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benzaldehyde

Chemical Structure

General Material Information

Preferred name benzaldehyde
Trivial Name Benzaldehyde
Short Description artificial bitter almond oil
Formula C7 H6 O
CAS Number 100-52-7
FEMA Number 2127
Flavis Number 5.013
ECHA Number 202-860-4
FDA UNII TA269SD04T
Nikkaji Number J4.010J
Beilstein Number 0471223
MDL MFCD00003299
COE Number 101
Bio Activity Summary External link
NMR Predictor External link
JECFA Food Flavoring 22 benzaldehyde
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 100-52-7 ; BENZALDEHYDE
Synonyms
  • almond artificial essential oil
  • artificial bitter almond oil
  • artificial almond oil
  • bitter almond oil synthetic
  • nat. benzaldehyde
  • benzaldehyde (bitter almond oil ex-prunus spp)
  • benzaldehyde (bitter almond) ess. oil (residue from prunus kernel spp) (for fragrance)
  • benzaldehyde (natural)
  • benzaldehyde (naturals) 99%, (naturals)
  • benzaldehyde DD
  • benzaldehyde EEC natural
  • benzaldehyde FCC
  • benzaldehyde FCC synthetic
  • benzaldehyde natural
  • benzaldehyde natural isolate
  • benzaldehyde rectified FCC
  • benzaldehyde synthetic
  • benzaldehyde USP/NF
  • benzaldehyde, natural
  • benzanoaldehyde
  • benzarone
  • benzene carbaldehyde
  • benzene carbonal
  • benzene carboxaldehyde
  • benzene methylal
  • benzenecarbinal
  • benzenecarbonal
  • benzenemethylal
  • benzoic acid aldehyde
  • benzoic aldehyde
  • benzoyl hydride
  • benzylaldehyde
  • phenyl methanal
  • phenylformaldehyde
  • phenylketone
  • phenylmethanal
  • Benzenecarboxaldehyde
  • Benzaldehyde FFC
  • NSC 7917

