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W212717

Sigma-Aldrich

Benzaldehyde

greener alternative

natural, FCC, FG

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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:
eCl@ss:
39023701
PubChem Substance ID:
Flavis number:
5.013
NACRES:
NA.21

grade

FG
Fragrance grade
Halal
Kosher
natural

Quality Level

agency

follows IFRA guidelines
meets purity specifications of JECFA

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 117

vapor density

3.7 (vs air)

vapor pressure

4 mmHg ( 45 °C)

assay

≥98%

form

liquid

autoignition temp.

374 °F

composition

contains IFRA restricted benzaldehyde

expl. lim.

1.4 %, 20 °F

greener alternative product characteristics

Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.

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

fragrance allergen

benzaldehyde

greener alternative category

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
W212709PHR1203418099
Benzaldehyde natural, FCC, FG

W212717

Benzaldehyde

Benzaldehyde ≥98%, FG, FCC

W212709

Benzaldehyde

Benzaldehyde Pharmaceutical Secondary Standard; Certified Reference Material

PHR1203

Benzaldehyde

Benzaldehyde purified by redistillation, ≥99.5%

418099

Benzaldehyde

grade

FG, Halal, natural, Fragrance grade, Kosher

grade

FG, Halal, Kosher

grade

certified reference material, pharmaceutical secondary standard

grade

-

food allergen

no known allergens

food allergen

no known allergens

food allergen

-

food allergen

-

fragrance allergen

benzaldehyde

fragrance allergen

-

fragrance allergen

-

fragrance allergen

-

documentation

see Safety & Documentation for available documents

documentation

see Safety & Documentation for available documents

documentation

-

documentation

-

assay

≥98%

assay

≥98%

assay

-

assay

≥99.5%

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.
We are committed to bringing you Greener Alternative Products, which adhere to one of the four categories of Greener Alternatives . This product is a Biobased products, showing key improvements in Green Chemistry Principles “Less Hazardous Chemical Syntheses” and “Use of Renewable Feedstock”.

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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