3-PHENYLPROPYL ACETATE Property

Melting point:

-60 °C

Boiling point:

244 °C(lit.)

Density 

1.012 g/mL at 25 °C(lit.)

vapor pressure 

<0.01 hPa (20 °C)

FEMA 

2890 | 3-PHENYLPROPYL ACETATE

refractive index 

n20/D 1.496(lit.)

Flash point:

>230 °F

storage temp. 

Store below +30°C.

solubility 

0.69g/l

form 

clear liquid

color 

Colorless to Almost colorless

Odor

at 100.00 %. sweet balsam storax spicy cinnamon

Odor Type

balsamic

Water Solubility 

392.148mg/L at 25℃

JECFA Number

638

LogP

3.06

CAS DataBase Reference

122-72-5(CAS DataBase Reference)

EPA Substance Registry System

Benzenepropanol, acetate (122-72-5)

Safety

Safety Statements 

24/25

WGK Germany 

2

RTECS 

UB9000000

Autoignition Temperature

445 °C

TSCA 

Yes

HS Code 

2915 39 00

Toxicity

LD50 orally in Rabbit: 4700 mg/kg

Hazard and Precautionary Statements (GHS)

Symbol(GHS)

Signal word

Warning

Hazard statements

H315Causes skin irritation

H319Causes serious eye irritation

H335May cause respiratory irritation

Precautionary statements

P261Avoid breathing dust/fume/gas/mist/vapours/spray.

P305+P351+P338IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continuerinsing.

3-PHENYLPROPYL ACETATE Chemical Properties,Usage,Production

Chemical Properties

CLEAR COLOURLESS LIQUID

Chemical Properties

3-Phenylpropyl acetate has a characteristic floral, spicy odor reminiscent of phenylpropyl alcohol and of geranyl acetate with a bittersweet, burning flavor suggestive of currant.

Occurrence

Reported found among the constituents of the essential oils of narcissus and Heracleum candicans and probably in cinnamon. It is also reported found in guava fruit, guava peel, melon, cassia leaf and rum.

Uses

3-Phenylpropyl Acetate is used in perfume compositions as a modifier in Hyacinth, Rose, Oriental bases, Lilac and Lily, Reseda, etc., and it blends well with the “rose alcohols”, the Linalool family, Styrax and Ylang, Labdanum, Amylsalicylate, etc. Its neutral sweetness makes it versatile, but it does not lend much odour power to a composition. Smaller amounts are used in spice flavours, fruit complexes, and certain berry flavors, including Cherry. The concentration in such flavours is equivalent to 0.5 to 10 ppm in the functional product.

Preparation

By acetylation of the corresponding alcohol.

Definition

ChEBI: The acetate ester of 3-phenylpropan-1-ol.

Taste threshold values

Taste characteristics at 10 ppm: balsamic, floral, fruity, sappy, spicy and cinnamic with powdery nuances.

Synthesis Reference(s)

Journal of the American Chemical Society, 117, p. 4413, 1995 DOI: 10.1021/ja00120a030

Flammability and Explosibility

Not classified