EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes
 

phenyl acetaldehyde
phenylacetaldehyde

Sponsors

Fragrance Demo Formulas
Flavor Demo Formulas
Name:2-phenylacetaldehyde
CAS Number: 122-78-1Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:204-574-5
FDA UNII:U8J5PLW9MR
Nikkaji Web:J2.494E
Beilstein Number:0385791
MDL:MFCD00006993
CoE Number:116
XlogP3:1.80 (est)
Molecular Weight:120.15096000
Formula:C8 H8 O
BioActivity Summary:listing
NMR Predictor:Predict (works with chrome or firefox)
Category:flavor and fragrance agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist:Search
Google Patents:Search
US Patents:Search
EU Patents:Search
Pubchem Patents:Search
PubMed:Search
NCBI:Search
JECFA Food Flavoring:1002 phenylacetaldehyde
FLAVIS Number:05.030 (Old)
DG SANTE Food Flavourings:05.030 phenylacetaldehyde
FEMA Number:2874 phenylacetaldehyde
FDA Mainterm: PHENYLACETALDEHYDE
FDA Regulation:
FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION
Subpart F--Flavoring Agents and Related Substances
Sec. 172.515 Synthetic flavoring substances and adjuvants.
 
Physical Properties:
Appearance:colorless to pale yellow clear oily liquid (est)
Assay: 95.00 to 100.00
Halogens:Chlorine free
Food Chemicals Codex Listed: Yes
Specific Gravity:1.02500 to 1.03500 @ 25.00 °C.
Pounds per Gallon - (est).: 8.529 to 8.612
Refractive Index:1.52500 to 1.53200 @ 20.00 °C.
Melting Point: -10.00 °C. @ 760.00 mm Hg
Boiling Point: 193.00 to 195.00 °C. @ 760.00 mm Hg
Acid Value: 5.00 max. KOH/g
Vapor Pressure:0.368000 mm/Hg @ 25.00 °C. (est)
Flash Point: 189.00 °F. TCC ( 87.00 °C. )
logP (o/w): 1.780
Shelf Life: 3.00 month(s) or longer if stored properly.
Soluble in:
 alcohol
 dipropylene glycol
 fixed oils
 water, 3026 mg/L @ 25 °C (est)
Insoluble in:
 glycerin
Stability:
 hair spray
 non-discoloring in most media
 soap
Similar Items:note
para-anisyl acetaldehyde
cumin acetaldehyde
cuminyl acetaldehyde
lilac acetaldehyde
mercaptoacetaldehyde
phenoxyacetaldehyde 50% in benzyl alcohol
phenoxyacetaldehyde 50% in peomosa
pinoacetaldehyde
 
Organoleptic Properties:
Odor Type: green
Odor Strength:high ,
recommend smelling in a 10.00 % solution or less
Substantivity:400 hour(s) at 100.00 %
green sweet floral hyacinth clover honey cocoa
Odor Description:at 10.00 % in dipropylene glycol. green sweet floral hyacinth clover honey cocoa
Luebke, William tgsc, (1987)
Odor sample from: Berje Inc.
honey floral rose sweet powdery fermented chocolate earthy
Odor Description:at 2.00 %. Honey, floral rose, sweet, powdery, fermented, chocolate with a slight earthy nuance
Mosciano, Gerard P&F 23, No. 5, 49, (1998)
Flavor Type: honey
honey sweet floral chocolate cocoa spicy
Taste Description: at 5.00 ppm. Honey, sweet, floral, chocolate and cocoa, with a spicy nuance
Mosciano, Gerard P&F 23, No. 5, 49, (1998)
Odor and/or flavor descriptions from others (if found).
Symrise
Phenylacetaldehyde
Odor Description:very strong, green, floral, sweet, hyacinth type
Taste Description:strong, fruity, nut-like, floral, sweet
Useful in: brown nuts, brown others, fruity red, fruity yellow, sweet others.
Sigma-Aldrich
Phenylacetaldehyde, ≥95%, FCC, FG
Odor Description:apple; apricot; berry; cherry; chocolate; grape; grapefruit; honey; hyacinth; lemon; melon; orange; green; nutty; fruity; peach; peanut; vegetable; wine-like
Taste Description:floral honey sweet waxy
Moellhausen
PHENYLACETALDEHYDE
Odor Description:green floral, strongly hyacinth note
Taste Description:floral, honey note
PerfumersWorld
Phenylacetaldehyde 85% in PEA
Odor Description:green floral hyacinth
Blends-well-with - Phenylacetaldehyde Earthy-mossy-notes Gums
Prodasynth
PHENYL ACETIC ALDEHYDE, PURE > 95
Odor Description:HYACINTH, SWEET, FLORAL, GREEN
Taste Description:SWEET, FLORAL, NUTTY, FRUITY
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: perfuming agents
 
