Natural benzaldehyde (pharmaceutical grade) 99%

Benzaldehyde cas100-52-7 

CAS number: 100-52-7

Foreign name: benzaldehyde

Other names: Benzaldehyde; bitter almond oil; benzoin aldehyde; natural benzaldehyde; artificial bitter almond oil

Molecular formula: C7H6O

Molecular weight: 106.12

Content: 98%

Density: 1.049g/cm3

Melting point: -26℃

Boiling point: 178.7°C at 760 mmHg

Flash point: 62.8°C

Refractive index 1.544-1.546

Water solubility: <0.01 g/100 mL at 19.5℃

Vapor pressure: 0.974mmHg at 25°C

Appearance and properties: The pure product is a colorless liquid, and the industrial product is a colorless to light yellow liquid with a bitter almond odor.

Uses: An important chemical raw material, used to make lauric aldehyde, lauric acid, phenylacetaldehyde and benzyl benzoate, and also used as a fragrance.

Storage and transportation: complete packaging, lightly pack and handle; storeroom ventilated, away from open flames, high temperature, and stored separately from oxidants

[Use 1] Important chemical raw material, used to make lauric aldehyde, lauric acid, phenylacetaldehyde and benzyl benzoate, etc.

Also used as a spice

[Use 2] Used as a reagent for the determination of ozone, phenol, alkaloids and methylene next to the carboxyl group

[Use 3] It can be used as a special top fragrance, and used in small amount in floral formulas, such as lilac, white orchid, jasmine

, Violet, acacia, sunflower, sweet bean blossom, plum blossom, orange blossom, etc. It can also be used in soap. Can also be used as

It is used as a spice for almonds, berries, cream, cherries, coconuts, apricots, peaches, walnuts, plums

, Vanilla bean, spicy and other flavors. It is also used in wine flavors such as rum and brandy

[Use 4] Benzaldehyde is an intermediate of the herbicide Yeyanku and the plant growth regulator trinexacil

[Usage 5] GB 2760-1996 stipulates that it is a edible spice that is temporarily allowed to be used. Mainly used to prepare almonds,

For cherries, peaches, nuts and other flavors, the dosage can reach 40%. As a flavoring agent for canned cherries in syrup, the amount added

3ml per kg of sugar water