Major Uses of Benzaldehyde

Benzaldehyde is an aromatic aldehyde used in cosmetics as a denaturing agent, flavoring agent and fragrance. Currently used in only seven cosmetics, its highest reported concentration is 0.5% in perfume. Next, benzaldehyde supplier will share the following content with you.

The compound causes the smell of natural bitter almond oil and is incorporated directly into perfumes, soaps, foods, drinks and other products. It is widely used in the production of spices and derivatives also used in the spice industry.

Another application of benzaldehyde is in the production of triphenylmethane dyes. In the pharmaceutical industry, benzaldehyde is used as an intermediate in the manufacture of chloramphenicol, ephedrine, ampicillin, dibenzoyl urea and other products.

 Benzaldehyde

Benzoic acid and a variety of derivatives and related benzene compounds, such as benzaldehyde, are commonly used as antibacterial and antifungal preservatives and flavorings in foods, cosmetics, hygiene and pharmaceuticals.

Bee repellent/pre-insecticide

Chemical intermediates of dyes, spices, spices, aromatic alcohols; Solvents for oils, resins, certain cellulose ethers, cellulose acetate and nitrates; Flavoring compound; Synthetic perfume; Cinnamic acid, benzoic acid manufacturing; Drugs; Photographic chemicals.

Manufacture of dyes, spices, cinnamic acid and mandelic acid as solvents; In taste.

The effect of interaction on flavor perception

Flavor intensities of benzaldehyde, limonene, and citral were determined by quantitative descriptive analysis of deviations from reference in the presence of casein and whey proteins.

In the presence of whey protein, benzaldehyde flavor intensity decreased, but casein had no effect on benzaldehyde flavor intensity. For limonene, flavor intensity decreases as protein concentration (whey protein or casein) increases. For citral, the team detected no effect on flavor intensity in the presence of whey protein or casein.

The authors hypothesized that the decrease in benzaldehyde and limonene flavor intensity in the presence of whey protein or casein may be due to non-polar interactions of casein and interaction with non-polar binding sites, cysteine-aldehyde condensation or Schiff base with whey protein formation. The effect of sodium caseinate or whey concentrate on vanillin flavor intensity was also tested using the same method.

For three concentrations of sodium caseinate and two concentrations of whey protein, vanillin flavor intensity was slightly lower than the reference value. The decrease in flavor intensity of vanillin may be due to cysteine-aldehyde condensation or the formation of Schiff base. On the other hand, sensory analysis using matching test showed that β -lactoglobulin supplementation had no effect on the odor perception of vanillin, but significantly decreased eugenol odor perception.

These results can be explained by the different affinity of the two flavor compounds for β -lactoglobulin: the affinity constant of vanillin is lower than that of eugenol. In addition, the addition of β -lactoglobulin (0.5% and 1%) to aqueous solutions of three methyl ketones (2-heptanone, 2-octanone, and 2-nonone) significantly reduced odor intensity.

More recently, the development of a new technique, APCI-MS (Atmospheric pressure Chemical ionization mass spectrometry), has allowed the study of protein-flavor interactions under in vivo conditions. Thus, Le Guen and Vreeker (2003) described the interaction between flavor compounds and milk proteins under both static (headspace analysis) and dynamic (APCI-MS) conditions. First, they studied interactions between 2-enaldehydes (C3 to C9), methyl ketones (C3 to C9) and whey proteins using headspace under in vitro conditions, and then monitored the release of mealtime aromas using APCI-MS under in vivo conditions.

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