4.5 mg per capsule

Almond, like bitter almonds or marzipan”

Certified wine flavour standard used to train professional tasters to recognize and scale the intensity of almond character. Benzaldehyde can arise as a taint in wines which have been stored in poorly-line epoxy resin tanks. It is also associated with wines which have been made using carbonic maceration, and with ageing of Champagne. The compound imparts an almond-like note, reminiscent of marzipan or cherries.

Food grade | free from sensory impurities | extensively tested | safe to smell and taste.

Flavour cards

Flavour standard information

Technical specification

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
The flavour threshold of benzaldehyde in wine is 1.5 - 5.5 mg / l.
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.
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
The flavour impact of benzaldehyde is reduced as the sulphur dioxide concentration of the wine is increased.
Threshold distribution
Capsules per pot
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