|
Category: flavor and fragrance agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
Organoleptic Properties:
| Odor Type: green |
Odor Strength:high ,
recommend smelling in a 10.00 % solution or less |
| Substantivity:400 hour(s) at 100.00 % |
| green sweet floral hyacinth clover honey cocoa |
Odor Description:at 10.00 % in dipropylene glycol. green sweet floral hyacinth clover honey cocoa
Luebke, William tgsc, (1987) |
| Odor sample from: Berje Inc. |
| honey floral rose sweet powdery fermented chocolate earthy |
Odor Description:at 2.00 %. Honey, floral rose, sweet, powdery, fermented, chocolate with a slight earthy nuance
Mosciano, Gerard P&F 23, No. 5, 49, (1998) |
| Flavor Type: honey |
| honey sweet floral chocolate cocoa spicy |
Taste Description: at 5.00 ppm. Honey, sweet, floral, chocolate and cocoa, with a spicy nuance
Mosciano, Gerard P&F 23, No. 5, 49, (1998) |
| Odor and/or flavor descriptions from others (if found). |
| Symrise |
| Phenylacetaldehyde |
| Odor Description:very strong, green, floral, sweet, hyacinth type |
Taste Description:strong, fruity, nut-like, floral, sweet
Useful in: brown nuts, brown others, fruity red, fruity yellow, sweet others. |
| Sigma-Aldrich |
| Phenylacetaldehyde, ≥95%, FCC, FG |
| Odor Description:apple; apricot; berry; cherry; chocolate; grape; grapefruit; honey; hyacinth; lemon; melon; orange; green; nutty; fruity; peach; peanut; vegetable; wine-like |
| Taste Description:floral honey sweet waxy |
| Moellhausen |
| PHENYLACETALDEHYDE |
| Odor Description:green floral, strongly hyacinth note |
| Taste Description:floral, honey note |
| PerfumersWorld |
| Phenylacetaldehyde 85% in PEA |
Odor Description:green floral hyacinth
Blends-well-with - Phenylacetaldehyde Earthy-mossy-notes Gums |
| Prodasynth |
| PHENYLACETIC ALDEHYDE 50% (CA. 45%; PHENETHYL ALCOHOL |
| Odor Description:HYACINTH, SWEET, FLORAL, GREEN |
| Taste Description:SWEET, FLORAL, NUTTY, FRUITY |
Cosmetic Information:
Suppliers:
| Aquila Organics |
| Phenyl Acetaldehyde
|
| Beijing Lys Chemicals |
| Phenylacetaldehyde
|
| Berjé |
| Phenyl Acetaldehyde
|
| Media |
| BOC Sciences |
| For experimental / research use only. |
| Phenylacetaldehyde
|
| Ernesto Ventós |
| PHENYL ACETIC ALDEHYDE
Odor: HYACINTH, SWEET, FLORAL, GREEN Flavor: SWEET, FLORAL, NUTTY, FRUITY |
| Excellentia International |
| Phenyl Acetaldehyde Natural
|
| Indukern F&F |
| PHENYL ACETIC ALDEHYDE 100%
Odor: GREEN, SWEET, FLORAL, HONEY |
| Lluch Essence |
| PHENYL ACETALDEHYDE 97%
|
| Lluch Essence |
| PHENYLACETIC ALDEHYDE NATURAL
|
| M&U International |
| NAT. PHENYLETHYL ALDEHYDE
|
| M&U International |
| Phenlactaldehyde
|
| Moellhausen |
| PHENYLACETALDEHYDE
Odor: green floral, strongly hyacinth note Flavor: floral, honey note |
| OQEMA |
| Phenyl Acetaldehyde
|
| Pell Wall Perfumes |
| Phenylacetaldehyde
|
| Penta International |
| PHENYLACETALDEHYDE FCC
|
| Penta International |
| PHENYLACETALDEHYDE
|
| PerfumersWorld |
| Phenylacetaldehyde 85% in PEA
