvic acid
FL/FR
minty
laevo-
carvone
FL/FR
ethyl benzoate
FL/FR
methyl 5-methyl salicylate
FR
musk
3-
methyl-6-cyclohexadecen-1-one
FR
musk ether
FR
naphthyl
2,4-
dimethyl benzaldehyde
FL/FR
para-
methyl anisole
FL/FR
nutty
3,5-
cocoa pyrazine
FL/FR
2-
methyl-3-(methyl thio) pyrazine
FL/FR
2-
methyl-3-ethoxypyrazine
FL/FR
nutty cyclohexenone
FL/FR
phenolic
2'-
hydroxyacetophenone
FL/FR
methyl benzoate
FL/FR
powdery
para-
anisyl acetate
FL/FR
para-
anisyl alcohol
FL/FR
dibenzyl ketone
FL/FR
(E)-alpha-
methyl ionone (50-60%)
FL/FR
smoky
2,6-
dimethoxyphenol
FL/FR
spicy
cassia bark oil china
FL/FR
(E)-
cinnamyl isovalerate
FL/FR
cinnamyl isovalerate
FL/FR
cinnamyl propionate
FL/FR
clove bud oil
FL/FR
(E)-para-
methoxycinnamaldehyde
FL/FR
para-
methoxycinnamaldehyde
FL/FR
nutmeg oil
FL/FR
sweet
tonka bean absolute replacer
FR
tonka
coumarin
FR
dihydrocoumarin replacer
FR
vanilla
vanillin
FL/FR
woody
cedarwood oil western red
FR
4-
hydroxybenzaldehyde
FL/FR
sandal pentenone
FR
santalyl acetate
FL/FR
timber propanol
FR
4,6,11-
trimethyl-5-oxatricyclo(6.2.2.0*4,9*)dodec-6-ene
FR
vetiveryl acetate
FL/FR
woody dioxolane
FR
woody epoxide
FR
For Flavor
No flavor group found for these
para-
anisyl propionate
FL/FR
(-)-alpha-
bisabolol
FL/FR
butyrophenone
FL/FR
chocolate pyrazine A
FL/FR
chocolate pyrazine B
FL
cocos nucifera water
FL
cyclohexyl cinnamate
FL/FR
dihydroactinidolide
FL/FR
ethyl 2-phenyl-3-furoate
FL
4-
ethyl benzaldehyde
FL/FR
5-
ethyl-2-thiophene carboxaldehyde
FL
guaiacyl propionate
FL/FR
2,4-
heptadien-1-ol
FL
(E,E)-2,4-
heptadien-1-ol
FL
2-
hexenal
FL
linalool oxide acetates
FL/FR
(E)-para-
methoxycinnamaldehyde
FL/FR
methyl (E)-cinnamate
FL/FR
methyl 2-(methyl thio) acetate
FL
methyl furfuracrylate
FL
(E)-alpha-
methyl ionone (50-60%)
FL/FR
4-
methyl salicylaldehyde
FL
2-
methyl-3-(methyl thio) pyrazine
FL/FR
2-
methyl-3-ethoxypyrazine
FL/FR
(R)-gamma-
octalactone
FL/FR
peru balsam
FL
phenyl acetaldehyde diethyl acetal
FL/FR
iso
quinoline
FL
tolualdehyde glyceryl acetal
FL/FR
para-
tolualdehyde propylene glycol acetal
FL/FR
vetiveryl acetate
FL/FR
almond extract
FL
almond
almond
bitter
almond oil replacer
FL/FR
anise
ethyl para-anisate
FL/FR
anisic
para-
acetanisole
FL/FR
ortho-
anisaldehyde
FL/FR
para-
anisyl phenyl acetate
FL/FR
aromatic
laevo-
perillaldehyde
FL/FR
balsamic
siam
benzoin resin
FL/FR
siam
benzoin resinoid
FL/FR
(E)-
benzyl tiglate
FL/FR
ethyl cinnamate
FL/FR
fir needle oil siberia
FL/FR
iso
propyl cinnamate
FL/FR
berry
heptyl isobutyrate
FL/FR
raspberry ketone methyl ether
FL/FR
bitter
dibenzyl ketone
FL/FR
3,4-
dihydroxybenzaldehyde
FL
methyl ethoxypyrazine
FL
brown
furfural
FL/FR
5-
methyl furfural
FL/FR
burnt
2-
methyl quinoxaline
FL
buttery
3,4-
hexane dione
FL/FR
caramellic
almond toffee crunch flavor
FL
almond toffee flavor
FL
cherry
heliotropin
FL/FR
para-
methoxycinnamaldehyde
FL/FR
thenaldehyde
FL
chocolate
cherry chocolate fudge flavor
FL
chocolate almond fudge flavor
FL
chocolate toffee almond flavor
FL
mocha almond fudge flavor
FL
citrus
cherry lemon lime flavor
FL
linalool
FL/FR
blood
orange oil italy
FL/FR
sweet
orange peel oil c.p. brazil
FL/FR
petitgrain lemon oil
FL/FR
cocoa
2-
methyl furan
FL
cookie
almond
cookie flavor
FL
cooling
beta-homo
cyclocitral
FL/FR
creamy
4-
hydroxybenzaldehyde
FL/FR
para-
methyl acetophenone
FL/FR
veratraldehyde
FL/FR
estery
ethyl acetoacetate
FL/FR
ethereal
allyl 2-ethyl butyrate
FL/FR
ethyl acetate
FL/FR
fatty
coconut absolute
FL/FR
floral
bois de rose oil brazil
FL/FR