US / EU / FDA / JECFA / FEMA / Scholar / Patents

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Literature & References

benzaldehyde
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:100-52-7
Pubchem (cid):240
Pubchem (sid):134972707
Flavornet:100-52-7
Pherobase:View
Publications by Info
Volatile Flavor Components in Bogyojosaeng and Suhong Cultivars of Strawberry (Fragaria ananassa Duch.)
Publications by PubMed
Determination of volatile compounds in four commercial samples of Japanese green algae using solid phase microextraction gas chromatography mass spectrometry.
[Kansei biosensors to reproduce gustatory and olfactory senses].
Relationship of sensory and instrumental aroma measurements of dark chocolate as influenced by fermentation method, roasting and conching conditions.
Characterization of aroma compounds of Chinese famous liquors by gas chromatography-mass spectrometry and flash GC electronic-nose.
Waterpipe smoking: analysis of the aroma profile of flavored waterpipe tobaccos.
Polymer characterization and optimization of conditions for the enhanced bioproduction of benzaldehyde by Pichia pastoris in a two-phase partitioning bioreactor.
Effect of roasting conditions on color and volatile profile including HMF level in sweet almonds (Prunus dulcis).
Diacetyl levels and volatile profiles of commercial starter distillates and selected dairy foods.
Desalination of fish sauce by electrodialysis: effect on selected aroma compounds and amino acid compositions.
Physicochemical and flavor characteristics of flavoring agent from mungbean protein hydrolyzed by bromelain.
Use of Tetragenococcus halophilus as a starter culture for flavor improvement in fish sauce fermentation.
Key aroma components of a dry-cured sausage with high fat content (sobrassada).
Supercritical fluid extraction of peach (Prunus persica) almond oil: process yield and extract composition.
Characteristic aroma-active compounds of Korean perilla (Perilla frutescens Britton) leaf.
A liquid chromatographic method optimization for the assessment of low and high molar mass carbonyl compounds in wines.
Vanillin phosphorescence as a probe of molecular mobility in amorphous sucrose.
Comparative analysis of essential oils from eight herbal medicines with pungent flavor and cool nature by GC-MS and chemometric resolution methods.
Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham.
Characterization of the most odor-active compounds in an American Bourbon whisky by application of the aroma extract dilution analysis.
Tomato phenylacetaldehyde reductases catalyze the last step in the synthesis of the aroma volatile 2-phenylethanol.
Antioxidant property of Decalepis hamiltonii Wight & Arn.
Chemical conversion of alpha-amino acids into alpha-keto acids by 4,5-epoxy-2-decenal.
Production of natural fruity aroma by Geotrichum candidum.
The FEMA GRAS assessment of benzyl derivatives used as flavor ingredients.
Flavor processing: perceptual and cognitive factors in multi-modal integration.
Influence of thermal processing conditions on flavor stability in fluid milk: benzaldehyde.
Solid-phase microextraction for flavor analysis in Harari Khat (Catha edulis) stimulant.
[Analysis on the volatile flavor compounds in Agaricus blazei by GC-MS].
Thresholds of carcinogenicity of flavors.
Application of pulsed field gradient NMR techniques for investigating binding of flavor compounds to macromolecules.
Volatile components of the cyanobacterium Oscillatoria perornata (Skuja).
Hydroxy- or methoxy-substituted benzaldoximes and benzaldehyde-O-alkyloximes as tyrosinase inhibitors.
Tyrosine and phenylalanine catabolism by Lactobacillus cheese flavor adjuncts.
Physicochemical Characteristics of Selected Sweet Cherry Cultivars.
Cinnamaldehyde content in foods determined by gas chromatography-mass spectrometry.
Flavor release from salad dressings: sensory and physicochemical approaches in relation with the structure.
Interactions between wine polyphenols and aroma substances. An insight at the molecular level.
Conversion of phenylalanine to benzaldehyde initiated by an aminotransferase in lactobacillus plantarum
A review of the interactions between milk proteins and dairy flavor compounds.
Benzaldehyde, citral, and d-limonene flavor perception in the presence of casein and whey proteins.
Volatile Flavor Compounds Produced by Molds of Aspergillus, Penicillium, and Fungi imperfecti.
Evaluating Electrophysiological and Behavioral Responses to Volatiles for Improvement of Odor-Baited Trap Tree Management of Conotrachelus nenuphar (Coleoptera: Curculionidae).
[Kansei biosensors to reproduce gustatory and olfactory senses].
Inventory and treatment of compost maturation emissions in a municipal solid waste treatment facility.
Assessing the chemotaxis behavior of Physarum polycephalum to a range of simple volatile organic chemicals.
Evaluation of the volatile composition and sensory properties of five species of microalgae.
Aroma characterization of chinese rice wine by gas chromatography-olfactometry, chemical quantitative analysis, and aroma reconstitution.
Nuclear PKG localization is regulated by G₀ alpha and is necessary in the AWB neurons to mediate avoidance in Caenorhabditis elegans.
Characterization of Aronia melanocarpa volatiles by headspace-solid-phase microextraction (HS-SPME), simultaneous distillation/extraction (SDE), and gas chromatography-olfactometry (GC-O) methods.
Response times and response accuracy for odor localization and identification.
Characterization of volatile organic compounds from human analogue decomposition using thermal desorption coupled to comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry.
Analysis and optimization of a synthetic milkweed floral attractant for mosquitoes.
α7-Nicotinic acetylcholine receptor: role in early odor learning preference in mice.