Odor: green floral hyacinth Use: Blends-well-with - Phenylacetaldehyde Earthy-mossy-notes Gums |
| Prodasynth |
| PHENYLACETIC ALDEHYDE 50%
(CA. 45%; PHENETHYL ALCOHOL Odor: HYACINTH, SWEET, FLORAL, GREEN Flavor: SWEET, FLORAL, NUTTY, FRUITY |
| R C Treatt & Co Ltd |
| Phenyl Acetaldehyde
|
| Reincke & Fichtner |
| Phenylacetaldehyde
|
| Santa Cruz Biotechnology |
| For experimental / research use only. |
| Phenylacetaldehyde ≥90%
|
| Sigma-Aldrich |
| Phenylacetaldehyde, ≥95%, FCC, FG
Odor: apple; apricot; berry; cherry; chocolate; grape; grapefruit; honey; hyacinth; lemon; melon; orange; green; nutty; fruity; peach; peanut; vegetable; wine-like |
| Certified Food Grade Products |
| SRS Aromatics |
| PHENYL ACETALDEHYDE 95 %
|
| SRS Aromatics |
| PHENYLACETALDEDHYDE (FG)
|
| Symrise |
| Phenylacetaldehyde
Odor: very strong, green, floral, sweet, hyacinth type Flavor: strong, fruity, nut-like, floral, sweet Useful in: brown nuts, brown others, fruity red, fruity yellow, sweet others. |
| Tengzhou Xiang Yuan Aroma Chemicals |
| Phenylacetaldehyde
|
| The John D. Walsh Company |
| Phenyl Acetaldehyde
|
| Tianjin Danjun International |
| Phenylacetaldehyde
|
| Ungerer & Company |
| Phenyl Acetaldehyde
|
| Vigon International |
| Phenyl Acetaldehyde FCC Pure
Odor: POWERFUL, GREEN ODOR WITH A FLORAL BACKGROUND |
| WholeChem |
| Phenylacetaldehyde
|
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 |
References:
Other Information:
Potential Blenders and core components note
| For Odor |
| aldehydic |
muguet undecadienal
FR |
nonanal (aldehyde C-9)
FL/FR |
10- undecenal (aldehyde C-11 undecylenic)
FL/FR |
| animal |
para- cresyl phenyl acetate
FL/FR |
| balsamic |
iso amyl benzoate
FL/FR |
siam benzoin resinoid
FL/FR |
benzyl salicylate
FL/FR |
brachyleana hutchinsii wood oil
FR |
cinnamyl alcohol
FL/FR |
clover nitrile
FR |
methyl cinnamate
FL/FR |
3- phenyl propyl alcohol
FL/FR |
2- phenyl propyl alcohol
FL/FR |
propyl cinnamate
FL/FR |
tetrahydrofurfuryl cinnamate
FL/FR |
valerian rhizome absolute
FL/FR |
| bready |
bran resinoid
FR |
| caramellic |
propyl pyruvate
FL/FR |
| chemical |
styralyl alcohol
FL/FR |
| chocolate |
cocoa pentenal
FL/FR |
| citrus |
2- heptanol
FL/FR |
| ethereal |
ethyl formate
FL/FR |
| fatty |
undecanal propylene glycol acetal
FL/FR |
| fermented |
hexanal diethyl acetal
FL/FR |
valeraldehyde
FL/FR |
| floral |
alpha- amyl cinnamaldehyde
FL/FR |
iso amyl salicylate
FL/FR |
amyl salicylate
FL/FR |
anisyl propanal / methyl anthranilate schiff's base
FR |
benzyl acetate
FL/FR |
bois de rose oil brazil
FL/FR |
iso butyl salicylate
FL/FR |
butyl salicylate
FL/FR |
cassie absolute
FL/FR |
citronellol
FL/FR |
citronellyl acetate
FL/FR |
coriander seed oil
FL/FR |
cyclohexyl ethyl alcohol
FL/FR |
gamma- damascone
FR |
9- decen-1-ol
FL/FR |
decyl formate
FR |
dimethyl benzyl carbinol
FL/FR |
2,4- dimethyl cyclohexyl methyl acetate
FR |
ethyl hydrocinnamate
FL/FR |
ethyl phenyl acetate
FL/FR |
floral pyranol
FR |
gardenia absolute
FR |
gardenia oxide
FR |
geraniol