Suppliers:
Aceto
Phenyl Acetaldehyde
Augustus Oils
Phenylacetaldehyde
Services
Beijing Lys Chemicals
Phenylacetaldehyde
Berjé
Phenyl Acetaldehyde
Happening at Berje
BOC Sciences
For experimental / research use only.
Phenylacetaldehyde
CG Herbals
Phenyl Acetaldehyde
Ernesto Ventós
PHENYL ACETIC ALDEHYDE
Odor: HYACINTH, SWEET, FLORAL, GREEN
Flavor: SWEET, FLORAL, NUTTY, FRUITY
Excellentia International
Phenyl Acetaldehyde Natural
Indukern F&F
PHENYL ACETIC ALDEHYDE 100%
Odor: GREEN, SWEET, FLORAL, HONEY
Lluch Essence
PHENYL ACETALDEHYDE 97%
M&U International
NAT. PHENYLETHYL ALDEHYDE
Moellhausen
PHENYLACETALDEHYDE
Odor: green floral, strongly hyacinth note
Flavor: floral, honey note
OQEMA
Phenyl Acetaldehyde
Pell Wall Perfumes
Phenylacetaldehyde
Penta International
PHENYLACETALDEHYDE, Kosher
PerfumersWorld
Phenylacetaldehyde 85% in PEA
Odor: green floral hyacinth
Use: Blends-well-with - Phenylacetaldehyde Earthy-mossy-notes Gums
Prodasynth
PHENYL ACETIC ALDEHYDE, PURE > 95
Odor: HYACINTH, SWEET, FLORAL, GREEN
Flavor: SWEET, FLORAL, NUTTY, FRUITY
Reincke & Fichtner
Phenylacetaldehyde
Santa Cruz Biotechnology
For experimental / research use only.
Phenylacetaldehyde ≥90%
Sigma-Aldrich
Phenylacetaldehyde, ≥95%, FCC, FG
Odor: apple; apricot; berry; cherry; chocolate; grape; grapefruit; honey; hyacinth; lemon; melon; orange; green; nutty; fruity; peach; peanut; vegetable; wine-like
Certified Food Grade Products
Symrise
Phenylacetaldehyde
Odor: very strong, green, floral, sweet, hyacinth type
Flavor: strong, fruity, nut-like, floral, sweet
Useful in: brown nuts, brown others, fruity red, fruity yellow, sweet others.
Synerzine
Phenyl Acetaldehyde
Tengzhou Xiang Yuan Aroma Chemicals
Phenylacetaldehyde
The John D. Walsh Company
Phenyl Acetaldehyde
Treatt
Phenyl Acetaldehyde
Ungerer & Company
Phenyl Acetaldehyde
Vigon International
Phenyl Acetaldehyde FCC Pure
Odor: POWERFUL, GREEN ODOR WITH A FLORAL BACKGROUND
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xn - Harmful.
R 22 - Harmful if swallowed.
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
R 43 - May cause sensitisation by skin contact.
S 02 - Keep out of the reach of children.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
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
Skin irritation (Category 2), H315
Eye irritation (Category 2A), H319
Specific target organ toxicity - single exposure (Category 3), Respiratory system, H335
GHS Label elements, including precautionary statements
 
Pictogramexclamation-mark.jpg
 
Signal word Warning
Hazard statement(s)
H227 - Combustible liquid
H302 - Harmful if swallowed
H315 - Causes skin irritation
H319 - Causes serious eye irritation
H335 - May cause respiratory irritation
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.
P271 - Use only outdoors or in a well-ventilated area.
P280 - Wear protective gloves/protective clothing/eye protection/face 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 + P340 - IF INHALED: Remove victim to fresh air and Keep at rest in a position comfortable for breathing.
P305 + P351 + P338 - IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continue rinsing.
P312 - Call a POISON CENTER or doctor/physician if you feel unwell.
P330 - Rinse mouth.
P332 + P313 - IF SKIN irritation occurs: Get medical advice/attention.
P337 + P313 - IF eye irritation persists: Get medical advice/attention.
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 + P233 - Store in a well-ventilated place. Keep container tightly closed.
P403 + P235 - Store in a well-ventilated place. Keep cool.
P405 - Store locked up.
P501 - Dispose of contents/ container to an approved waste disposal plant.
Human Experience:
2 % solution: skin irritation. sensitising.
Oral/Parenteral Toxicity:
oral-rat LD50 1550 mg/kg
(Moreno, 1977m)

gavage-guinea pig LD50 [sex: M,F] 3890 mg/kg
(Zaitsev & Rakhmanina, 1974)

gavage-mouse LD50 [sex: M,F] 3890 mg/kg
(Zaitsev & Rakhmanina, 1974)

gavage-rat LD50 [sex: M,F] 3890 mg/kg
(Zaitsev & Rakhmanina, 1974)

oral-guinea pig LD50 3890 mg/kg
Voprosy Pitaniya. Problems of Nutrition. Vol. 33(5), Pg. 48, 1974.

oral-mouse LD50 3890 mg/kg
Voprosy Pitaniya. Problems of Nutrition. Vol. 33(5), Pg. 48, 1974.

oral-rat LD50 1550 mg/kg
Food and Cosmetics Toxicology. Vol. 17, Pg. 377, 1979.

