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phenyl acetaldehyde
Phenyl acetaldehyde is an aromatic aldehyde used as a flavor and fragrance agent with a honey-like, floral odor.
General Material Description
Phenyl acetaldehyde is an aromatic aldehyde with the molecular formula C8H8O and a molar mass of approximately 120.15 g/mol. It appears as a colorless to pale yellow liquid with a distinctive green, sweet, floral odor reminiscent of hyacinth, honey, clover, cocoa, and chocolate. It is also known by various synonyms including benzyl carboxaldehyde, phenyl ethanal, and alpha-tolualdehyde. This compound is naturally found in numerous plants and foodstuffs such as flowers, fruits, honey, and essential oils. The PubChem entry for phenyl acetaldehyde provides detailed chemical data and structure information. Typically, it is sourced via organic synthesis or isolated from natural extractions for use in flavor and fragrance compositions.
Occurrence, Applicability & Potential Uses
Phenyl acetaldehyde occurs naturally in diverse biological sources including flower oils (e.g., hyacinth, narcissus, ketaki), fruits such as apples, apricots, cherries, and citrus peels, as well as in honey and various plant extracts. Its presence contributes to characteristic floral, fruity, and honey-like scents and flavors in these materials. In applications, it serves as a key flavor and fragrance agent, enhancing sweet, floral, and fruity notes in perfumes, flavorings, and cosmetic products. Regulatory frameworks such as FEMA (US) govern its use in flavorings, where it holds the FEMA number 2874. The compound is used in formulations requiring green, honey-like, and floral nuances and is also found in certain fine fragrances and flavor blends adhering to IFRA (Global) standards.
Physico-Chemical Properties Summary
Phenyl acetaldehyde is a moderately volatile aromatic aldehyde with a boiling point range of approximately 193 to 195 °C at standard atmospheric pressure. It exhibits partial solubility in water (about 3026 mg/L at 25 °C), and it is soluble in alcohols, dipropylene glycol, and fixed oils but not soluble in glycerin. The compound features a specific gravity between 1.025 and 1.035 at 25 °C and a refractive index of 1.525 to 1.532 at 20 °C. It has a vapor pressure of 0.368 mmHg at 25 °C and a log P value of 1.78, indicating moderate hydrophobicity. The flash point is approximately 87 °C (189 °F). Phenyl acetaldehyde is relatively stable in non-discoloring media like soaps and hair sprays and has a shelf life around three months or longer if properly stored. Its physicochemical profile influences formulation choices, particularly in perfumery and flavor development, ensuring effective evaporation and odor release while maintaining stability and solubility in typical carrier solvents.
FAQ
What is phenyl acetaldehyde and what are its primary uses?
Phenyl acetaldehyde is an aromatic aldehyde with a molecular formula of C8H8O, known for its green, honey-like, and floral odor characteristics. It is mainly employed as a flavoring and fragrance agent in food products, perfumes, and cosmetics. It contributes distinctive sweet and floral notes to formulations and occurs naturally in many fruits, flowers, and plant extracts. Its versatility in imparting honey and floral aroma profiles makes it valuable in various industrial applications.
Where is phenyl acetaldehyde naturally found and how is it used in formulations?
Phenyl acetaldehyde naturally occurs in numerous fruits such as apples, cherries, and peaches, as well as floral oils including hyacinth, narcissus, and ylang ylang. It is detected in vegetable sources and some seed oils as well. In formulations, it acts as an aromatic additive to enhance fragrance complexity and flavor profiles. The compound dissolves well in alcohols and fixed oils, facilitating its incorporation into diverse product types such as perfumes, flavored foods, and personal care products. Its stability and moderate volatility support its use in long-lasting aromatic applications.
What safety and regulatory standards apply to phenyl acetaldehyde use?
Phenyl acetaldehyde is subject to safety guidelines defined by international bodies such as IFRA (Global), which establish maximum concentration limits in consumer products to minimize risks including dermal sensitization and respiratory irritation. It is classified as a combustible liquid with hazard statements addressing potential skin and eye irritation. Comprehensive safety data are available including GHS classifications and precautionary measures. Regulatory evaluations by EFSA (European Food Safety Authority) and FEMA (Flavour and Extract Manufacturers Association, US) support its safe use within prescribed limits. Users should adhere to handling instructions and awareness of its potential irritant properties.