FL/FR |
geranyl formate
FL/FR |
heliotropin
FL/FR |
heliotropyl diethyl acetal
FR |
(Z)-3- hexen-1-yl salicylate
FL/FR |
hexyl 2-furoate
FL/FR |
alpha- hexyl cinnamaldehyde
FL/FR |
hyacinth acetals
FL/FR |
hyacinth ether
FR |
hydroxycitronellal
FL/FR |
kewda oil
CS |
leerall
FR |
lilac specialty
FR |
linalool
FL/FR |
laevo- linalool
FL/FR |
linalool oxide
FL/FR |
methyl dihydrojasmonate
FL/FR |
muguet carbinol
FL/FR |
muguet carboxaldehyde
FR |
narcissus acetate
FL/FR |
nerol
FL/FR |
nerolidol
FL/FR |
nonanol
FL/FR |
ocean propanal
FL/FR |
ocean propanal / methyl anthranilate schiff's base
FR |
bitter orangeflower absolute morocco
FL/FR |
bitter orangeflower concrete morocco
FR |
peony alcohol
FR |
phenethyl acetate
FL/FR |
phenethyl alcohol
FL/FR |
phenethyl formate
FL/FR |
phenethyl isobutyrate
FL/FR |
phenethyl lactate
FL/FR |
phenethyl phenyl acetate
FL/FR |
phenethyl salicylate
FL/FR |
phenyl acetaldehyde / methyl anthranilate schiff's base
FR |
phenyl acetaldehyde 2,3-butylene glycol acetal
FL/FR |
phenyl acetaldehyde diisobutyl acetal
FL/FR |
phenyl glycol diacetate
FR |
(S)-2- phenyl propionaldehyde
FL/FR |
2- phenyl propionaldehyde dimethyl acetal
FL/FR |
2- phenyl propyl acetate
FL/FR |
(R)-2- phenyl propyl alcohol
FL/FR |
3- phenyl propyl formate
FL/FR |
phenyl propyl phenyl acetate
FR |
3- phenyl propyl propionate
FL/FR |
(E)-2- phenyl-1(2)-propene-1-yl acetate
FR |
2- phenyl-2-pentenal
FL/FR |
iso propyl phenyl acetate
FL/FR |
propyl salicylate
FR |
reseda acetal
FR |
rhodinol
FL/FR |
rhodinyl phenyl acetate
FL/FR |
rose absolute (rosa damascena) bulgaria
FL/FR |
rose butanoate
FL/FR |
laevo- rose oxide
FL/FR |
(Z)- rose oxide
FL/FR |
rose pyran
FR |
tea acetate
FR |
tuberose absolute (from concrete)
FL/FR |
tuberose absolute (from pommade)
FL/FR |
| fruity |
iso amyl butyrate
FL/FR |
amyl hexanoate
FL/FR |
benzyl methyl ether
FL/FR |
benzyl propionate
FL/FR |
iso butyl anthranilate
FL/FR |
iso butyl propionate
FL/FR |
cyclohexyl crotonate
FR |
endo- ethyl bicyclo(2.2.1)-5-heptene-2-carboxylate
FR |
green acetate
FR |
4- phenyl-2-butyl acetate
FL/FR |
pineapple pentenoate
FL/FR |
strawberry glycidate 1 (aldehyde C-16 (so-called))
FL/FR |
tropical indene
FR |
| green |
acetaldehyde ethyl phenethyl acetal
FL/FR |
bromstyrol
CS |
2-iso butyl thiazole
FL/FR |
citrus carbaldehyde / methyl anthranilate schiff's base
FR |
cumin acetaldehyde
FL/FR |
para- dimethyl hydroquinone
FL/FR |
diphenyl oxide
FL/FR |
galbascone (IFF)
FR |
geranium absolute
FL/FR |
green carboxylate
FR |
green ether
FL/FR |
green heptenal
FR |
heptyl cinnamate
FL/FR |
(Z)-3- hexen-1-yl phenyl acetate
FL/FR |
3- hexenal
FL/FR |
hexoxyacetaldehyde dimethyl acetal
FR |
hyacinth absolute
FL/FR |
hyacinth butanal
FR |
3,5- ivy carbaldehyde
FL/FR |
2,4- ivy carbaldehyde
FL/FR |
3,6- ivy carbaldehyde
FL/FR |
ivy carbaldehyde
FL/FR |
ivy carbaldehyde / methyl anthranilate schiff's base
FR |
ivy dioxolane
FR |
leafy acetal
FL/FR |
leafy oxime
FR |
4- methyl-4-phenyl pentanone
FR |
