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acetaldehyde
ethylaldehyde

Sponsors

Flavor Demo Formulas
Name:acetaldehyde
CAS Number: 75-07-0Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:200-836-8
FDA UNII:GO1N1ZPR3B
Nikkaji Web:J2.388D
Beilstein Number:505984
MDL:MFCD00006991
CoE Number:89
XlogP3-AA:-0.30 (est)
Molecular Weight:44.05308000
Formula:C2 H4 O
BioActivity Summary:listing
NMR Predictor:Predict (works with chrome or firefox)
Category:cosmetic and flavor agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
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Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
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Perfumer and Flavorist:Search
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PubMed:Search
NCBI:Search
JECFA Food Flavoring:80 acetaldehyde
FLAVIS Number:05.001 (Old)
DG SANTE Food Flavourings:05.001 acetaldehyde
DG SANTE Food Contact Materials:acetaldehyde
FEMA Number:2003 acetaldehyde
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Regulation:
FDA PART 177 -- INDIRECT FOOD ADDITIVES: POLYMERS
Subpart C--Substances for Use Only as Components of Articles Intended for Repeated Use
Sec. 177.2410 Phenolic resins in molded articles.


FDA PART 182 -- SUBSTANCES GENERALLY RECOGNIZED AS SAFE
Subpart A--General Provisions
Sec. 182.60 Synthetic flavoring substances and adjuvants.
 
Physical Properties:
Appearance:colorless clear liquid (exp)
Assay: 99.00 to 100.00
Food Chemicals Codex Listed: Yes
Specific Gravity:0.77500 to 0.78500 @ 25.00 °C.
Pounds per Gallon - (est).: 6.449 to 6.532
Specific Gravity:0.77600 to 0.78600 @ 20.00 °C.
Pounds per Gallon - est.: 6.465 to 6.548
Refractive Index:1.32300 to 1.33700 @ 20.00 °C.
Melting Point:-125.00 to -123.00 °C. @ 760.00 mm Hg
Boiling Point: 20.00 to 21.00 °C. @ 760.00 mm Hg
Boiling Point: -54.00 to -53.00 °C. @ 15.00 mm Hg
Vapor Pressure:902.000000 mm/Hg @ 25.00 °C.
Vapor Density:1.5 ( Air = 1 )
Flash Point: -40.00 °F. TCC ( -40.00 °C. )
logP (o/w): -0.340
Shelf Life: 12.00 month(s) or longer if stored properly.
Storage:refrigerate in tightly sealed containers.
Soluble in:
 acetone
 alcohol
 can be salted out of water with calcium chloride
 ethyl ether
 water, 1.00E+06 mg/L @ 25 °C (exp)
 
Organoleptic Properties:
Odor Type: ethereal
Odor Strength:high ,
recommend smelling in a 0.10 % solution or less
Substantivity: < 1 hour(s) at 100.00 %
pungent ethereal aldehydic fruity
Odor Description:at 0.10 % in propylene glycol. pungent ethereal aldehydic fruity
pungent ethereal fresh fruity musty
Odor Description:Pungent, etherial, fresh, lifting, penetrating, fruity and musty
Mosciano, Gerard P&F 22, No. 4, 75, (1997)
Flavor Type: pungent
pungent fresh aldehydic green
Taste Description: pungent fresh aldehydic refreshing green
pungent fresh aldehydic green
Taste Description: at 10.00 ppm. Pungent, fresh, aldehydic, refreshing and green
Mosciano, Gerard P&F 22, No. 4, 75, (1997)
Odor and/or flavor descriptions from others (if found).
Givaudan
Acetaldehyde Natural ≥99%, Kosher
Odor Description:Sharp,Citrus,Orange
A very volatile,high impact chemical used often to top note citrus flavours. This is a hazardous material - refer to MSDS for safety precautions.
Givaudan
Acetaldehyde 50% In Ethanol natural, NI, Kosher
Odor Description:Sharp,Citrus,Orange
A very volatile,high impact chemical used often to top note citrus flavours. This is a hazardous material - refer to MSDS for safety precautions.
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: masking agents
nail conditioning
 