cinnamyl propionate
FL/FR
citronellyl acetate
FL/FR
beta-
irone
FL/FR
linalyl acetate
FL/FR
methyl phenyl acetate
FL/FR
fruity
acerola fruit distillates
FL
allyl cyclohexyl propionate
FL/FR
allyl hexanoate
FL/FR
allyl isovalerate
FL/FR
bitter
almond flavor
FL
bitter
almond oil
FL/FR
amaretto flavor
FL
iso
amyl 2-methyl butyrate
FL/FR
iso
amyl acetate
FL/FR
amyl butyrate
FL/FR
para-
anisyl acetate
FL/FR
para-
anisyl alcohol
FL/FR
benzaldehyde glycrol acetal
FL/FR
benzyl acetate
FL/FR
benzyl alcohol
FL/FR
benzyl formate
FL/FR
benzyl propionate
FL/FR
bread thiophene
FL/FR
iso
butyl benzoate
FL/FR
iso
butyl butyrate
FL/FR
butyl propionate
FL/FR
cherry distillates
FL
cherry essence
FL/FR
sour
cherry essence
FL/FR
burgundy
cherry flavor
FL
bing
cherry flavor
FL
cherry flavor
FL
sour
cherry flavor
FL
red
cherry flavor
FL
wild
cherry flavor
FL
black
cherry flavor
FL
dark
cherry flavor
FL
fresh
cherry flavor
FL
maraschino
cherry flavor
FL
blue
cherry flavor
FL
wild red
cherry flavor
FL
black
cherry infusions
FL/FR
sour
cherry juice concentrate
FL
cherry juice concentrate
FL
black
cherry juice concentrate
FL
cherry laurel oil
FL
cherry oxyacetate
FL/FR
cherry pentenoate
FL/FR
cherry pit flavor
FL
cherry propanol
FL/FR
cinnamyl isobutyrate
FL/FR
cinnamyl isovalerate
FL/FR
(E)-
cinnamyl isovalerate
FL/FR
dibenzyl ether
FL/FR
diethyl malonate
FL/FR
dimethyl anthranilate
FL/FR
ethyl 2-methyl butyrate
FL/FR
ethyl benzoyl acetate
FL/FR
ethyl butyrate
FL/FR
ethyl heptanoate
FL/FR
ethyl methyl-para-tolyl glycidate
FL/FR
2,4-
hexadien-1-ol
FL
4-
hydroxybenzyl alcohol
FL/FR
lilac acetaldehyde
FL/FR
malpighia punicifolia fruit extract
FL
3-
methyl-2-butenal
FL/FR
beta-
naphthyl anthranilate
FL/FR
rhodinyl formate
FL/FR
rhodinyl isovalerate
FL/FR
rhodinyl propionate
FL/FR
rose butanoate
FL/FR
tiglaldehyde
FL/FR
meta-
tolualdehyde
FL/FR
tolualdehydes (mixed o,m,p)
FL/FR
green
acetaldehyde ethyl phenethyl acetal
FL/FR
iso
amyl isovalerate
FL/FR
benzaldehyde dimethyl acetal
FL/FR
cyclohexyl formate
FL/FR
dihydromyrcenol
FL/FR
(Z)-3-
hexen-1-yl 2-methyl butyrate
FL/FR
(Z)-3-
hexen-1-yl acetate
FL/FR
(Z)-3-
hexen-1-yl butyrate
FL/FR
(Z)-3-
hexen-1-yl pyruvate
FL/FR
hexyl 2-methyl butyrate
FL/FR
linalool oxide
FL/FR
(Z)-2-
penten-1-ol
FL/FR
phenyl acetaldehyde diisobutyl acetal
FL/FR
honey
ethyl phenyl acetate
FL/FR
phenethyl acetate
FL/FR
medicinal
2,6-
dimethoxyphenol
FL/FR
ethyl benzoate
FL/FR
minty
laevo-
carvone
FL/FR
cherry menthol flavor
FL
naphthyl
2,4-
dimethyl benzaldehyde
FL/FR
2'-
hydroxyacetophenone
FL/FR
para-
methyl anisole
FL/FR
nutty
2-
acetyl furan
FL/FR
3-
acetyl-2,5-dimethyl thiophene
FL
almond distillates
FL
roasted
almond distillates
FL
almond flavor
FL
almond hazelnut flavor
FL
almond isolates
FL
2-
benzofuran carboxaldehyde
FL/FR
roasted
chestnut almond flavor
FL
3,5-
cocoa pyrazine
FL/FR
3,5(6)-
cocoa pyrazine
FL
coffee furanone
FL/FR
1-
ethyl-2-acetyl pyrrole
FL
2-
methoxy-3-methyl pyrazine
FL/FR
nutty cyclohexenone
FL/FR
prunus amygdalus amara seed extract
FL/FR
phenolic
guaiacyl phenyl acetate
FL/FR
methyl benzoate
FL/FR
phenyl pyruvic acid
FL/FR
powdery
ortho-
acetanisole
FL/FR
acetophenone
FL/FR
powdery ketone
FL
solvent
1-
heptanol
FL/FR
spicy
benzyl cinnamate
FL/FR
cassia bark oil china
FL/FR
clove bud oil
FL/FR
hawthorn carbinol
FL/FR
methyl cinnamate
FL/FR
nutmeg oil
FL/FR
para-
tolualdehyde
FL/FR
sweet
2-
acetyl-3-methyl thiophene
FL
tropical
acerola flavor
FL
vanilla
vanillin
FL/FR
waxy
iso
amyl butyrate
FL/FR
woody
alpha-
ionol
FL/FR
alpha-
