Product Name

BENZYL ALDEHYDE

Chemical Name: Benzaldehyde / Benzenecarbaldehyde
CAS No.: 100-52-7

🟢 Difficulty: Beginner

⏳ Lasting: Low

🌸 Note: Top

Description

Benzyl Aldehyde, more commonly known as Benzaldehyde, is one of the classic aromatic aldehydes used in perfumery. It has a distinctive bitter-almond, sweet, fruity and slightly balsamic character, making it one of the easiest aroma chemicals to recognize by smell. It occurs naturally in materials such as bitter almond, peach and apricot kernels.

In perfumery, Benzyl Aldehyde is particularly useful for creating almond, cherry, marzipan, fruity, floral and balsamic effects. Its sharp aromatic opening can add definition and brightness to a composition, while its fruity character works especially well with floral and gourmand materials. It is also an important building block for fragrance and flavor compositions.

Because Benzyl Aldehyde has a strong and recognizable character, it is generally used as an accent rather than simply as a background material. In the right dosage, it can give a fragrance a distinctive almond-fruity lift and add complexity to floral, oriental and gourmand constructions.

Odor Profile

• Bitter almond

• Sweet

• Fruity

• Marzipan-like

• Balsamic

• Cherry-like

• Nutty

• Aromatic

Recommended Formulation Level (Educational guideline only)

• Trace: 0.01–0.05%

• General use: 0.05–0.50%

• High-impact accords: 0.50–2.00%

These are formulation guidelines for perfumers and are not IFRA limits.

Works Well With

• Benzyl Alcohol

• Benzyl Acetate

• Benzyl Benzoate

• Anisaldehyde

• Vanillin

• Ethyl Vanillin

• Heliotropin

• Phenethyl Alcohol

• Coumarin

• Methyl Anthranilate

• Cherry materials

• Fruity esters

Common Applications

• Fine Fragrance

• Attars

• Floral Fragrance

• Fruity Fragrance

• Gourmand Accords

• Candles

• Soap

• Body Care

• Home Fragrance

• Flavor Applications

Perfumers' Tip

Use Benzyl Aldehyde in small amounts when you want a recognizable almond or cherry-like lift. It can quickly dominate an accord, so evaluating it from a dilution is recommended.

For a richer marzipan effect, combine it with vanillin, heliotropin and benzyl alcohol. For fruity-floral compositions, try pairing it with benzyl acetate, phenethyl alcohol and fruity esters.