Bitter almond flavor

Defects Caused by Residues and Wine Materials 10.2.1 Bitter Almond Flavor... 

Many flavors involve sugar glycosides. Two familiar ones are cinnamon and vanilla, in which the sugars bond to cinnamaldehyde (3-phenyl-2-propenal) and vanillin, respectively. Both of these compounds are aromatic aldehydes. The distinctive taste of the kernel in a peach or apricot pit (a bitter-almond flavor) is due to laetrile, a controversial substance suggested as a cancer treatment by some. 

Bitter Almond Flavor Caused by a Material in Contact with Wine... 

These normal quantities, attribntable to specific winemaking techniques, have no organoleptic effects. However, this substance may also be prodnced accidentally, cansing a bitter almond flavor . This defect corresponds to a benzoic aldehyde content that may be as high as 20 mg/1. This... 

Fig. 8.38. Appearance of a bitter almond flavor due to the formation of benzyl aldehyde from residual benzyl alcohol in the epoxy resin lining of vat walls...

Nitrobenzene is pale yellow liquid with a bitter almond flavor. It is insoluble in water with a density larger than water, and soluble in alcohol, ether, benzene and oil. In the case of fire, it will be burnt and explode after the heat at high temperature, and can reacts violently with nitric acid. The relative density is 1.205 (15 °C) with melting point of 5.7 °C, boiling point of 210.9 °C, flash point of 87.78 °C, ignition point of 482.22 °C, vapor density of 4.25 and vapor pressure of 0.13 kPa (1 mmHg, 44.4 °C). 

BENZALDEHYDE The precursor for speed. It makes up nearly 100% of bitter almond oil. Not a very popular oil with the DEA. Some hints Benzaldehyde is indispensable for the flavoring industry. It is the flavor in almond extract and synthetic benzaldehyde is used in all cherry flavorings. Also, there is currently a little loophole in the system when it comes to a product called Roasted Cassia Oil . Apparently, some manufacturers take cassia oil and run it through some sort of industrial process to change it into benzaldehyde. No one wanted to tell Strike the particulars of how this was done. But one company chemist gave me some hints (You can get really chatty with some of these guys). 

The other significant production method for natural benzaldehyde involves the steam distillation of bitter almond oil which has been derived from the kernels of fmit such as apricots, peaches, cherries, plums, or pmnes. The benzaldehyde product obtained in this fashion is claimed to have a superior flavor profile. The use of peach and apricot pits to produce the more profitable product laettile apparently affects the supply available to natural benzaldehyde producers. 

Benzaldehyde is used in aroma compositions for its bitter almond odor. It is the starting material for a large number of araliphatic fragrance and flavor materials. 

Brandy or alcohol extracts of spices and herbs may be used for flavoring vermouth (Rizzo, 1957). Spices like anola, and ginger are known to possess medicinal properties, as well as antimicrobial activities (Joshi and John, 2002). The precise details of extraction differ among manufactures. The more important botanical constituents include coriander, cloves, chamomile, dittany of Crete, orris, and quassia. Additional flavorant may include allspice, angelica, anise, bitter almond, cinchona, coriander, juniper, nutmeg, orange peel, and rhubarb. 

Shaath NA, Benveniste B. Natural oil of bitter almond. Perfum Flavor 1991 16(Nov-Dec) 17, 19-24. 

Bitter Almond Oil There s no need to beat around the bush here, folks. This is the best and most concentrated source on the planet. At 98% cone., Bitter Almond Oil is almost pure benzaldehyde. The oil is plentiful and cheap because benzaldehyde is a major flavoring and fragrance chemical used in many products. Benzaldehyde can also be found in peach and apricot kernel oils. 

See amygdalin. Note Bitter almonds contain amyg-dalin together with an enzyme that catalyzes its hydrolysis. When the kernels are ground and moistened, a volatile oil produced by the hydrolysis can be distilled from them consisting mainly of benzal-dehyde and hydrocyanic acid. This is the oil of bitter almond used in pharmacy as a food flavor after removal of the hydrocyanic acid) (Eckey, Vegetable Fats and Oils.). 

The flavor is green, bitter almond, furfurylic (Chemisis, 1970). 

Benzaldehyde has a powerful sweet odor, reminiscent of freshly crushed bitter almonds. The taste is burning, but sweet in proper dilution (Arctander, 1967). It is described with cherry, pistachio flavor (Chemisis, 1962). 

