PHENYL ACETALDEHYDE EXTRA – floral, green and sweet note with hints of hyacinth and honey

Hyacinth-flower, sweet, leafy green, aldehydic. Very strong.
Apple; apricot; berries; cherry; chocolate; grape; grapefruit; honey; hyacinth; lemon; melon; orange; green; hazelnut; fruity; peach; peanut; vegetable; wine.
A very strong floral aldehyde with a characteristic hyacinth note and green nuances. It is very versatile, but can be unstable. It can be stabilized with primary alcohols, such as phenylethyl alcohol (PEA). It can be diluted up to 50%.
PEA also helps to further emphasize the floral appearance.
Colorless liquid. The pure material can easily form polymers, and to slow this polymerization, this aldehyde is usually diluted 50% with diethyl phthalate.
Very sparingly soluble in water, soluble in alcohol and oils.
The cured material can be virtually odorless.
Very strong and penetrating scent, pungent green, floral and sweet, like hyacinth.
Persistence is quite low, but traces of the polymerized material in the commercial product can act as a fixative and create the impression of good persistence. The scent of this material is fainter.
This aldehyde is widely used in hyacinth, lilac, rose, lily, narcissus, honey, acacia, sweet pea, cyclamen, apple, and countless other fragrances. Dimethyl acetal is often used in the base of rose perfumes to accentuate the earthy and green notes. It is used with floral, citrus, and leather notes.
The main disadvantage of using this aldehyde is that it isn't very stable. Perfumes containing a significant amount of phenylethylaldehyde noticeably lose strength after one to two months of storage, and the aldehyde may stop "emerging." The fragrance's character changes, and the customer may wonder why their new bottle smells so much "stronger" than the same perfumes purchased four months earlier. This inevitably happens with almost all perfumes in which phenylethylaldehyde is a noticeable component.
It is advisable to use aldehyde at such low concentrations that the inevitable change is less noticeable and not to store perfumes containing aldehyde at relatively high concentrations.
Phenylethylaldehyde has a flavor similar to that of its inferior counterpart, benzaldehyde, and is used to enhance the effect of benzaldehyde in flavorings that mimic almonds and pistachios. Its sweetness is also used in raspberries, strawberries, apricots, cherries, peaches, honey, and in spicy and fruity complexes, etc.
The concentration usually used is very low, about 0.8 to 2 parts per million in the finished product, but in chewing gum it can be much higher.
It fades over time.
When it interacts with methylatranilate, a molecule is formed with a scent reminiscent of rose, honey, greenery, and mandarin.