irone
FL/FR
methyl ionyl acetate
FL/FR
santalyl acetate
FL/FR
alpha-
terpinyl acetate
FL/FR
 
Potential Uses:
 a la mode
FRacacia
FRaldehydic
FRalmond
 almond blossom
FRapple
 apple crabapple
FRapple green apple
FRapricot
 arrack
FRbalsam
FLbeer
FRberry
FRblackberry
FRbouquet
FLbrandy
 bread white bread
FRbubble gum
FRbutter
FRbutterscotch
FRcassia
FRcherry
FRcherry black cherry
FRcherry blossom
FLcherry maraschino cherry
FLcherry wild cherry
FRcinnamon
FRcitrus
 clove blossom
FRcoconut
FRcoconut tropical coconut
FRcoffee
FRcranberry
FRcream
FReglantine
FRelder berry
FRelder flower
FRgooseberry
FLgrenadine
FRheliotrope
FRherbal
FRhibiscus
FRloganberry
FL/FRmarigold
FRmint
FRmulberry
FRmyrtle oil replacer
FRpapaya
FRpassion blossom
FRpassion fruit
FRpeach
FLpecan
FRpineapple
FLpistachio
FRplum
 plum blossom
FRpomegranate
FLpotato chip
FRquince
FRraspberry
FLrice
 rose wild rose
FRsaffron
FRspice
FRstephanotis
FRstrawberry
FLtomato
 topnotes
FLtropical
FRvanilla
FRviolet
FLwalnut
FLwhiskey
 
Occurrence (nature, food, other):note
 almond bitter almond
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 almond seed
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 anacyclus officinarum
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 anacyclus pedunculatus
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 apple fruit 47 ppm
Search PMC Picture
 apple juice 294 ppm
Search PMC Picture
 apricot kernel
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 basil oil
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 bay laurel leaf
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 bean black bean stem oil
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 beer 216 ppm
Search PMC Picture
 bilberry fruit juice
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 blueberry fruit juice
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 bread white bread 40903 ppm
Search PMC Picture
 burdock root
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 butter 1 ppm
Search PMC Picture
 cantaloupe petiole
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 carnation absolute @ <0.01%
Data GC Search Trop Picture
 cashew fruit
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 cashew nut
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 cassia
Search PMC Picture
 cassia bark
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 cassia bark oil china @ 0.54%
Data GC Search Trop Picture
 cassia leaf oil china @ 0.54%
Data GC Search Trop Picture
 cassie absolute @ 5.98%
Data GC Search Trop Picture
 cayenne fruit
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 chamomile oil @ 0.02%
Data GC Search Picture
 champaca concrete @ 0.03%
Data GC Search Trop Picture
 cherry sour cherry fruit
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 chrysophyllum arten
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 cichorium intybus l. root extract @ trace%
Data GC Search Trop Picture
 cinnamon bark oil (cinnamomum zeylanicum blume) sri lauka @ trace-0.05%
Data GC Search Trop Picture
 cinnamon bark oil ceylon @ 0.54%
Data GC Search Trop Picture
 cinnamon ceylon cinnamon bark
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 cinnamon ceylon cinnamon bark oil
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 cinnamon ceylon cinnamon leaf
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 cinnamon ceylon cinnamon leaf oil
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 cinnamon ceylon cinnamon oil