Suppliers:
Advanced Biotech
ACETALDEHYDE 10% IN ETOH NATURAL
Odor: Alcoholic, ethereal
Advanced Biotech
ACETALDEHYDE 100% SYNTHETIC
98% min.
Odor: Ethereal
Advanced Biotech
ACETALDEHYDE 50% ETOH SYNTHETIC
Odor: Alcoholic ethereal
Advanced Biotech
ACETALDEHYDE 50% IN 5 FOLD ORANGE OIL SYNTHETIC
Advanced Biotech
ACETALDEHYDE 50% IN BENZYL BENZOATE SYNTHETIC
Odor: Acrid, Almond, Aromatic
Advanced Biotech
ACETALDEHYDE 50% IN D'LIMONENE NATURAL
Odor: Pungent, orange
Advanced Biotech
ACETALDEHYDE 50% IN ETOH NATURAL
Odor: Alcoholic, ethereal
Advanced Biotech
ACETALDEHYDE 50% IN ORANGE OIL 5-FOLD NATURAL
Odor: Pungent, orange
Advanced Biotech
ACETALDEHYDE 50% IN ORANGE OIL NATURAL
Odor: Pungent, orange
Advanced Biotech
ACETALDEHYDE 50% IN ORANGE OIL SYNTHETIC
Odor: Pungent, orange
Advanced Biotech
ACETALDEHYDE 50% IN ORANGE TERPENES NATURAL
Odor: Pungent, orange
Advanced Biotech
ACETALDEHYDE 50% IN TRIACETIN NATURAL
Advanced Biotech
ACETALDEHYDE 50% PG NATURAL
Advanced Biotech
ACETALDEHYDE NATURAL
98% min.
Odor: Pungent, ethereal
Alfrebro
ACETALDEHYDE 100%
Alfrebro
ACETALDEHYDE 50% IN ETHANOL
Alfrebro
ACETALDEHYDE NATURAL 10% IN ETHANOL
Alfrebro
ACETALDEHYDE NATURAL 100%
Odor: Pungent
Alfrebro
ACETALDEHYDE NATURAL 50% IN ETHANOL
Odor: Pungent
Apple Flavor & Fragrance
Acetaldehyde
20% in water
Apple Flavor & Fragrance
Acetaldehyde
40% in ethanol alcohol
Apple Flavor & Fragrance
Acetaldehyde
40% in orange oil
Apple Flavor & Fragrance
Acetaldehyde
40% in PG
Astral Extracts
10% Natural Acetaldehyde
Astral Extracts
Acetaldehyde 50% In Ethanol
Astral Extracts
Acetaldehyde
Augustus Oils
Acetaldehyde
Services
Axxence Aromatic
ACETALDEHYDE 98%, Natural
Kosher
Sustainability
Azelis UK
Acetaldehyde
Services
Diffusions Aromatiques
ACETALDEHYDE
Eastman Chemical
Acetaldehyde, Kosher
99.7 wt % min.
Elan Inc.
ALDEFRESH
10%, (natural), Kosher
ENNOLYS
Acetaldehyde 50% + ethanol 50%
Natural (EU,US), Kosher & Halal
Odor: apple, fresh
ENNOLYS
Acetaldehyde 50% + orange terpenes 50%
Natural (EU,US), Kosher & Halal
Odor: apple, orange, fresh
ENNOLYS
Acetaldehyde 50% + triacetin 50%
Natural (EU,US), Kosher & Halal
Odor: sweet, apple, fresh
ENNOLYS
Acetaldehyde 50% + water 50%
Natural (EU,US), Kosher & Halal
Odor: apple, fresh
ENNOLYS
Acetaldehyde
Natural (EU,US), Kosher & Halal
Odor: apple
Fleurchem
acetaldehyde 50% alcohol natural
Fleurchem
acetaldehyde natural
Frutarom
ACETALDEHDYE 50% IN WATER
Frutarom
ACETALDEHYDE 50% IN TRIACETIN
Frutarom
ACETALDEHYDE
Indenta Group
Acetaldehyde
Inoue Perfumery
ACETALDEHYDE
Jiangyin Healthway
Acetaldehyde
New functional food ingredients
Kunshan Sainty
Acetaldehyde, Natural
Lluch Essence
ACETALDEHYDE 35% WATER
Lluch Essence
ACETALDEHYDE 99%
Odor: ETHEREAL, FRESH, PUNGENT
Lluch Essence
ACETALDEHYDE NATURAL 50% LIMONENE
Lluch Essence
ACETALDEHYDE NATURAL 50% TRIACETIN
Lluch Essence
ACETALDEHYDE NATURAL 99%
M&U International
NAT.ACETALDEHYDE, Kosher
Natural Advantage
Acetaldehyde Nat ex Orange 50% in Orange Aroma
Natural Advantage
Acetaldehyde Nat ex Orange, 10% in Orange Aroma
Natural Advantage
Acetaldehyde Nat, 10% in d-Limonene
Natural Advantage
Acetaldehyde Nat, 50% in OH
Natural Advantage
Acetaldehyde Nat, 50% in PG
O'Laughlin Industries
ACETALDEHYDE NATURAL 50% in ORANGE TERPENES
O'Laughlin Industries
ACETALDEHYDE NATURAL 50% in ETHANOL
O'Laughlin Industries
ACETALDEHYDE NATURAL 50% in WATER
Penta International
ACETALDEHYDE 10% IN ETHANOL NATURAL ,Kosher
Penta International
ACETALDEHYDE 100% NATURAL, Kosher
Penta International
ACETALDEHYDE 50% IN ETHANOL NATURAL, Kosher
Penta International
ACETALDEHYDE 50% IN ETHANOL SYNTHETIC, Kosher
Reincke & Fichtner
Acetaldehyde natural
Reincke & Fichtner
Acetaldehyde
Sigma-Aldrich
Acetaldehyde ≥99%, FCC
Certified Food Grade Products
Sigma-Aldrich
Acetaldehyde ≥99%, meets FCC analytical specification
Sigma-Aldrich
Acetaldehyde solution, 40 wt. % in H2O
Sigma-Aldrich
Acetaldehyde solution, 40 wt. % in isopropanol
Sigma-Aldrich
Acetaldehyde solution, 50 wt. % in ethanol
Odor: ethereal; wine-like; coffee
Sigma-Aldrich
Acetaldehyde solution, natural, 50 wt. % ethanol, FG
Odor: ethereal; wine-like; coffee
Sigma-Aldrich
Acetaldehyde, ≥99%, meets FCC analytical specification
Odor: ethereal; wine-like; coffee
Sigma-Aldrich
Acetaldehyde, natural, ≥99%, FG
Odor: ethereal; wine-like; coffee
Silverline Chemicals
Acetaldehyde 50% in p.g.
Sunaux International
nat.Acetaldehyde
Taytonn
Acetaldehyde
Odor: Pungent, Green, Fruity, Aldehydic/ Aldehyde
Ungerer & Company
Acetaldehyde 50%
Universal Preserv-A-Chem Inc.
ACETALDEHYDE REAGENT
Vigon International
Acetaldehyde Natural
50% in Grain Alcohol
Odor: Sharp,Citrus,Orange
Wujiang CIYUN Flavor & Fragrance
Acetaldehyde ≥99.0%, Natural
Wujiang CIYUN Flavor & Fragrance
Acetaldehyde solution 40%
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xn - Harmful.
R 12 - Extremely flammable.
R 36/37 - Irritating to eyes and respiratory system.
R 40 - Limited evidence of a carcinogenic effect.
S 02 - Keep out of the reach of children.
S 16 - Keep away from sources of ignition - No Smoking.
S 33 - Take precautionary measures against static discharge.
S 36/37 - Wear suitable protective clothing and gloves.
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
Eye irritation (Category 2A), H319
Specific target organ toxicity - single exposure (Category 3), Respiratory system, H335
Carcinogenicity (Category 2), H351
Acute aquatic toxicity (Category 3), H402
GHS Label elements, including precautionary statements
 
Pictogramflame.jpghealth-hazard.jpgexclamation-mark.jpg
 
Signal word Danger
Hazard statement(s)
H224 - Extremely flammable liquid and vapour
H319 - Causes serious eye irritation
H335 - May cause respiratory irritation
H351 - Suspected of causing cancer
H402 - Harmful to aquatic life
Precautionary statement(s)
P201 - Obtain special instructions before use.
P202 - Do not handle until all safety precautions have been read and understood.
P210 - Keep away from heat/sparks/open flames/hot surfaces. — No smoking.
P233 - Keep container tightly closed.
P240 - Ground/bond container and receiving equipment.
P241 - Use explosion-proof electrical/ventilating/lighting/…/equipment.
P242 - Use only non-sparking tools.
P243 - Take precautionary measures against static discharge.
P261 - Avoid breathing dust/fume/gas/mist/vapours/spray.
P264 - Wash skin thouroughly after handling.
P271 - Use only outdoors or in a well-ventilated area.
P273 - Avoid release to the environment.
P280 - Wear protective gloves/protective clothing/eye protection/face protection.
P303 + P361 + P353 - IF ON SKIN (or hair): Remove/Take off Immediately all contaminated clothing. Rinse SKIN with water/shower.
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.
P308 + P313 - IF exposed or concerned: Get medical advice/attention.
P337 + P313 - IF eye irritation persists: Get medical advice/attention.
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.
P405 - Store locked up.
P501 - Dispose of contents/ container to an approved waste disposal plant.
Oral/Parenteral Toxicity:
oral-rat LD50 661 mg/kg
PERIPHERAL NERVE AND SENSATION: SPASTIC PARALYSIS WITH OR WITHOUT SENSORY CHANGE BEHAVIORAL: ALTERED SLEEP TIME (INCLUDING CHANGE IN RIGHTING REFLEX) LUNGS, THORAX, OR RESPIRATION: DYSPNEA
Agents and Actions, A Swiss Journal of Pharmacology. Vol. 4, Pg. 125, 1974.

intraperitoneal-rat LDLo 500 mg/kg
LUNGS, THORAX, OR RESPIRATION: OTHER CHANGES LUNGS, THORAX, OR RESPIRATION: DYSPNEA
Journal of Biological Chemistry. Vol. 152, Pg. 41, 1944.

intravenous-rabbit LDLo 300 mg/kg
BEHAVIORAL: CONVULSIONS OR EFFECT ON SEIZURE THRESHOLD LUNGS, THORAX, OR RESPIRATION: OTHER CHANGES
Journal of Pharmacology and Experimental Therapeutics. Vol. 30, Pg. 429, 1927.

oral-mouse LD50 900 mg/kg
Gigiena Truda i Professional'nye Zabolevaniya. Labor Hygiene and Occupational Diseases. Vol. 25(11), Pg. 57, 1981.

intraperitoneal-mouse LD50 500 mg/kg
IARC Monographs on the Evaluation of Carcinogenic Risk of Chemicals to Man. Vol. 36, Pg. 101, 1985.

intravenous-frog LDLo 800 mg/kg
CARDIAC: OTHER CHANGES BEHAVIORAL: GENERAL ANESTHETIC LUNGS, THORAX, OR RESPIRATION: OTHER CHANGES
Journal of Pharmacology and Experimental Therapeutics. Vol. 30, Pg. 429, 1927.

intratracheal-hamster LD50 96 mg/kg
Progress in Experimental Tumor Research. Vol. 24, Pg. 162, 1979.

