Benzaldehyde

CAS : 100-52-7
HS Code : 2912210000

Packing : 200kg/Drum; 25kg/Drum; 1000kg IBC Drum
Application

Benzaldehyde is an organic compound formed when the hydrogen of benzene is replaced by an aldehyde group. Benzaldehyde is the simplest and most commonly used aromatic aldehyde in industry. At room temperature it is a colorless liquid with a distinctive almond odor. Benzaldehyde is the main component of almond oil extract, and can also be extracted from apricot, cherry, bay leaves, peach stones. The compound is also found in nuts and nuts in combination with glycosides (Amygdalin).

use

[Use 1] An important chemical raw material, used to make laural, lauric acid, phenylacetaldehyde and benzyl benzoate, etc., and also used as spices.

[Use 2] Used for the determination of ozone, phenols, alkaloids and methylene reagents located next to carboxyl groups.

[Use 3] Can be used as a special head fragrance, trace used in floral formula, such as lilac, alba, jasmine, violet, acacia, sunflower, sweet bean flower, plum blossom, orange blossom and so on. It can also be used in soap. It can also be used as an edible spice in almond, berry, cream, cherry, coconut, apricot, peach, large walnut, large plum, vanilla bean, spice and other flavors. Wine flavor such as rum, brandy and other types are also used.

[Use 4] Benzaldehyde is an intermediate of herbicide wild Yanquat and plant growth regulator antimyramine.

[Use 5] GB 2760--1996 for the temporary permitted use of edible spices. Mainly used to prepare almond, cherry, peach, kernel and other types of flavor, the amount of up to 40%. As a flavor enhancer for canned cherries in sugar water, add 3ml per kg of sugar water.

[Use 6] Intermediates for medicine, dyes and spices. Used in the production of m-oxybenzaldehyde, lauric acid, lauraldehyde, green, benzyl benzoate, benzylaniline, benzyleneacetone and so on. Used to blend soap essence, food essence, etc.

[Use 7] Organic synthesis, solvent, determination of ozone and methylene next to carbonyl, determination of phenols and alkaloids, preparation of spices

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