| FEMA | 2874 |
| CAS | 122-78-1 |
| EINECS | 204-574-5 |
| JECFA Food Flavoring | 1002 |
| CoE Number | 116 |
| Organoleptic Notes |
|
| Odor | green green, sweet, floral, hyacinth, clover, honey, cocoa, rose, powdery, fermented, chocolate, earthy |
| Flavor | honey honey, sweet, floral, chocolate, cocoa, spicy, |
| Material Notes | Delute to 10% with benzyl alcohol or phenethyl alcohol for best results. Found in some essential oils, e.g. Citrus spp., Tagetes minuta (Mexican marigold) and in the mushroom Phallus impudicus (common stinkhorn). Flavouring ingredient Phenylacetaldehyde is one important oxidation-related aldehyde. Exposure to styrene gives phenylacetaldehyde as a secondary metabolite. Styrene has been implicated as reproductive toxicant, neurotoxicant, or carcinogen in vivo or in vitro. Phenylacetaldehyde could be formed by diverse thermal reactions during the cooking process together with C8 compounds is identified as a major aroma- active compound in cooked pine mushroom. Phenylacetaldehyde is readily oxidized to phenylacetic acid. Therefore will eventually be hydrolyzed and oxidized to yield phenylacetic acid that will be excreted primarily in the urine in conjugated form. (PMID: 16910727, 7818768, 15606130) Isol. from Hyacinthus orientalis, Ribes grossularia (European gooseberry) and grapes [CCD] |