3-Phenylpropyl acetate has a characteristic floral, spicy odor reminiscent of phenylpropyl alcohol and of geranyl acetate
with a bittersweet, burning flavor suggestive of currant.
Reported found among the constituents of the essential oils of narcissus and Heracleum candicans and probably
in cinnamon. It is also reported found in guava fruit, guava peel, melon, cassia leaf and rum.
3-Phenylpropyl Acetate is used in perfume compositions as a modifier in Hyacinth, Rose, Oriental bases, Lilac and Lily, Reseda, etc., and it blends well with the “rose alcohols”, the Linalool family, Styrax and Ylang, Labdanum, Amylsalicylate, etc. Its neutral sweetness makes it versatile, but it does not lend much odour power to a composition. Smaller amounts are used in spice flavours, fruit complexes, and certain berry flavors, including Cherry. The concentration in such flavours is equivalent to 0.5 to 10 ppm in the functional product.
By acetylation of the corresponding alcohol.
ChEBI: The acetate ester of 3-phenylpropan-1-ol.
Taste characteristics at 10 ppm: balsamic, floral, fruity, sappy, spicy and cinnamic with powdery nuances.
Flammability and Explosibility
Not classified