Dermal Toxicity:
skin-rabbit LD50 3540 mg/kg
Union Carbide Data Sheet. Vol. 12/13/1963

subcutaneous-rat LD50 640 mg/kg
BEHAVIORAL: GENERAL ANESTHETIC
Acta Pharmacologica et Toxicologica. Vol. 6, Pg. 299, 1950.

subcutaneous-rabbit LDLo 1200 mg/kg
LUNGS, THORAX, OR RESPIRATION: OTHER CHANGES BEHAVIORAL: CONVULSIONS OR EFFECT ON SEIZURE THRESHOLD
Journal of Pharmacology and Experimental Therapeutics. Vol. 30, Pg. 429, 1927.

subcutaneous-mouse LD50 560 mg/kg
BEHAVIORAL: GENERAL ANESTHETIC
Acta Pharmacologica et Toxicologica. Vol. 6, Pg. 299, 1950.

Inhalation Toxicity:
inhalation-hamster LC50 17000 ppm/4H
Progress in Experimental Tumor Research. Vol. 24, Pg. 162, 1979.

inhalation-mammal (species unspecified) LC50 20100 mg/m3
BEHAVIORAL: EXCITEMENT LUNGS, THORAX, OR RESPIRATION: DYSPNEA SENSE ORGANS AND SPECIAL SENSES: OTHER: EYE
Gigiena Truda i Professional'nye Zabolevaniya. Labor Hygiene and Occupational Diseases. Vol. 19(7), Pg. 54, 1975.

inhalation-mouse LC50 23000 mg/m3/4H
Current Toxicology. Vol. 1, Pg. 47, 1993.

inhalation-rat LC50 13300 ppm/4H
LUNGS, THORAX, OR RESPIRATION: DYSPNEA BEHAVIORAL: EXCITEMENT
National Technical Information Service. Vol. OTS0534485

inhalation-human TCLo 134 ppm/30M
LUNGS, THORAX, OR RESPIRATION: OTHER CHANGES
JAMA, Journal of the American Medical Association. Vol. 165, Pg. 1908, 1957.

 
Safety in Use Information:
Category: cosmetic and flavor agents
Recommendation for acetaldehyde usage levels up to:
 not for fragrance use.
 
NOEL (No Observed Effect Level): 125 (mg/kg bw per 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: -12.00000
beverages(nonalcoholic): -3.90000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: 20.00000270.00000
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -25.00000
fruit ices: -25.00000
gelatins / puddings: -6.80000
granulated sugar: --
gravies: --
hard candy: -22.00000
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 Authority (EFSA) reference(s):

Flavouring Group Evaluation 3, Revision 1 (FGE.03Rev1): Acetals of branched- and straight-chain aliphatic saturated primary alcohols and branched- and straight-chain saturated or unsaturated aldehydes, an ester of a hemiacetal and an orthoester of formic acid, from chemical groups 1, 2 & 4 Commission Regulation (EC) No 1565/2000 of 18 July 2000) [1] - Scientific Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)on a request from the Commission
View page or View pdf

Flavouring Group Evaluation 61 (FGE.61): Consideration of aliphatic acyclic acetals evaluated by JECFA (57th meeting) structurally related to acetals of branched- and straight-chain aliphatic saturated primary alcohols and branched- and straight-chain saturated aldehydes, and an orthoester of formic acid evaluated by EFSA in FGE.03 (2004) (Commission Regulation (EC) No 1565/2000 of 18 July 2000)
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 10, Revision 1 (FGE10 Rev1)[1] - Aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13 and 30 - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food (AFC)
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 8 (FGE.08)[1]: Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical group 20
View page or View pdf

Flavouring Group Evaluation 8, Revision 1 (FGE.08Rev1): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30
View page or View pdf

Flavouring Group Evaluation 61, Revision 1 (FGE.61Rev1): Consideration of aliphatic acetals evaluated by JECFA (57th meeting) structurally related to acetals of branched- and straight-chain aliphatic saturated primary alcohols and branched- and straight-chain saturated aldehydes and one orthoester of formic acid evaluated
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 8, Revision 3 (FGE.08Rev3): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30
View page or View pdf

Scientific Opinion on the safety and efficacy of straight-chain primary aliphatic alcohols/aldehydes/acids, acetals and esters with esters containing saturated alcohols and acetals containing saturated aldehydes (chemical group 1) when used as flavourings for all animal species
View page or View pdf

EPI System: View
EPA-Iris:IRIS
ClinicalTrials.gov:search
Daily Med:search
NIOSH International Chemical Safety Cards:search
NIOSH Pocket Guide:search
NLM Hazardous Substances Data Bank:Search
Chemical Carcinogenesis Research Information System:Search
AIDS Citations: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):75-07-0
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :177
National Institute of Allergy and Infectious Diseases:Data
SCCNFP:opinion
WISER:UN 1089
WGK Germany:1
acetaldehyde
Chemidplus:0000075070
EPA/NOAA CAMEO:hazardous materials
RTECS:75-07-0
 
References:
 acetaldehyde
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:75-07-0
Pubchem (cid):177
Pubchem (sid):134970736
Flavornet:75-07-0
Pherobase:View
 
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(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
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KEGG (GenomeNet):C00084
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FooDB:FDB008297
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Export Tariff Code:2912.12.0000
Haz-Map:View
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Wikipedia:View
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Formulations/Preparations:
grades: commercially avail as 50% aq soln or 99% cp in small steel cylinders.acetaldehyde is avail in usa with following typical specifications: purity, 99.5% min; acidity (as acetic acid), 0.1% max to meet the requirements of the food chemical codex, acetaldehyde must pass an infrared identification test & meet the following specifications: purity, 99.0% min; acidity (as acetic acid) 0.1% max; non-volatile residue, 0.006% max .grade: technical 99%
 