Dermal Toxicity:
skin-rabbit LD50 > 5000 mg/kg
Food and Cosmetics Toxicology. Vol. 17, Pg. 377, 1979.

Inhalation Toxicity:
inhalation-mouse LC50 2000 mg/m3
Toksikologicheskii Vestnik. Vol. (2), Pg. 35, 1995.

 
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:  0.30 %
Category 5:  0.10 %
Category 6:  0.40 % (1)
Category 7:  0.04 %
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): 37.00 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 60.00 (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: -2.00000
beverages(nonalcoholic): -0.68000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: 1.7000087.00000
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -0.75000
fruit ices: -0.75000
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: -1.60000
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) related to: Flavouring Group Evaluation 14 (FGE.14): Phenethyl alcohol, aldehyde, esters, and related phenylacetic acid esters from chemical group 15 (Commission Regulation (EC) No 1565/2000 of 18 July 2000)
View page or View pdf

Flavouring Group Evaluation 55 (FGE.55): Consideration of phenyl-substituted aliphatic alcohols and related aldehydes and esters evaluated by JECFA (63rd meeting) structurally related to phenethyl alcohol, aldehyde, esters and related phenylacetic acid esters evaluated by EFSA in FGE.14 (2005) and aryl-substituted saturated and unsaturated primary alcohol/aldehyde/acid/ester derivatives evaluated by EFSA in FGE.15 (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 53 (FGE.53): Consideration of phenethyl alcohol, aldehyde, acid and related acetals and esters evaluated by JECFA (59th meeting) structurally related to phenethyl alcohol, aldehyde, esters and related phenylacetic acid esters evaluated by EFSA in FGE.14 (2005) and one phenoxyethyl ester evaluated in FGE.23 (2006) (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 14, Revision 1 (FGE.14Rev1): Phenethyl alcohol, aldehyde, acetals, carboxylic acid and related esters from chemical group 15 and 22 [1] - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food
View page or View pdf

Flavouring Group Evaluation 53, Revision 1 (FGE.53Rev1): Consideration of phenethyl alcohol, aldehyde, acid and related acetals and esters evaluated by JECFA (59th meeting) FGE.23Rev1 (2008)
View page or View pdf

EPI System: View
Cancer Citations:Search
Toxicology Citations:Search
Env. Mutagen Info. Center:Search
EPA Substance Registry Services (TSCA):122-78-1
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :998
National Institute of Allergy and Infectious Diseases:Data
SCCNFP:opinion
WGK Germany:1
2-phenylacetaldehyde
Chemidplus:0000122781
RTECS:CY1420000 for cas# 122-78-1
 
References:
 2-phenylacetaldehyde
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:122-78-1
Pubchem (cid):998
Pubchem (sid):134974052
Flavornet:122-78-1
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
Golm Metabolome Database:Search
Metabolomics Database:Search
UM BBD:Search
KEGG (GenomeNet):C00601
HMDB (The Human Metabolome Database):HMDB06236
FooDB:FDB017170
YMDB (Yeast Metabolome Database):YMDB00116
Export Tariff Code:2912.29.10
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
RSC Learn Chemistry:View
 
