β-Methylphenethyl alcohol has a faint, aromatic odor reminiscent
of hyacinth. May be prepared by reduction of the corresponding
aldehyde with zinc and acetic acid and subsequent saponification
of the sodium salt; two optically active isomers (d- and l-) are
known.
β-Methylphenethyl alcohol has a faint odor reminiscent of hyacinth.
2-Phenyl-1-propanol was used to study the synergism between enzyme catalysis and microwave irradiation.
ChEBI: 2-Phenyl-1-propanol is a member of benzenes.
beta-Methylphenethyl alcohol is occasionally used in flavor
compositions, usually as a tract component
in Berry, Melon, Honey and Nut compositions, or in rare floral flavor types. Its taste is
rather heavy-sweet, woody-floral, but pleasant
in concentrations below 20 ppm. Common use
level is 0.5 to 1.5 ppm.
2-Phenyl-1-propanol is made by the catalytic hydrogenation
of 2-phenylpropanal. It is used as a component of
fragrances and as a food flavoring agent.
By reduction of the corresponding aldehyde with zinc and acetic acid and subsequent saponification of the sodium salt;
two optically active isomers (d- and l-) are known
The mass spectra of 2-phenyl-1-propanol was studied by positive- and negative-ion-fast atom bombardment-mass spectrometric ionization technique.
Flammability and Explosibility
Not classified