Potential Blenders and core components note
For Odor
No odor group found for these
satinaldehyde
FL/FR
carbitol
CS
alcoholic
alcoholic
3-
hexanol
FL/FR
aldehydic
octanal (aldehyde C-8)
FL/FR
iso
valeraldehyde
FL/FR
animal
methyl (E)-2-octenoate
FL/FR
balsamic
iso
amyl benzoate
FL/FR
brown
sec-
heptyl acetate
FL/FR
buttery
butyl octanoate
FL/FR
chemical
iso
butyl formate
FL/FR
propyl propionate
FL/FR
citrus
citral
FL/FR
dihydromyrcenol
FL/FR
2-
heptanol
FL/FR
tetrahydrocitral
FL/FR
creamy
3-
heptyl dihydro-5-methyl-2(3H)-furanone
FL/FR
earthy
methyl 3-hexenoate
FL/FR
ethereal
acetal
FL/FR
acetaldehyde dimethyl acetal
FL/FR
iso
amyl acetoacetate
FL/FR
iso
butyl alcohol
FL/FR
cyclohexyl formate
FL/FR
decyl propionate
FL/FR
ethyl acetate
FL/FR
ethyl formate
FL/FR
ethyl pyruvate
FL/FR
1-
hexen-3-ol
FL/FR
methyl acetate
FL/FR
methyl ethyl ketone
FL/FR
(E)-
methyl tiglate
FL/FR
2-
methyl valeraldehyde
FL/FR
3-
pentanone
FL/FR
iso
propyl acetate
FL/FR
propyl formate
FL/FR
iso
propyl formate
FL/FR
propyl valerate
FL/FR
iso
valeraldehyde propylene glycol acetal
FL/FR
fatty
3-
decen-2-one
FL/FR
(E,Z)-2,6-
dodecadienal
FL/FR
ethyl undecylenate
FL/FR
methyl (E)-2-hexenoate
FL/FR
methyl 2-hexenoate
FL/FR
floral
alpha-
amyl cinnamaldehyde diethyl acetal
FR
boronia absolute
FL/FR
cilantro herb oil egypt
FL/FR
citronellol
FL/FR
citronellyl acetate
FL/FR
citronellyl formate
FL/FR
cuminyl acetaldehyde
FL/FR
beta-
damascenone
FL/FR
dihydrocarvyl acetate
FL/FR
(±)-2,3-
dihydrofarnesol
FL/FR
(E)-
geranyl acetone
FL/FR
geranyl acetone
FL/FR
geranyl formate
FL/FR
geranyl isobutyrate
FL/FR
hexyl lactate
FL/FR
hexyl nonanoate
FL/FR
beta-
ionone
FL/FR
(Z)-
jasmone
FL/FR
iso
jasmone
FL/FR
iso
jasmone
FL/FR
lilac pentanol
FL/FR
para-
methyl benzyl acetate
FL/FR
(Z)-
methyl epi-jasmonate
FL/FR
methyl jasmonate
FL/FR
nerol
FL/FR
neryl formate
FL/FR
ocean propanal
FL/FR
papaya isobutyrate
FL/FR
clementine
petitgrain oil
FL/FR
phenethyl acetate
FL/FR
2-
phenyl propionaldehyde dimethyl acetal
FL/FR
styralyl propionate
FL/FR
fruity
acetaldehyde diisoamyl acetal
FL/FR
allyl 2-ethyl butyrate
FL/FR
allyl butyrate
FL/FR
amyl acetate
FL/FR
iso
amyl butyrate
FL/FR
amyl formate
FL/FR
amyl heptanoate
FL/FR
iso
amyl hexanoate
FL/FR
iso
amyl isobutyrate
FL/FR
iso
amyl isovalerate
FL/FR
benzyl methyl ether
FL/FR
berry pentadienoate
FL/FR
bisabolene
FL/FR
butyl 2-decenoate
FL/FR
iso
butyl acetate
FL/FR
butyl hexanoate
FL/FR
iso
butyl isovalerate
FL/FR
iso
butyl octanoate
FL/FR
iso
butyl propionate
FL/FR
cherry pentenoate
FL/FR
cinnamyl hexanoate
FL/FR
citronellyl isobutyrate
FL/FR
2-
cyclopentyl cyclopentanone
FL/FR
diethyl malonate
FL/FR
dimethyl succinate
FL/FR
ethyl (E)-3-hexenoate
FL/FR
ethyl 2-hexenoate
FL/FR
ethyl 2-octenoate
FL/FR
ethyl 3-hexenoate
FL/FR
ethyl acetoacetate
FL/FR
ethyl bicyclo(2.2.1)-5-heptene-2-carboxylate
FL/FR
2-
ethyl butyl acetate
FL/FR
ethyl isobutyrate
FL/FR
ethyl levulinate
FL/FR
ethyl methyl-para-tolyl glycidate
FL/FR
ethyl propionate
FL/FR
(E,E)-
ethyl sorbate
FL/FR
(E)-
ethyl tiglate
FL/FR
geranyl butyrate
FL/FR
geranyl ethyl ether
FL/FR
geranyl isovalerate
FL/FR
grape butyrate
FL/FR
2-
heptyl butyrate
FL/FR
heptyl isobutyrate
FL/FR
hexanal propylene glycol acetal
FL/FR
2-
hexen-1-ol
FL/FR
(E)-3-
hexen-1-yl acetate
FL/FR
(Z)-3-
hexen-1-yl anthranilate
FL/FR
(Z)-3-
hexen-1-yl isobutyrate
FL/FR
hexyl (E)-tiglate
FL/FR
hexyl acetate
FL/FR
hexyl isovalerate
FL/FR
hexyl propionate
FL/FR
hexyl valerate
FL/FR
methyl 2-methyl butyrate
FL/FR
methyl dimethyl anthranilate
FL/FR
methyl heptanoate
FL/FR
methyl hexanoate
FL/FR
methyl isobutyrate
FL/FR
methyl octadienoate
FL/FR
methyl valerate
FL/FR
3-
methyl-2-butenal
FL/FR
neryl propionate
FL/FR
2-
nonanone
FL/FR
octen-1-yl cyclopentanone
FL/FR
octyl butyrate
FL/FR
2-
pentanone
FL/FR
2-
pentyl furan
FL/FR
3-
phenyl propyl hexanoate
FL/FR
4-
phenyl-2-butyl acetate
FL/FR
pineapple pentenoate
FL/FR
prenol
FL/FR
prenyl hexanoate
FL/FR
iso
propenyl acetate
FL/FR
iso
propyl 2-methyl butyrate
FL/FR
propyl acetate
FL/FR
iso
propyl butyrate
FL/FR
iso
propyl propionate
FL/FR
sorbyl butyrate
FL/FR
(E,E)-
sorbyl butyrate
FL/FR
tetrahydrofurfuryl acetate
FL/FR
tetrahydrofurfuryl butyrate
FL/FR
tropical thiazole
FL/FR
tropical trithiane
FL/FR
(E)-2-
undecenal
FL/FR
green
acetaldehyde benzyl 2-methoxyethyl acetal
FL/FR
actinidia chinensis fruit extract
FL/FR
iso
amyl formate
FL/FR
black
currant bud absolute replacer
FL/FR
iso
cyclocitral (IFF)
FL/FR
alpha-
decalactone
FL/FR
ethyl (E)-2-hexenoate
FL/FR
ethyl (E)-4-decenoate
FL/FR