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 cinnamon ceylon cinnamon stem bark
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 cinnamon leaf
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 cinnamon oil CO2 extract @ 0.02-0.03%
Data GC Search Trop Picture
 citronella
Search PMC Picture
 clove bud oil @ 0.07%
Data GC Search Trop Picture
 clove fruit
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 clove leaf oil @ 0.07%
Data GC Search Trop Picture
 clove stem oil india @ 0.03%
Data GC Search Trop Picture
 coffee roasted 2008 ppm
Search PMC Picture
 corn husk oil
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 corn shoot
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 corn silk oil
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 couroupita guianensis aubl. flower oil brazil @ 0.40%
Data GC Search Trop Picture
 cranberry fruit
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 cranberry fruit 67 ppm
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 currant black currant fruit
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 davallia brasiliensis
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 elder black elder flower oil
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 elder black elder leaf oil
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 elder black elder plant
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 featherfew leaf oil @ trace%
Data GC Search Trop Picture
 fig fruit
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 ginger rhizome
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 guava fruit
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 guava fruit oil reunion @ 0.20%
Data GC Search Trop Picture
 guava leaf oil cuba @ 0.20%
Data GC Search Trop Picture
 herniaria incana lam. oil greece @ 0.40%
Data GC Search Trop Picture
 hyacinth
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 hyacinthus orientalis absolute @ 0.21-0.27%
Data GC Search Trop Picture
 hyssop shoot
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 jasmin absolute china @ 0.02%
Data GC Search Trop Picture
 kewda oil @ trace%
Data GC Search Trop Picture
 kohlrabi stem
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 labdanum
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 lacuma deliciosa
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 lacuma multiflora
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 laurel leaf oil turkey @ trace%
Data GC Search Trop Picture
 lavandin oil china @ 0.13%
Data GC Search Trop Picture
 lecythis usitata miers. var. paraensis (ducke) r. kunth. flower oil brazil @ 2.40%
Data GC Search Trop Picture
 lemon
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 lemon balm tissue culture
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 lime
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 loquat leaf
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 mandarin
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 mandarin oil @ 0.02%
Data GC Search Trop Picture
 mandarin oil italy @ 0.02%
Data GC Search Trop Picture
 mangrove bark red oil cuba @ 0.10%
Data GC Search Trop Picture
 michelia alba flower absolute @ 0.02%
Data GC Search Trop Picture
 narcissus absolute @ trace%
Data GC Search Trop Picture
 neroli
Search PMC Picture
 niaouli
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 oat seed
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 ocimum gratissimum l. oil brazil @ trace%
Data GC Search Trop Picture
 orange