Potential Blenders and core components note
For Odor
aldehydic
muguet undecadienal
FR
nonanal (aldehyde C-9)
FL/FR
10-
undecenal (aldehyde C-11 undecylenic)
FL/FR
animal
para-
cresyl phenyl acetate
FL/FR
balsamic
iso
amyl benzoate
FL/FR
siam
benzoin resinoid
FL/FR
benzyl salicylate
FL/FR
brachyleana hutchinsii wood oil
FR
cinnamyl alcohol
FL/FR
clover nitrile
FR
methyl cinnamate
FL/FR
3-
phenyl propyl alcohol
FL/FR
2-
phenyl propyl alcohol
FL/FR
propyl cinnamate
FL/FR
tetrahydrofurfuryl cinnamate
FL/FR
valerian rhizome absolute
FL/FR
bready
bran resinoid
FR
caramellic
propyl pyruvate
FL/FR
chemical
styralyl alcohol
FL/FR
chocolate
cocoa pentenal
FL/FR
citrus
2-
heptanol
FL/FR
ethereal
ethyl formate
FL/FR
fatty
undecanal propylene glycol acetal
FL/FR
fermented
hexanal diethyl acetal
FL/FR
valeraldehyde
FL/FR
floral
alpha-
amyl cinnamaldehyde
FL/FR
amyl salicylate
FL/FR
iso
amyl salicylate
FL/FR
anisyl propanal / methyl anthranilate schiff's base
FR
benzyl acetate
FL/FR
bois de rose oil brazil
FL/FR
butyl salicylate
FL/FR
iso
butyl salicylate
FL/FR
cassie absolute
FL/FR
citronellol
FL/FR
citronellyl acetate
FL/FR
coriander seed oil
FL/FR
cyclohexyl ethyl alcohol
FL/FR
gamma-
damascone
FR
9-
decen-1-ol
FL/FR
decyl formate
FR
dimethyl benzyl carbinol
FL/FR
2,4-
dimethyl cyclohexyl methyl acetate
FR
ethyl hydrocinnamate
FL/FR
ethyl phenyl acetate
FL/FR
floral pyranol
FR
gardenia absolute
FR
gardenia oxide
FR
geraniol
FL/FR
geranyl formate
FL/FR
heliotropin
FL/FR
heliotropyl diethyl acetal
FR
(Z)-3-
hexen-1-yl salicylate
FL/FR
hexyl 2-furoate
FL/FR
alpha-
hexyl cinnamaldehyde
FL/FR
hyacinth acetals
FL/FR
hyacinth ether
FR
hydroxycitronellal
FL/FR
kewda oil
CS
leerall
FR
lilac specialty
FR
laevo-
linalool
FL/FR
linalool
FL/FR
linalool oxide
FL/FR
methyl dihydrojasmonate
FL/FR
muguet carbinol
FL/FR
muguet carboxaldehyde
FR
narcissus acetate
FL/FR
nerol
FL/FR
nerolidol
FL/FR
nonanol
FL/FR
ocean propanal
FL/FR
ocean propanal / methyl anthranilate schiff's base
FR
bitter
orangeflower absolute morocco
FL/FR
bitter
orangeflower concrete morocco
FR
peony alcohol
FR
phenethyl acetate
FL/FR
phenethyl alcohol
FL/FR
phenethyl formate
FL/FR
phenethyl isobutyrate
FL/FR
phenethyl lactate
FL/FR
phenethyl phenyl acetate
FL/FR
phenethyl salicylate
FL/FR
phenyl acetaldehyde / methyl anthranilate schiff's base
FR
phenyl acetaldehyde 2,3-butylene glycol acetal
FL/FR
phenyl acetaldehyde diisobutyl acetal
FL/FR
phenyl glycol diacetate
FR
(S)-2-
phenyl propionaldehyde
FL/FR
2-
phenyl propionaldehyde dimethyl acetal
FL/FR
2-
phenyl propyl acetate
FL/FR
(R)-2-
phenyl propyl alcohol
FL/FR
3-
phenyl propyl formate
FL/FR
phenyl propyl phenyl acetate
FR
3-
phenyl propyl propionate
FL/FR
(E)-2-
phenyl-1(2)-propene-1-yl acetate
FR
2-
phenyl-2-pentenal
FL/FR
iso
propyl phenyl acetate
FL/FR
propyl salicylate
FR
reseda acetal
FR
rhodinol
FL/FR
rhodinyl phenyl acetate
FL/FR
rose absolute (rosa damascena) bulgaria
FL/FR
rose butanoate
FL/FR
(Z)-
rose oxide
FL/FR
laevo-
rose oxide
FL/FR
rose pyran
FR
tea acetate
FR
tuberose absolute (from concrete)
FL/FR
tuberose absolute (from pommade)
FL/FR
fruity
iso
amyl butyrate
FL/FR
amyl hexanoate
FL/FR
benzyl methyl ether
FL/FR
