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, CoE No. 100
- 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 high-impact aroma compound with moderate diffusion and intensity. In terms of taste, benzaldehyde imparts a sweet, almond-like flavor, which is used to enhance or mimic natural almond and cherry notes in various applications. The odor threshold is relatively low, making it effective even at minimal concentrations.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Benzaldehyde naturally occurs in almonds, apricots, cherries, and other stone fruits. 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 certain regulatory contexts, provided it is derived from these sources.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
Benzaldehyde is widely used in flavor formulations, particularly in nut, fruit, and confectionery flavors. It serves as an impact note in almond and cherry flavors and as a background enhancer in complex flavor systems. Typical use levels in finished food products range from 1 to 50 ppm, with higher concentrations used in specific applications like marzipan or amaretto. Benzaldehyde is stable under typical food processing conditions but can oxidize over time, affecting its sensory profile.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
In perfumery, benzaldehyde is utilized across various fragrance families, including floral, gourmand, and oriental. It acts as a modifier and impact note, providing a sweet, almond-like aroma that enhances the complexity of fragrance compositions. Typical concentrations range from trace amounts to 1% in fine fragrances, depending on the desired effect. Benzaldehyde is volatile, contributing primarily to the top notes of a fragrance.
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.
European Union
- Flavor Use: Approved under Regulation (EC) No 1334/2008 with FL No. 02.001.
- Fragrance Use: Subject to IFRA standards.
United Kingdom
- Post-Brexit, aligns with EU regulations for flavor and fragrance use.
Asia
- Japan: Permitted in food and cosmetics with specific use conditions.
- China: Listed in the national food safety standards.
Latin America
- Brazil: Approved for use in food and cosmetics, following MERCOSUR regulations.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
Oral Exposure
Benzaldehyde has a high margin of safety when used in food flavors, with an ADI established by JECFA. It is metabolized to benzoic acid, which is excreted in urine.
Dermal Exposure
In fragrance applications, benzaldehyde is generally non-irritating at typical use levels. However, it can cause sensitization in some individuals, necessitating adherence to IFRA guidelines.
Inhalation Exposure
Due to its volatility, inhalation exposure is possible, but occupational exposure limits are generally not exceeded in typical use scenarios.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Benzaldehyde is valued for its ability to impart a natural almond note, making it indispensable in nut and fruit flavors. It synergizes well with vanillin and other aldehydes, enhancing sweetness and complexity. Formulators should be cautious of its potential to oxidize, which can alter its sensory profile. Overuse can lead to an overpowering aroma, so precise dosing is crucial.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on benzaldehyde is well-established, with comprehensive regulatory and safety evaluations. Industry practices are well-documented, though some variability exists in natural source composition. Regulatory ambiguities are minimal, with clear guidelines available for most regions.
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 2026-03-10 17:17:57 GMT (p2)