green note propionate
FL/FR
hexanal (aldehyde C-6)
FL/FR
(E)-3-
hexen-1-ol
FL/FR
(Z)-3-
hexen-1-yl (E)-2-hexenoate
FL/FR
(Z)-3-
hexen-1-yl (Z)-3-hexenoate
FL/FR
(Z)-3-
hexen-1-yl 2-methyl butyrate
FL/FR
(E)-2-
hexen-1-yl acetate
FL/FR
(Z)-3-
hexen-1-yl acetate
FL/FR
(Z)-3-
hexen-1-yl benzoate
FL/FR
(Z)-3-
hexen-1-yl hexanoate
FL/FR
(Z)-3-
hexen-1-yl isovalerate
FL/FR
(E)-2-
hexen-1-yl propionate
FL/FR
(E)-2-
hexen-1-yl valerate
FL/FR
(Z)-3-
hexen-1-yl valerate
FL/FR
(E)-2-
hexenal propylene glycol acetal
FL/FR
3-
hexenyl 2-methyl butyrate
FL/FR
3-
hexenyl acetate
FL/FR
hexyl hexanoate
FL/FR
hexyl isobutyrate
FL/FR
hexyl octanoate
FL/FR
3,5-
ivy carbaldehyde
FL/FR
2,4-
ivy carbaldehyde
FL/FR
ivy carbaldehyde
FL/FR
manzanate (Givaudan)
FL/FR
methyl (E)-3-hexenoate
FL/FR
methyl octine carbonate
FL/FR
neryl butyrate
FL/FR
(E)-2-
octen-1-yl acetate
FL/FR
3-
octyl formate
FL/FR
olive oil absolute
FL/FR
(Z)-2-
penten-1-ol
FL/FR
(E)-2-
pentenal
FL/FR
phenoxyethyl isobutyrate
FL/FR
1-
phenyl-2-pentanol
FL/FR
propylene acetal
FL/FR
sorbyl isobutyrate
FL/FR
(E,E)-
sorbyl isobutyrate
FL/FR
terpinyl propionate
FL/FR
thiogeraniol
FL/FR
tiglaldehyde
FL/FR
herbal
hexanol
FL/FR
(1S,5R)-
myrtenyl acetate
FL/FR
2-
pentyl acetate
FL/FR
rue oil
FL/FR
rue oil cuba
FL/FR
tagete oil india
FL/FR
viridiflorol
FL/FR
minty
carvyl acetate
FL/FR
phenolic
anisole
FL/FR
spicy
cinnamyl propionate
FL/FR
sulfurous
4-
methyl 4-mercaptopentan-2-one 1% solution
FL/FR
terpenic
cassis bud oil
FL/FR
tropical
psidium guajava fruit extract
FL/FR
waxy
decanal diethyl acetal
FL/FR
(E)-
methyl geranate
FL/FR
methyl octanoate
FL/FR
2-
nonanol
FL/FR
octyl 2-methyl butyrate
FL/FR
winey
methyl 3-acetoxyoctanoate
FL/FR
For Flavor
No flavor group found for these
acetaldehyde 1,3-octane diol acetal
FL
acetaldehyde benzyl 2-methoxyethyl acetal
FL/FR
acetaldehyde diisoamyl acetal
FL/FR
acetyl acetaldehyde dimethyl acetal
FL
actinidia chinensis fruit juice
FL
allyl levulinate
FL
allyl tiglate
FL
butyl methyl ketone
FL
butyl octanoate
FL/FR
iso
butyl octanoate
FL/FR
cinnamyl hexanoate
FL/FR
2-
cyclopentyl cyclopentanone
FL/FR
alpha-
decalactone
FL/FR
decyl propionate
FL/FR
diethyl sulfide
FL
2,5-
diethyl-4-propyl thiazole
FL
(±)-2,3-
dihydrofarnesol
FL/FR
epoxy-2-decenal
FL
ethanol
FL
ethyl 2-(methyl thio) acetate
FL
ethyl 2-hexenoate
FL/FR
ethyl bicyclo(2.2.1)-5-heptene-2-carboxylate
FL/FR
geranyl ethyl ether
FL/FR
2-
heptenoic acid
FL
2-
heptyl butyrate
FL/FR
(E)-3-
hexenal
FL
2-
hexenal
FL
2-
hexenal diethyl acetal
FL
(E)-2-
hexenal propylene glycol acetal
FL/FR
3-
hexenyl acetate
FL/FR
hexyl (E)-2-hexenoate
FL
hexyl nonanoate
FL/FR
hexyl propionate
FL/FR
hexyl valerate
FL/FR
ivy carbaldehyde
FL/FR
3,5-
ivy carbaldehyde
FL/FR
methyl (E)-2-hexenoate
FL/FR
methyl 2-hexenoate
FL/FR
methyl 3-acetoxyoctanoate
FL/FR
methyl 3-hydroxybutyrate
FL
4-
methyl 4-mercaptopentan-2-one 1% solution
FL/FR
methyl dimethyl anthranilate
FL/FR
(E)-
methyl geranate
FL/FR
methyl octadienoate
FL/FR
S-(
methyl thio) hexanoate
FL
(E)-
methyl tiglate
FL/FR
2-
methyl-3-heptanone
FL
(E,E)-3,5-
octadien-2-one
FL
3-
octyl butyrate
FL
3-
pentanone
FL/FR
4-
phenyl-2-butyl acetate
FL/FR
prenyl hexanoate
FL/FR
propyl valerate
FL/FR
propylene acetal
FL/FR
pyrazinyl methyl sulfide
FL
(E,E)-
sorbyl butyrate
FL/FR
(E,E)-
sorbyl isobutyrate
FL/FR
tetrahydrocitral
FL/FR
viridiflorol
FL/FR
sorbyl isobutyrate
FL/FR
alcoholic
alcoholic
3-
hexanol
FL/FR
aldehydic
octanal (aldehyde C-8)
FL/FR
alliaceous
tropical thiazole
FL/FR
aromatic
anisole
FL/FR
berry
heptyl isobutyrate
FL/FR
brown
tetrahydrofurfuryl acetate
FL/FR
caramellic
pyruvaldehyde
FL
cheesy
2-
nonanone
FL/FR
chemical
2,5-
dimethyl furan
FL
methyl ethyl ketone
FL/FR
citrus
bisabolene
FL/FR
citral
FL/FR
nerol
FL/FR
clementine
petitgrain oil
FL/FR
styralyl propionate
FL/FR
cocoa
2-
methyl furan
FL
coconut
(R)-
massoia lactone
FL
cooling
manzanate (Givaudan)
FL/FR
creamy
2,4-
heptadienal
FL
massoia lactone
FL
dairy
2-
pentyl acetate
FL/FR
earthy
1-
hexen-3-yl acetate
FL
estery
ethyl acetoacetate
FL/FR
propyl acetate
FL/FR
ethereal
acetaldehyde dimethyl acetal
FL/FR
allyl 2-ethyl butyrate
FL/FR
iso
butyl alcohol
FL/FR
ethyl acetate
FL/FR
ethyl formate
FL/FR
ethyl isobutyrate
FL/FR
4-
hexen-3-one
FL
methyl acetate
FL/FR
methyl isobutyrate
FL/FR
iso
propenyl acetate
FL/FR
iso
propyl acetate
FL/FR
fatty
(E,E)-2,4-
decadienal
FL
ethyl (E)-4-decenoate
FL/FR
ethyl undecylenate
FL/FR
sec-
heptyl acetate
FL/FR
(Z)-3-
hexen-1-yl benzoate
FL/FR
floral
cinnamyl propionate
FL/FR
citronellol
FL/FR
