Abstract
Three sets of samples were collaboratively analyzed by the official, first action ultraviolet spectrophotometric and 2,4-dinitrophenylhydrazine precipitation methods for determining benzaldehyde in flavors and cordials. The spectrophotometric method was unchanged, except for clarification, and collaborators reported recoveries averaging nearly 100%. The gravimetric procedure using 2,4-dinitrophenylhydrazine gave unsatisfactory recoveries on the first two sets of collaborative samples. However, collaborators reported approximately 96% recovery of benzaldehyde with a modified precipitation procedure on a third set of samples. The ultraviolet spectrophotometric method and the modified 2,4-dinitrophenylhydrazine precipitation procedure are recommended for adoption as official, final action as alternative methods.