Produktnavn: |
3-fenyl-1-propanol |
Synonyms: |
Benzen-1-propanol; Benzenpropylalkohol; γ-fenylpropylalkol; 3-fenyl-1-propylalkohol (PPA); 3-fenyl-1-propanol, 98% 250GR; Hydrocinnamylalkohol 3-fenylpropylalkohol; FEMA 2885; GAMMA-PHENYLPRO |
CAS: |
122-97-4 |
MF: |
C9H12O |
MW: |
136.19 |
EINECS: |
204-587-6 |
Product Categories: |
|
Mol-fil: |
122-97-4.mol |
|
Smeltepunkt |
−18 °C(lit.) |
Boiling point |
119-121 °C12 mm Hg(lit.) |
tetthet |
1.001 g/mL at 20 °C(lit.) |
FEMA |
2885 | 3-FENYL-1-PROPANOL |
brytningsindeks |
n20 / D 1.526 (lys) |
Fp |
229 ° F |
storage temp. |
Oppbevares under + 30 ° C. |
solubility |
0.1g/l insoluble |
pka |
15.04 ± 0.10 (Forutsagt) |
skjema |
Væske |
farge |
Clear colorless |
Water Solubility |
10,3 g / l (20 ºC) |
JECFA Number |
636 |
BRN |
1857542 |
CAS DataBase Referanse |
122-97-4 (CAS DataBase Reference) |
NIST Chemistry Reference |
3-fenylpropanol (122-97-4) |
EPA Substance Registry System |
Benzenepropanol (122-97-4) |
Farekoder |
Xi |
Risikoverklæringer |
36/37/38-36/38-R36/38 |
Safety Statements |
26-37/39-S37/39-S26 |
WGK Germany |
1 |
RTECS |
UB8970000 |
TSCA |
Yes |
HS Code |
29062900 |
Chemical properties |
Colorless viscous
liquid with a sweet scent of flowers and sweetmeat and the flavor of fresh
fruit after dilution. Its boiling point is at 236 °C, flash point at 109 °C.
Soluble in ethanol, propylene glycol and most of the non-volatile oil,
insoluble in glycerol and mineral oil, slightly soluble in water (1: 300). |
Bruker |
(1) Temporarily
allowed as food flavouring agent in GB 2760-1996. Mainly used in the
preparation of essence of peach, apricot, plum, watermelon, strawberry and
nuts like walnut and hazel. |
content analysis |
Total alcohol method
(OT-5)Sample amount : l g, Equivalent Factor (f) = 68.10. |
toksisitet |
GRAS (FEMA). |
Begrensning av sikkerhetsutnyttelse |
FEMA(mg/kg):0.73 in soft drinks;1.4 in cold drink;2.8 in sweets;3.3 in baked
food;4.3 in gum confection;5.0 in liquor. WHO Class II /moderate toxicity |
Production Method |
(1) the catalytic
hydrogenation of ethyl cinnamate. |
Standard for Maximum Allowable Amount |
food additives: phenylpropanol |
Chemical Properties |
CLEAR COLOURLESS LIQUID |
Chemical Properties |
3-Phenyl-1-propanol
occurs both in free and esterified forms in resins and balsams (e.g., benzoe
resin and Peru balsam). It has been identified in fruits and cinnamon. |
Chemical Properties |
3-Phenyl-1-propanal has a characteristic sweet, hyacinth-mignonette odor. It has a sweet and pungent taste suggestive of apricot. |
Occurrence |
Rapportert funnet instorax, Sumatra benzoin, te, Peru balsam, pasjonsfrukt, jordbær, blåbær, høybuske blåbær, europeisk tranebær, guavaskall, fersk bjørnebær, oppvarmet svartbær, rom, hvitvin, shitake, matsutake, torv malt, loquat, sapodilla frukt og kronbær. |
Preparation |
By hydrogenation of either cinnamic aldehyde or cinnamic alcohol. |
Taste threshold values |
Smakskarakteristika ved 20 spm: krydret, kanel, balsamico, fruktig, vinaktig og honninglignende med blomster nyanser. |
Forberedelsesprodukter |
Fenprobamat -> 3-FENYLPROPYL-ACETAT |
Råvarer |
trans-kanelaldehyd -> KINNAMISK ALKOHOL -> Etylkanel |