benzyl propionate
FL/FR
iso
butyl anthranilate
FL/FR
iso
butyl propionate
FL/FR
cyclohexyl crotonate
FR
endo-
ethyl bicyclo(2.2.1)-5-heptene-2-carboxylate
FR
green acetate
FR
4-
phenyl-2-butyl acetate
FL/FR
pineapple pentenoate
FL/FR
strawberry glycidate 1 (aldehyde C-16 (so-called))
FL/FR
tropical indene
FR
green
acetaldehyde ethyl phenethyl acetal
FL/FR
bromstyrol
CS
2-iso
butyl thiazole
FL/FR
citrus carbaldehyde / methyl anthranilate schiff's base
FR
cumin acetaldehyde
FL/FR
para-
dimethyl hydroquinone
FL/FR
diphenyl oxide
FL/FR
galbascone (IFF)
FR
geranium absolute
FL/FR
green carboxylate
FR
green ether
FL/FR
green heptenal
FR
heptyl cinnamate
FL/FR
(Z)-3-
hexen-1-yl phenyl acetate
FL/FR
3-
hexenal
FL/FR
hexoxyacetaldehyde dimethyl acetal
FR
hyacinth absolute
FL/FR
hyacinth butanal
FR
3,6-
ivy carbaldehyde
FL/FR
ivy carbaldehyde
FL/FR
2,4-
ivy carbaldehyde
FL/FR
3,5-
ivy carbaldehyde
FL/FR
ivy carbaldehyde / methyl anthranilate schiff's base
FR
ivy dioxolane
FR
leafy acetal
FL/FR
leafy oxime
FR
4-
methyl-4-phenyl pentanone
FR
narcissus flower absolute
FR
octyl oxyacetaldehyde
FR
phenethyl acetal
FR
phenethyl isopropyl ether
FR
phenethyl oxyacetaldehyde
FR
phenethyl tiglate
FL/FR
phenoxyacetaldehyde 50% in benzyl alcohol
FR
phenyl acetaldehyde ethylene glycol acetal
FR
phenyl acetaldehyde solution
FL/FR
2-
phenyl propionaldehyde
FL/FR
3-
phenyl propionaldehyde
FL/FR
1-
phenyl-2-pentanol
FL/FR
2-
propenyl-para-cymene
FR
iso
propyl quinoline
FR
herbal
hexanol
FL/FR
linalyl acetate
FL/FR
marigold oil mexico
FL/FR
methyl ortho-anisate
FL/FR
3-
octanone
FL/FR
honey
butyl phenyl acetate
FL/FR
methyl phenyl acetate
FL/FR
phenyl acetic acid
FL/FR
propyl phenyl acetate
FL/FR
leathery
leather cyclohexanol
FR
mossy
oakmoss absolute
FL/FR
musk
musk gx 100%
FR
musk gx 50% in BB
FR
musk gx 50% in DEP
FR
musty
cocoa butenal
FL/FR
naphthyl
beta-
naphthyl ethyl ether
FL/FR
orris
iso
eugenyl formate
FL/FR
powdery
para-
anisyl alcohol
FL/FR
spicy
carrot weed oil
FL/FR
clove bud oil
FL/FR
iso
eugenyl phenyl acetate
FL/FR
(E)-para-
methoxycinnamaldehyde
FL/FR
methyl isoeugenol
FL/FR
terpenic
(E,E)-2,6-allo
ocimene
FL/FR
vanilla
ethyl vanillin
FL/FR
waxy
allyl nonanoate
FL/FR
ethyl laurate
FL/FR
methyl octanoate
FL/FR
woody
amber carbinol
FR
(E)-
ethyl geranate
FR
4,6,11-
trimethyl-5-oxatricyclo(6.2.2.0*4,9*)dodec-6-ene
FR
For Flavor
No flavor group found for these
1-
acetyl cyclohexyl acetate
FL
butyl salicylate
FL/FR
ethyl hydrocinnamate
FL/FR
iso
eugenyl formate
FL/FR
heptyl cinnamate
FL/FR
hexanal diethyl acetal
FL/FR
hyacinth absolute
FL/FR
ivy carbaldehyde
FL/FR
3,5-
ivy carbaldehyde
FL/FR
(E)-para-
methoxycinnamaldehyde
FL/FR
methyl ortho-anisate
FL/FR
narcissus acetate
FL/FR
(E,E)-2,6-allo
ocimene
FL/FR
phenethyl lactate
FL/FR
phenyl acetaldehyde 2,3-butylene glycol acetal
FL/FR
phenyl acetaldehyde solution
FL/FR
(S)-2-
phenyl propionaldehyde
FL/FR
2-
phenyl propyl acetate
FL/FR
(R)-2-
phenyl propyl alcohol
FL/FR
3-
phenyl propyl formate
FL/FR
3-
phenyl propyl propionate
FL/FR
4-
phenyl-2-butyl acetate
FL/FR
propyl pyruvate
FL/FR
rose absolute (rosa damascena) bulgaria
FL/FR
tetrahydrofurfuryl cinnamate
FL/FR
undecanal propylene glycol acetal