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 oregano shoot
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 orris
Search PMC Picture
 osmanthus absolute @ 0.19%
Data GC Search Trop Picture
 papaya fruit
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 parsley leaf
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 patchouli
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 peach fruit
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 peach seed
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 pepper bell pepper fruit
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 petitgrain mandarin oil @ trace%
Data GC Search Trop Picture
 plum fruit
Search Trop Picture
 potato chip 197 ppm
Search PMC Picture
 raspberry red raspberry plant
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 rice cooked rice 23 ppm
Search PMC Picture
 roselle fruit
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 rugula herb
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 safflower bud
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 safflower leaf
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 sassafras
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 spearmint oil
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 star fruit oil cuba @ trace%
Data GC Search Trop Picture
 strawberry wild strawberry fruit 39 ppm
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 tea leaf
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 tea shoot
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 tejpat oil @ 0.20%
Data GC Search Trop Picture
 tomato
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 tomato fruit
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 tomato fruit 8501 ppm
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 walnut black walnut fruit
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 walnut black walnut oil
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 watermelon fruit juice
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 wheat shoot
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 ylang ylang oil @ 0.94%
Data GC Search Trop Picture
 ylang ylang oil CO2 extract @ 0.59%
Data GC Search Trop Picture
 
Synonyms:
 almond artificial essential oil
artificial bitter almond oil
artificial almond oil
bitter almond oil synthetic
nat.benzaldehyde
 benzaldehyde (bitter almond oil ex-prunus spp)
 benzaldehyde (bitter almond) ess. oil (residue from prunus kernel spp) (for fragrance)
 benzaldehyde (natural)
 benzaldehyde (naturals) 99%, (naturals)
 benzaldehyde DD
 benzaldehyde EEC natural
 benzaldehyde FCC
 benzaldehyde FCC synthetic
 benzaldehyde natural
 benzaldehyde natural isolate
 benzaldehyde rectified FCC
 benzaldehyde synthetic
 benzaldehyde USP/NF
 benzaldehyde, natural
 benzanoaldehyde
 benzarone
 benzene carbaldehyde
 benzene carbonal
 benzene carboxaldehyde
 benzene methylal
 benzenecarbinal
 benzenecarbonal
 benzenemethylal
 benzoic acid aldehyde
 benzoic aldehyde
 benzoyl hydride
 benzylaldehyde
 phenyl methanal
 phenylformaldehyde
 phenylketone
 phenylmethanal
 

Articles:

PubMed:Determination of volatile compounds in four commercial samples of Japanese green algae using solid phase microextraction gas chromatography mass spectrometry.
PubMed:[Kansei biosensors to reproduce gustatory and olfactory senses].
PubMed:Relationship of sensory and instrumental aroma measurements of dark chocolate as influenced by fermentation method, roasting and conching conditions.
