Definitions
from The American Heritage® Dictionary of the English Language, 5th Edition.
- noun A colorless oily aromatic aldehyde, C7H6O, obtained naturally, as from the bitter almond, or made synthetically and used in perfumes and as a solvent and a flavoring.
from The Century Dictionary.
- noun The oil of bitter almonds, C6 H5COH, a colorless liquid having a pleasant odor and soluble in water.
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun organic chemistry, uncountable A chemical compound (C6H5CHO) consisting of a
benzene ring with analdehyde substituent. - noun countable Any of various derivatives of benzaldehyde.
Etymologies
from Wiktionary, Creative Commons Attribution/Share-Alike License
Support
Help support Wordnik (and make this page ad-free) by adopting the word benzaldehyde.
Examples
-
I also found that burning Styrofoam containers emits styrene, benzene, benzaldehyde, formaldehyde, plus various poly-aromatic hydrocarbons.
-
Their equipment was faulty when they attempted to react ethylene and benzaldehyde under high pressure.
-
Amygdalin + water = glucose + benzaldehyde + cyanide
Amygdalin doyle 2008
-
Amygdalin + water = glucose + benzaldehyde + cyanide
Archive 2008-12-01 doyle 2008
-
Computational chemistry research on benzaldehyde molecule and gallium pentahydride.
USATODAY.com - 2006 All-USA College Academic Second Team 2006
-
Their equipment was faulty when they attempted to react ethylene and benzaldehyde under high pressure.
-
And if there was a faint aroma of a con mixed with the benzaldehyde, so what?
-
The seeds of citrus, stone, and pome fruits generate cyanide, and stone-fruit seeds are prized because their cyanogens also produce benzaldehyde, the characteristic odor of almond extract p.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
-
• From the self-digested bean, almond and dairy and flowery notes benzaldehyde; diacetyl and methyl ketones; linalool
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
-
Their aroma varies from kind to kind, but generally includes almondy benzaldehyde, flowery linalool, peachy lactones, and spicy methyl cinnamate.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
Comments
Log in or sign up to get involved in the conversation. It's quick and easy.