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Merck
CN

W287407

Phenylacetaldehyde

≥95%, FCC, FG

Synonym(s):

2-Phenylacetaldehyde, α-Tolyaldehyde

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About This Item

Linear Formula:
C6H5CH2CHO
CAS Number:
122-78-1
Molecular Weight:
120.15
Council of Europe no.:
116
FEMA Number:
2874
UNSPSC Code:
12164502
eCl@ss:
39023706
PubChem Substance ID:
24901365
Flavis number:
5.030
EC Number:
204-574-5
NACRES:
NA.21
MDL number:
MFCD00006993
Beilstein/REAXYS Number:
385791
Organoleptic:
chocolate; green; honey; hyacinth
Grade:
FG, Halal, Kosher
Biological source:
synthetic
Agency:
meets purity specifications of JECFA
Food allergen:
no known allergens

Key Documents

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biological source

synthetic

Quality Level

300, 400

grade

FG, Halal, Kosher

agency

meets purity specifications of JECFA

reg. compliance

EU Regulation 1334/2008 & 178/2002, FCC, FDA 21 CFR 172.515

description

may contain Citric acid

assay

≥95%

refractive index

n20/D 1.535 (lit.)

bp

195 °C

mp

−10 °C (lit.)

density

1.035 g/mL at 25 °C

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

chocolate; green; honey; hyacinth

storage temp.

2-8°C

SMILES string

O=CCc1ccccc1

InChI

1S/C8H8O/c9-7-6-8-4-2-1-3-5-8/h1-5,7H,6H2

InChI key

DTUQWGWMVIHBKE-UHFFFAOYSA-N

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General description

Phenylacetaldehyde is an important aroma volatile found in tomato and roses. It has also been identified in potato, roasted cocoa beans and honey. Phenylacetaldehyde is also a potent moth attractant.

Biochem/physiol Actions

Taste at 5.0 ppm

Other Notes

Natural occurrence: Apple, apricot, bilbery, cherry, grapefruit, guava, orange peel, peach, raisin, grape, asparagus, blackberry, papaya, melon, cabbage, sweet pepper and celery leaves.

pictograms

CorrosionExclamation mark
GHS05,GHS07

signalword

Danger

Hazard Classifications

Acute Tox. 4 Oral - Aquatic Chronic 3 - Eye Dam. 1 - Skin Corr. 1B - Skin Sens. 1A

Storage Class

8A - Combustible corrosive hazardous materials

wgk

WGK 1

flash_point_f

154.4 °F - (External MSDS)

flash_point_c

68 °C - (External MSDS)

ppe

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

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Certificates of Analysis (COA)

Lot/Batch Number
SHBS9818
SHBT0288
SHBS7905
SHBS7705
SHBS4148

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A review of volatile analytical methods for determining the botanical origin of honey.
Cuevas-Glory LF, et al.
Food Chemistry, 103(3), 1032-1043 (2007)
Phenylacetaldehyde: a chemical attractant for common green lacewings (Chrysoperla carnea sl, Neuroptera: Chrysopidae).
Toth MIKLOS, et al
European Journal of Entomology, 103(1), 267-267 (2006)
Characterization of some volatile potato components.
Buttery RG, et al.
Journal of Agricultural and Food Chemistry, 18(3), 538-539 (1970)
Tomato phenylacetaldehyde reductases catalyze the last step in the synthesis of the aroma volatile 2-phenylethanol.
Tieman DM, et al.
Phytochemistry, 68(21), 2660-2669 (2007)
Fong Lam Chu et al.
Journal of agricultural and food chemistry, 56(22), 10697-10704 (2008-10-29)
Benzaldehyde, a potent aroma chemical of bitter almond, can also be formed thermally from phenylalanine and may contribute to the formation of off-aroma. To identify the precursors involved in its generation during Maillard reaction, various model systems containing phenylalanine, phenylpyruvic
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Global Trade Item Number

SKUGTIN
W287407-1KG-K04061837835193
W287407-5KG-K04061837835209
W287407-10KG-K04061837835186
W287407-SAMPLE-K04061837517433

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