Identification

Namephenyl acetaldehyde
IUPAC2-phenylacetaldehyde
CAS Number122-78-1
EINECS204-574-5
FDA UNIIU8J5PLW9MR
Molecular FormulaC8 H8 O
Molecular Weight120.15096000
MDL NumberMFCD00006993
Nikkaji NumberJ2.494E
Beilstein0385791
CoE Number116
XlogP31.80 (est)

Regulatory

JECFA Food Flavoring1002 phenylacetaldehyde
DG SANTE Food Flavourings05.030 phenylacetaldehyde
FEMA Number2874
FDANo longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF)122-78-1 ; PHENYLACETALDEHYDE
FDA RegulationFDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION

Physical Properties

Appearance colorless to pale yellow clear oily liquid (est)
Assay 95.00 to 100.00
Halogens Chlorine free
Food Chemicals Codex Listed Yes
Specific Gravity 1.02500 to 1.03500 @ 25.00 °C.
Pounds per Gallon - (est). 8.529 to 8.612
Refractive Index 1.52500 to 1.53200 @ 20.00 °C.
Melting Point -10.00 °C. @ 760.00 mm Hg
Boiling Point 193.00 to 195.00 °C. @ 760.00 mm Hg
Acid Value 5.00 max. KOH/g
Vapor Pressure 0.368000 mmHg @ 25.00 °C. (est)
Flash Point 189.00 °F. TCC ( 87.00 °C. )
logP (o/w) 1.780
Shelf Life 3.00 month(s) or longer if stored properly.
Soluble in alcohol
Insoluble in glycerin
Stability hair spray
Similar Items note

Cosmetic Information

CosIngcosmetic data
Cosmetic Usesperfuming agents

Organoleptic Properties

Odor Strength high ,
Substantivity 400 hour(s) at 100.00 %
Odor Description
at 10.00 % in dipropylene glycol.
at 2.00 %.
very strong, green, floral, sweet, hyacinth type
apple; apricot; berry; cherry; chocolate; grape; grapefruit; honey; hyacinth; lemon; melon; orange; green; nutty; fruity; peach; peanut; vegetable; wine-like
green floral, strongly hyacinth note
green floral hyacinth
HYACINTH, SWEET, FLORAL, GREEN
Odor sample from Berje Inc.
Taste Description
at 5.00 ppm.
strong, fruity, nut-like, floral, sweet
floral honey sweet waxy
floral, honey note
SWEET, FLORAL, NUTTY, FRUITY

Safety Information

Preferred SDSView
European informationMost important hazard(s):
Human Experience2 % solution: skin irritation. sensitising.
Oral/Parenteral Toxicityoral-rat LD50 1550 mg/kg
Dermal Toxicityskin-rabbit LD50 > 5000 mg/kg
Inhalation Toxicityinhalation-mouse LC50 2000 mg/m3

GHS Classification

['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']

Safety in Use

Categoryflavor and fragrance agents
RIFM Fragrance Material Safety AssessmentSearch
IFRA Critical EffectDermal sensitization and systemic toxicity
IFRA RESTRICTION LIMITS IN THE FINISHED PRODUCT (%)Category 1: Products applied to the lips
NotesIFRA FLAVOR REQUIREMENTS:
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 ClassI
baked goods-
beverages(nonalcoholic)-
beverages(alcoholic)-
breakfast cereal-
cheese-
chewing gum1.70000
condiments / relishes-
confectionery froastings-
egg products-
fats / oils-
fish products-
frozen dairy-
fruit ices-
gelatins / puddings-
granulated sugar-
gravies-
hard candy-
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-

Beijing Lys Chemicals Co, LTD.

From Grams to Tons

Fine chemical high-tech company which contains R&D, production, and sales.

View All Website 86-10-68418738 jiayanyong@lyschem.com

Berje Inc.

Where the world comes to its senses

Where the world comes to its senses - Berjé is a global distributor of Essential Oils and Aromatic Chemicals.

