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W212709

Sigma-Aldrich

苯甲醛

≥98%, FG, FCC

别名:

苦杏仁油

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About This Item

线性分子式:
C6H5CHO
CAS号:
100-52-7
分子量:
106.12
FEMA编号:
2127
Beilstein:
471223
EC 号:
202-860-4
欧洲委员会编号:
101
MDL编号:
MFCD00003299
UNSPSC代码:
12164502
PubChem化学物质编号:
24900864
Flavis编号:
5.013
NACRES:
NA.21
性状检查:
almond; cherry; sweet
等级:
FG
Halal
Kosher
生物来源:
synthetic
Agency:
meets purity specifications of JECFA
食品过敏原:
no known allergens

生物来源

synthetic

质量水平

400

等级

FG
Halal
Kosher

Agency

meets purity specifications of JECFA

管理合规性

EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 117
FDA 21 CFR 182.60

蒸汽密度

3.65 (vs air)
3.7 (vs air)

蒸汽压

4 mmHg ( 45 °C)

方案

≥98%

表单

liquid

自燃温度

374 °F

expl. lim.

1.4 %, 20 °F

折射率

n20/D 1.545 (lit.)

pH值（酸碱度）

5.9 (20 °C)

沸点

178-179 °C (lit.)

mp

−26 °C (lit.)

密度

1.044 g/cm3 at 20 °C (lit.)

应用

flavors and fragrances

文件

see Safety & Documentation for available documents

食品过敏原

no known allergens

性状检查

almond; cherry; sweet

SMILES字符串

O=Cc1ccccc1

InChI

1S/C7H6O/c8-6-7-4-2-1-3-5-7/h1-6H

InChI key

HUMNYLRZRPPJDN-UHFFFAOYSA-N

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相关类别

一般描述

Benzaldehyde is an aromatic flavor compound with a characteristic bitter almond taste and odor. It has been identified in the volatile fractions of mushroom, medlar seeds and cheese.

应用


  • Volatolomics-assisted characterization of the key odorants in green off-flavor black tea and their dynamic changes during processing.: This study highlights the role of Benzaldehyde in identifying and characterizing key odorants in green off-flavor black tea, using advanced volatolomics techniques. This research provides essential insights into flavor science and the impact of processing methods on tea quality (Yang et al., 2024).

  • Volatilome and flavor analyses based on e-nose combined with HS-GC-MS provide new insights into ploidy germplasm diversity in Platostoma palustre.: This research uses Benzaldehyde as a standard in electronic nose and gas chromatography-mass spectrometry analyses to explore plant volatilomes, significantly contributing to our understanding of plant biochemistry and genetic diversity (Zhong et al., 2024).

警示用语：

Danger

危险分类

Acute Tox. 4 Inhalation - Acute Tox. 4 Oral - Aquatic Chronic 2 - Eye Irrit. 2 - Repr. 1B - Skin Irrit. 2 - STOT SE 3

靶器官

Respiratory system

储存分类代码

6.1C - Combustible acute toxic Cat.3 / toxic compounds or compounds which causing chronic effects

WGK

WGK 1

闪点(°F)

145.4 °F - closed cup

闪点(°C)

63 °C - closed cup

个人防护装备

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

历史批次信息供参考:

分析证书(COA)

Lot/Batch Number
SHBR7201
SHBR0060
SHBQ8860
SHBP1421
STBK5278

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Fenaroli G
Fenaroli's Handbook of Flavor Ingredients, 40-40 (1971)
Conversion of phenylalanine to benzaldehyde initiated by an aminotransferase in Lactobacillus plantarum
Groot MNN & de Bont JA.
Applied and Environmental Microbiology, 64(8), 3009-3013 (1998)
Supercritical fluid extraction of volatile components from Bunium persicum Boiss.(black cumin) and Mespilus germanica L.(medlar) seeds
Pourmortazavi SM, et al.
J. Food Compos. Anal., 18(5), 439-446 (2005)
Volatile components of mushroom (Agaricus subrufecens)
Chen CC & Wu CM
Journal of Food Science, 49(4), 1208-1209 (1984)
Tom Craig et al.
Biotechnology and bioengineering, 110(4), 1098-1105 (2012-11-06)
Benzaldehyde, with its apricot and almond-like aroma, is the second most abundantly used molecule in the flavor industry, and is most commonly produced via chemical routes, such as by the oxidation of toluene. Biologically produced benzaldehyde, whether by extraction of
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