FL/FR
aldehydic
aldehydic
nonanal (aldehyde C-9)
FL/FR
aromatic
amyl salicylate
FL/FR
hyacinth acetals
FL/FR
leafy acetal
FL/FR
balsamic
siam
benzoin resinoid
FL/FR
benzyl salicylate
FL/FR
chemical
styralyl alcohol
FL/FR
cherry
heliotropin
FL/FR
chocolate
creme de cocoa flavor
FL
citrus
linalool
FL/FR
laevo-
linalool
FL/FR
nerol
FL/FR
cooling
iso
butyl salicylate
FL/FR
ethereal
ethyl formate
FL/FR
fatty
cocoa butter distillates
FL
10-
undecenal (aldehyde C-11 undecylenic)
FL/FR
floral
bois de rose oil brazil
FL/FR
citronellol
FL/FR
citronellyl acetate
FL/FR
cocoa pentenal
FL/FR
geraniol
FL/FR
linalyl acetate
FL/FR
methyl dihydrojasmonate
FL/FR
methyl phenyl acetate
FL/FR
muguet carbinol
FL/FR
ocean propanal
FL/FR
bitter
orangeflower absolute morocco
FL/FR
phenethyl alcohol
FL/FR
phenyl acetic acid
FL/FR
rhodinol
FL/FR
laevo-
rose oxide
FL/FR
tuberose absolute (from concrete)
FL/FR
tuberose absolute (from pommade)
FL/FR
fruity
iso
amyl benzoate
FL/FR
amyl hexanoate
FL/FR
para-
anisyl alcohol
FL/FR
benzyl acetate
FL/FR
benzyl methyl ether
FL/FR
benzyl propionate
FL/FR
iso
butyl anthranilate
FL/FR
iso
butyl propionate
FL/FR
2-
heptanol
FL/FR
methyl 4-phenyl butyrate
FL
2-
phenyl propionaldehyde dimethyl acetal
FL/FR
1-
phenyl-2-pentanol
FL/FR
pineapple pentenoate
FL/FR
propyl cinnamate
FL/FR
rose butanoate
FL/FR
strawberry glycidate 1 (aldehyde C-16 (so-called))
FL/FR
valerian rhizome absolute
FL/FR
green
acetaldehyde ethyl phenethyl acetal
FL/FR
iso
amyl salicylate
FL/FR
2-iso
butyl thiazole
FL/FR
carrot weed oil
FL/FR
cinnamyl alcohol
FL/FR
cocoa butenal
FL/FR
cumin acetaldehyde
FL/FR
cyclohexyl ethyl alcohol
FL/FR
para-
dimethyl hydroquinone
FL/FR
diphenyl oxide
FL/FR
geranium absolute
FL/FR
geranyl formate
FL/FR
green ether
FL/FR
hexanol
FL/FR
(Z)-3-
hexen-1-yl phenyl acetate
FL/FR
(Z)-3-
hexen-1-yl salicylate
FL/FR
3-
hexenal
FL/FR
hexyl 2-furoate
FL/FR
2,4-
ivy carbaldehyde
FL/FR
3,6-
ivy carbaldehyde
FL/FR
linalool oxide
FL/FR
methyl octanoate
FL/FR
nerolidol
FL/FR
oakmoss absolute
FL/FR
phenethyl formate
FL/FR
phenethyl tiglate
FL/FR
phenyl acetaldehyde diisobutyl acetal
FL/FR
2-
phenyl propionaldehyde
FL/FR
3-
phenyl propionaldehyde
FL/FR
2-
phenyl propyl alcohol
FL/FR
2-
phenyl-2-pentenal
FL/FR
iso
phorone
FL
(Z)-
rose oxide
FL/FR
herbal
coriander seed oil
FL/FR
marigold oil mexico
FL/FR
honey
butyl phenyl acetate
FL/FR
ethyl phenyl acetate
FL/FR
phenethyl acetate
FL/FR
phenethyl isobutyrate
FL/FR
phenethyl phenyl acetate
FL/FR
propyl phenyl acetate
FL/FR
iso
propyl phenyl acetate
FL/FR
medicinal
dimethyl benzyl carbinol
FL/FR
phenethyl salicylate
FL/FR
mushroom
3-
octanone
FL/FR
phenolic
para-
cresyl phenyl acetate
FL/FR
powdery
beta-
naphthyl ethyl ether
FL/FR
spicy
cassie absolute
FL/FR
clove bud oil
FL/FR
iso
eugenyl phenyl acetate
FL/FR
methyl cinnamate
FL/FR
methyl isoeugenol
FL/FR
3-
phenyl propyl alcohol
FL/FR
tropical
alpha-
amyl cinnamaldehyde
FL/FR
vanilla
ethyl vanillin
FL/FR
waxy
allyl nonanoate
FL/FR
iso
amyl butyrate
FL/FR
9-
decen-1-ol
FL/FR
ethyl laurate
FL/FR
alpha-
hexyl cinnamaldehyde
FL/FR
hydroxycitronellal
FL/FR
nonanol
FL/FR
rhodinyl phenyl acetate
FL/FR
winey
valeraldehyde
FL/FR
 