View All Website 973-748-8980 tlauzurica@berjeinc.com

BOC Sciences

Best of Chemicals Supplier

Quality supplier of research chemicals and biochemicals including inhibitors, building blocks, GMP Products, impurities and metabolites, APIs for Veterinary, Natural Compounds, ADCs, Stem Cell Molecul...

View All Website 1-631-485-4226 account@bocsci.com

Excellentia International

Ingredients by Nature

Exceptional quality and excellence in meeting our customers requirements.

View All Website 732.749.9840 info@excellentiaint.com

Indukern, S.A. F&F Ingredients Division

Commitment to quality

Idukern F&F Ingredients is your partner for the fragrance and flavor ingredients.

View All Website +34 93 506 91 00 info@indukern.es

Lluch Essence S.L.

A family company dedicated to sales and distribution

Flexibility, availability, price and quality.

View All Website 34 93 379 38 49 web@lluche.com

M&U International LLC

Steady supply & demand

Meeting customers increasing demands at home as well as abroad.

View All Website 908-359-9000 sales@mu-intel.com

Moellhausen S.P.A.

THE CHEMISTRY OF EMOTIONS

Innovation and commitment in the name of excellence.

View All Website +39 039.685.6262

OQEMA

With a focus on providing the highest level of service

OQEMA has established itself at the forefront of the global chemical industry.

View All Website +1 973 886 3778 fandf@oqema.co.uk

Pell Wall Perfumes

Hand-made fragrances

Pell Wall maintains a broad palette of ingredients & in order to keep stocks fresh & the options wide we also sell from our own stock.

View All Website +44 (0) 20 3745 0887 https://pellwall.com/contact-us/

Penta International Corporation

Chemistry innovation

At Penta, our products and services help businesses do business better.

View All Website (973) 740-2300 lisaa@pentamfg.com

PerfumersWorld Ltd.

feeeel... the smell!

The one-stop resource for the creative perfumer.

View All Website +66(0)2-99-800-80 pwenquiries@perfumersworld.com

Prodasynth

PRODUCTEUR PAR ESSENCE

Chemical specialist in manufacturing, distributing and sourcing of tailor-made ingredients for the Flavour & Fragrance industry.

View All Website (33) 4 93 09 00 11 info@prodasynth.com

Sigma-Aldrich

Complete Supply Chain

The perfect blend of products and services that bring your creativity to life.

View All Website 800-244-1173 ff@sial.com

SRS Aromatics Ltd

For over 25 years

Bringing flavour and fragrance into your world.

View All Website +44 (0) 1284 704076 info@srsaromatics.co.uk

Symrise AG

Always Insiring More

Symrise aroma molecules & cosmetic ingredients for unique and innovative fragrances, flavors and cosmetics.

View All Website +49 5531 90 0 scentandcare@symrise.com

The John D. Walsh Company, Inc

Suppliers Since 1942

Supplying the fragrance and flavor industry with high quality products.

View All Website 973-962-1400 info@johndwalsh.com

Tianjin Danjun International Trade Co., LTD.

Quality Products

We know the Chinese chemical market well.

View All Website +86-15822601686 songshasha@danjunchem.com

R C Treatt and Co Ltd

Innovative ingredient solutions

World-leading innovative ingredient solutions provider for the flavour, fragrance and FMCG industries.

View All Website +1 863 668 9500 enquiries@treatt.com

Ernesto Ventós S.A.

Leaders in essence

We employ our five senses to do our job well.

View All Website +1 856 226 7501 info@ventos.com

Vigon International

Passion for Simplicity

Manufacturer and supplier of high quality flavor and fragrance ingredients.

View All Website 570-476-6300 sales@vigon.com

WholeChem, LLC

Connecting Innovators To the Building Blocks Of the Universe

Custom manufacturer and distributor of specialty ingredients. We make global local.