PubMed:Characterization of aroma compounds of Chinese famous liquors by gas chromatography-mass spectrometry and flash GC electronic-nose.
PubMed:Waterpipe smoking: analysis of the aroma profile of flavored waterpipe tobaccos.
PubMed:Polymer characterization and optimization of conditions for the enhanced bioproduction of benzaldehyde by Pichia pastoris in a two-phase partitioning bioreactor.
PubMed:Effect of roasting conditions on color and volatile profile including HMF level in sweet almonds (Prunus dulcis).
PubMed:Diacetyl levels and volatile profiles of commercial starter distillates and selected dairy foods.
PubMed:Desalination of fish sauce by electrodialysis: effect on selected aroma compounds and amino acid compositions.
PubMed:Physicochemical and flavor characteristics of flavoring agent from mungbean protein hydrolyzed by bromelain.
PubMed:Use of Tetragenococcus halophilus as a starter culture for flavor improvement in fish sauce fermentation.
PubMed:Key aroma components of a dry-cured sausage with high fat content (sobrassada).
PubMed:Supercritical fluid extraction of peach (Prunus persica) almond oil: process yield and extract composition.
PubMed:Characteristic aroma-active compounds of Korean perilla (Perilla frutescens Britton) leaf.
PubMed:A liquid chromatographic method optimization for the assessment of low and high molar mass carbonyl compounds in wines.
PubMed:Vanillin phosphorescence as a probe of molecular mobility in amorphous sucrose.
PubMed:Comparative analysis of essential oils from eight herbal medicines with pungent flavor and cool nature by GC-MS and chemometric resolution methods.
PubMed:Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham.
PubMed:Characterization of the most odor-active compounds in an American Bourbon whisky by application of the aroma extract dilution analysis.
PubMed:Tomato phenylacetaldehyde reductases catalyze the last step in the synthesis of the aroma volatile 2-phenylethanol.
PubMed:Antioxidant property of Decalepis hamiltonii Wight & Arn.
PubMed:Chemical conversion of alpha-amino acids into alpha-keto acids by 4,5-epoxy-2-decenal.
PubMed:Production of natural fruity aroma by Geotrichum candidum.
PubMed:The FEMA GRAS assessment of benzyl derivatives used as flavor ingredients.
PubMed:Flavor processing: perceptual and cognitive factors in multi-modal integration.
PubMed:Influence of thermal processing conditions on flavor stability in fluid milk: benzaldehyde.
PubMed:Solid-phase microextraction for flavor analysis in Harari Khat (Catha edulis) stimulant.
PubMed:[Analysis on the volatile flavor compounds in Agaricus blazei by GC-MS].
PubMed:Thresholds of carcinogenicity of flavors.
PubMed:Application of pulsed field gradient NMR techniques for investigating binding of flavor compounds to macromolecules.
PubMed:Volatile components of the cyanobacterium Oscillatoria perornata (Skuja).
PubMed:Hydroxy- or methoxy-substituted benzaldoximes and benzaldehyde-O-alkyloximes as tyrosinase inhibitors.
PubMed:Tyrosine and phenylalanine catabolism by Lactobacillus cheese flavor adjuncts.
PubMed:Physicochemical Characteristics of Selected Sweet Cherry Cultivars.
PubMed:Cinnamaldehyde content in foods determined by gas chromatography-mass spectrometry.
PubMed:Flavor release from salad dressings: sensory and physicochemical approaches in relation with the structure.
PubMed:Interactions between wine polyphenols and aroma substances. An insight at the molecular level.
PubMed:Conversion of phenylalanine to benzaldehyde initiated by an aminotransferase in lactobacillus plantarum
PubMed:A review of the interactions between milk proteins and dairy flavor compounds.
PubMed:Benzaldehyde, citral, and d-limonene flavor perception in the presence of casein and whey proteins.
PubMed:Volatile Flavor Compounds Produced by Molds of Aspergillus, Penicillium, and Fungi imperfecti.
