W212709

Benzaldehyde

≥98%, FG, FCC

• Synonym(s): Bitter almond
• Linear Formula: C₆H₅CHO
• CAS Number: 100-52-7
• Molecular Weight: 106.12
• FEMA Number: 2127
• Council of Europe no.: 101
• UNSPSC Code: 12164502
• PubChem Substance ID: 24900864
• NACRES: NA.21
• EC Number: 202-860-4
• Flavis number: 5.013
• MDL number: MFCD00003299
• Beilstein/REAXYS Number: 471223
• Organoleptic: almond; cherry; sweet
• Grade: FG; Halal; Kosher
• Biological source: synthetic
• Agency: meets purity specifications of JECFA
• Food allergen: no known allergens

Properties

• Product Name: Benzaldehyde, ≥98%, FG, FCC
• SMILES string: O=Cc1ccccc1
• InChI: 1S/C7H6O/c8-6-7-4-2-1-3-5-7/h1-6H
• InChI key: HUMNYLRZRPPJDN-UHFFFAOYSA-N
• biological source: synthetic
• grade: FG; Halal; Kosher
• agency: meets purity specifications of JECFA
• reg. compliance: EU Regulation 1334/2008 & 178/2002; FCC; FDA 21 CFR 117; FDA 21 CFR 182.60
• vapor density: 3.65 (vs air); 3.7 (vs air)
• vapor pressure: 4 mmHg ( 45 °C)
• assay: ≥98%
• form: liquid
• autoignition temp.: 374 °F
• expl. lim.: 1.4 %, 20 °F
• refractive index: n20/D 1.545 (lit.)
• pH: 5.9 (20 °C)
• bp: 178-179 °C (lit.)
• mp: −26 °C (lit.)
• density: 1.044 g/cm³ at 20 °C (lit.)
• application(s): flavors and fragrances
• documentation: see Safety & Documentation for available documents
• food allergen: no known allergens
• organoleptic: almond; cherry; sweet
• Quality Level: 300; 400

Description

Application

• Volatolomics-assisted characterization of the key odorants in green off-flavor black tea and their dynamic changes during processing.: This study highlights the role of Benzaldehyde in identifying and characterizing key odorants in green off-flavor black tea, using advanced volatolomics techniques. This research provides essential insights into flavor science and the impact of processing methods on tea quality (Yang et al., 2024).


• Volatilome and flavor analyses based on e-nose combined with HS-GC-MS provide new insights into ploidy germplasm diversity in Platostoma palustre.: This research uses Benzaldehyde as a standard in electronic nose and gas chromatography-mass spectrometry analyses to explore plant volatilomes, significantly contributing to our understanding of plant biochemistry and genetic diversity (Zhong et al., 2024).

General description

Benzaldehyde is an aromatic flavor compound with a characteristic bitter almond taste and odor.[1] It has been identified in the volatile fractions of mushroom[2], medlar seeds[3] and cheese.[4]

Safety Information

• pictograms: GHS08,GHS07,GHS09
• signalword: Danger
• hcodes: H302 + H332,H315,H319,H335,H360Df,H411
• pcodes: P273 - P301 + P312 - P302 + P352 - P304 + P340 + P312 - P305 + P351 + P338 - P308 + P313
• Hazard Classifications: Acute Tox. 4 Inhalation - Acute Tox. 4 Oral - Aquatic Chronic 2 - Eye Irrit. 2 - Repr. 1B - Skin Irrit. 2 - STOT SE 3
• target_organs: Respiratory system
• Storage Class: 6.1C - Combustible acute toxic Cat.3 / toxic compounds or compounds which causing chronic effects
• wgk: WGK 1
• flash_point_f: 145.4 °F - closed cup
• flash_point_c: 63 °C - closed cup
• ppe: Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter