Key Documents

View All Documentation

W245518

Ethyl 3-phenylpropionate

Name: Ethyl 3-phenylpropionate
Brand: ALDRICH

≥98%, FG

Synonym(s):

Ethyl hydrocinnamate, Ethyl 3-phenylpropionate

Select a Size

Change View

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:

Biological source:

synthetic

Agency:

meets purity specifications of JECFA

Food allergen:

no known allergens

Technical Service

Need help? Our team of experienced scientists is here for you.

Let Us Assist

Properties

biological source

synthetic

Quality Level

400

grade

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

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

Description

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

新产品

This item has

Choose from one of the most recent versions:

Certificates of Analysis (COA)

Lot/Batch Number

Don't see the Right Version?

If you require a particular version, you can look up a specific certificate by the Lot or Batch number.

Search for a COA

Already Own This Product?

Find documentation for the products that you have recently purchased in the Document Library.

Visit the Document Library

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)

Characterization of Volatile Flavor Compounds in Chinese Rice Wine Fermented from Enzymatic Extruded Rice.

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

Global Trade Item Number

SKU	GTIN
W245518-SAMPLE	04061837512971
W245518-250G	04061837607363
W245518-1KG	04061837607356