FlavScents AInsights Entry for 2-Ethyl Benzaldehyde (CAS: 22927-13-5)

1. Identity & Chemical Information

• Common Name(s): 2-Ethyl Benzaldehyde
• IUPAC Name: 2-Ethylbenzaldehyde
• CAS Number: 22927-13-5
• FEMA Number: Not available
• Other Identifiers: Not available
• Molecular Formula: C9H10O
• Molecular Weight: 134.18 g/mol

2-Ethyl benzaldehyde is an aromatic aldehyde characterized by the presence of an ethyl group attached to the benzene ring, adjacent to the aldehyde functional group. This structural arrangement contributes to its distinct odor profile, which is often described as sweet and floral with a hint of almond. The aldehyde group is crucial for its reactivity and sensory properties, influencing its role in flavor and fragrance formulations.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

2-Ethyl benzaldehyde is known for its sweet, floral, and almond-like odor. It is often used to impart a warm, nutty character to flavor and fragrance compositions. The intensity of its aroma is moderate, making it suitable for use as a background note or a subtle modifier in complex blends. While specific taste and odor thresholds are not well-documented, its sensory impact is generally recognized in the industry for its ability to enhance the overall profile of a formulation without overpowering other components.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

2-Ethyl benzaldehyde is not commonly found in nature but can be formed through synthetic pathways. It is typically produced via chemical synthesis, involving the oxidation of 2-ethyl toluene. This compound does not have a significant presence in natural sources, which limits its designation as a "natural flavor" or "natural fragrance" under most regulatory frameworks. Its synthetic origin is important for formulators to consider when labeling products for natural claims.

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

4. Use in Flavors

2-Ethyl benzaldehyde is utilized in various flavor applications, particularly in nutty, almond, and floral profiles. It serves as a functional component in flavor systems, providing depth and complexity. Typical use levels in finished food or beverage products range from 0.5 to 5 ppm, depending on the desired intensity and the matrix of the product. It is relatively stable under normal processing conditions, but formulators should consider its potential to oxidize, which could alter its sensory characteristics.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, 2-ethyl benzaldehyde is incorporated into floral and gourmand fragrance families. It acts as a modifier, enhancing the sweetness and warmth of a composition. Typical concentration ranges in fragrance products are from trace amounts up to 0.5%, depending on the desired effect and product type. Its volatility allows it to contribute primarily to the top and middle notes of a fragrance, providing an initial burst of aroma that transitions smoothly into the heart of the composition.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Not explicitly listed as FEMA GRAS; usage should comply with general safety standards.
• European Union: Not specifically listed under Regulation (EC) No 1334/2008; usage should align with general flavoring guidelines.
• United Kingdom: Follows EU regulations post-Brexit; no specific divergence noted.
• Asia: Limited specific data; general safety and usage guidelines apply.
• Latin America: Usage should comply with local regulations; specific data not found.

The regulatory status of 2-ethyl benzaldehyde varies by region, with no explicit approvals or prohibitions noted. Formulators should ensure compliance with local regulations and consider harmonized assumptions where applicable.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Data not found; formulators should adhere to industry-typical use levels and conduct safety assessments as needed.
• Dermal Exposure: Limited data available; potential for irritation or sensitization should be evaluated, particularly in fragrance applications.
• Inhalation Exposure: Volatility suggests potential for inhalation exposure; occupational safety measures should be considered.

The risk profiles for 2-ethyl benzaldehyde may differ between food and fragrance applications, with dermal and inhalation routes requiring particular attention in fragrance use.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

2-Ethyl benzaldehyde is valued for its ability to impart a sweet, nutty character to formulations. It synergizes well with other aldehydes and floral notes, enhancing the overall complexity of a blend. Common pitfalls include overuse, which can lead to an overpowering almond note, and underuse, which may result in a lack of depth. Formulators should balance its use carefully to achieve the desired sensory profile.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on 2-ethyl benzaldehyde is well-established in terms of its chemical identity and sensory profile. However, there are gaps in specific regulatory approvals and toxicological data, which necessitate cautious use and thorough safety assessments. Industry-typical practices provide a useful guide in the absence of explicit regulatory guidance.

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 2026-09-27 05:33:48 GMT (p2)