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Merck
CN

W287415

Phenylacetaldehyde solution

natural, 10 wt. % in ethanol, FG

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About This Item

Linear Formula:
C6H5CH2CHO
CAS Number:
122-78-1
Molecular Weight:
120.15
FEMA Number:
2874
UNSPSC Code:
12164502
eCl@ss:
39023706
PubChem Substance ID:
24901366
Flavis number:
5.030
NACRES:
NA.21
Beilstein/REAXYS Number:
385791
MDL number:
MFCD00006993

Key Documents

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InChI key

DTUQWGWMVIHBKE-UHFFFAOYSA-N

SMILES string

[H]C(=O)Cc1ccccc1

InChI

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

grade

FG, Kosher, natural

agency

follows IFRA guidelines

reg. compliance

EU Regulation 1223/2009, EU Regulation 1334/2008 & 872/2012

concentration

10 wt. % in ethanol

refractive index

n20/D 1.375-1.390

density

0.835-0.846 g/mL at 25 °C

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

organoleptic

chocolate; green; honey; floral; sweet

Quality Level

400

General description

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

Biochem/physiol Actions

Taste at 5 ppm

signalword

Danger

Hazard Classifications

Eye Dam. 1 - Flam. Liq. 2 - Skin Corr. 1B - Skin Sens. 1

Storage Class

3 - Flammable liquids

wgk

WGK 1

flash_point_f

53.6 °F - closed cup

flash_point_c

12 °C - closed cup

ppe

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

Regulatory Information

危险化学品
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Certificates of Analysis (COA)

Lot/Batch Number
MKCF5575
MKCG2136
MKBT9485V
MKBS3035V
MKBQ3639V

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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
Peter J Landolt et al.
Pest management science, 69(2), 245-249 (2012-08-14)
Phenylacetaldehyde is a flower volatile and attractant for many nectar-seeking moths. Acetic acid is a microbial fermentation product that is present in insect sweet baits. It is weakly attractive to some moths and other insects, but can be additive or
Rajib Saha et al.
PloS one, 6(7), e21784-e21784 (2011-07-15)
The scope and breadth of genome-scale metabolic reconstructions have continued to expand over the last decade. Herein, we introduce a genome-scale model for a plant with direct applications to food and bioenergy production (i.e., maize). Maize annotation is still underway
Rosario Zamora et al.
Journal of agricultural and food chemistry, 60(21), 5491-5496 (2012-05-15)
The chemical conversion of phenylethylamine into phenylacetaldehyde in the presence of lipid oxidation products (LOPs) was studied to investigate the possibility that biogenic amines can be converted into Strecker aldehydes upon processing. Model systems of phenylethylamine and methyl 13-hydroperoxyoctadeca-9,11-dienoate (HP)
Moran Farhi et al.
Plant molecular biology, 72(3), 235-245 (2009-11-03)
Rose flowers, like flowers and fruits of many other plants, produce and emit the aromatic volatiles 2-phenylacetaldehyde (PAA) and 2-phenylethylalchohol (PEA) which have a distinctive flowery/rose-like scent. Previous studies in rose have shown that, similar to petunia flowers, PAA is
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