benzaldehyde

Technical specification

Assessment

The best way to detect benzaldehyde in wine is as follows. Cover the sample with your hand and swirl the glass to release the aroma. Remove your hand and take a single long sniff. Repeat as necessary.

Amount of flavour per capsule

4.5 mg per capsule

Threshold

The flavour threshold of benzaldehyde in wine is 1.5 - 5.5 mg / l.

Origins

Although benzaldehyde is found in all wines, it is usually present at concentrations below its flavour threshold. The flavour can arise as a taint in wines which have been stored in tanks in which the epoxy-resin lining has been improperly cured.

Importance

Benzaldehyde imparts an almond-like note to affected wines, reminiscent of marzipan or cherries. This flavour is particularly prominent in sherries. Wines made using carbonic maceration contain higher concentrations of benzaldehyde. The compound is also formed during ageing of Champagne.

CAS registry number

The CAS registry number of benzaldehyde is 100-52-7.

Other names

• benzene carbaldehyde
• benzene carbonal
• benzene carboxaldehyde
• benzene methylal
• benzoic aldehyde
• benzoyl hydride
• bitter almond oil
• phenyl methanal

Remarks

The flavour impact of benzaldehyde is reduced as the sulphur dioxide concentration of the wine is increased.

Threshold distribution

Capsules per pot

10