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W212709

Sigma-Aldrich

Benzaldehyde

≥98%, FG, FCC

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Synonym(s):
Bitter almond
Linear Formula:
C6H5CHO
CAS Number:
Molecular Weight:
106.12
FEMA Number:
2127
Beilstein/REAXYS Number:
471223
EC Number:
Council of Europe no.:
101
MDL number:
PubChem Substance ID:
Flavis number:
5.013
NACRES:
NA.21

biological source

synthetic

Quality Level

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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1 of 4

This Item
W212717091431050905
Benzaldehyde ≥98%, FG, FCC

W212709

Benzaldehyde

Benzaldehyde natural, FCC, FG

W212717

Benzaldehyde

Benzaldehyde analytical standard

09143

Benzaldehyde

Benzaldehyde United States Pharmacopeia (USP) Reference Standard

1050905

Benzaldehyde

grade

FG, Kosher, Halal

grade

FG, Fragrance grade, Halal, Kosher, natural

grade

analytical standard

grade

pharmaceutical primary standard

biological source

synthetic

biological source

-

biological source

-

biological source

-

food allergen

no known allergens

food allergen

no known allergens

food allergen

-

food allergen

-

agency

meets purity specifications of JECFA

agency

follows IFRA guidelines, meets purity specifications of JECFA

agency

-

agency

-

documentation

see Safety & Documentation for available documents

documentation

see Safety & Documentation for available documents

documentation

-

documentation

-

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.

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

Storage Class

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

wgk_germany

WGK 1

flash_point_f

145.4 °F

flash_point_c

63 °C

ppe

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter


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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)
Young Lok Choi et al.
Organic letters, 14(19), 5102-5105 (2012-09-19)
A one-pot transition-metal-free, base-mediated synthesis of dibenzo[b,f]oxepins was developed. The reaction of 2-halobenzaldehydes with (2-hydroxyphenyl)acetonitriles proceeds via a sequential aldol condensation and intramolecular ether formation reaction in the presence of Cs(2)CO(3) and molecular sieves in toluene.

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