FlavScents AInsights Entry: Bitter Almond Oil (CAS: 8013-76-1)

1. Identity & Chemical Information

Bitter almond oil is a natural complex material derived from the kernels of Prunus dulcis var. amara. It is not a single chemical compound but a mixture, primarily composed of benzaldehyde, which gives it its characteristic aroma. The CAS number for bitter almond oil is 8013-76-1. It does not have a specific FEMA number due to its complex nature. Other identifiers include its FL number and CoE number, which are used in flavor and fragrance regulations. The composition of bitter almond oil can vary significantly depending on the origin, harvest, and processing methods.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Bitter almond oil is renowned for its strong, sweet, and nutty aroma, reminiscent of marzipan and cherries. The intensity of its odor is high, making it a potent impact note in both flavor and fragrance formulations. The oil's diffusion is moderate, allowing it to blend well with other components without overpowering them. While specific taste and odor thresholds are not well-documented, its sensory role is primarily as an impact note, providing a distinct almond character to formulations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Bitter almond oil is naturally sourced from the kernels of the bitter almond tree, Prunus dulcis var. amara. The oil is typically extracted through steam distillation. Benzaldehyde, the primary constituent, is formed through the enzymatic hydrolysis of amygdalin, a compound present in the kernels. This process is crucial for its designation as a "natural flavor" or "natural fragrance," as it involves natural enzymatic reactions rather than synthetic processes.

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

4. Use in Flavors

In flavor applications, bitter almond oil is used to impart a strong almond or marzipan note. It is commonly found in confectionery, bakery products, and beverages. The typical use levels in finished food products range from 1 to 20 ppm, depending on the desired intensity and the specific application. Stability considerations include its sensitivity to heat and oxidation, which can lead to degradation of the aroma profile. Formulators often use antioxidants to preserve its quality.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Bitter almond oil is utilized in various fragrance families, including gourmand and floral compositions. It serves as a modifier or impact note, providing a sweet, nutty aroma that enhances the complexity of the fragrance. Typical concentration ranges in perfumes are from trace amounts to 0.5%, depending on the desired effect. Its volatility is moderate, contributing primarily to the top and middle notes of a fragrance composition.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

The primary constituent of bitter almond oil is benzaldehyde, which is responsible for its characteristic aroma. Other constituents may include prussic acid (hydrogen cyanide) in trace amounts, which is a concern for safety and regulatory compliance. The composition can vary based on factors such as geographic origin and extraction method.

Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references

6. Regulatory Status (Regional Overview)

In the United States, bitter almond oil is subject to FDA regulations, and its use in flavors is generally recognized as safe (GRAS) when free from prussic acid. In the European Union, it is regulated under Reg. (EC) No 1334/2008, with specific FL number status. The United Kingdom follows similar regulations post-Brexit. In Asia, regulations vary, with Japan and China having specific guidelines for its use. In Latin America, countries like Brazil and those in MERCOSUR have their own regulatory frameworks, often aligning with international standards.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

The safety of bitter almond oil is primarily concerned with its potential prussic acid content. For oral exposure, the acceptable daily intake (ADI) is not clearly defined, but formulations must ensure the absence of hydrogen cyanide. Dermal exposure in fragrances is regulated by IFRA standards to prevent irritation and sensitization. Inhalation exposure is generally considered safe at typical fragrance concentrations, but occupational exposure should be monitored to prevent respiratory irritation.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Bitter almond oil is valued for its potent almond aroma, which can enhance both flavor and fragrance formulations. It synergizes well with vanilla, cherry, and other nutty notes. Common pitfalls include overuse, leading to an overpowering scent, and stability issues due to oxidation. Formulators should consider using stabilizers and antioxidants to maintain its quality over time.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on bitter almond oil is well-established, particularly regarding its sensory profile and regulatory status. However, industry practices regarding its use levels and stability measures are often undocumented. Known data gaps include specific ADI values and comprehensive toxicological profiles, which require cautious formulation practices.

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
• Includes section 5a for complex natural material

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 2026-05-27 19:39:42 GMT (p2)