Imaging evolutionarily conserved neural networks: preferential activation of the olfactory system by food-related odor.
Volatile organic compounds and metal leaching from composite products made from fiberglass-resin portion of printed circuit board waste.
Genetic variation in odorant receptors contributes to variation in olfactory behavior in a natural population of Drosophila melanogaster.
A behavior-based circuit model of how outcome expectations organize learned behavior in larval Drosophila.
Characterization of odor-active compounds of various cherry wines by gas chromatography-mass spectrometry, gas chromatography-olfactometry and their correlation with sensory attributes.
Dynamics of odorant binding to thin aqueous films of rat-OBP3.
A behavioral odor similarity "space" in larval Drosophila.
Chemical composition of burnt smell caused by accidental fires: environmental contaminants.
Field evaluation of traps and lures for monitoring plum curculio (Coleoptera: Curculionidae) in Alabama peaches.
Insulin signaling plays a dual role in Caenorhabditis elegans memory acquisition and memory retrieval.
Field attractants for Pachnoda interrupta selected by means of GC-EAD and single sensillum screening.
Volatiles released from Vaccinium corymbosum were attractive to Aegorhinus superciliosus (Coleoptera: Curculionidae) in an olfactometric bioassay.
Serotonin mediates a learned increase in attraction to high concentrations of benzaldehyde in aged C. elegans.
Floral scent of Canada thistle and its potential as a generic insect attractant.
Characterization of the most odor-active compounds in an American Bourbon whisky by application of the aroma extract dilution analysis.
Characterization of fish sauce aroma-impact compounds using GC-MS, SPME-Osme-GCO, and Stevens' power law exponents.
3-Eth-oxy-4-hydroxy-benzaldehyde.
Floral odors of Silene otites: their variability and attractiveness to mosquitoes.
Benzaldehyde derivatives from Sarcodontia crocea.
The relationship between blood flow and neuronal activity in the rodent olfactory bulb.
The fickle mutation of a cytoplasmic tyrosine kinase effects sensitization but not dishabituation in Drosophila melanogaster.
Impact of temperature on plum curculio (Coleoptera: Curculionidae) responses to odor-baited traps.
Floral odor variation in two heterostylous species of Primula.
A redefinition of odor mixture quality.
Diverse odor-conditioned memories require uniquely timed dorsal paired medial neuron output.
Amount of ingested custard dessert as affected by its color, odor, and texture.
3 using odor-baited trap trees as sentinels to monitor plum curculio (Coleoptera: Curculionidae) in apple orchards.
Field evaluation of plant odor and pheromonal combinations for attracting plum curculios.
Odor-baited trap trees: a new approach to monitoring plum curculio (Coleoptera: Curculionidae).
Structural and functional changes in the olfactory pathway of adult Drosophila take place at a critical age.
Blocking sensory inputs to identified antennal glomeruli selectively modifies odorant perception in Drosophila.
Effects of olfactory function, age, and gender on trigeminally mediated sensations: a study based on the lateralization of chemosensory stimuli.
Behavioral and electrophysiological responses of natural enemies to synomones from tea shoots and kairomones from tea aphids, Toxoptera aurantii.
Vanaso is a candidate quantitative trait gene for Drosophila olfactory behavior.
Serotonin mediates food-odor associative learning in the nematode Caenorhabditiselegans.
The DSC1 channel, encoded by the smi60E locus, contributes to odor-guided behavior in Drosophila melanogaster.
Non-specific olfactory aversion induced by intrabulbar infusion of the GABA(A) receptor antagonist bicuculline in young rats.
The anise-like odor of Clitocybe odora, Lentinellus cochleatus and Agaricus essettei.
Response of plum curculio (Coleoptera: Curculionidae) to odor-baited traps near woods.
An Improved Synthesis of 7-Substituted Pyrrolo[3,2-d]pyrimidines.
Odor exposure causes central adaptation and morphological changes in selected olfactory glomeruli in Drosophila.
Electrophysiological studies of olfaction in the whip spider Phrynus parvulus (Arachnida, Amblypygi).
Effects of the sniffing port air makeup in gas chromatography-olfactometry.
Olfactory adaptation depends on the Trp Ca2+ channel in Drosophila.
Conditioned visual flight orientation in Drosophila melanogaster abolished by benzaldehyde.
Epistatic interactions between smell-impaired loci in Drosophila melanogaster.
Association of visual objects and olfactory cues in Drosophila.
Quantitative genetic variation of odor-guided behavior in a natural population of Drosophila melanogaster.
Effects of single P-element insertions on olfactory behavior in Drosophila melanogaster.
Effects of odorants on pigment aggregation and cAMP in fish melanophores.
Olfactory physiology in the Drosophila antenna and maxillary palp: acj6 distinguishes two classes of odorant pathways.
Identification of floral compounds fromAbelia grandiflora that stimulate upwind flight in cabbage looper moths.
Evaluation of antifungal volatile compounds on the basis of the elongation rate of a single hypha.
Odor of the muskox : A preliminary investigation.
Defensive odor emission from larvae of two sawfly species,Pristiphora erichsonii andP. wesmaeli.
Old-age deficits in the sense of smell as gauged by thresholds, magnitude matching, and odor identification.
Olfactory and nonolfactory odor detection in pigeons: elucidation by a cardiac acceleration paradigm.
Quality and intensity of binary odor mixtures.
Activation and odor conditioning of suckling behavior in 3-day-old albino rats.
Taste and olfaction in human obesity.
Specific anosmia to geraniol in mice.

