FlavScents AInsights Entry: Benzaldehyde (CAS: 100-52-7)

1. Identity & Chemical Information

• Common Name(s): Benzaldehyde
• IUPAC Name: Benzaldehyde
• CAS Number: 100-52-7
• FEMA Number: 2127
• Other Identifiers: FL No. 02.001
• Molecular Formula: C7H6O
• Molecular Weight: 106.12 g/mol

Benzaldehyde is an aromatic aldehyde characterized by a benzene ring attached to a formyl group. Its structure is crucial for its almond-like odor, which is a key feature in both flavor and fragrance applications. The aldehyde group contributes to its reactivity and sensory properties.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Benzaldehyde is renowned for its distinctive almond-like odor, often described as sweet, nutty, and slightly fruity. It is a potent impact note in flavor compositions, providing a characteristic aroma that is both intense and diffusive. The odor threshold of benzaldehyde is relatively low, making it effective even at minimal concentrations. In flavor systems, it serves as a primary impact note and can also enhance background realism.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Benzaldehyde naturally occurs in various plants, notably in almonds, apricots, cherries, and peaches. It is primarily formed through the enzymatic hydrolysis of amygdalin, a cyanogenic glycoside found in these fruits. This natural occurrence allows benzaldehyde to be designated as a "natural flavor" in many regulatory contexts, provided it is derived from these sources.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

Benzaldehyde is extensively used in flavor formulations, particularly in nut, fruit, and confectionery flavors. It functions as a key impact note, providing the characteristic almond flavor. Typical use levels in finished food products range from 5 to 50 ppm, with higher concentrations used in more robust flavor profiles. Benzaldehyde is relatively stable under normal processing conditions but can oxidize over time, affecting its sensory attributes.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, benzaldehyde is utilized across various fragrance families, including floral, gourmand, and fruity compositions. It acts as a modifier and impact note, contributing to the top and middle notes of a fragrance. Typical concentrations range from trace amounts to 1% in finished products, depending on the desired intensity and character. Its volatility makes it suitable for top and middle note applications.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

United States

• Flavor Use: Recognized as GRAS by FEMA.
• Fragrance Use: No specific restrictions noted.

European Union

• Flavor Use: Approved under Regulation (EC) No 1334/2008 with FL No. 02.001.
• Fragrance Use: Subject to IFRA standards.

United Kingdom

• Aligns with EU regulations post-Brexit.

Asia

• Japan: Approved for use in flavors and fragrances.
• China and ASEAN: Generally recognized, but specific regulations may vary.

Latin America

• Brazil and MERCOSUR: Approved for use, with harmonized standards across the region.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Oral Exposure

Benzaldehyde has an established ADI, and its use in flavors is considered safe within typical concentration ranges. The margin of safety is generally high due to its low toxicity.

Dermal Exposure

In fragrance applications, benzaldehyde is not a primary sensitizer but can cause irritation at high concentrations. IFRA provides guidelines to mitigate potential dermal risks.

Inhalation Exposure

Volatility necessitates consideration of occupational exposure limits, though typical consumer exposure is well within safe limits.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Benzaldehyde is valued for its potent almond aroma, making it indispensable in nut and fruit flavors. It synergizes well with vanillin and other aldehydes, enhancing complexity. Formulators should be cautious of its oxidation potential, which can alter its sensory profile. It is often under-utilized in savory applications, where it can add unexpected depth.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

Data on benzaldehyde is well-established, with comprehensive regulatory and safety evaluations. Industry practices are well-documented, though some regional regulatory nuances may require further clarification.

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
• If complex natural material: includes section 5a (not applicable here)

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 2026-08-26 09:02:43 GMT (p2)