FEMA 2689
FEMA 2689 Basic information
- Product Name:
- FEMA 2689
- Synonyms:
-
- STYRALLYL PROPIONATE
- STYRALYL PROPIONATE
- FEMA 2689
- METHYL PHENYL CARBINYL PROPIONATE
- METHYL BENZYL PROPIONATE
- 1-PHENETHYL PROPIONATE
- A-METHYLBENZYL PROPIONATE
- ALPHA-METHYLBENZYL PROPIONATE
- MF:
- C11H14O2
- MW:
- 178.23
- EINECS:
- 204-397-3
- Product Categories:
-
- Alphabetical Listings
- Flavors and Fragrances
- M-N
- Mol File:
- Mol File
FEMA 2689 Chemical Properties
- Melting point:
- -60 °C
- Boiling point:
- 91-92 °C5 mm Hg(lit.)
- Density
- 1.007 g/mL at 25 °C(lit.)
- refractive index
- n20/D 1.49(lit.)
- Flash point:
- 202 °F
- solubility
- Almost insoluble in water, soluble in alcohol and oils.
- color
- A colourless liquid
- Odor
- Fruity-floral, sweet and green odor, with some resemblance to the green topnotes of Tuberose.
- JECFA Number
- 802
Safety Information
- Safety Statements
- 24/25
- WGK Germany
- 1
- RTECS
- DP0620000
MSDS
- Language:English Provider:ACROS
- Language:English Provider:SigmaAldrich
FEMA 2689 Usage And Synthesis
Occurrence
Has apparently not been reported to occur in nature
Preparation
By direct esterification of methylphenylcarbinol with propionic acid, using azeotropic conditions (Arctander, 1969)
General Description
Styralyl Propionate is used widely in perfume compositions as a modifier for or a companion to - the Acetate. It may appear more versatile in that it is not restricted to Gardenia and is different from the almost vulgar effect derived from the Acetate ever since that material was first used in a successful perfume. Much of the effect of these two esters depends upon the skill and delicate hand used in a composition, the experience in determining just how much can be used to achieve a desirable and attractive effect after proper ageing of the fragrance composition. This ester works well with Dimethylbenzyl carbinyl acetate and related materials with Oakmoss, Clary Sage, Bergamot, Lina- 100I, Lavender, Jasmin, Galbanum, etc. It is also frequently used in flavor compositions, e.g., in the difficult Gooseberry and other berry imitations, fruit complexes, etc. The concentration used is normally about 5 to 15 ppm in the finished product.