Other Information

(IUPAC):Atomic Weights of the Elements 2011 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS):View
FDA Indirect Additives used in Food Contact Substances:View
CHEBI:View
CHEMBL:View
UM BBD:Search
KEGG (GenomeNet):C00261
HMDB (The Human Metabolome Database):HMDB06115
FooDB:FDB014661
YMDB (Yeast Metabolome Database):YMDB01326
Export Tariff Code:2912.21.0000
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
Formulations/Preparations:
•benzaldehyde is commercially available in two grades. pure benzaldehyde, which is suitable for most uses, accounts for more than 95% of the amount sold. double-distilled benzaldehyde is used mainly in the pharmaceutical, perfume, and flavor industries . •cmpd benzaldehyde elixir nf. dissolve benzaldehyde (0.5 ml) & vanillin (1 g) in alcohol syrup orange flower water and purified water . •benzaldehyde fcc grade of benzaldehyde free from chlorine. •grades: technical; nf

PhysChem Properties

Material listed in food chemical codex Yes
Molecular weight 106.1240234375
Specific gravity @ 25 °C
Pounds per Gallon 8.662 to 8.704
Specific gravity @ 15 °C
Pounds per Gallon 8.747 to 8.797
Refractive Index 1.544 to 1.546 @ 20 °C
Melting Point -26 to -25°C @ 760 mm Hg
Boiling Point 62 to 63°C @ 10 mm Hg
Boiling Point 178 to 179°C @ 760 mm Hg
Acid Value 5 max KOH/g
Vapor Pressure 1.27 mmHg @ 25 °C
Vapor Density 3.7
Flash Point TCC Value 62.78 °C TCC
logP (o/w) 1.48
Shelf life 18 months (or longer if stored properly.)
Storage notes Store in cool, dry place in tightly sealed containers, protected from heat and light. store under nitrogen.
Solubility
ether Yes
ethyl alcohol, 1:1-1::1.5 in 70% alcohol Yes
ethyl alcohol, 1:2.5 in 60% alcohol Yes
ethyl alcohol, 1:8 in 50% alcohol Yes
ethyl alcohol, 5 vol. of 50% alcohol Yes
kerosene Yes
paraffin oil Yes
water, 6570 mg/L @ 25 °C (exp) Yes
Stability
non-discoloring in most media Unspecified