Potential Uses:
FRacacia cassie farnesiana
FRaldehydic
 artichoke
FRblackberry
FRcarnation dianthus oeillet
FRcherry
FRcherry blossom
 chocolate cocoa
 cinq fleurs forvil
FRcrabapple blossom
FRelder berry
FRevergreen
FRflower shop
FRfrangipanni plumeria
FRfresh & clean
FRgardenia
FRgenet genista broom
FRgrapefruit
FRgreen
FRhoney miel
FRhyacinth jacinthe
FRjasmin
 jockey club
FRjonquil narcissus jonquilla
 joy
FRlilac lilas syringa
FRlily
FRmagnolia
FRnarcissus narcisse
FRneroli
FRorange
FRpeach
FRpear
FRpowder
FRpumpkin pie
FRraspberry
FRrose
FRsweet pea
FRtangerine
 tea
FRtea green
FRtobacco
FRverbena
FRwallflower
 
Occurrence (nature, food, other):note
 allamanda cathartica linn. flower oil brazil @ 0.30%
Data GC PbMd Search Trop Picture
 apple cooked apple
Search PMC Picture
 apricot fruit
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 asparagus
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 bean black bean stem oil
Search Trop Picture
 bilberry fruit juice
Search Trop Picture
 blackberry fruit
Search PMC Picture
 bread white bread
Search PMC Picture
 burdock root
Search Trop Picture
 cabbage
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 celery leaf
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 cerastium candidissimum corr. oil greece @ trace%
Data GC Search Trop Picture
 champaca concrete @ 0.02%
Data GC Search Trop Picture
 cherry
Search PMC Picture
 cichorium intybus l. root extract @ 1.04%
Data GC Search Trop Picture
 cider
Search PMC Picture
 cinnamon ceylon cinnamon plant
Search Trop Picture
 cinnamon ceylon cinnamon root bark
Search Trop Picture
 cocoa
Search Trop Picture
 coriander leaf oil @ 0.03-0.17%
Data GC Search Trop Picture
 corn husk oil
Search Trop Picture
 corn seed oil
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 corn silk oil
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 elder black elder fruit
Search Trop Picture
 elder black elder leaf oil
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 eschweilera coriacea (a. p. dc.) mori flower oil brazil @ 2.40%
Data GC Search Trop Picture
 grape
Search Trop Picture
 grapefruit juice
Search Trop Picture
 guava fruit
Search Trop Picture
 ham
PbMd Search PMC Picture
 herniaria incana lam. oil greece @ 0.20%
Data GC Search Trop Picture
 honey buckwheat honey
PbMd Search PMC Picture
 hyacinth
Search Trop Picture
 ketaki flower oil india @ 0.40%
Data GC Search Trop Picture
 lecythis usitata miers. var. paraensis (ducke) r. kunth. flower oil brazil @ 28.20%
Data GC Search Trop Picture
 lemon
Search Trop Picture
 malus sieversii
PbMd Search Trop Picture
 mandarin
Search Trop Picture
 melon
Search PMC Picture
 mikania cordata (burm. f.) b.l. robinson var. cordata leaf oil france @ 0.10%
Data GC Search Trop Picture
 mustard white mustard
Search Trop Picture
 narcissus absolute @ 0.15%
Data GC Search Trop Picture
 orange peel
Search Trop Picture
 osmanthus absolute @ trace%
Data GC Search Trop Picture
 papaya fruit
Search Trop Picture
 parsley leaf
Search Trop Picture
 peach fruit
Search Trop Picture
 persimmon american persimmon fruit
Search Trop Picture
 phallus impudicus
Search Trop Picture
 plum fruit
Search Trop Picture
 plumcot fruit
Search PMC Picture
 potato plant
Search Trop Picture
 pumpkin
Search Trop Picture
 raisin
Search PMC Picture
 ribes grossularia
Search Trop Picture
 rose hips
Search Trop Picture
 safflower flower
Search Trop Picture
 safflower leaf
Search Trop Picture
 spearmint oil
Search Trop Picture
 sunflower flower
Search Trop Picture
 tagetes minuta oil
Search Trop Picture
 tamarind fruit oil
Search Trop Picture
 tamarind seed oil
Search Trop Picture
 tea shoot
Search Trop Picture
 tomato fruit
Search Trop Picture
 ylang ylang oil CO2 extract @ 0.03%
Data GC Search Trop Picture
 