citronellyl acetate
FL/FR
dihydrocarvyl acetate
FL/FR
geranyl acetone
FL/FR
(E)-
geranyl acetone
FL/FR
geranyl isobutyrate
FL/FR
(Z)-3-
hexen-1-yl anthranilate
FL/FR
(Z)-
methyl epi-jasmonate
FL/FR
methyl jasmonate
FL/FR
ocean propanal
FL/FR
satinaldehyde
FL/FR
fruity
amyl acetate
FL/FR
iso
amyl acetoacetate
FL/FR
iso
amyl benzoate
FL/FR
amyl formate
FL/FR
amyl heptanoate
FL/FR
iso
amyl hexanoate
FL/FR
iso
amyl isobutyrate
FL/FR
benzyl methyl ether
FL/FR
berry pentadienoate
FL/FR
boronia absolute
FL/FR
butyl 2-decenoate
FL/FR
iso
butyl acetate
FL/FR
butyl hexanoate
FL/FR
iso
butyl propionate
FL/FR
cassis bud oil
FL/FR
cherry pentenoate
FL/FR
citronellyl formate
FL/FR
citronellyl isobutyrate
FL/FR
black
currant bud absolute replacer
FL/FR
diethyl malonate
FL/FR
dimethyl succinate
FL/FR
ethyl (E)-2-hexenoate
FL/FR
ethyl (E)-2-octenoate
FL
ethyl (E)-3-hexenoate
FL/FR
ethyl 2-octenoate
FL/FR
ethyl 3-hexenoate
FL/FR
2-
ethyl butyl acetate
FL/FR
ethyl levulinate
FL/FR
ethyl methyl-para-tolyl glycidate
FL/FR
ethyl propionate
FL/FR
(E,E)-
ethyl sorbate
FL/FR
(E)-
ethyl tiglate
FL/FR
2-
furyl pentyl ketone
FL
geranyl butyrate
FL/FR
2-
heptanol
FL/FR
3-
heptyl dihydro-5-methyl-2(3H)-furanone
FL/FR
hexanal propylene glycol acetal
FL/FR
2-
hexen-1-ol
FL/FR
(Z)-3-
hexen-1-yl (E)-2-hexenoate
FL/FR
(E)-3-
hexen-1-yl acetate
FL/FR
(Z)-3-
hexen-1-yl isobutyrate
FL/FR
hexyl acetate
FL/FR
hexyl hexanoate
FL/FR
hexyl lactate
FL/FR
kiwi distillates
FL
lilac pentanol
FL/FR
methyl (E)-2-octenoate
FL/FR
methyl 2-methyl butyrate
FL/FR
methyl 3-hexenoate
FL/FR
2-
methyl allyl butyrate
FL
para-
methyl benzyl acetate
FL/FR
methyl heptanoate
FL/FR
methyl hexanoate
FL/FR
methyl valerate
FL/FR
3-
methyl-2-butenal
FL/FR
neryl formate
FL/FR
(Z)-3-
nonen-1-yl acetate
FL
(Z)-5-
octen-1-yl acetate
FL
octen-1-yl cyclopentanone
FL/FR
2-
pentanone
FL/FR
2-
phenyl propionaldehyde dimethyl acetal
FL/FR
3-
phenyl propyl hexanoate
FL/FR
1-
phenyl-2-pentanol
FL/FR
pineapple pentenoate
FL/FR
prenol
FL/FR
iso
propyl 2-methyl butyrate
FL/FR
iso
propyl butyrate
FL/FR
propyl formate
FL/FR
iso
propyl formate
FL/FR
iso
propyl propionate
FL/FR
sorbyl butyrate
FL/FR
tetrahydrofurfuryl butyrate
FL/FR
tiglaldehyde
FL/FR
tropical trithiane
FL/FR
iso
valeraldehyde
FL/FR
iso
valeraldehyde propylene glycol acetal
FL/FR
green
actinidia chinensis fruit extract
FL/FR
allyl butyrate
FL/FR
iso
amyl formate
FL/FR
iso
amyl isovalerate
FL/FR
iso
butyl isovalerate
FL/FR
cuminyl acetaldehyde
FL/FR
iso
cyclocitral (IFF)
FL/FR
cyclohexyl formate
FL/FR
3-
decen-2-one
FL/FR
dihydromyrcenol
FL/FR
(E,Z)-2,6-
dodecadienal
FL/FR
2-
ethyl butyraldehyde
FL
geranyl formate
FL/FR
geranyl isovalerate
FL/FR
grape butyrate
FL/FR
green note propionate
FL/FR
2,4-
hexadienal
FL
(E,E)-2,4-
hexadienal
FL
hexanal (aldehyde C-6)
FL/FR
hexanol
FL/FR
(E)-3-
hexen-1-ol
FL/FR
(Z)-3-
hexen-1-yl (Z)-3-hexenoate
FL/FR
(Z)-3-
hexen-1-yl 2-methyl butyrate
FL/FR
(E)-2-
hexen-1-yl acetate
FL/FR
(Z)-3-
hexen-1-yl acetate
FL/FR
(Z)-3-
hexen-1-yl hexanoate
FL/FR
(Z)-3-
hexen-1-yl isovalerate
FL/FR
(E)-2-
hexen-1-yl propionate
FL/FR
(Z)-3-
hexen-1-yl valerate
FL/FR
(E)-2-
hexen-1-yl valerate
FL/FR
1-
hexen-3-ol
FL/FR
3-
hexenyl 2-methyl butyrate
FL/FR
hexyl (E)-tiglate
FL/FR
hexyl isobutyrate
FL/FR
hexyl isovalerate
FL/FR
hexyl octanoate
FL/FR
2,4-
ivy carbaldehyde
FL/FR
iso
jasmone
FL/FR
iso
jasmone
FL/FR
methyl (E)-3-hexenoate
FL/FR
methyl 2-undecynoate
FL
methyl octanoate
FL/FR
methyl octine carbonate
FL/FR
3-(5-
methyl-2-furyl) butanal
FL
4-
methyl-2-pentenal
FL
neryl butyrate
FL/FR
neryl propionate
FL/FR
2,4-
octadienal
FL
(E,E)-2,4-
octadienal
FL
(E)-2-
octen-1-yl acetate
FL/FR
papaya isobutyrate
FL/FR
(Z)-2-
penten-1-ol
FL/FR
(E)-2-
pentenal
FL/FR
2-
pentyl furan
FL/FR
phenoxyethyl isobutyrate
FL/FR
terpinyl propionate
FL/FR
herbal
cilantro herb oil egypt
FL/FR
rue oil
FL/FR
rue oil cuba
FL/FR
tagete oil india
FL/FR
honey
phenethyl acetate
FL/FR
minty
carvyl acetate
FL/FR
thiogeraniol
FL/FR
nutty
acetal
FL/FR
oily
olive oil absolute
FL/FR
rummy
iso
butyl formate
FL/FR
ethyl pyruvate
FL/FR
sour
3-
methyl valeric acid
FL
tropical
guava distillates
FL
propyl propionate
FL/FR
psidium guajava fruit
FL
psidium guajava fruit extract
FL/FR
vegetable
2-
methyl valeraldehyde
FL/FR
waxy
iso
amyl butyrate
FL/FR
decanal diethyl acetal
FL/FR
2-
nonanol
FL/FR
octyl 2-methyl butyrate
FL/FR
octyl butyrate
FL/FR
3-
octyl formate
FL/FR
(E)-2-
undecenal
FL/FR
woody
beta-
damascenone
FL/FR
beta-
ionone
FL/FR
(Z)-
jasmone
FL/FR
(1S,5R)-
myrtenyl acetate
FL/FR
 
