3-Phenylpropionic acid Property

Melting point:

45-48 °C (lit.)

Boiling point:

280 °C (lit.)

Density 

1.071 g/mL at 25 °C (lit.)

vapor pressure 

0.356Pa at 25℃

FEMA 

2889 | 3-PHENYLPROPIONIC ACID

refractive index 

1.5408 (estimate)

Flash point:

>230 °F

storage temp. 

Sealed in dry,Room Temperature

solubility 

0.6% soluble in water, soluble in alcohol, Propylene glycol, Glycerin and oils

form 

Liquid

pka

4.66(at 25℃)

Specific Gravity

1.071

color 

Clear yellow to yellow-green

Odor

Very faint, warm-balsamic and sweet odor of Coumarin-Vanillin-type

Odor Type

floral

Water Solubility 

Soluble in water

Merck 

14,4784

JECFA Number

646

BRN 

907515

InChIKey

XMIIGOLPHOKFCH-UHFFFAOYSA-N

LogP

1.153 at 25℃

CAS DataBase Reference

501-52-0(CAS DataBase Reference)

NIST Chemistry Reference

3-Phenylpropanoic acid(501-52-0)

EPA Substance Registry System

Hydrocinnamic acid (501-52-0)

Safety

Hazard Codes 

Xi

Risk Statements 

36/37/38

Safety Statements 

22-24/25-37/39-26

WGK Germany 

3

RTECS 

DA8600000

TSCA 

Yes

HS Code 

29163900

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.

P304+P340IF INHALED: Remove victim to fresh air and Keep at rest in a position comfortable for breathing.

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

P405Store locked up.

3-Phenylpropionic acid Chemical Properties,Usage,Production

Description

3-Phenylpropionic acid is a carboxylic acid that belongs to the class of phenylpropanoids. Also referred as hydrocinnamic acid, the chemical is a white crystalline solid with a sweet fatty smell of rose musk cinnamon at room temperature. 3-Phenylpropionic acid is soluble in both water and alcohol. It is widely used in food additives, cosmetics, and pharmaceuticals.

Preparation

Hydrogenation of cinnamic acid is used in the preparation of 3-Phenylpropionic acid. Initially, the chemical was prepared by reduction with sodium amalgam in water by electrolysis.

Uses

Food Industry
3-Phenylpropionic acid is utilized in the food industry as a preservative as well as to maintain the original quality of aroma of frozen foods. It is also used for flavoring and restoring original color to food. 3-Phenylpropionic acid is added to shelved foods to prevent microorganisms from deteriorating the food. It also acts as an antioxidant to prolong the life of foodstuff in shelves. 3-Phenylpropionic acid is also used as a food sweetener.
3-Phenylpropionic acid acts as an emulsifier as it can keep water and oil mixtures separated. 3-Phenylpropionic acid can be added in food for technological reasons in wide range such as processing, manufacturing, packaging, treatment, transportation, and storage.
Cosmetics
3-Phenylpropionic acid is used in beautifying products such as bath gels, detergent powders, and fabric softeners as it gives a floral scent. It is also used as a flavour for mouthwashes and toothpastes.

Chemical Properties

white to off-white crystalline mass, powder or crystals and/or chunk

Chemical Properties

3-Phenylpropionic acid has a faint, sweet odor, somewhat balsamic and coumarin-like with a mildly sweet-sour, vanilla-like taste.

Occurrence

Reported found in raspberry, guava fruit, Vitis vinifera L., papaya, strawberry fruit, cinnamon, cassia leaf, cheddar cheese, cocoa, beer, cognac, white wine, red wine, special wine, rose apple, mushroom, cloudberry, Boletus edulis, fresh mango, licorice and labdanum.

Uses

Used in the compositions for the treatment of blood disorders using α-methylhydrocinnamic acid.
Hydrocinnamic acid was used in the synthesis of three medium-chain acyl-Coenzyme A′s i.e. 3-phenylpropionyl-CoA from mixed anhydrides of fatty acids.

Application

3-Phenylpropionic acid is rarely, if ever, used in perfumes, but it finds some use in flavor compositions, mainly as a fixative in Vanilla imitation, in complexes as a sweetener, and in Cheese imitation flavor for its mild pungency and herbaceous character.

Preparation

By reduction of cinnamic acid using sodium amalgam.

Definition

ChEBI: A monocarboxylic acid that is propionic acid substituted at position 3 by a phenyl group.

Synthesis Reference(s)

Tetrahedron Letters, 29, p. 5599, 1988 DOI: 10.1016/S0040-4039(00)80822-9

General Description

Hydrocinnamic acid forms complexes with uranium(VI) and has been investigated in aqueous solution by attenuated total reflection fourier transform infrared spectroscopy. Hydrocinnamic acids are the major rhizospheric compounds with known growth regulatory activity.

Purification Methods

Crystallise the acid from *benzene, CHCl3 or pet ether (b 40-60o). Dry it in a vacuum. [Beilstein 9 H 508.]