FlavScents AInsights Entry for Benzaldehyde (CAS: 100-52-7)
1. Identity & Chemical Information
Benzaldehyde is commonly known as benzoic aldehyde. Its IUPAC name is benzaldehyde, and it is identified by the CAS number 100-52-7. The FEMA number for benzaldehyde is 2127. Other identifiers include the FL number 02.001 and CoE number 103. The molecular formula of benzaldehyde is C7H6O, with a molecular weight of 106.12 g/mol. Benzaldehyde contains an aldehyde functional group, which is crucial for its characteristic almond-like odor. The aromatic ring contributes to its stability and odor profile, making it a valuable compound in both flavor and fragrance industries.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Benzaldehyde is characterized by its sweet, almond-like odor and flavor. It is often described as having a strong, penetrating aroma with a hint of cherry. The intensity of its odor makes it an impactful note in formulations. The taste threshold of benzaldehyde is relatively low, allowing it to be used effectively in small quantities to impart a distinct almond flavor. It serves as an impact note in flavor systems, providing a realistic almond or cherry nuance.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Benzaldehyde naturally occurs in various plants, including almonds, apricots, and cherries. It is primarily formed through the enzymatic degradation of amygdalin, a cyanogenic glycoside found in these fruits. This compound is significant for "natural flavor" designations, as it can be derived from natural sources through processes like steam distillation or solvent extraction.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
Benzaldehyde is widely used in flavor formulations, particularly in almond, cherry, and other nut flavors. It acts as a key impact note, providing authenticity and depth. Typical use levels in finished food or beverage products range from 5 to 50 ppm, with higher concentrations used in more robust flavor profiles. Benzaldehyde is stable under normal processing conditions but can oxidize over time, which may affect its flavor profile.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
In the fragrance industry, benzaldehyde is utilized in various fragrance families, including floral, fruity, and gourmand. It serves as a modifier and impact note, contributing to the top and middle notes of a fragrance composition. Typical concentration ranges in perfumes are from 0.1% to 1%, depending on the desired intensity and character. Benzaldehyde's volatility makes it suitable for top and middle note applications, providing a fresh, sweet almond scent.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
6. Regulatory Status (Regional Overview)
In the United States, benzaldehyde is recognized as GRAS (Generally Recognized As Safe) by FEMA for flavor use. In the European Union, it is approved under Regulation (EC) No 1334/2008 and assigned the FL number 02.001. The United Kingdom follows similar regulations post-Brexit. In Asia, benzaldehyde is permitted in Japan and China, with specific use conditions. In Latin America, countries like Brazil and those in MERCOSUR also allow its use, adhering to international safety standards.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
Benzaldehyde is considered safe for oral exposure in flavor applications, with an ADI established by JECFA. For dermal exposure in fragrances, it is generally non-irritating but can cause sensitization in some individuals, as noted by IFRA guidelines. Inhalation exposure is typically low risk due to its volatility and rapid dispersion. The risk profiles for food and fragrance applications are similar, with safety measures in place to mitigate potential adverse effects.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Benzaldehyde is valued for its ability to impart a realistic almond or cherry note in both flavors and fragrances. It synergizes well with other fruity and nutty compounds, enhancing complexity and depth. Formulators should be cautious of its strong odor, which can dominate a blend if overused. It is often under-utilized in complex formulations where subtlety is required.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on benzaldehyde is well-established, with comprehensive documentation available from authoritative sources. Industry practices are well-documented, although some regional regulatory nuances may exist. Known data gaps are minimal, with ongoing research focusing on its broader applications and safety profiles.
Citation hooks: FlavScents
QA Check
- All required sections 1–9 are present
- "Citation hooks:" line is present under each section
- Flavor section includes ppm ranges
- Toxicology section covers oral, dermal, inhalation
- Regulatory section mentions US, EU, UK, Asia, Latin America
About FlavScents AInsights (Disclosure)
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.
Generated 2026-01-21 16:23:52 GMT (p2)
