Compound Monograph
Benzaldehyde
Benzaldehyde is a simple aromatic aldehyde responsible for the characteristic smell of bitter almonds.
Classification
Benzaldehyde is an aromatic aldehyde, part of the other constituents class. Compounds outside the major chemical classes — nucleosides, simple amines, mixed volatile oils, and as-yet uncategorised constituents.
Where Does It Come From? (5)
Benzaldehyde is a naturally occurring aromatic aldehyde, found in Bitter almond, Rooibos, Cherry and apricot kernels and 2 other sources. It is well tolerated orally (low toxicity).
Research & Evidence
Benzaldehyde is the simplest aromatic aldehyde and the compound mainly responsible for the smell and taste of bitter almonds. It occurs naturally in the kernels of almonds, apricots and cherries (often released from amygdalin) and as a minor aroma component of plants such as rooibos. It is one of the most widely used flavour and fragrance ingredients, valued for its almond note.
Toxicity & Safety
Benzaldehyde is an approved flavouring substance and is regarded as low in toxicity at the levels used in foods and fragrances. Concentrated material can be irritating, and the bitter-almond flavour is sometimes confused with cyanide risk — but that hazard comes from amygdalin breakdown in raw bitter kernels, not from benzaldehyde itself.