Organoleptic Properties

Odor Type: Fruity
sharp, sweet, bitter, almond, cherry, fruity, powdery, nutty, cherry maraschino cherry
Odor strength high , recommend smelling in a 10.00 % solution or less
Substantivity 4 hour(s) at 100.00 %
Luebke, William tgsc, (1982) At 10.00 % in dipropylene glycol. strong sharp sweet bitter almond cherry
Mosciano, Gerard P&F 19, No. 5, 79, (1994) Almond, fruity, powdery, nutty and benzaldehyde-like
Flavor Type: Fruity
fruity, cherry, cherry maraschino cherry, oily, nutty, woody, fruit tropical fruit, sweet, almond
Luebke, William tgsc, (1982) Fruity cherry maraschino cherry oily nutty woody tropical fruit
Mosciano, Gerard P&F 19, No. 5, 79, (1994) At 50.00 ppm. Sweet, oily, almond, cherry, nutty and woody
Useful in: brown caramel, brown nuts, brown cocoa, brown coffee, brown others, dairy, fruity red, fruity yellow, fruity tropical, fruity others, sweet others, alcoholics. Bitter almond-like
General comment Almond, sweet and spicy

Occurrences

Safety Information

Safety information

Preferred SDS: View
European information :
Most important hazard(s):
Xn - Harmful.
R 22 - Harmful if swallowed.
S 02 - Keep out of the reach of children.
S 24 - Avoid contact with skin.
S 36/37/39 - Wear suitable clothing, gloves and eye/face protection.
Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
Flammable liquids (Category 4), H227
Acute toxicity, Oral (Category 4), H302; Acute toxicity, Inhalation (Category 4), H332
Skin irritation (Category 2), H315
Skin sensitisation (Category 1), H317
Respiratory sensitisation (Category 1), H334
Acute aquatic toxicity (Category 2), H401
GHS Label elements, including precautionary statements
Pictogramexclamation-mark.jpg
Signal word Warning
Hazard statement(s)
H227 - Combustible liquid
H302 + H332 - Harmful if swallowed or if inhaled
H315 - Causes skin irritation
H317 - May cause an allergic skin reaction
H334 - May cause allergy or asthma symptoms or breathing difficulties if inhaled
H401 - Toxic to aquatic life
Precautionary statement(s)
P210 - Keep away from heat/sparks/open flames/hot surfaces. — No smoking.
P261 - Avoid breathing dust/fume/gas/mist/vapours/spray.
P264 - Wash skin thouroughly after handling.
P270 - Do not eat, drink or smoke when using this product.
P272 - Contaminated work clothing should not be allowed out of the workplace.
P273 - Avoid release to the environment.
P280 - Wear protective gloves/protective clothing/eye protection/face protection.
P285 - In case of inadequate ventilation wear respiratory protection.
P301 + P312 - IF SWALLOWED: call a POISON CENTER or doctor/physician IF you feel unwell.
P302 + P352 - IF ON SKIN: wash with plenty of soap and water.
P304 + P341 - IF INHALED: If breathing is difficult, remove victim to fresh air and keep at rest in a position comfortable for breathing.
P330 - Rinse mouth.
P333 + P313 - IF SKIN irritation or rash occurs: Get medical advice/attention.
P342 + P311 - IF experiencing respiratory symptoms: call a POISON CENTER or doctor/physician.
P362 - Take off contaminated clothing and wash before reuse.
P370 + P378 - In case of fire: Use dry sand, dry chemical or alcohol-resistant foam for extinction.
P403 + P235 - Store in a well-ventilated place. Keep cool.
P501 - Dispose of contents/ container to an approved waste disposal plant.
Oral/Parenteral Toxicity:
gavage-guinea pig LD50 [sex: M,F] 1000 mg/kg
(Jenner et al., 1964)

gavage-rat LD50 [sex: M,F] 1300 mg/kg
(Jenner et al., 1964)

oral-rat LD50 2850 mg/kg
(Sporn et al., 1967)

gavage-rat LD50 [sex: M,F] 1300 mg/kg
(Taylor et al., 1964)

oral-guinea pig LD50 1000 mg/kg
KIDNEY, URETER, AND BLADDER: URINE VOLUME INCREASED GASTROINTESTINAL: ULCERATION OR BLEEDING FROM SMALL INTESTINE BEHAVIORAL: TREMOR
Food and Cosmetics Toxicology. Vol. 2, Pg. 327, 1964.

