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Key Documents

W212709

Sigma-Aldrich

苯甲醛

≥98%, FG, FCC

同義詞:

苦杏仁油

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About This Item

線性公式:
C6H5CHO
CAS號碼:
分子量::
106.12
FEMA號碼:
2127
Beilstein:
471223
EC號碼:
歐洲委員會號碼:
101
MDL號碼:
分類程式碼代碼:
12164502
PubChem物質ID:
Flavis號碼:
5.013
NACRES:
NA.21

生物源

synthetic

品質等級

等級

FG
Halal
Kosher

agency

meets purity specifications of JECFA

法律遵循

EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 117
FDA 21 CFR 182.60

蒸汽密度

3.65 (vs air)
3.7 (vs air)

蒸汽壓力

4 mmHg ( 45 °C)

化驗

≥98%

形狀

liquid

自燃溫度

374 °F

expl. lim.

1.4 %, 20 °F

折射率

n20/D 1.545 (lit.)

pH值

5.9 (20 °C)

bp

178-179 °C (lit.)

mp

−26 °C (lit.)

密度

1.044 g/cm3 at 20 °C (lit.)

應用

flavors and fragrances

文件

see Safety & Documentation for available documents

食物過敏原

no known allergens

感官的

almond; cherry; sweet

SMILES 字串

O=Cc1ccccc1

InChI

1S/C7H6O/c8-6-7-4-2-1-3-5-7/h1-6H

InChI 密鑰

HUMNYLRZRPPJDN-UHFFFAOYSA-N

尋找類似的產品? 前往 產品比較指南

一般說明

Benzaldehyde is an aromatic flavor compound with a characteristic bitter almond taste and odor. It has been identified in the volatile fractions of mushroom, medlar seeds and cheese.

應用


  • Volatolomics-assisted characterization of the key odorants in green off-flavor black tea and their dynamic changes during processing.: This study highlights the role of Benzaldehyde in identifying and characterizing key odorants in green off-flavor black tea, using advanced volatolomics techniques. This research provides essential insights into flavor science and the impact of processing methods on tea quality (Yang et al., 2024).

  • Volatilome and flavor analyses based on e-nose combined with HS-GC-MS provide new insights into ploidy germplasm diversity in Platostoma palustre.: This research uses Benzaldehyde as a standard in electronic nose and gas chromatography-mass spectrometry analyses to explore plant volatilomes, significantly contributing to our understanding of plant biochemistry and genetic diversity (Zhong et al., 2024).

訊號詞

Danger

危險分類

Acute Tox. 4 Inhalation - Acute Tox. 4 Oral - Aquatic Chronic 2 - Eye Irrit. 2 - Repr. 1B - Skin Irrit. 2 - STOT SE 3

標靶器官

Respiratory system

儲存類別代碼

6.1C - Combustible acute toxic Cat.3 / toxic compounds or compounds which causing chronic effects

水污染物質分類(WGK)

WGK 1

閃點(°F)

145.4 °F - closed cup

閃點(°C)

63 °C - closed cup

個人防護裝備

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter


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分析證明 (COA)

Lot/Batch Number

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Fenaroli G
Fenaroli's Handbook of Flavor Ingredients, 40-40 (1971)
Conversion of phenylalanine to benzaldehyde initiated by an aminotransferase in Lactobacillus plantarum
Groot MNN & de Bont JA.
Applied and Environmental Microbiology, 64(8), 3009-3013 (1998)
Supercritical fluid extraction of volatile components from Bunium persicum Boiss.(black cumin) and Mespilus germanica L.(medlar) seeds
Pourmortazavi SM, et al.
J. Food Compos. Anal., 18(5), 439-446 (2005)
Volatile components of mushroom (Agaricus subrufecens)
Chen CC & Wu CM
Journal of Food Science, 49(4), 1208-1209 (1984)
Tom Craig et al.
Biotechnology and bioengineering, 110(4), 1098-1105 (2012-11-06)
Benzaldehyde, with its apricot and almond-like aroma, is the second most abundantly used molecule in the flavor industry, and is most commonly produced via chemical routes, such as by the oxidation of toluene. Biologically produced benzaldehyde, whether by extraction of

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