What is phenyl acetaldehyde and what are its main characteristics?
Phenyl acetaldehyde is an aromatic aldehyde known chemically as C8H8O. It presents as a colorless to pale yellow liquid with a distinctive green, honey-like, floral odor reminiscent of hyacinth and cocoa. It is used primarily as a flavor and fragrance agent. The compound is known under various synonyms such as benzyl carboxaldehyde and phenyl ethanal. Its chemical properties include moderate volatility, partial water solubility, and stability in many formulation media.
Where is phenyl acetaldehyde found naturally and how is it typically used?
Phenyl acetaldehyde naturally occurs in a wide range of biological sources including flower oils (such as hyacinth, narcissus, and ketaki), fruits like apples, apricots, cherries, citrus peels, and honey. Owing to its characteristic sweet, floral, and honey-like aroma, it is widely utilized in flavoring and perfumery to impart green, fruity, and floral notes. Its applications extend to cosmetic perfuming agents and flavoring food and beverage products under regulated usage limits.
What are the safety considerations and regulations governing phenyl acetaldehyde?
Phenyl acetaldehyde is classified as harmful if swallowed and can cause skin and eye irritation as well as respiratory irritation, thus requiring careful handling. Safety standards include hazard statements such as combustible liquid and specific target organ toxicity. Regulatory bodies like FEMA (US) and IFRA (Global) set usage restrictions for various product categories to ensure consumer safety. The compound must be used within recommended concentration limits in flavors and fragrances, with precautions including use of protective equipment, proper ventilation, and avoidance of ingestion or prolonged skin contact.
US / EU / FDA / JECFA / FEMA / Scholar / Patents
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| Google Books | Start search |
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| Perfumer & Flavorists | Start search |
| EU Patents | Start search |
| PubMeb | Start search |
| NCBI | Start search |
Literature & References
| 2-phenylacetaldehyde | |
| NIST Chemistry WebBook: | Search Inchi |
| Canada Domestic Sub. List: | 122-78-1 |
| Pubchem (cid): | 998 |
| Pubchem (sid): | 134974052 |
| Flavornet: | 122-78-1 |
| Pherobase: | View |
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 |
| CHEBI: | View |
| CHEMBL: | View |
| Golm Metabolome Database: | Search |
| Metabolomics Database: | Search |
| UM BBD: | Search |
| KEGG (GenomeNet): | C00601 |
| HMDB (The Human Metabolome Database): | HMDB06236 |
| FooDB: | FDB017170 |
| YMDB (Yeast Metabolome Database): | YMDB00116 |
| Export Tariff Code: | 2912.29.10 |
| Typical G.C. | |
| VCF-Online: | VCF Volatile Compounds in Food |
| ChemSpider: | View |
| Wikipedia: | View |
General Material Information
| Preferred name | phenyl acetaldehyde |
| Trivial Name | Phenylacetaldehyde |
| Short Description | phenylacetaldehyde |
| Formula | C8 H8 O |
| CAS Number | 122-78-1 |
| Deleted CAS Number | 2170235-75-1 |
| FEMA Number | 2874 |
| Flavis Number | 5.03 |
| ECHA Number | 204-574-5 |
| FDA UNII | U8J5PLW9MR |
| Nikkaji Number | J2.494E |
| Beilstein Number | 0385791 |
| MDL | MFCD00006993 |
| COE Number | 116 |
| Bio Activity Summary | External link |
| NMR Predictor | External link |
| JECFA Food Flavoring | 1002 phenylacetaldehyde |
| FDA Patent | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm | 122-78-1 ; PHENYLACETALDEHYDE |
| Synonyms |
|
Suppliers
PhysChem Properties
| Material listed in food chemical codex | Yes |
| Molecular weight | 120.15096282959 |
| Specific gravity | @ 25 °C |
| Pounds per Gallon | 8.529 to 8.612 |
| Refractive Index | 1.525 to 1.532 @ 20 °C |
