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Merck
CN

W212709

苯甲醛

≥98%, FG, FCC

别名:

苦杏仁油

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线性分子式:
C6H5CHO
化学文摘社编号:
100-52-7
分子量:
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

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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

Quality Level

300, 400

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

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相关类别

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.

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).

signalword

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

存储类别

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

历史批次信息供参考:

分析证书(COA)

Lot/Batch Number
SHBS8119
SHBS6802
SHBR7201
SHBR0060
SHBQ8860

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Fenaroli G
Fenaroli's Handbook of Flavor Ingredients, 40-40 (1971)
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)
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)
Volatile components of mushroom (Agaricus subrufecens)
Chen CC & Wu CM
Journal of Food Science, 49(4), 1208-1209 (1984)
Longyun Lv et al.
ACS combinatorial science, 15(4), 183-192 (2013-02-22)
We previously reported the novel efficient proton/heat-promoted four-component reactions (4CRs) of but-2-ynedioates, two same/different primary amines, and aldehydes for the synthesis of tetra- and pentasubstituted polyfunctional dihydropyrroles. If aromatic and aliphatic amines were used as reagents, four different series of
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