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W245518

Ethyl 3-phenylpropionate

≥98%, FG

Synonym(s):

Ethyl hydrocinnamate, Ethyl 3-phenylpropionate

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About This Item

Linear Formula:
C6H5CH2CH2COOC2H5
CAS Number:
2021-28-5
Molecular Weight:
178.23
FEMA Number:
2455
Council of Europe no.:
429
UNSPSC Code:
12164502
PubChem Substance ID:
24901100
Flavis number:
9.747
EC Number:
217-966-6
NACRES:
NA.21
MDL number:
MFCD00009206
Beilstein/REAXYS Number:
1910432
Organoleptic:
ethereal; fruity
Grade:
FG
Biological source:
synthetic
Agency:
meets purity specifications of JECFA
Food allergen:
no known allergens

Key Documents

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Product Name

Ethyl 3-phenylpropionate, ≥98%, FG

SMILES string

CCOC(=O)CCc1ccccc1

InChI

1S/C11H14O2/c1-2-13-11(12)9-8-10-6-4-3-5-7-10/h3-7H,2,8-9H2,1H3

InChI key

JAGZUIGGHGTFHO-UHFFFAOYSA-N

biological source

synthetic

grade

FG

agency

meets purity specifications of JECFA

reg. compliance

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

assay

≥98%

refractive index

n20/D 1.494 (lit.)

bp

247-248 °C (lit.)

density

1.01 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

ethereal; fruity

Quality Level

400

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General description

Ethyl 3-phenylpropionate is a volatile flavor compound that is reported to occur in muskmelon and red fermented soybean curds.

Storage Class

10 - Combustible liquids

wgk

WGK 3

flash_point_f

226.4 °F - closed cup

flash_point_c

108 °C - closed cup

ppe

Eyeshields, Gloves, multi-purpose combination respirator cartridge (US)

Regulatory Information

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Certificates of Analysis (COA)

Lot/Batch Number
SHBP4696
STBJ3453
STBH2584
STBH9931
STBH7498

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Volatile components in aqueous essence and fresh fruit of Cucumis melo cv. Athena (muskmelon) by GC-MS and GC-O.
Jordan MJ, et al.
Journal of Agricultural and Food Chemistry, 49(12), 5929-5933 (2001)
The FEMA GRAS assessment of cinnamyl derivatives used as flavor ingredients.
Adams TB, et al.
Food And Chemical Toxicology, 42(2), 157-185 (2004)
Enbo Xu et al.
Journal of food science, 80(7), C1476-C1489 (2015-06-20)
Enzymatic extrusion, instead of traditional steam cooking, to treat rice is an efficient and alternative pretreatment for Chinese rice wine fermentation. In order to determine the formation of volatiles in enzymatic extrusion-processed rice wine (EE), and to confirm its characteristic

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