oral-mammal (species unspecified) LD50 2020 mg/kg
Gigiena i Sanitariya. For English translation, see HYSAAV. Vol. 39(4), Pg. 86, 1974.

oral-rat LD50 1300 mg/kg
BEHAVIORAL: COMA BEHAVIORAL: SOMNOLENCE (GENERAL DEPRESSED ACTIVITY)
Food and Cosmetics Toxicology. Vol. 2, Pg. 327, 1964.

oral-mouse LD50 28 mg/kg
LUNGS, THORAX, OR RESPIRATION: OTHER CHANGES BEHAVIORAL: SOMNOLENCE (GENERAL DEPRESSED ACTIVITY) BEHAVIORAL: TREMOR
European Journal of Toxicology and Environmental Hygiene. Vol. 9, Pg. 99, 1976.

intraperitoneal-mouse LD50 9 mg/kg
BEHAVIORAL: SOMNOLENCE (GENERAL DEPRESSED ACTIVITY) LUNGS, THORAX, OR RESPIRATION: OTHER CHANGES BEHAVIORAL: TREMOR
European Journal of Toxicology and Environmental Hygiene. Vol. 9, Pg. 99, 1976.

Dermal Toxicity:
subcutaneous-rat LD50 5000 mg/kg
LUNGS, THORAX, OR RESPIRATION: OTHER CHANGES LUNGS, THORAX, OR RESPIRATION: RESPIRATORY DEPRESSION
Archives Internationales de Pharmacodynamie et de Therapie. Vol. 27, Pg. 163, 1922.

subcutaneous-rabbit LD50 5000 mg/kg
Food and Cosmetics Toxicology. Vol. 14, Pg. 693, 1976.

Inhalation Toxicity:
inhalation-mouse LC > 500 mg/m3
SENSE ORGANS AND SPECIAL SENSES: CONJUNCTIVE IRRITATION: EYE LUNGS, THORAX, OR RESPIRATION: OTHER CHANGES BEHAVIORAL: SOMNOLENCE (GENERAL DEPRESSED ACTIVITY)
Gigiena Truda i Professional'nye Zabolevaniya. Labor Hygiene and Occupational Diseases. Vol. 18(11), Pg. 40, 1974.

inhalation-rat LC > 500 mg/m3
LUNGS, THORAX, OR RESPIRATION: OTHER CHANGES BEHAVIORAL: SOMNOLENCE (GENERAL DEPRESSED ACTIVITY) SENSE ORGANS AND SPECIAL SENSES: CONJUNCTIVE IRRITATION: EYE
Gigiena Truda i Professional'nye Zabolevaniya. Labor Hygiene and Occupational Diseases. Vol. 18(11), Pg. 40, 1974.

Safety in use information

Category:
flavor and fragrance agents
RIFM Fragrance Material Safety Assessment: Search
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice
IFRA Critical Effect:
Dermal sensitization and systemic toxicity
View the IFRA Standard
View IFRA Standards Library for complete information.
Please review Amendment 49 IFRA documentation for complete information.
IFRA RESTRICTION LIMITS IN THE FINISHED PRODUCT (%):
Category 1: Products applied to the lips
0.045 %
Category 2: Products applied to the axillae
0.014 %
Category 3: Products applied to the face/body using fingertips
0.27 %
Category 4: Products related to fine fragrance
0.25 %
Category 5: Products applied to the face and body using the hands (palms), primarily leave-on
Category 5A: Body lotion products applied to the body using the hands (palms), primarily leave-on
0.064 %
Category 5B: Face moisturizer products applied to the face using the hands (palms), primarily leave-on
0.064 %
Category 5C: Hand cream products applied to the hands using the hands (palms), primarily leave-on
0.064 %
Category 5D: Baby Creams, baby Oils and baby talc
0.021 %
Category 6: Products with oral and lip exposure
0.15 %
Category 7: Products applied to the hair with some hand contact
Category 7A: Rinse-off products applied to the hair with some hand contact
0.52 %
Category 7B: Leave-on products applied to the hair with some hand contact
0.52 %
Category 8: Products with significant anogenital exposure
0.021 %
Category 9: Products with body and hand exposure, primarily rinse off
0.49 %
Category 10: Household care products with mostly hand contact
Category 10A: Household care excluding aerosol products (excluding aerosol/spray products)
0.49 %
Category 10B: Household aerosol/spray products
1.80 %
Category 11: Products with intended skin contact but minimal transfer of fragrance to skin from inert substrate
Category 11A: Products with intended skin contact but minimal transfer of fragrance to skin from inert substrate without UV exposure
0.021 %
Category 11B: Products with intended skin contact but minimal transfer of fragrance to skin from inert substrate with potential UV exposure
0.021 %
Category 12: Products not intended for direct skin contact, minimal or insignificant transfer to skin
No Restriction
Notes:
IFRA FLAVOR REQUIREMENTS:

Due to the possible ingestion of small amounts of fragrance ingredients from their use in products in Categories 1 and 6, materials must not only comply with IFRA Standards but must also be recognized as safe as a flavoring ingredient as defined by the IOFI Code of Practice (www.iofi.org). For more details see chapter 1 of the Guidance for the use of IFRA Standards.

Maximised Survey-derived Daily Intakes (MSDI-EU): 7900.00 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 36000.00 (μg/capita/day)
Structure Class: I
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 3
Click here to view publication 3
average usual ppmaverage maximum ppm
baked goods: -110.00000
beverages(nonalcoholic): -36.00000
beverages(alcoholic): 50.0000060.00000
breakfast cereal: --
cheese: --
chewing gum: -840.00000
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -42.00000
fruit ices: -42.00000
gelatins / puddings: -160.00000
granulated sugar: --
gravies: --
hard candy: -120.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: --
sugar substitutes: --
sweet sauces: --

Safety references

European Food Safety Athority(EFSA):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...

European Food Safety Authority (EFSA) reference(s):

Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) on a request from the Commission related to Flavouring Group Evaluation 20 (FGE.20): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids, and related esters from chemical group 23
View page or View pdf

Flavouring Group Evaluation 52 (FGE.52): Consideration of hydroxy- and alkoxy-substituted benzyl derivatives evaluated by JECFA (57th meeting) structurally related to benzyl alcohols, benzaldehydes, a related acetal, benzoic acids, and related esters evaluated by EFSA in FGE.20 (2005) (Commission Regulation (EC) No 1565/2000 of 18 July 2000) - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
View page or View pdf

Flavouring Group Evaluation 54 (FGE.54)[1] - Consideration of benzyl derivatives evaluated by JECFA (57th meeting) structurally related to benzyl alcohols, benzaldehydes, a related acetal, benzoic acids and related esters evaluated by EFSA in FGE.20 (2005) - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food
View page or View pdf

Flavouring Group Evaluation 20, Revision 1 (FGE.20Rev1): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids and related esters from chemical group 23
View page or View pdf

Flavouring Group Evaluation 54, Revision 1 (FGE.54Rev1): Consideration of benzyl derivatives evaluated by JECFA (57th meeting) structurally related to benzyl alcohols, benzaldehydes, a related acetal, benzoic acids and related esters evaluated by EFSA in FGE.20Rev1 (2009)
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 20, Revision 2 (FGE.20Rev2): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids, and related esters from chemical groups 23 and 30
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 20, Revision 3(FGE.20Rev3): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids, and related esters from chemical groups 23 and 30
View page or View pdf

EPI System: View
EPA-Iris:IRIS
Daily Med:search
NIOSH International Chemical Safety Cards:search
Chemical Carcinogenesis Research Information System:Search
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
Carcinogenic Potency Database:Search
EPA GENetic TOXicology:Search
EPA Substance Registry Services (TSCA):100-52-7
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :240
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 1990
WGK Germany:2
benzaldehyde
Chemidplus:0000100527
EPA/NOAA CAMEO:hazardous materials
RTECS:100-52-7