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W288918

3-Phenylpropionic acid

99%, FG

Synonym(s):

Hydrocinnamic acid, 3-Phenylpropionic acid, Benzylacetic acid

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About This Item

Linear Formula:
C6H5CH2CH2COOH
CAS Number:
501-52-0
Molecular Weight:
150.17
FEMA Number:
2889
Council of Europe no.:
32
UNSPSC Code:
12164502
PubChem Substance ID:
24901377
Flavis number:
8.032
EC Number:
207-924-5
NACRES:
NA.21
MDL number:
MFCD00002771
Beilstein/REAXYS Number:
907515
Organoleptic:
floral; rose; sweet
Grade:
FG, Fragrance grade, Halal, Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines
Food allergen:
no known allergens

Key Documents

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biological source

synthetic

Quality Level

300, 400

grade

FG, Fragrance grade, Halal, Kosher

agency

follows IFRA guidelines

reg. compliance

EU Regulation 1223/2009, EU Regulation 1334/2008 & 872/2012, FDA 21 CFR 172.515

assay

99%

bp

280 °C (lit.)

mp

45-48 °C (lit.)

density

1.071 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

organoleptic

floral; rose; sweet

SMILES string

OC(=O)CCc1ccccc1

InChI

1S/C9H10O2/c10-9(11)7-6-8-4-2-1-3-5-8/h1-5H,6-7H2,(H,10,11)

InChI key

XMIIGOLPHOKFCH-UHFFFAOYSA-N

Related Categories

General description

3-Phenylpropionic acid has been identified as a volatile constituent of grapes and Nam-pla fermented fish sauce.

Application


  • Metabolic signatures of β-cell destruction in type 1 diabetes.: This study investigates the metabolic changes associated with β-cell destruction in type 1 diabetes, highlighting the role of various metabolites, including 3-Phenylpropionic acid, in the disease pathology (Noso et al., 2023).

Storage Class

11 - Combustible Solids

wgk

WGK 1

flash_point_f

230.0 °F

flash_point_c

110 °C

ppe

Eyeshields, Gloves, type N95 (US)

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Certificates of Analysis (COA)

Lot/Batch Number
SHBT4419
SHBQ1193
SHBQ0434
SHBP5135
SHBP4486

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Flavor of fermented fish sauce.
McIver RC, et al.
Journal of Agricultural and Food Chemistry, 30(6), 1017-1020 (1982)
Ling Cheng et al.
American journal of physiology. Gastrointestinal and liver physiology, 290(6), G1307-G1317 (2006-01-28)
Platelet-activating factor (PAF) and interleukin-6 (IL-6) are produced in the esophagus in response to HCl and affect ACh release, causing changes in esophageal motor function similar to esophagitis (Cheng L, Cao W, Fiocchi C, Behar J, Biancani P, and Harnett
Nuria Mateo Anson et al.
Journal of agricultural and food chemistry, 57(14), 6148-6155 (2009-06-23)
Ferulic acid (FA) is the most abundant phenolic compound in wheat grain, mainly located in the bran. However, its bioaccessibility from the bran matrix is extremely low. Different bioprocessing techniques involving fermentation or enzymatic and fermentation treatments of wheat bran
Marion Sander et al.
Planta, 233(6), 1157-1171 (2011-02-15)
cDNAs and genes encoding a hydroxycinnamoyl-CoA:hydroxyphenyllactate hydroxycinnamoyltransferase (CbRAS; rosmarinic acid synthase) and a hydroxycinnamoyl-CoA:shikimate hydroxycinnamoyltransferase (CbHST) were isolated from Coleus blumei Benth. (syn. Solenostemon scutellarioides (L.) Codd; Lamiaceae). The proteins were expressed in E. coli and the substrate specificity of
Identification of volatile constituents from grapes.
Schreier P, et al.
Journal of Agricultural and Food Chemistry, 24(2), 331-336 (1976)
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Global Trade Item Number

SKUGTIN
W288918-10KG-K04061834397069
W288918-100G-K04061835513482
W288918-SAMPLE-K04061837517587
W288918-1KG-K04061835566044

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