narcissus flower absolute
FR |
octyl oxyacetaldehyde
FR |
phenethyl acetal
FR |
phenethyl isopropyl ether
FR |
phenethyl oxyacetaldehyde
FR |
phenethyl tiglate
FL/FR |
phenoxyacetaldehyde 50% in benzyl alcohol
FR |
phenyl acetaldehyde ethylene glycol acetal
FR |
phenyl acetaldehyde solution
FL/FR |
2- phenyl propionaldehyde
FL/FR |
3- phenyl propionaldehyde
FL/FR |
1- phenyl-2-pentanol
FL/FR |
2- propenyl-para-cymene
FR |
iso propyl quinoline
FR |
| herbal |
hexanol
FL/FR |
linalyl acetate
FL/FR |
marigold oil mexico
FL/FR |
methyl ortho-anisate
FL/FR |
3- octanone
FL/FR |
| honey |
butyl phenyl acetate
FL/FR |
methyl phenyl acetate
FL/FR |
phenyl acetic acid
FL/FR |
propyl phenyl acetate
FL/FR |
| leathery |
leather cyclohexanol
FR |
| mossy |
oakmoss absolute
FL/FR |
| musk |
musk gx 100%
FR |
musk gx 50% in BB
FR |
musk gx 50% in DEP
FR |
| musty |
cocoa butenal
FL/FR |
| naphthyl |
beta- naphthyl ethyl ether
FL/FR |
| orris |
iso eugenyl formate
FL/FR |
| powdery |
para- anisyl alcohol
FL/FR |
| spicy |
carrot weed oil
FL/FR |
clove bud oil
FL/FR |
iso eugenyl phenyl acetate
FL/FR |
(E)-para- methoxycinnamaldehyde
FL/FR |
methyl isoeugenol
FL/FR |
| terpenic |
(E,E)-2,6-allo ocimene
FL/FR |
| vanilla |
ethyl vanillin
FL/FR |
| waxy |
allyl nonanoate
FL/FR |
ethyl laurate
FL/FR |
methyl octanoate
FL/FR |
| woody |
amber carbinol
FR |
(E)- ethyl geranate
FR |
4,6,11- trimethyl-5-oxatricyclo(6.2.2.0*4,9*)dodec-6-ene
FR |
| For Flavor |
| No flavor group found for these |
1- acetyl cyclohexyl acetate
FL |
butyl salicylate
FL/FR |
ethyl hydrocinnamate
FL/FR |
iso eugenyl formate
FL/FR |
heptyl cinnamate
FL/FR |
hexanal diethyl acetal
FL/FR |
hyacinth absolute
FL/FR |
3,5- ivy carbaldehyde
FL/FR |
ivy carbaldehyde
FL/FR |
(E)-para- methoxycinnamaldehyde
FL/FR |
methyl ortho-anisate
FL/FR |
(E,E)-2,6-allo ocimene
FL/FR |
phenethyl lactate
FL/FR |
phenyl acetaldehyde 2,3-butylene glycol acetal
FL/FR |
phenyl acetaldehyde solution
FL/FR |
(S)-2- phenyl propionaldehyde
FL/FR |
2- phenyl propyl acetate
FL/FR |
(R)-2- phenyl propyl alcohol
FL/FR |
3- phenyl propyl formate
FL/FR |
3- phenyl propyl propionate
FL/FR |
4- phenyl-2-butyl acetate
FL/FR |
propyl pyruvate
FL/FR |
tetrahydrofurfuryl cinnamate
FL/FR |
undecanal propylene glycol acetal
FL/FR |
| aldehydic |
| aldehydic |
nonanal (aldehyde C-9)
FL/FR |
| aromatic |
amyl salicylate
FL/FR |
hyacinth acetals
FL/FR |
leafy acetal
FL/FR |
| balsamic |
siam benzoin resinoid
FL/FR |
benzyl salicylate
FL/FR |
| chemical |
styralyl alcohol
FL/FR |
| cherry |
heliotropin
FL/FR |
| chocolate |
creme de cocoa flavor
FL |
| citrus |
linalool
FL/FR |
laevo- linalool
FL/FR |
nerol
FL/FR |
| cooling |
iso butyl salicylate
FL/FR |
| ethereal |
ethyl formate
FL/FR |
| fatty |
cocoa butter distillates
FL |
10- undecenal (aldehyde C-11 undecylenic)
FL/FR |
| floral |
bois de rose oil brazil
FL/FR |
citronellol
FL/FR |
citronellyl acetate
FL/FR |
cocoa pentenal
FL/FR |
geraniol
FL/FR |
linalyl acetate
FL/FR |
methyl dihydrojasmonate
FL/FR |