| Boiling Point | 193 to 195°C @ 760 mm Hg |
| Acid Value | 5 max KOH/g |
| Vapor Pressure | 0.368 mmHg @ 25 °C |
| Flash Point TCC Value | 87 °C TCC |
| logP (o/w) | 1.78 |
| Shelf life | 3 months (or longer if stored properly.) |
| Solubility | |
| alcohol | Yes |
| dipropylene glycol | Yes |
| fixed oils | Yes |
| water, 3026 mg/L @ 25 °C (est) | Yes |
| glycerin | No |
| Stability | |
| hair spray | Unspecified |
| non-discoloring in most media | Unspecified |
| soap | Unspecified |
Organoleptic Properties
| Odor Type: Green | |
| green, sweet, floral, hyacinth, clover, honey, cocoa, rose, powdery, fermented, chocolate, earthy | |
| Odor strength | high , recommend smelling in a 10.00 % solution or less |
| Substantivity | 400 hour(s) at 100.00 % |
| Luebke, William tgsc, (1987) | At 10.00 % in dipropylene glycol. green sweet floral hyacinth clover honey cocoa |
| Mosciano, Gerard P&F 23, No. 5, 49, (1998) | At 2.00 %. Honey, floral rose, sweet, powdery, fermented, chocolate with a slight earthy nuance |
| Flavor Type: Honey | |
| honey, sweet, floral, chocolate, cocoa, spicy | |
| Mosciano, Gerard P&F 23, No. 5, 49, (1998) | At 5.00 ppm. Honey, sweet, floral, chocolate and cocoa, with a spicy nuance |
| Useful in: brown nuts, brown others, fruity red, fruity yellow, sweet others. | Strong, fruity, nut-like, floral, sweet |
| General comment | Floral honey sweet waxy |
Occurrences
| (data available) |
Potential Uses
| Applications | |
| Odor purposes | Acacia, Aldehydic, Blackberry, Carnation, Cherry, Cherry blossom, Crabapple blossom, Elder berry, Evergreen, Flower shop, Frangipani plumeria, Fresh and clean, Gardenia, Genet, Grapefruit, Green, Honey, Hyacinth, Jasmin, Jonquil, Lilac, Lily, Magnolia, Narcissus, Neroli, Orange, Peach, Pear, Powder, Pumpkin pie, Raspberry, Rose, Sweet pea, Tangerine, Tea green tea, Tobacco, Verbena, Wallflower |
| Flavoring purposes | Artichoke, Chocolate cocoa, Tea |
| Other purposes | Cinq fleurs forvil, Jockey club, Joy |
| Cosmetic purposes | Perfuming agents |
Safety Information
Safety information
| Preferred SDS: View | |
| European information : | |
| Most important hazard(s): | |
| Xn - Harmful. | |
| R 22 - Harmful if swallowed. R 36/37/38 - Irritating to eyes, respiratory system, and skin. R 43 - May cause sensitisation by skin contact. S 02 - Keep out of the reach of children. S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. 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 Skin irritation (Category 2), H315 Eye irritation (Category 2A), H319 Specific target organ toxicity - single exposure (Category 3), Respiratory system, H335 | |
| GHS Label elements, including precautionary statements | |
| Pictogram |  |
| Signal word | Warning |
| Hazard statement(s) | |
| H227 - Combustible liquid H302 - Harmful if swallowed H315 - Causes skin irritation H319 - Causes serious eye irritation H335 - May cause respiratory irritation | |
| 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. P271 - Use only outdoors or in a well-ventilated area. P280 - Wear protective gloves/protective clothing/eye protection/face 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 + P340 - IF INHALED: Remove victim to fresh air and Keep at rest in a position comfortable for breathing. P305 + P351 + P338 - IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continue rinsing. P312 - Call a POISON CENTER or doctor/physician if you feel unwell. P330 - Rinse mouth. P332 + P313 - IF SKIN irritation occurs: Get medical advice/attention. P337 + P313 - IF eye irritation persists: Get medical advice/attention. 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 + P233 - Store in a well-ventilated place. Keep container tightly closed. P403 + P235 - Store in a well-ventilated place. Keep cool. P405 - Store locked up. P501 - Dispose of contents/ container to an approved waste disposal plant. | |
