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Sigma-Aldrich

Benzaldehyde

≥98%, FG, FCC

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Synonym(s):
Bitter almond
Linear Formula:
C6H5CHO
CAS Number:
100-52-7
Molecular Weight:
106.12
FEMA Number:
2127
Beilstein:
471223
EC Number:
202-860-4
Council of Europe no.:
101
MDL number:
MFCD00003299
PubChem Substance ID:
24900864
Flavis number:
5.013
NACRES:
NA.21

biological source

synthetic

Quality Level

400

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

SMILES string

O=Cc1ccccc1

InChI

1S/C7H6O/c8-6-7-4-2-1-3-5-7/h1-6H

InChI key

HUMNYLRZRPPJDN-UHFFFAOYSA-N

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General description

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

Signal Word

Danger

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 Code

6.1C - Combustible, acute toxic Cat.3 / toxic compounds or compounds which causing chronic effects

WGK

WGK 1

Flash Point(F)

145.4 °F

Flash Point(C)

63 °C

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

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Fenaroli G
Fenaroli's Handbook of Flavor Ingredients, 40-40 (1971)
Conversion of phenylalanine to benzaldehyde initiated by an aminotransferase in Lactobacillus plantarum
Groot MNN & de Bont JA.
Applied and Environmental Microbiology, 64(8), 3009-3013 (1998)
Supercritical fluid extraction of volatile components from Bunium persicum Boiss.(black cumin) and Mespilus germanica L.(medlar) seeds
Pourmortazavi SM, et al.
J. Food Compos. Anal., 18(5), 439-446 (2005)
Volatile components of mushroom (Agaricus subrufecens)
Chen CC & Wu CM
Journal of Food Science, 49(4), 1208-1209 (1984)
Thermoresponsive dynamic covalent single-chain polymer nanoparticles reversibly transform into a hydrogel.
Daniel E Whitaker et al.
Angewandte Chemie (International ed. in English), 52(3), 956-959 (2012-12-12)
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