View All Website +1 (262) 995.8668 info@wholechem.com

Potential Uses

FR acacia FR aldehydic FL artichoke FR blackberry FR carnation FR cherry FR cherry blossom FL chocolate cocoa cinq fleurs forvil FR crabapple blossom FR elder berry FR evergreen FR flower shop FR frangipani plumeria FR fresh and clean FR gardenia FR genet FR grapefruit FR green FR honey FR hyacinth FR jasmin jockey club FR jonquil joy FR lilac FR lily FR magnolia FR narcissus FR neroli FR orange FR peach FR pear FR powder FR pumpkin pie FR raspberry FR rose FR sweet pea FR tangerine FL tea FR tea green tea FR tobacco FR verbena FR wallflower

Natural Occurrence

allamanda cathartica linn. flower oil brazil @ 0.30% Data PbMd apple cooked apple PMC apricot fruit asparagus bean black bean stem oil bilberry fruit juice blackberry fruit PMC bread white bread PMC burdock root cabbage celery leaf cerastium candidissimum corr. oil greece @ trace% Data champaca concrete @ 0.02% Data cherry PMC cichorium intybus l. root extract @ 1.04% Data cider PMC cinnamon ceylon cinnamon plant cinnamon ceylon cinnamon root bark cocoa coriander leaf oil @ 0.03-0.17% Data corn husk oil corn seed oil corn silk oil elder black elder fruit elder black elder leaf oil eschweilera coriacea (a. p. dc.) mori flower oil brazil @ 2.40% Data grape grapefruit juice guava fruit ham PbMd PMC herniaria incana lam. oil greece @ 0.20% Data honey buckwheat honey PbMd PMC hyacinth ketaki flower oil india @ 0.40% Data lecythis usitata miers. var. paraensis (ducke) r. kunth. flower oil brazil @ 28.20% Data lemon malus sieversii PbMd mandarin melon PMC mikania cordata (burm. f.) b.l. robinson var. cordata leaf oil france @ 0.10% Data mustard white mustard narcissus absolute @ 0.15% Data orange peel osmanthus absolute @ trace% Data papaya fruit parsley leaf peach fruit persimmon american persimmon fruit phallus impudicus plum fruit plumcot fruit PMC potato plant pumpkin raisin PMC ribes grossularia rose hips safflower flower safflower leaf spearmint oil sunflower flower tagetes minuta oil tamarind fruit oil tamarind seed oil tea shoot tomato fruit ylang ylang oil CO2 extract @ 0.03% Data