| Human Experience: | |
| 2 % solution: skin irritation. sensitising. | |
| Oral/Parenteral Toxicity: | |
| oral-rat LD50 1550 mg/kg (Moreno, 1977m) gavage-guinea pig LD50 [sex: M,F] 3890 mg/kg (Zaitsev & Rakhmanina, 1974) gavage-mouse LD50 [sex: M,F] 3890 mg/kg (Zaitsev & Rakhmanina, 1974) gavage-rat LD50 [sex: M,F] 3890 mg/kg (Zaitsev & Rakhmanina, 1974) oral-guinea pig LD50 3890 mg/kg Voprosy Pitaniya. Problems of Nutrition. Vol. 33(5), Pg. 48, 1974. oral-mouse LD50 3890 mg/kg Voprosy Pitaniya. Problems of Nutrition. Vol. 33(5), Pg. 48, 1974. oral-rat LD50 1550 mg/kg Food and Cosmetics Toxicology. Vol. 17, Pg. 377, 1979. | |
| Dermal Toxicity: | |
| skin-rabbit LD50 > 5000 mg/kg Food and Cosmetics Toxicology. Vol. 17, Pg. 377, 1979. | |
| Inhalation Toxicity: | |
| inhalation-mouse LC50 2000 mg/m3 Toksikologicheskii Vestnik. Vol. (2), Pg. 35, 1995. | |
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): | 37.00 (μg/capita/day) | ||
| Maximised Survey-derived Daily Intakes (MSDI-USA): | 60.00 (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 ppm | average maximum ppm | ||
| baked goods: | - | 2.00000 | |
| beverages(nonalcoholic): | - | 0.68000 | |
| beverages(alcoholic): | - | - | |
| breakfast cereal: | - | - | |
| cheese: | - | - | |
| chewing gum: | 1.70000 | 87.00000 | |
| condiments / relishes: | - | - | |
| confectionery froastings: | - | - | |
| egg products: | - | - | |
| fats / oils: | - | - | |
| fish products: | - | - | |
| frozen dairy: | - | 0.75000 | |
| fruit ices: | - | 0.75000 | |
| gelatins / puddings: | - | - | |
| granulated sugar: | - | - | |
| gravies: | - | - | |
| hard candy: | - | 1.60000 | |
| 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) related to: Flavouring Group Evaluation 14 (FGE.14): Phenethyl alcohol, aldehyde, esters, and related phenylacetic acid esters from chemical group 15 (Commission Regulation (EC) No 1565/2000 of 18 July 2000) View page or View pdf |
| Flavouring Group Evaluation 55 (FGE.55): Consideration of phenyl-substituted aliphatic alcohols and related aldehydes and esters evaluated by JECFA (63rd meeting) structurally related to phenethyl alcohol, aldehyde, esters and related phenylacetic acid esters evaluated by EFSA in FGE.14 (2005) and aryl-substituted saturated and unsaturated primary alcohol/aldehyde/acid/ester derivatives evaluated by EFSA in FGE.15 (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 53 (FGE.53): Consideration of phenethyl alcohol, aldehyde, acid and related acetals and esters evaluated by JECFA (59th meeting) structurally related to phenethyl alcohol, aldehyde, esters and related phenylacetic acid esters evaluated by EFSA in FGE.14 (2005) and one phenoxyethyl ester evaluated in FGE.23 (2006) (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 14, Revision 1 (FGE.14Rev1): Phenethyl alcohol, aldehyde, acetals, carboxylic acid and related esters from chemical group 15 and 22 [1] - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food View page or View pdf |
| Flavouring Group Evaluation 53, Revision 1 (FGE.53Rev1): Consideration of phenethyl alcohol, aldehyde, acid and related acetals and esters evaluated by JECFA (59th meeting) FGE.23Rev1 (2008) View page or View pdf |
| EPI System: View |
| AIDS Citations:Search |
| Cancer Citations:Search |
| Toxicology Citations:Search |
| EPA Substance Registry Services (TSCA):122-78-1 |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :998 |
| National Institute of Allergy and Infectious Diseases:Data |
| SCCNFP:opinion |
| WGK Germany:1 |
| 2-phenylacetaldehyde |
| Chemidplus:0000122781 |
| RTECS:CY1420000 for cas# 122-78-1 |