FlavScents AInsights Entry: Benzaldehyde (CAS: 100-52-7)

1. Identity & Chemical Information

Benzaldehyde is commonly known as benzoic aldehyde. Its IUPAC name is benzaldehyde, and it is identified by the CAS number 100-52-7. The FEMA number for benzaldehyde is 2127. Other identifiers include the FL number 02.001 and CoE number 103. The molecular formula of benzaldehyde is C7H6O, with a molecular weight of 106.12 g/mol. Benzaldehyde contains an aldehyde functional group attached to a benzene ring, which is crucial for its characteristic almond-like odor. The presence of the aldehyde group contributes to its reactivity and sensory properties.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Benzaldehyde is characterized by its distinct almond-like odor, often described as sweet, nutty, and slightly fruity. It is a key impact note in almond and cherry flavors. The intensity of its odor is moderate, with good diffusion properties. The taste threshold of benzaldehyde is relatively low, making it effective even at low concentrations. In flavor applications, it serves as an impact note, providing a realistic almond or cherry character to formulations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Benzaldehyde naturally occurs in various plants, including almonds, cherries, and apricots. It is formed through the enzymatic degradation of amygdalin, a cyanogenic glycoside found in these plants. This compound is significant for "natural flavor" designations, as it can be derived from natural sources through processes such as steam distillation or solvent extraction.

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 categories. It functions as a primary impact note, providing a distinct almond or cherry flavor. Typical use levels in finished food or beverages range from 1 to 50 ppm, with higher concentrations used in more robust flavor profiles. Benzaldehyde is stable under typical processing conditions but may oxidize over time, affecting its sensory properties.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrances, benzaldehyde is used across various families, including floral, gourmand, and fruity compositions. It acts as a modifier or impact note, enhancing the realism of almond and cherry accords. Typical concentration ranges in fragrance formulations are from trace amounts to 1%, depending on the desired intensity. Benzaldehyde contributes primarily to the top and middle notes due to its moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, benzaldehyde is recognized as GRAS (Generally Recognized As Safe) by FEMA for flavor use. In the European Union, it is approved under Regulation (EC) No 1334/2008 and assigned the FL number 02.001. The United Kingdom follows similar regulations post-Brexit. In Asia, benzaldehyde is permitted in Japan and China, with specific use conditions. In Latin America, countries like Brazil and MERCOSUR recognize its use under harmonized standards. However, formulators should verify specific country regulations due to potential variability.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, benzaldehyde has a high margin of safety when used within recommended levels. The Acceptable Daily Intake (ADI) is not explicitly defined, but typical use levels are considered safe. Dermal exposure in fragrance applications may cause irritation or sensitization in sensitive individuals, and it is subject to IFRA guidelines. Inhalation exposure is generally low risk due to its moderate volatility, but occupational exposure should be monitored. The risk profiles for food and fragrance applications are similar, with appropriate safety measures in place.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Benzaldehyde is valued for its ability to impart a realistic almond or cherry note, making it a staple in both flavor and fragrance formulations. It synergizes well with other fruity and nutty notes, enhancing complexity. Common pitfalls include overuse, leading to an overpowering or artificial character. It is often under-used in complex formulations where subtlety is required. Formulators should balance its intensity with complementary notes for optimal results.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on benzaldehyde is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though some regional regulatory nuances may require further verification. Known data gaps are minimal, with most information supported by authoritative sources.

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
• If complex natural material: includes section 5a (not applicable here)

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 2026-04-10 20:11:56 GMT (p2)