acetaldehyde

Full Material List

acetaldehyde

Identifiers

CAS (Single)	75-07-0
FEMA	2003
EINECS	200-836-8
Synonyms	nat. acetaldehyde acetaldehyde (natural) acetaldehyde 10% in ethanol natural acetaldehyde 10% in ETOH natural acetaldehyde 100% natural acetaldehyde 20% (natural) acetaldehyde 50% alcohol natural acetaldehyde 50% (natural) acetaldehyde 50% + ethanol 50% acetaldehyde 50% + orange terpenes 50% acetaldehyde 50% + triacetin 50% acetaldehyde 50% + water 50% acetaldehyde 50% ETOH synthetic acetaldehyde 50% in 5 fold orange oil synthetic acetaldehyde 50% in benzyl benzoate synthetic acetaldehyde 50% in D'limonene natural acetaldehyde 50% in ethanol acetaldehyde 50% in ethanol natural acetaldehyde 50% in ethanol synthetic acetaldehyde 50% in ETOH natural acetaldehyde 50% in orange oil 5-fold natural acetaldehyde 50% in orange oil natural acetaldehyde 50% in orange oil synthetic acetaldehyde 50% in orange terpenes natural acetaldehyde 50% PG natural acetaldehyde natural acetaldehyde natural 50% in orange terpenes acetaldehyde natural 50% in ethanol acetaldehyde natural 50% in water acetaldehyde solution acetaldehyde synthetic acetic aldehyde acetic ethanol aceticaldehyde acetyl aldehyde aldefresh (Elan) ethaldehyde ethanal ethanone ethyl aldehyde ethylaldehyde INCI acetaldehyde NCI-C56326 octowy aldehyd
JECFA Food Flavoring	80
JECFA Food Additive	N/A
DG SANTE Food Flavourings	05.001 acetaldehyde
DG SANTE Food Contact Materials	acetaldehyde
FDA UNII	GO1N1ZPR3B
CoE Number	89
XlogP3-AA	N/A
Molecular Weight	44.05308
Molecular Formula	C2 H4 O

Properties

Food Chemicals Codex Listed	Yes
Appearance	colorless clear liquid (exp)
Assay	99.00 to 100.00
Specific Gravity	0.77500 to 0.78500 @ 25.00 °C.
Lbs/Gal (est)	6.449 to 6.532
Refractive Index	1.32300 to 1.33700 @ 20.00 Â°C.
Melting Point	-125.00 to -123.00 Â°C. @ 760.00 mm Hg
Boiling Point	20.00 to 21.00 Â°C. @ 760.00 mm Hg
Flash Point	-40.00 Â°F. TCC ( -40.00 Â°C. )
Acid Value	N/A
Vapor Pressure	902.000000 mmHg @ 25.00 Â°C.
Vapor Density	1.5 ( Air = 1 )
logP (o/w)	-0.34
Soluble In	acetone alcohol can be salted out of water with calcium chloride ethyl ether water, 1.00E+06 mg/L @ 25 °C (exp)
Occurrence	angelica anise seed apple fruit apple fruit 755 ppm apple fruit juice apple juice 3643 ppm artemisia brevifloria balm beer 265926 ppm bread bread white bread 40221 ppm butter 109 ppm cabbage leaf cantaloupe petiole caraway seed carrot root carrot root 8533 ppm celery leaf celery shoot cheese cheddar cheese 3409 ppm cheese swiss cheese 924 ppm chenopodium coffee arabica coffee bean coffee bean cornmint cucumber 1088 ppm cumin currant black currant fruit daffodil date palm fruit elder black elder flower oil elder black elder leaf oil fennel fig fruit fish 3393 ppm garlic bulb ginger oil ginger rhizome ginger rhizome oil guava fruit litsea cubeba magnolia southern magnolia maize 5965 ppm mandarin fruit monarda punctata mushroom giant puffball mushroom mustard oak leaf olive orange bitter orange orange fruit juice orange fruit juice 11040 ppm orris root paprika peach plant pear fruit peas 1049 ppm peppermint plant pineapple fruit pineapple fruit 483 ppm plum fruit potato plant rape raspberry red raspberry fruit rice cooked rice 46 ppm rice plant rosemary rugula herb rum sage clary sage soursop plant soybean plant spearmint oil strawberry wild strawberry fruit strawberry wild strawberry fruit 1288 ppm tea leaf tobacco leaf tomato fruit tomato fruit 32586 ppm yogurt 10585 ppm

Organoleptic

Organoleptic Notes	1. Odor Type: ethereal Odor Strength:high ,recommend smelling in a 0.10 % solution or less Substantivity: < 1 hour(s) at 100.00 % pungent ethereal aldehydic fruity Odor Description:at 0.10 % in propylene glycol. pungent ethereal aldehydic fruityLuebke, William tgsc, (2017) pungent ethereal fresh fruity musty Odor Description:Pungent, etherial, fresh, lifting, penetrating, fruity and mustyMosciano, Gerard P&F 22, No. 4, 75, (1997)
Odor	ethereal pungent, ethereal, aldehydic, fruity, fresh, musty
Flavor	pungent pungent, fresh, aldehydic, green

AInsights BETA

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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 GMT (p)

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acetaldehyde

Identifiers

Properties

Organoleptic

AInsights BETA

Suppliers

Advanced Biotech

Advanced Biotech

Vigon International

Natara Global