PubMed:Evaluating Electrophysiological and Behavioral Responses to Volatiles for Improvement of Odor-Baited Trap Tree Management of Conotrachelus nenuphar (Coleoptera: Curculionidae).
PubMed:[Kansei biosensors to reproduce gustatory and olfactory senses].
PubMed:Inventory and treatment of compost maturation emissions in a municipal solid waste treatment facility.
PubMed:Assessing the chemotaxis behavior of Physarum polycephalum to a range of simple volatile organic chemicals.
PubMed:Evaluation of the volatile composition and sensory properties of five species of microalgae.
PubMed:Aroma characterization of chinese rice wine by gas chromatography-olfactometry, chemical quantitative analysis, and aroma reconstitution.
PubMed:Nuclear PKG localization is regulated by Gâ‚€ alpha and is necessary in the AWB neurons to mediate avoidance in Caenorhabditis elegans.
PubMed:Characterization of Aronia melanocarpa volatiles by headspace-solid-phase microextraction (HS-SPME), simultaneous distillation/extraction (SDE), and gas chromatography-olfactometry (GC-O) methods.
PubMed:Response times and response accuracy for odor localization and identification.
PubMed:Characterization of volatile organic compounds from human analogue decomposition using thermal desorption coupled to comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry.
PubMed:Analysis and optimization of a synthetic milkweed floral attractant for mosquitoes.
PubMed:α7-Nicotinic acetylcholine receptor: role in early odor learning preference in mice.
PubMed:Imaging evolutionarily conserved neural networks: preferential activation of the olfactory system by food-related odor.
PubMed:Volatile organic compounds and metal leaching from composite products made from fiberglass-resin portion of printed circuit board waste.
PubMed:Genetic variation in odorant receptors contributes to variation in olfactory behavior in a natural population of Drosophila melanogaster.
PubMed:A behavior-based circuit model of how outcome expectations organize learned behavior in larval Drosophila.
PubMed:Characterization of odor-active compounds of various cherry wines by gas chromatography-mass spectrometry, gas chromatography-olfactometry and their correlation with sensory attributes.
PubMed:Dynamics of odorant binding to thin aqueous films of rat-OBP3.
PubMed:A behavioral odor similarity "space" in larval Drosophila.
PubMed:Chemical composition of burnt smell caused by accidental fires: environmental contaminants.
PubMed:Field evaluation of traps and lures for monitoring plum curculio (Coleoptera: Curculionidae) in Alabama peaches.
PubMed:Insulin signaling plays a dual role in Caenorhabditis elegans memory acquisition and memory retrieval.
PubMed:Field attractants for Pachnoda interrupta selected by means of GC-EAD and single sensillum screening.
PubMed:Volatiles released from Vaccinium corymbosum were attractive to Aegorhinus superciliosus (Coleoptera: Curculionidae) in an olfactometric bioassay.
PubMed:Serotonin mediates a learned increase in attraction to high concentrations of benzaldehyde in aged C. elegans.
PubMed:Floral scent of Canada thistle and its potential as a generic insect attractant.
PubMed:Characterization of the most odor-active compounds in an American Bourbon whisky by application of the aroma extract dilution analysis.
PubMed:Characterization of fish sauce aroma-impact compounds using GC-MS, SPME-Osme-GCO, and Stevens' power law exponents.
PubMed:3-Eth-oxy-4-hydroxy-benzaldehyde.
PubMed:Floral odors of Silene otites: their variability and attractiveness to mosquitoes.
PubMed:Benzaldehyde derivatives from Sarcodontia crocea.
PubMed:The relationship between blood flow and neuronal activity in the rodent olfactory bulb.
PubMed:The fickle mutation of a cytoplasmic tyrosine kinase effects sensitization but not dishabituation in Drosophila melanogaster.
PubMed:Impact of temperature on plum curculio (Coleoptera: Curculionidae) responses to odor-baited traps.
PubMed:Floral odor variation in two heterostylous species of Primula.
PubMed:A redefinition of odor mixture quality.
PubMed:Diverse odor-conditioned memories require uniquely timed dorsal paired medial neuron output.
