almond specialty

Almond specialty, also known by synonyms such as almond perfume base and amandinol, is a synthetic fragrance compound with a distinctly fruity and bitter almond odor profile. This material is recognized for its aromatic qualities resembling bitter almond at its standard concentration of 100%. It is a clear liquid typically used in the fragrance industry and is not intended for flavor applications. Standardized references classify almond specialty within fragrance agents and its controlled-vocabulary link can be found at PubChem. The compound is soluble in alcohol, aiding its incorporation into perfume bases, but shows no solubility in water. Almond specialty is generally derived through synthetic organic synthesis techniques aimed at replicating the almond scent character without relying on natural almond extract.

Almond specialty occurs primarily as a synthetic aromatic compound used in the fragrance sector. It replicates the scent character of bitter almond and serves as a substitute for almond oil in perfumery. The compound finds applications in creating fragrance profiles described as apricot almond, coffee amaretto coffee, and honey almond, augmenting complex perfume accords. Usage recommendations conform to the IFRA (Global) Code of Practice, which currently permits almond specialty in fragrance concentrates up to 8% concentration. It is not recommended for flavor uses under current regulatory guidance. The compound’s application scope is restricted to olfactory enhancement due to the absence of functional food-grade status.

Almond specialty exhibits solubility in alcohol solvents facilitating its use in alcohol-based perfume formulations, while it remains insoluble in water, limiting formulations involving aqueous phases. Its fruity, bitter almond odor is prominent at full concentration, indicating its strong aromatic potency. The compound’s physicochemical profile supports volatility and olfactory release under ambient conditions typically encountered in fragrance applications. These properties enhance its role as a fragrance modifier or almond scent substitute. The lack of water solubility requires careful formulation strategies to ensure stability and homogeneity in end products.

Wikipedia:

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Safety information

Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
fragrance agents
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice
Recommendation for almond specialty usage levels up to:
	8.0000 % in the fragrance concentrate.
Recommendation for almond specialty flavor usage levels up to:
	not for flavor use.

Safety references

None found