Basic information Description Chemical Properties Uses Preparation References Safety Related Supplier
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Basic information Description Chemical Properties Uses Preparation References Safety Related Supplier
Phenylacetaldehyde Basic information
Phenylacetaldehyde Chemical Properties
  • Melting point:−10 °C(lit.)
  • Boiling point:195 °C
  • Density 1.079 g/mL at 20 °C
  • refractive index n20/D 1.535(lit.)
  • Flash point:188 °F
  • storage temp. 2-8°C
  • solubility 2.21g/l slightly soluble
  • form Liquid
  • Specific Gravity1.075 (20/4℃)
  • color Clear colorless to pale yellow
  • Water Solubility 2.210 g/L (25 ºC)
  • Sensitive Air Sensitive
  • Merck 14,7265
  • JECFA Number1002
  • BRN 385791
  • Stability:Stable. Combustible. Incompatible with strong oxidizing agents, strong bases.
  • CAS DataBase Reference122-78-1(CAS DataBase Reference)
  • NIST Chemistry ReferenceBenzeneacetaldehyde(122-78-1)
  • EPA Substance Registry SystemPhenylacetaldehyde (122-78-1)
Safety Information
  • Hazard Codes Xn,F
  • Risk Statements 22-36/37/38-43-11
  • Safety Statements 26-36-37-24-16-7
  • RIDADR UN 1170 3/PG 2
  • WGK Germany 2
  • RTECS CY1420000
  • TSCA Yes
  • HS Code 29122990
  • ToxicityLD50 orl-rat: 1550 mg/kg FCTXAV 17,377,79
Phenylacetaldehyde Usage And Synthesis
  • DescriptionPhenylacetaldehyde is an organic compound which can be naturally found in buckwheat, flowers, and communication pheromones from various insect orders. It is commonly used for the preparation of fragrance as well as flavors, and applied in flavored cigarettes and beverages because of its honey-like sweet character. It is also applied in the synthesis of polymers, such as polyesters, as a rate controlling additive in polymerization reactions and used in the preparation of more complex chemicals like resmethrin, where it acts as a building block. Besides, the naturally sweet odor of phenylacetaldehyde makes it an insect attractant, which is effective to ensnare pests in blacklight trap. Its application also involves in the field of medicine, in which it is responsible for the antibiotic activity of maggot therapy.
  • Chemical PropertiesPhenylacetaldehyde has been identified in many essential oils and as a volatile constituent of foods. It is a colorless liquid with a sweet, green odor, reminiscent of hyacinth. Since it readily undergoes oxidation and polymerizes, it must be stabilized by addition of antioxidants and by dilution with, for example, diethyl phthalate before use in compositions.
  • UsesPhenylacetaldehyde is used in perfume compositions, in particular for hyacinth and rose notes.
    Phenylacetaldehyde was used in a study to analyse the role of plant derived volatile chemicals on foraging of 1st instar Helicoverpa armigera.
    Phenylacetaldehyde is an insect attractant and can be used in blacklight trap for pests.
  • PreparationPhenylacetaldehyde can be obtained in high yield by vapor-phase isomerization of styrene oxide, for example, with alkali-treated silica–alumina. Another process starts from phenylethane-l,2-diol, which can be converted into phenylacetaldehyde in high yield. The reaction is performed in the vapor phase in the presence of an acidic silica–alumina catalyst.
  • References
  • Chemical PropertiesPhenylacetaldehyde has a harsh, green odor reminiscent of hyacinth on dilution. It has an unpleasant, pungent, bitter flavor, turning sweet and fruit-like at low levels.
  • OccurrenceIdentified among the constituents of several essential oils: neroli, Citrus sinensis leaves, other citrus species (flowers and leaves), narcissus, magnolia, lily, rose and tea. It is reported found in over 170 natural products including apricot, sour cherry, cooked apple, peach, fresh blackberry, crispbread, other types of bread, green tea, unprocessed rice, lemon balm, red sage, black currant, bilberry, cranberry, other berries, grapes, raisins, melon, papaya, guava fruit, pineapple, asparagus, celery leaves, carrot, parsley, peas, bell pepper, sweet pepper, peach, cabbage, peppermint oil, Scotch spearmint oil, mustard, vinegar, onion, cooked potato, tomato, cinnamon bark, cassia leaf, ginger, many cheeses, milk, yogurt, boiled egg, cooked and cured meats, beer, cognac, grape wines, cocoa, coffee, tea, roasted filbert, roasted peanut, soybean, pecans, cauliflower, broccoli, honey, avocado, passion fruit, beans, mushrooms, trassi, mango, tamarind, rice, licorice, buckwheat, lovage root, pumpkin, sweet potato, cassava, corn oil, malt, wort, dried bonito, loquat, pawpaw, maté, sweet grass oil, orange peel oil, grapefruit juice, endive, clam and Chinese quince.
  • UsesIn perfumery; intermediate in organic synthesis.
  • DefinitionChEBI: An aldehyde that consists of acetaldehyde bearing a methyl substituent; the parent member of the phenylacetaldehyde class of compounds.
  • Aroma threshold valuesDetection: 4 ppb. Aroma characteristics at 1.0%: sweet, floral honey, rosy and slightly powdery with a fermented note, cocoa and tobacco with a yellow tropical fruity nuance.
  • Taste threshold valuesTaste characteristics at 5 ppm: floral and honey-like with a sweet floral, fruity, tobacco, with a yellow tropical fruity waxy nuance.
  • Synthesis Reference(s)Journal of the American Chemical Society, 99, p. 4536, 1977 DOI: 10.1021/ja00455a071
    Tetrahedron Letters, 29, p. 1471, 1988 DOI: 10.1016/S0040-4039(00)80328-7
  • Safety ProfileModerately toxic by ingestion. Human skin irritant. Combustible liquid. When heated to decomposition it emits acrid smoke and irritating fumes. See also ALDEHYDES.
  • Chemical SynthesisBy Darzen glycidic ester synthesis from benzaldehyde; readily oxidizable to phenyl acetic acid.
Phenylacetaldehyde Preparation Products And Raw materials
Phenylacetaldehyde(122-78-1)Related Product Information
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