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Phenylpropyl aldehyde

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Phenylpropyl aldehyde Basic information
Phenylpropyl aldehyde Chemical Properties
  • Melting point:-42 °C
  • Boiling point:97-98 °C/12 mmHg (lit.)
  • Density 1.019 g/mL at 25 °C (lit.)
  • vapor pressure 15 hPa (98 °C)
  • FEMA 2887 | 3-PHENYLPROPIONALDEHYDE
  • refractive index n20/D 1.523(lit.)
  • Flash point:203 °F
  • storage temp. Store below +30°C.
  • solubility 0.74mg/l
  • form Liquid
  • color Clear colorless to light yellow
  • Water Solubility Miscible with chloroform, dichloromethane, ethyl acetate, alcohol and ether. Immiscible with water.
  • Sensitive Air Sensitive
  • JECFA Number645
  • BRN 1071910
  • InChIKeyYGCZTXZTJXYWCO-UHFFFAOYSA-N
  • CAS DataBase Reference104-53-0(CAS DataBase Reference)
  • NIST Chemistry Reference3-Phenylpropanal(104-53-0)
  • EPA Substance Registry SystemBenzenepropanal (104-53-0)
Safety Information
  • Hazard Codes Xi
  • Risk Statements 36/38-36/37/38
  • Safety Statements 26-36-37/39
  • WGK Germany 2
  • RTECS MW4890000
  • 10-23
  • Autoignition Temperature245 °C DIN 51794
  • TSCA Yes
  • HS Code 29122900
  • ToxicityLD50 orally in Rabbit: > 5000 mg/kg LD50 dermal Rabbit > 5000 mg/kg
MSDS
Phenylpropyl aldehyde Usage And Synthesis
  • Chemical PropertiesPale Yellow Oil
  • Chemical PropertiesPhenylpropyl aldehyde occurs in Sri Lanka cinnamon bark oil, among others. The aldehyde is a colorless liquid with a strong, floral, slightly balsamic, heavy hyacinth-like odor. It tends to undergo self-condensation. Dihydrocinnamaldehyde can be obtained with scarcely any byproducts by selective hydrogenation of cinnamaldehyde. It is used in perfumery for hyacinth and lilac compositions.
  • Chemical Properties3-Phenylpropionaldehyde has a strong, pungent, floral odor reminiscent of hyacinth with a balsamic, green, warm (almost burning) flavor.
  • OccurrenceReported found in the essential oil of Ceylon cinnamon and in strawberry. Also reported found in tomato, cinnamon, cassia leaf, Gruyere de Comte cheese, beer, cooked trassi, origanum (Spanish) and strawberry.
  • PreparationFrom phenyl propionitrile; also from cinnamic aldehyde diethylacetal.
  • Taste threshold valuesTaste characteristics at 20 ppm: green, melon, fruity and citrus.
  • Synthesis Reference(s)Chemical and Pharmaceutical Bulletin, 42, p. 1041, 1994 DOI: 10.1248/cpb.42.1041
    Tetrahedron Letters, 35, p. 1275, 1994 DOI: 10.1016/0040-4039(94)88042-5
Phenylpropyl aldehyde Preparation Products And Raw materials
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