phenyl acetaldehyde

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2-phenylacetaldehyde

Ingredient	Name Detail	CAS
phenyl acetaldehyde solution	2-phenylacetaldehyde	122-78-1

Identifiers

CAS (Single)	122-78-1
FEMA	2874
EINECS	204-574-5
Synonyms	acetaldehyde, phenyl- benzacetaldehyde benzene acetaldehyde benzeneacetaldehyde benzyl carboxaldehyde benzylcarboxaldehyde hyacinthin phenyl acetaldehyde natural phenyl acetaldehyde pure FCC phenyl acetic aldehyde phenyl acetic aldehyde 100% phenyl ethanal 2- phenyl ethanal 1-oxo-2- phenyl ethane oxo phenyl ethane phenyl-acetaldehyde phenylacetaldehyd phenylacetaldehyde 2- phenylacetaldehyde a- phenylacetaldehyde phenylacetaldehyde natural phenylacetic aldehyde phenylethanal 2- phenylethanal 1-oxo-2- phenylethane alpha- tolualdehyde a- toluic aldehyde alpha- toluic aldehyde a- tolyaldehyde
JECFA Food Flavoring	1002
JECFA Food Additive	N/A
DG SANTE Food Flavourings	05.030 phenylacetaldehyde
DG SANTE Food Contact Materials	N/A
FDA UNII	U8J5PLW9MR
CoE Number	116
XlogP3-AA	1.80 (est)
Molecular Weight	120.15096
Molecular Formula	C8 H8 O

Properties

Food Chemicals Codex Listed	Yes
Appearance	colorless to pale yellow clear oily liquid (est)
Assay	95.00 to 100.00
Specific Gravity	1.02500 to 1.03500 @ 25.00 °C.
Lbs/Gal (est)	8.529 to 8.612
Refractive Index	1.52500 to 1.53200 @ 20.00 Â°C.
Melting Point	-10.00 Â°C. @ 760.00 mm Hg
Boiling Point	193.00 to 195.00 Â°C. @ 760.00 mm Hg
Flash Point	189.00 Â°F. TCC ( 87.00 Â°C. )
Acid Value	5.00 max. KOH/g
Vapor Pressure	0.368000 mmHg @ 25.00 Â°C. (est)
Vapor Density	N/A
logP (o/w)	1.78
Soluble In	alcohol dipropylene glycol fixed oils water, 3026 mg/L @ 25 °C (est) glycerin hair spray non-discoloring in most media soap
Occurrence	allamanda cathartica linn. flower oil brazil @ 0.30% apple cooked apple apricot fruit asparagus bean black bean stem oil bilberry fruit juice blackberry fruit bread white bread burdock root cabbage celery leaf cerastium candidissimum corr. oil greece @ trace% champaca concrete @ 0.02% cherry cichorium intybus l. root extract @ 1.04% cider cinnamon ceylon cinnamon plant cinnamon ceylon cinnamon root bark cocoa coriander leaf oil @ 0.03-0.17% corn husk oil corn seed oil corn silk oil elder black elder fruit elder black elder leaf oil eschweilera coriacea (a. p. dc.) mori flower oil brazil @ 2.40% grape grapefruit juice guava fruit ham herniaria incana lam. oil greece @ 0.20% honey buckwheat honey hyacinth ketaki flower oil india @ 0.40% lecythis usitata miers. var. paraensis (ducke) r. kunth. flower oil brazil @ 28.20% lemon malus sieversii mandarin melon mikania cordata (burm. f.) b.l. robinson var. cordata leaf oil france @ 0.10% mustard white mustard narcissus absolute @ 0.15% orange peel osmanthus absolute @ trace% papaya fruit parsley leaf peach fruit persimmon american persimmon fruit phallus impudicus plum fruit plumcot fruit potato plant pumpkin raisin ribes grossularia rose hips safflower flower safflower leaf spearmint oil sunflower flower tagetes minuta oil tamarind fruit oil tamarind seed oil tea shoot tomato fruit ylang ylang oil CO2 extract @ 0.03%

Organoleptic

Organoleptic Notes	1. Odor Type: green Odor Strength:high ,recommend smelling in a 10.00 % solution or less Substantivity:400 hour(s) at 100.00 % green sweet floral hyacinth clover honey cocoa Odor Description:at 10.00 % in dipropylene glycol. green sweet floral hyacinth clover honey cocoaLuebke, William tgsc, (1987) Odor sample from: Berje Inc. honey floral rose sweet powdery fermented chocolate earthy Odor Description:at 2.00 %. Honey, floral rose, sweet, powdery, fermented, chocolate with a slight earthy nuanceMosciano, Gerard P&F 23, No. 5, 49, (1998)
Odor	green green, sweet, floral, hyacinth, clover, honey, cocoa, rose, powdery, fermented, chocolate, earthy
Flavor	honey honey, sweet, floral, chocolate, cocoa, spicy,

AInsights BETA

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FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

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PHENYLACETALDEHYDE FCC • 500316

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