PubMed:Amount of ingested custard dessert as affected by its color, odor, and texture.
PubMed:3 using odor-baited trap trees as sentinels to monitor plum curculio (Coleoptera: Curculionidae) in apple orchards.
PubMed:Field evaluation of plant odor and pheromonal combinations for attracting plum curculios.
PubMed:Odor-baited trap trees: a new approach to monitoring plum curculio (Coleoptera: Curculionidae).
PubMed:Structural and functional changes in the olfactory pathway of adult Drosophila take place at a critical age.
PubMed:Blocking sensory inputs to identified antennal glomeruli selectively modifies odorant perception in Drosophila.
PubMed:Effects of olfactory function, age, and gender on trigeminally mediated sensations: a study based on the lateralization of chemosensory stimuli.
PubMed:Behavioral and electrophysiological responses of natural enemies to synomones from tea shoots and kairomones from tea aphids, Toxoptera aurantii.
PubMed:Vanaso is a candidate quantitative trait gene for Drosophila olfactory behavior.
PubMed:Serotonin mediates food-odor associative learning in the nematode Caenorhabditiselegans.
PubMed:The DSC1 channel, encoded by the smi60E locus, contributes to odor-guided behavior in Drosophila melanogaster.
PubMed:Non-specific olfactory aversion induced by intrabulbar infusion of the GABA(A) receptor antagonist bicuculline in young rats.
PubMed:The anise-like odor of Clitocybe odora, Lentinellus cochleatus and Agaricus essettei.
PubMed:Response of plum curculio (Coleoptera: Curculionidae) to odor-baited traps near woods.
PubMed:An Improved Synthesis of 7-Substituted Pyrrolo[3,2-d]pyrimidines.
PubMed:Odor exposure causes central adaptation and morphological changes in selected olfactory glomeruli in Drosophila.
PubMed:Electrophysiological studies of olfaction in the whip spider Phrynus parvulus (Arachnida, Amblypygi).
PubMed:Effects of the sniffing port air makeup in gas chromatography-olfactometry.
PubMed:Olfactory adaptation depends on the Trp Ca2+ channel in Drosophila.
PubMed:Conditioned visual flight orientation in Drosophila melanogaster abolished by benzaldehyde.
PubMed:Epistatic interactions between smell-impaired loci in Drosophila melanogaster.
PubMed:Association of visual objects and olfactory cues in Drosophila.
PubMed:Quantitative genetic variation of odor-guided behavior in a natural population of Drosophila melanogaster.
PubMed:Effects of single P-element insertions on olfactory behavior in Drosophila melanogaster.
PubMed:Effects of odorants on pigment aggregation and cAMP in fish melanophores.
PubMed:Olfactory physiology in the Drosophila antenna and maxillary palp: acj6 distinguishes two classes of odorant pathways.
PubMed:Identification of floral compounds fromAbelia grandiflora that stimulate upwind flight in cabbage looper moths.
PubMed:Evaluation of antifungal volatile compounds on the basis of the elongation rate of a single hypha.
PubMed:Odor of the muskox : A preliminary investigation.
PubMed:Defensive odor emission from larvae of two sawfly species,Pristiphora erichsonii andP. wesmaeli.
PubMed:Old-age deficits in the sense of smell as gauged by thresholds, magnitude matching, and odor identification.
PubMed:Olfactory and nonolfactory odor detection in pigeons: elucidation by a cardiac acceleration paradigm.
PubMed:Quality and intensity of binary odor mixtures.
PubMed:Activation and odor conditioning of suckling behavior in 3-day-old albino rats.
PubMed:Taste and olfaction in human obesity.
PubMed:Specific anosmia to geraniol in mice.
 
Notes:
Dilute with 10% benzyl or phenethyl alcohol for best results. Found in plants, esp. in almond kernels. Also present in strawberry jam, leek, crispbread, cheese, black tea and several essential oils. Parent and derivs. (e.g. glyceryl acetal) are used as flavourings
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