Synonyms

acetaldehyde, phenyl- benzacetaldehyde benzene acetaldehyde benzeneacetaldehyde benzyl carboxaldehyde benzylcarboxaldehyde hyacinthin phenyl acetaldehyde natural phenyl acetaldehyde pure FCC phenyl acetic aldehyde phenyl acetic aldehyde 100% phenyl ethanal 2- phenyl ethanal 1-oxo-2- phenyl ethane oxo phenyl ethane phenyl-acetaldehyde phenylacetaldehyd phenylacetaldehyde 2- phenylacetaldehyde a- phenylacetaldehyde phenylacetaldehyde natural phenylacetic aldehyde phenylethanal 2- phenylethanal 1-oxo-2- phenylethane alpha- tolualdehyde a- toluic aldehyde alpha- toluic aldehyde a- tolyaldehyde PubMed: Volatile constituents of roasted tigernut oil (Cyperus esculentus L.). J-Stage: Comparison of Agitake (Pleurotus eryngii var. ferulae) Volatile Components with Characteristic Odors Extracted by Hydrodistillation and Solvent-assisted Flavor Evaporation PubMed: Comparison of agitake (Pleurotus eryngii var. ferulae) volatile components with characteristic odors extracted by hydrodistillation and solvent-assisted flavor evaporation. J-Stage: Characterization of Aroma-active Compounds in Dry Flower of Malva sylvestris L. by GC-MS-O Analysis and OAV Calculations PubMed: Characterization of aroma-active compounds in dry flower of Malva sylvestris L. by GC-MS-O analysis and OAV calculations. PubMed: Characterization of the key odorants in pan-fried white mushrooms (Agaricus bisporus L.) by means of molecular sensory science: comparison with the raw mushroom tissue. PubMed: Characterization of the aroma signature of styrian pumpkin seed oil ( Cucurbita pepo subsp. pepo var. Styriaca) by molecular sensory science. PubMed: Identification of aroma active compounds of cereal coffee brew and its roasted ingredients. PubMed: Impact of different distribution scenarios and recommended storage conditions on flavor related quality attributes in ripening fresh tomatoes. PubMed: Production of aromatic compounds by metabolically engineered Escherichia coli with an expanded shikimate pathway. PubMed: Characterization of the key aroma compounds in rape honey by means of the molecular sensory science concept. PubMed: Monitoring of cocoa volatiles produced during roasting by selected ion flow tube-mass spectrometry (SIFT-MS). PubMed: Food volatile compounds facilitating HII mesophase formation: solubilization and stability. PubMed: Volatile compounds with characteristic odour in moso-bamboo stems (Phyllostachys pubescens Mazel ex Houz. De ehaie). PubMed: Characterization of aroma compounds in Chinese rice wine Qu by solvent-assisted flavor evaporation and headspace solid-phase microextraction. PubMed: Characteristic aroma-active compounds of Korean perilla (Perilla frutescens Britton) leaf. PubMed: Decoding the key aroma compounds of a Hungarian-type salami by molecular sensory science approaches. PubMed: Impact of forced-aging process on madeira wine flavor. PubMed: Changes in key aroma compounds of Criollo cocoa beans during roasting. PubMed: Studies on the aroma of five fresh tomato cultivars and the precursors of cis- and trans-4,5-epoxy-(E)-2-decenals and methional. PubMed: Influence of lipids in the generation of phenylacetaldehyde in wort-related model systems. PubMed: The chemical characterization of the aroma of dessert and sparkling white wines (Pedro Ximénez, Fino, Sauternes, and Cava) by gas chromatography-olfactometry and chemical quantitative analysis. PubMed: Aroma components of American country ham. PubMed: Effect of supercritical carbon dioxide decaffeination on volatile components of green teas. PubMed: Short communication: Identification of the aroma compounds responsible for the floral/rose flavor in water-soluble fractions of Manchego cheese. PubMed: Tomato phenylacetaldehyde reductases catalyze the last step in the synthesis of the aroma volatile 2-phenylethanol. PubMed: Effect of cysteine and cystine addition on sensory profile and potent odorants of extruded potato snacks. PubMed: An assessment of the role played by some oxidation-related aldehydes in wine aroma. PubMed: Characterization of aroma-active compounds in raw and cooked pine-mushrooms (Tricholoma matsutake Sing.). PubMed: Chemical conversion of alpha-amino acids into alpha-keto acids by 4,5-epoxy-2-decenal. PubMed: Identification of the key aroma compounds in cocoa powder based on molecular sensory correlations. PubMed: Tomato aromatic amino acid decarboxylases participate in synthesis of the flavor volatiles 2-phenylethanol and 2-phenylacetaldehyde. PubMed: Formation of strecker aldehydes from polyphenol-derived quinones and alpha-amino acids in a nonenzymic model system. PubMed: Photochemical release of aldehydes from alpha-acetoxy nitroveratryl ethers. PubMed: The FEMA GRAS assessment of phenethyl alcohol, aldehyde, acid, and related acetals and esters used as flavor ingredients. PubMed: Characterization of aroma compounds responsible for the rosy/floral flavor in Cheddar cheese. PubMed: Further insights into the role of methional and phenylacetaldehyde in lager beer flavor stability. PubMed: Aroma compounds in sweet whey powder. PubMed: Odorous products of the chlorination of phenylalanine in water: formation, evolution, and quantification. PubMed: Identification and quantification of aroma-active components that contribute to the distinct malty flavor of buckwheat honey. PubMed: Identification of malodorous, a wild species allele affecting tomato aroma that was aelected against during domestication. PubMed: Determination of key aroma compounds in the crumb of a three-stage sourdough rye bread by stable isotope dilution assays and sensory studies. PubMed: Chemical nature of malty flavor and aroma produced by Streptococcus lactis var. maltigenes.