Potential Uses:
FLapple
FLapricot
FLbeer
 bread white bread
FLbutter
FLcheese cheddar cheese
FLcheese swiss cheese
FLcorn
FLcucumber
FRcurrant
FLfish
FLgooseberry
FLgrape
FLlemon
 melon watermelon muskmelon cantaloupe
 nail conditioning
FLorange
 pea green pea
FLpeach
FLpear
FLpineapple
FLplum
FLraspberry
FLstrawberry
FLtomato
FLwhiskey
 witch hazel
FLyogurt
 
Occurrence (nature, food, other):note
 angelica
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 anise seed
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 apple fruit
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 apple fruit 755 ppm
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 apple fruit juice
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 apple juice 3643 ppm
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 artemisia brevifloria
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 balm
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 beer 265926 ppm
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 bread
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 bread white bread 40221 ppm
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 butter 109 ppm
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 cabbage leaf
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 cantaloupe petiole
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 caraway seed
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 carrot root
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 carrot root 8533 ppm
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 celery leaf
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 celery shoot
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 cheese cheddar cheese 3409 ppm
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 cheese swiss cheese 924 ppm
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 chenopodium
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 coffee arabica coffee bean
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 coffee bean
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 cornmint
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 cucumber 1088 ppm
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 cumin
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 currant black currant fruit
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 daffodil
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 date palm fruit
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 elder black elder flower oil
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 elder black elder leaf oil
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 fennel
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 fig fruit
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 fish 3393 ppm
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 garlic bulb
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 ginger oil
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 ginger rhizome
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 ginger rhizome oil
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 guava fruit
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 litsea cubeba
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 magnolia southern magnolia
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 maize 5965 ppm
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 mandarin fruit
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 monarda punctata
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 mushroom giant puffball mushroom
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 mustard
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 oak leaf
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 olive
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 orange bitter orange
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 orange fruit juice
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 orange fruit juice 11040 ppm
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 orris root
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 paprika
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 peach plant
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 pear fruit
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 peas 1049 ppm
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 peppermint plant
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 pineapple fruit
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 pineapple fruit 483 ppm
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 plum fruit
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 potato plant
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 rape
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 raspberry red raspberry fruit
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 rice cooked rice 46 ppm
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 rice plant
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 rosemary
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 rugula herb
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 rum
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 sage clary sage
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 soursop plant
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 soybean plant
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 spearmint oil
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 strawberry wild strawberry fruit
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 strawberry wild strawberry fruit 1288 ppm
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 tea leaf
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 tobacco leaf
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 tomato fruit
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 tomato fruit 32586 ppm
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 yogurt 10585 ppm
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Synonyms:
nat.acetaldehyde
 acetaldehyde (natural)
 acetaldehyde 10% in ethanol natural
 acetaldehyde 10% in ETOH natural
 acetaldehyde 100% natural
 acetaldehyde 20% (natural)
 acetaldehyde 50% alcohol natural
 acetaldehyde 50% (natural)
 acetaldehyde 50% + ethanol 50%
 acetaldehyde 50% + orange terpenes 50%
 acetaldehyde 50% + triacetin 50%
 acetaldehyde 50% + water 50%
 acetaldehyde 50% ETOH synthetic
 acetaldehyde 50% in 5 fold orange oil synthetic
 acetaldehyde 50% in benzyl benzoate synthetic
 acetaldehyde 50% in D'limonene natural
 acetaldehyde 50% in ethanol
 acetaldehyde 50% in ethanol natural
 acetaldehyde 50% in ethanol synthetic
 acetaldehyde 50% in ETOH natural
 acetaldehyde 50% in orange oil 5-fold natural
 acetaldehyde 50% in orange oil natural
 acetaldehyde 50% in orange oil synthetic
 acetaldehyde 50% in orange terpenes natural
 acetaldehyde 50% PG natural
 acetaldehyde natural
 acetaldehyde natural 50% in orange terpenes
 acetaldehyde natural 50% in ethanol
 acetaldehyde natural 50% in water
 acetaldehyde solution
 acetaldehyde synthetic
 acetic aldehyde
 acetic ethanol
 aceticaldehyde
 acetyl aldehyde
 aldefresh (Elan)
 ethaldehyde
 ethanal
 ethanone
 ethyl aldehyde
 ethylaldehyde
 INCI acetaldehyde
 NCI-C56326
 octowy aldehyd
 