Synonyms:
 acetaldehyde, phenyl-
 benzacetaldehyde
 benzene acetaldehyde
 benzeneacetaldehyde
 benzyl carboxaldehyde
 benzylcarboxaldehyde
 hyacinthin
 phenyl acetaldehyde natural
 phenyl acetaldehyde pure FCC
 phenyl acetic aldehyde
 phenyl acetic aldehyde 100%
 phenyl ethanal
2-phenyl ethanal
1-oxo-2-phenyl ethane
oxophenyl ethane
 phenyl-acetaldehyde
 phenylacetaldehyd
 phenylacetaldehyde
2-phenylacetaldehyde
a-phenylacetaldehyde
 phenylacetaldehyde natural
 phenylacetic aldehyde
 phenylethanal
2-phenylethanal
1-oxo-2-phenylethane
alpha-tolualdehyde
a-toluic aldehyde
alpha-toluic aldehyde
a-tolyaldehyde
 

Articles:

PubMed:Volatile constituents of roasted tigernut oil (Cyperus esculentus L.).
J-Stage:Comparison of Agitake (Pleurotus eryngii var. ferulae) Volatile Components with Characteristic Odors Extracted by Hydrodistillation and Solvent-assisted Flavor Evaporation
PubMed:Comparison of agitake (Pleurotus eryngii var. ferulae) volatile components with characteristic odors extracted by hydrodistillation and solvent-assisted flavor evaporation.
J-Stage:Characterization of Aroma-active Compounds in Dry Flower of Malva sylvestris L. by GC-MS-O Analysis and OAV Calculations
PubMed:Characterization of aroma-active compounds in dry flower of Malva sylvestris L. by GC-MS-O analysis and OAV calculations.
PubMed:Characterization of the key odorants in pan-fried white mushrooms (Agaricus bisporus L.) by means of molecular sensory science: comparison with the raw mushroom tissue.
PubMed:Characterization of the aroma signature of styrian pumpkin seed oil ( Cucurbita pepo subsp. pepo var. Styriaca) by molecular sensory science.
PubMed:Identification of aroma active compounds of cereal coffee brew and its roasted ingredients.
PubMed:Impact of different distribution scenarios and recommended storage conditions on flavor related quality attributes in ripening fresh tomatoes.
PubMed:Production of aromatic compounds by metabolically engineered Escherichia coli with an expanded shikimate pathway.
PubMed:Characterization of the key aroma compounds in rape honey by means of the molecular sensory science concept.
PubMed:Monitoring of cocoa volatiles produced during roasting by selected ion flow tube-mass spectrometry (SIFT-MS).
PubMed:Food volatile compounds facilitating HII mesophase formation: solubilization and stability.
PubMed:Volatile compounds with characteristic odour in moso-bamboo stems (Phyllostachys pubescens Mazel ex Houz. De ehaie).
PubMed:Characterization of aroma compounds in Chinese rice wine Qu by solvent-assisted flavor evaporation and headspace solid-phase microextraction.
PubMed:Characteristic aroma-active compounds of Korean perilla (Perilla frutescens Britton) leaf.
PubMed:Decoding the key aroma compounds of a Hungarian-type salami by molecular sensory science approaches.
PubMed:Impact of forced-aging process on madeira wine flavor.
PubMed:Changes in key aroma compounds of Criollo cocoa beans during roasting.
PubMed:Studies on the aroma of five fresh tomato cultivars and the precursors of cis- and trans-4,5-epoxy-(E)-2-decenals and methional.
PubMed:Influence of lipids in the generation of phenylacetaldehyde in wort-related model systems.
PubMed:The chemical characterization of the aroma of dessert and sparkling white wines (Pedro Ximénez, Fino, Sauternes, and Cava) by gas chromatography-olfactometry and chemical quantitative analysis.
PubMed:Aroma components of American country ham.
PubMed:Effect of supercritical carbon dioxide decaffeination on volatile components of green teas.
PubMed:Short communication: Identification of the aroma compounds responsible for the floral/rose flavor in water-soluble fractions of Manchego cheese.
PubMed:Tomato phenylacetaldehyde reductases catalyze the last step in the synthesis of the aroma volatile 2-phenylethanol.
PubMed:Effect of cysteine and cystine addition on sensory profile and potent odorants of extruded potato snacks.
PubMed:An assessment of the role played by some oxidation-related aldehydes in wine aroma.
PubMed:Characterization of aroma-active compounds in raw and cooked pine-mushrooms (Tricholoma matsutake Sing.).
PubMed:Chemical conversion of alpha-amino acids into alpha-keto acids by 4,5-epoxy-2-decenal.
PubMed:Identification of the key aroma compounds in cocoa powder based on molecular sensory correlations.
PubMed:Tomato aromatic amino acid decarboxylases participate in synthesis of the flavor volatiles 2-phenylethanol and 2-phenylacetaldehyde.
PubMed:Formation of strecker aldehydes from polyphenol-derived quinones and alpha-amino acids in a nonenzymic model system.
PubMed:Photochemical release of aldehydes from alpha-acetoxy nitroveratryl ethers.
PubMed:The FEMA GRAS assessment of phenethyl alcohol, aldehyde, acid, and related acetals and esters used as flavor ingredients.
PubMed:Characterization of aroma compounds responsible for the rosy/floral flavor in Cheddar cheese.
PubMed:Further insights into the role of methional and phenylacetaldehyde in lager beer flavor stability.
PubMed:Aroma compounds in sweet whey powder.
PubMed:Odorous products of the chlorination of phenylalanine in water: formation, evolution, and quantification.
PubMed:Identification and quantification of aroma-active components that contribute to the distinct malty flavor of buckwheat honey.
PubMed:Identification of malodorous, a wild species allele affecting tomato aroma that was aelected against during domestication.
PubMed:Determination of key aroma compounds in the crumb of a three-stage sourdough rye bread by stable isotope dilution assays and sensory studies.
PubMed:Chemical nature of malty flavor and aroma produced by Streptococcus lactis var. maltigenes.
 
Notes:
Delute to 10% with benzyl alcohol or phenethyl alcohol for best results. Found in some essential oils, e.g. Citrus spp., Tagetes minuta (Mexican marigold) and in the mushroom Phallus impudicus (common stinkhorn). Flavouring ingredient Phenylacetaldehyde is one important oxidation-related aldehyde. Exposure to styrene gives phenylacetaldehyde as a secondary metabolite. Styrene has been implicated as reproductive toxicant, neurotoxicant, or carcinogen in vivo or in vitro. Phenylacetaldehyde could be formed by diverse thermal reactions during the cooking process together with C8 compounds is identified as a major aroma- active compound in cooked pine mushroom. Phenylacetaldehyde is readily oxidized to phenylacetic acid. Therefore will eventually be hydrolyzed and oxidized to yield phenylacetic acid that will be excreted primarily in the urine in conjugated form. (PMID: 16910727, 7818768, 15606130) Isol. from Hyacinthus orientalis, Ribes grossularia (European gooseberry) and grapes [CCD]
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