methyl phenyl acetate
FL/FR |
muguet carbinol
FL/FR |
ocean propanal
FL/FR |
bitter orangeflower absolute morocco
FL/FR |
phenethyl alcohol
FL/FR |
phenyl acetic acid
FL/FR |
rhodinol
FL/FR |
rose absolute (rosa damascena) bulgaria
FL/FR |
laevo- rose oxide
FL/FR |
tuberose absolute (from concrete)
FL/FR |
tuberose absolute (from pommade)
FL/FR |
| fruity |
iso amyl benzoate
FL/FR |
amyl hexanoate
FL/FR |
para- anisyl alcohol
FL/FR |
benzyl acetate
FL/FR |
benzyl methyl ether
FL/FR |
benzyl propionate
FL/FR |
iso butyl anthranilate
FL/FR |
iso butyl propionate
FL/FR |
2- heptanol
FL/FR |
methyl 4-phenyl butyrate
FL |
2- phenyl propionaldehyde dimethyl acetal
FL/FR |
1- phenyl-2-pentanol
FL/FR |
pineapple pentenoate
FL/FR |
propyl cinnamate
FL/FR |
rose butanoate
FL/FR |
strawberry glycidate 1 (aldehyde C-16 (so-called))
FL/FR |
valerian rhizome absolute
FL/FR |
| green |
acetaldehyde ethyl phenethyl acetal
FL/FR |
iso amyl salicylate
FL/FR |
2-iso butyl thiazole
FL/FR |
carrot weed oil
FL/FR |
cinnamyl alcohol
FL/FR |
cocoa butenal
FL/FR |
cumin acetaldehyde
FL/FR |
cyclohexyl ethyl alcohol
FL/FR |
para- dimethyl hydroquinone
FL/FR |
diphenyl oxide
FL/FR |
geranium absolute
FL/FR |
geranyl formate
FL/FR |
green ether
FL/FR |
hexanol
FL/FR |
(Z)-3- hexen-1-yl phenyl acetate
FL/FR |
(Z)-3- hexen-1-yl salicylate
FL/FR |
3- hexenal
FL/FR |
hexyl 2-furoate
FL/FR |
2,4- ivy carbaldehyde
FL/FR |
3,6- ivy carbaldehyde
FL/FR |
linalool oxide
FL/FR |
methyl octanoate
FL/FR |
narcissus acetate
FL/FR |
nerolidol
FL/FR |
oakmoss absolute
FL/FR |
phenethyl formate
FL/FR |
phenethyl tiglate
FL/FR |
phenyl acetaldehyde diisobutyl acetal
FL/FR |
2- phenyl propionaldehyde
FL/FR |
3- phenyl propionaldehyde
FL/FR |
2- phenyl propyl alcohol
FL/FR |
2- phenyl-2-pentenal
FL/FR |
iso phorone
FL |
(Z)- rose oxide
FL/FR |
| herbal |
coriander seed oil
FL/FR |
marigold oil mexico
FL/FR |
| honey |
butyl phenyl acetate
FL/FR |
ethyl phenyl acetate
FL/FR |
phenethyl acetate
FL/FR |
phenethyl isobutyrate
FL/FR |
phenethyl phenyl acetate
FL/FR |
propyl phenyl acetate
FL/FR |
iso propyl phenyl acetate
FL/FR |
| medicinal |
dimethyl benzyl carbinol
FL/FR |
phenethyl salicylate
FL/FR |
| mushroom |
3- octanone
FL/FR |
| phenolic |
para- cresyl phenyl acetate
FL/FR |
| powdery |
beta- naphthyl ethyl ether
FL/FR |
| spicy |
cassie absolute
FL/FR |
clove bud oil
FL/FR |
iso eugenyl phenyl acetate
FL/FR |
methyl cinnamate
FL/FR |
methyl isoeugenol
FL/FR |
3- phenyl propyl alcohol
FL/FR |
| tropical |
alpha- amyl cinnamaldehyde
FL/FR |
| vanilla |
ethyl vanillin
FL/FR |
| waxy |
allyl nonanoate
FL/FR |
iso amyl butyrate
FL/FR |
9- decen-1-ol
FL/FR |
ethyl laurate
FL/FR |
alpha- hexyl cinnamaldehyde
FL/FR |
hydroxycitronellal
FL/FR |
nonanol
FL/FR |
rhodinyl phenyl acetate
FL/FR |
| winey |
valeraldehyde
FL/FR |
Potential Uses:
Occurrence (nature, food, other): note
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 |
Articles:
| 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. |
|
3D/inchi