It has a nut-like, bitter almond-like odor according to Baltes (1979a), and a caramel, coumarinic, cherry, tobacco flavor (Chemisis, 1962). 

Thirlault s Glycero-pomade of Iodide of Potaasium. Melt glycerine (of 28 to 30 Baum< ), 100 parts powdered animal soap, 50 parts, powdered iodide of potassium, 130 parts m a warm bath then pour out into a warm porcelain mortar, and triturate well for i hour. Then flavor with 2 parts oil of bitter almonds. 

Artifical essential oil of almond Phenylmethanal almond artificial essential oil artificial almond oil benzenecarbonal benzene carboxaldehyde oil of bitter almond Artificial Bitter Almond Oil Benzene methylal Benzoyl hydride. Synthetic oil of bitter almond Chemical intermediate for dyes, flavors, perfumes, aromatic alcohols solvent for oils, resins, cellulose acetate and nitrate manufacture of cinnamic acid, benzoic acid pharmaceuticals photographic chemicals. Oily liquid mp = -26" bp = 179° d = 1.0415 Xm = 241, 283, 290 nm (e = 15849, 1259, 1000, C6H14) ... 

Plants - Lignin, tannins, and pigments, flavor components of spices (cinnamon oil, wintergreen oil, bitter almond, nutmeg, cayenne pepper, vanilla bean, clove, and ginger) are derived from coniferyl alcohol. Coniferyl alcohol, in turn, is derived from phenylalanine and tyrosine. Phenylalanine is also a precursor of plant pigments and related polyphenolic compounds called flavonoids. The biosynthetic scheme leads to a class of flavonoids called anthocyanins, which are common flower pigments.. An offshoot of this pathway leads to the synthesis of cocaine. 

Lignin, tannins, pigments, and flavor components of spices (cinnamon oil, wintergreen oil, bitter almond, nutmeg, cayenne pepper, vanilla bean, clove, and ginger) are all derived from coniferyl alcohol, which is also the central intermediate in lignin synthesis. 

Benzaldehyde, benzoic aldehyde, CeHs.CHO, occurs in amygdalin, a glucoside which is present in bitter almonds and in the kernels of various fruits it yields the aldehyde, hydrocyanic acid, and glucose on hydrolysis (353). The aldehyde is called oil of bitter almonds. It is used in flavoring extracts and perfumery, in the manufacture of certain dyes, and in the preparation of other compounds. 

With a characteristic aroma of bitter almond oil and a typical sweet cherry taste, benzaldehyde is widely used as an important ingredient for creating cherry, peach, vanilla, chocolate, and many other flavors. Benzaldehyde can be produced from botanical sources such as cinnamon, cassia, bitter almonds, pits of apricot, peaches, plums, and cherries, or from petroleum products such as toluene. 

Products and Uses Possesses the flavor and odor of bitter almonds it is used in perfume, soaps, cosmetic oils, and dyes. 

Occurrence In small amounts in many flavor compounds, essential oils, and flower aromas. The main ingredient of bitter almond oil B. is formed by hydrolysis of the glycoside amygdalin. For analytical distinction from synthetic B., see Lit.. ... 

Properties Low-melting solid, bitter almond odor sol. in ether insol. in water m.w. 210.28 m.p. 32-34 C b.p. 330 C flash pt. > 230 F Uses Synthetic flavoring agent in foods and pharmaceuticals... 

Properties Colorless to yel. oily liq., bitter almond odor, flavor sol. in most common org. solvs. insol. in alcohol m.w. 134.17 dens. 1.010-1.016 b.p. 210 C flash pt. 70 C ref. index 1.5300-1.5350 Uses Synthetic flavoring agent and fragrance in foods and pharmaceuticals fragrance in cosmetics, beauty care, soaps Features Strong fresh-fruity green note Use Level Trace-2%... 

Properties Colorless liq., bitter almond odor sol. in alcohol, ether si. sol. in water m.w. 120.14 dens. 1.020 b.p. 199-204 C ref. index 1.54693 (16.6 C) Toxicology LD50 (oral, rat) 2250 mg/kg mod. toxic by ing. skin irritant TSCA listed Precaution Combustible Hazardous Decomp. Prods. Heated to decomp., emits acrid smoke and irritating fumes Uses Dyestuff intermediate synthetic flavoring agent in foods and pharmaceuticals fragrance in cosmetics... 

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