Articles:

PubMed:Characterization of aroma compounds of Chinese famous liquors by gas chromatography-mass spectrometry and flash GC electronic-nose.
PubMed:Characterization of the key aroma compounds in two bavarian wheat beers by means of the sensomics approach.
PubMed:Relating sensory and chemical properties of sour cream to consumer acceptance.
PubMed:Development of industrial brewing yeast with low acetaldehyde production and improved flavor stability.
PubMed:Multiple automated headspace in-tube extraction for the accurate analysis of relevant wine aroma compounds and for the estimation of their relative liquid-gas transfer rates.
PubMed:Characterization of the major odor-active compounds in Thai durian ( Durio zibethinus L. 'Monthong') by aroma extract dilution analysis and headspace gas chromatography-olfactometry.
PubMed:In vitro and in vivo flavor release from intact and fresh-cut apple in relation with genetic, textural, and physicochemical parameters.
PubMed:Rapid tomato volatile profiling by using proton-transfer reaction mass spectrometry (PTR-MS).
PubMed:Diacetyl levels and volatile profiles of commercial starter distillates and selected dairy foods.
PubMed:Automated and quantitative headspace in-tube extraction for the accurate determination of highly volatile compounds from wines and beers.
PubMed:Main odorants in Jura flor-sherry wines. Relative contributions of sotolon, abhexon, and theaspirane-derived compounds.
PubMed:Elucidating the roles of ethanol fermentation metabolism in causing off-flavors in mandarins.
PubMed:Wine flavor and aroma.
PubMed:Reconstitution of the flavor signature of Dornfelder red wine on the basis of the natural concentrations of its key aroma and taste compounds.
PubMed:Monitoring of cocoa volatiles produced during roasting by selected ion flow tube-mass spectrometry (SIFT-MS).
PubMed:Beer volatile analysis: optimization of HS/SPME coupled to GC/MS/FID.
PubMed:Thermal generation of 3-amino-4,5-dimethylfuran-2(5H)-one, the postulated precursor of sotolone, from amino acid model systems containing glyoxylic and pyruvic acids.
PubMed:Volatile flavor compounds in yogurt: a review.
PubMed:Proton transfer reaction time-of-flight mass spectrometry monitoring of the evolution of volatile compounds during lactic acid fermentation of milk.
PubMed:Identification of a sotolon pathway in dry white wines.
PubMed:Chemical and biochemical study of industrially produced San Simón da Costa smoked semi-hard cow's milk cheeses: Effects of storage under vacuum and different modified atmospheres.
PubMed:Comparison of two methods to explore consumer preferences for cottage cheese.
PubMed:A liquid chromatographic method optimization for the assessment of low and high molar mass carbonyl compounds in wines.
PubMed:Decoding the key aroma compounds of a Hungarian-type salami by molecular sensory science approaches.
PubMed:Characterization of the key aroma compounds in pink guava (Psidium guajava L.) by means of aroma re-engineering experiments and omission tests.
PubMed:Evolution of selected volatiles in chitosan-coated strawberries ( Fragaria x ananassa ) during refrigerated storage.
PubMed:Effect of mesophilic lactobacilli and enterococci adjunct cultures on the final characteristics of a microfiltered milk Swiss-type cheese.
PubMed:Net effect of wort osmotic pressure on fermentation course, yeast vitality, beer flavor, and haze.
PubMed:Fatty acid effect on hydroxypropyl methylcellulose-beeswax edible film properties and postharvest quality of coated 'Ortanique' mandarins.
PubMed:Analysis of selected carbonyl oxidation products in wine by liquid chromatography with diode array detection.
PubMed:Characterization of kinetic parameters and the formation of volatile compounds during the tequila fermentation by wild yeasts isolated from agave juice.
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:[Gene regulation to lactic acid bacteria for increasing production of flavor metabolite].
PubMed:Kluyveromyces lactis but not Pichia fermentans used as adjunct culture modifies the olfactory profiles of Cantalet cheese.
PubMed:Characterization of the key aroma compounds in apricots (Prunus armeniaca) by application of the molecular sensory science concept.
PubMed:Influence of starter culture on flavor and headspace volatile profiles of fermented whey and whey produced from fermented milk.
PubMed:Identification based on quantitative measurements and aroma recombination of the character impact odorants in a Bavarian Pilsner-type beer.
PubMed:Feeding encapsulated ground full-fat soybeans to increase polyunsaturated fat concentrations and effects on flavor volatiles in fresh lamb.
PubMed:Role of pulp in flavor release and sensory perception in orange juice.
PubMed:Effect of irradiation on the quality of turkey ham during storage.
PubMed:The effect of SO2 on the production of ethanol, acetaldehyde, organic acids, and flavor volatiles during industrial cider fermentation.
PubMed:Gas chromatography-olfactometry (GC-O) and proton transfer reaction-mass spectrometry (PTR-MS) analysis of the flavor profile of grana padano, parmigiano reggiano, and grana trentino cheeses.
PubMed:Quality characteristics of irradiated ready-to-eat breast rolls from turkeys fed conjugated linoleic acid.
PubMed:Sensory and chemical changes in tomato sauces during storage.
PubMed:Heterocyclic acetals from glycerol and acetaldehyde in Port wines: evolution with aging.
PubMed:Identification of malodorous, a wild species allele affecting tomato aroma that was aelected against during domestication.
PubMed:Simple and rapid analysis for quantitation of the most important volatile flavor compounds in yogurt by headspace gas chromatography-mass spectrometry.
PubMed:Flavor threshold for acetaldehyde in milk, chocolate milk, and spring water using solid phase microextraction gas chromatography for quantification.
PubMed:Evaluation of key aroma compounds in hand-squeezed grapefruit juice (Citrus paradisi Macfayden) by quantitation and flavor reconstitution experiments.
PubMed:Acetaldehyde metabolism by wine lactic acid bacteria.
PubMed:Formation of volatile compounds during heating of spice paprika (Capsicum annuum) powder.
PubMed:Aroma comparisons of traditional and mild yogurts: headspace gas chromatography quantification of volatiles and origin of alpha-diketones.
PubMed:Organic acids and volatile flavor components evolved during refrigerated storage of kefir.
PubMed:Sensory investigation of yogurt flavor perception: mutual influence of volatiles and acidity.
PubMed:Sensory study on the character impact odorants of roasted arabica coffee.
PubMed:Manufacture of nonfat yogurt from a high milk protein powder.
PubMed:Changes in chemical composition and sensory qualities of peanut milk fermented with lactic acid bacteria.
PubMed:Identification of the volatile compounds produced in sterile fish muscle (Sebastes melanops) by Pseudomonas fragi.
PubMed:Flavoring exposure in food manufacturing.
PubMed:Secretion expression of SOD1 and its overlapping function with GSH in brewing yeast strain for better flavor and anti-aging ability.
PubMed:Characterization of volatile aroma compounds in different brewing barley cultivars.
PubMed:Characterization of the key aroma compounds in two bavarian wheat beers by means of the sensomics approach.
PubMed:Relating sensory and chemical properties of sour cream to consumer acceptance.
PubMed:In vitro and in vivo flavor release from intact and fresh-cut apple in relation with genetic, textural, and physicochemical parameters.
PubMed:Integrated expression of the α-amylase, dextranase and glutathione gene in an industrial brewer's yeast strain.
PubMed:Beer volatile analysis: optimization of HS/SPME coupled to GC/MS/FID.
PubMed:Effect of antifungal hydroxypropyl methylcellulose-lipid edible composite coatings on Penicillium decay development and postharvest quality of cold-stored "Ortanique" mandarins.
PubMed:Thermal generation of 3-amino-4,5-dimethylfuran-2(5H)-one, the postulated precursor of sotolone, from amino acid model systems containing glyoxylic and pyruvic acids.
PubMed:Preharvest calcium sprays improve volatile emission at commercial harvest of 'Fuji Kiku-8' apples.
PubMed:Identification of a sotolon pathway in dry white wines.
PubMed:A liquid chromatographic method optimization for the assessment of low and high molar mass carbonyl compounds in wines.
PubMed:Decoding the key aroma compounds of a Hungarian-type salami by molecular sensory science approaches.
PubMed:Genome-scale model of Streptococcus thermophilus LMG18311 for metabolic comparison of lactic acid bacteria.
PubMed:Fatty acid effect on hydroxypropyl methylcellulose-beeswax edible film properties and postharvest quality of coated 'Ortanique' mandarins.
PubMed:Characterization of kinetic parameters and the formation of volatile compounds during the tequila fermentation by wild yeasts isolated from agave juice.
PubMed:Kluyveromyces lactis but not Pichia fermentans used as adjunct culture modifies the olfactory profiles of Cantalet cheese.
PubMed:Characterization of the key aroma compounds in apricots (Prunus armeniaca) by application of the molecular sensory science concept.
PubMed:Silylating reagents: a powerful tool for the construction of isosteric analogs of highly branched odorants.
PubMed:Chemical conversion of alpha-amino acids into alpha-keto acids by 4,5-epoxy-2-decenal.
PubMed:Tomato aromatic amino acid decarboxylases participate in synthesis of the flavor volatiles 2-phenylethanol and 2-phenylacetaldehyde.
PubMed:Influence of starter culture on flavor and headspace volatile profiles of fermented whey and whey produced from fermented milk.
PubMed:Identification based on quantitative measurements and aroma recombination of the character impact odorants in a Bavarian Pilsner-type beer.
PubMed:Toxicological evaluation of glycerin as a cigarette ingredient.
PubMed:The FEMA GRAS assessment of phenethyl alcohol, aldehyde, acid, and related acetals and esters used as flavor ingredients.
PubMed:Toxicologic evaluation of licorice extract as a cigarette ingredient.
PubMed:Characterization of aroma compounds responsible for the rosy/floral flavor in Cheddar cheese.
PubMed:Gas chromatography-olfactometry (GC-O) and proton transfer reaction-mass spectrometry (PTR-MS) analysis of the flavor profile of grana padano, parmigiano reggiano, and grana trentino cheeses.
PubMed:Quality characteristics of irradiated ready-to-eat breast rolls from turkeys fed conjugated linoleic acid.
PubMed:Simple and rapid analysis for quantitation of the most important volatile flavor compounds in yogurt by headspace gas chromatography-mass spectrometry.
PubMed:Evaluation of key aroma compounds in hand-squeezed grapefruit juice (Citrus paradisi Macfayden) by quantitation and flavor reconstitution experiments.
PubMed:Acetaldehyde metabolism by wine lactic acid bacteria.
PubMed:[Biosynthesis of congeners during alcohol fermentation].
PubMed:Sensory study on the character impact odorants of roasted arabica coffee.
PubMed:Changes in chemical composition and sensory qualities of peanut milk fermented with lactic acid bacteria.
PubMed:Identification of the volatile compounds produced in sterile fish muscle (Sebastes melanops) by Pseudomonas fragi.
PubMed:[Flavor enhancement in rye bread by pre-baking].
 
Notes:
A colorless, flammable liquid used in the manufacture of acetic acid, perfumes, and flavors. it is also an intermediate in the metabolism of alcohol. it has a general narcotic action and also causes irritation of mucous membranes. large doses may cause death from respiratory paralysis. Flavouring agent and adjuvant used to impart orange, apple and butter flavours; component of food flavourings added to milk products, baked goods, fruit juices, candy, desserts and soft drinks [DFC] Acetaldehyde occurs naturally in ripe fruit, coffee, and bread, and is produced by plants as part of their normal metabolism. [Wikipedia] A colorless, flammable liquid used in the manufacture of acetic acid, perfumes, and flavors. It is also an intermediate in the metabolism of alcohol. It has a general narcotic action and also causes irritation of mucous membranes. Large doses may cause death from respiratory paralysis. [Pubchem]
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