Benzaldehyde Natural Isolate

Mark Evans has this to say “If you’re needing a cherry, almond, marzipan or boozy kirsch note for your latest creation, then benzaldehyde natural isolate is the first choice to reach for. The first impression you get when smelling benzaldehyde natural isolate is of a sticky sweet blast of marzipan and maraschino cherry, so strong and delicious it makes your head swirl. Then after a few seconds, the aldehyde component shows itself as an equal to the cherry with a powerful soapy, waxy, coriander-leaf intensity.  The perfect blend of these sweet almond and strong aldehyde, along with a hint of cinnamon spiciness that makes an appearance along the way, will add extraordinary boost to the top notes of your perfume, filling the room with cherry almond delight.

There are a couple of precautions to be aware of when using this material – first of all, IFRA has limited its use (in spray perfumes) to 0.27% of the final product. Doesn’t sound like much, but for those who need to take note of the IFRA recommendations, this is plenty for any use. Secondly, be careful not to leave the bottle open for too long as benzaldehyde oxidises over time to white benzoic acid crystals, which are pretty much odourless.”

Extracted from cinnamon oil.