benzaldehyde diethyl acetal

Benzaldehyde diethyl acetal, also known by the trivial name (diethoxymethyl)benzene, is an organic compound characterized by the molecular formula C₁₁H₁₆O₂. It is a colorless to pale yellow liquid often used as a flavor and fragrance ingredient. The compound exhibits a distinct green bitter almond odor, which contributes to its use in various sensory formulations. Synonyms include diethyl benzaldehyde acetal, diethoxymethylbenzene, alpha,alpha-diethoxytoluene, and ethyl phenyl acetal. It is classified under flavoring and fragrance chemicals and is documented in authoritative chemical databases such as PubChem. Benzaldehyde diethyl acetal is typically synthesized or extracted for use in flavor and fragrance applications where its olfactory profile is valued.

Benzaldehyde diethyl acetal naturally occurs in certain plant sources such as potatoes, contributing to their characteristic aroma. It has broad applicability as a flavor and fragrance agent. Its odor profile, reminiscent of green bitter almond, enables its use in blending to replicate or enhance fresh, leafy, and fruity notes such as apple, basil, cilantro, and marjoram. In fragrance formulations, it serves as a substitute or complement for natural oils like clary sage and currant bud absolute. According to the IFRA (Global) Code of Practice, benzaldehyde diethyl acetal is recognized for its role as a safe flavoring substance within regulated limits. Additionally, the compound is employed in various flavor categories including dairy, confectionery, fruit-based products, and savory applications, with usage restrictions defined in EU regulations such as Commission Regulation EC No. 1565/2000.

Benzaldehyde diethyl acetal is a slightly viscous liquid with moderate hydrophobicity, reflected by its estimated logP value of 2.65, indicating lipophilic character relevant for formulation in both aqueous and oil-based systems. Its specific gravity ranges between 0.903 and 0.909 at 25 °C, while the refractive index lies from 1.475 to 1.481 at 20 °C, parameters that influence its mixing behavior and optical properties in blends. The compound demonstrates low vapor pressure (0.241 mmHg at 25 °C), indicative of moderate volatility that supports sustained fragrance release. Benzaldehyde diethyl acetal is soluble in alcohol solvents and has limited water solubility, estimated at 469.5 mg/L at 25 °C, which affects its distribution in complex matrices. Its flash point is 148 °C (TCC), a factor relevant for handling and storage safety. Stability under alkaline conditions suggests reliable performance without rapid degradation in common formulation environments.

	diethoxymethylbenzene
NIST Chemistry WebBook:	Search Inchi
Canada Domestic Sub. List:	774-48-1
Pubchem (cid):	69884
Pubchem (sid):	135026168

(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
HMDB (The Human Metabolome Database):	Search
Export Tariff Code:	2911.00.5000
VCF-Online:	VCF Volatile Compounds in Food
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Safety information

Preferred SDS: View
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:
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
Maximised Survey-derived Daily Intakes (MSDI-EU):		1.70 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI):		3900 (μg/person/day)
Threshold of Concern:		1800 (μg/person/day)
Structure Class:		I
Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i).
Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.
		average usage mg/kg	maximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0):		7.00000	35.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0):		5.00000	25.00000
Edible ices, including sherbet and sorbet (03.0):		10.00000	50.00000
Processed fruit (04.1):		7.00000	35.00000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2):		-	-
Confectionery (05.0):		10.00000	50.00000
Chewing gum (05.3):		-	-
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0):		5.00000	25.00000
Bakery wares (07.0):		10.00000	50.00000
Meat and meat products, including poultry and game (08.0):		2.00000	10.00000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0):		2.00000	10.00000
Eggs and egg products (10.0):		-	-
Sweeteners, including honey (11.0):		-	-
Salts, spices, soups, sauces, salads, protein products, etc. (12.0):		5.00000	25.00000
Foodstuffs intended for particular nutritional uses (13.0):		10.00000	50.00000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1):		5.00000	25.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2):		10.00000	50.00000
Ready-to-eat savouries (15.0):		20.00000	100.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0):		5.00000	25.00000

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 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

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EPA Substance Registry Services (TSCA):774-48-1

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Laboratory Chemical Safety Summary :69884

National Institute of Allergy and Infectious Diseases:Data

diethoxymethylbenzene

Chemidplus:0000774481