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3-PHENYLPROPYL ACETATE

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3-PHENYLPROPYL ACETATE Basic information

Product Name:
3-PHENYLPROPYL ACETATE
Synonyms:
  • PHENYL-3-PROPYL-ACETATE
  • PHENYL PROPYL ACETATE
  • (3-Acetoxypropyl)benzene
  • 1-Propanol, 3-phenyl-, acetate
  • 3-Acetoxy-1-phenylpropane
  • 3-phenyl-1-propanoacetate
  • Benzenepropanol,acetate
  • Benzenepropyl acetate
CAS:
122-72-5
MF:
C11H14O2
MW:
178.23
EINECS:
204-569-8
Product Categories:
  • Alphabetical Listings
  • Flavors and Fragrances
  • O-P
Mol File:
122-72-5.mol
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3-PHENYLPROPYL ACETATE Chemical Properties

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)
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Safety Information

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

MSDS

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3-PHENYLPROPYL ACETATE Usage And Synthesis

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

3-PHENYLPROPYL ACETATE Preparation Products And Raw materials

Raw materials

3-PHENYLPROPYL ACETATESupplier

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