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122-97-4 Usage

Chemical Properties

CLEAR COLOURLESS LIQUID

content analysis

Total alcohol method (OT-5)Sample amount : l g,? Equivalent Factor (f) = 68.10. nonpolar column method of gas chromatography (GT-10-4)

Standard for Maximum Allowable Amount

food additives: phenylpropanol allowable usage:food function of additives:Food flavouring maximum allowable amount of usage (g/kg): The essence ingredients used in shall not exceed the maximum permissible usage and residues allowed in GB 2760. maximum allowable amount of residue(g/kg): The essence ingredients used in shall not exceed the maximum permissible usage and residues allowed in GB 2760.

Preparation

By hydrogenation of either cinnamic aldehyde or cinnamic alcohol.

Taste threshold values

Taste characteristics at 20 ppm: spicy, cinnamon, balsamic, fruity, winy and honey-like with floral nuances.

Chemical Properties

3-Phenyl-1-propanol occurs both in free and esterified forms in resins and balsams (e.g., benzoe resin and Peru balsam). It has been identified in fruits and cinnamon. Hydrocinnamic alcohol is a slightly viscous, colorless liquid with a floralbalsamic odor, slightly reminiscent of hyacinths. Esterification with aliphatic carboxylic acids is important because it leads to additional fragrance and flavor materials. Hydrocinnamic alcohol is prepared by hydrogenation of cinnamaldehyde. A mixture of hydrocinnamic alcohol and the isomeric 2-phenylpropanol can be obtained from styrene by a modified oxo synthesis. The two isomers can be separated by distillation. Hydrocinnamic alcohol is used in blossom compositions for balsamic and oriental notes.

Chemical Properties

3-Phenyl-1-propanal has a characteristic sweet, hyacinth-mignonette odor. It has a sweet and pungent taste suggestive of apricot.

Occurrence

Reported found in storax, Sumatra benzoin, tea, Peru balsam, passion fruit, strawberry, bilberry, high bush blueberry, European cranberry, guava peel, fresh blackberry, heated blackberry, rum, white wine, shitake, matsutake, peated malt, loquat, sapodilla fruit and crownberry.

Uses

(1) Temporarily allowed as food flavouring agent in GB 2760-1996. Mainly used in the preparation of essence of peach, apricot, plum, watermelon, strawberry and nuts like walnut and hazel. (2) Mainly used in the preparation of essence and medicine. An intermediate of proformiphen (a central skeletal muscle relaxant) Temporarily allowed as food flavouring agent in GB 2760-1996. It has a sweet scent of flowers and sweetmeat and a pleasant flavor of fresh fruit after dilution Natural 3-Phenyl-1-propanol can be found in strawberries, Styrax cream, benzoin cream, tea, Peru Balsam, Cassia leaf oil, cinnamon oil and so on. (3) As a medicine, it can be applied to Cholecystitis, cholangitis, cholelithiasis, biliary postoperative syndrome, hypercholesterolemia, etc. (4) Mainly used in the preparation of essence and medicine. An intermediate of proformiphen, a central skeletal muscle relaxant. As an antiputrefactiva in cosmetic in combination with piperonal or pepper, 3-Phenyl-1-propanol has a mold resistance on germ and mycete, along with a natural fragrance. 3-Phenyl-1-propanol or its ester derivatives can be used as flavor constituents of flowers such as lilac, hyacinth and keiskei for its aromatic vinegar.

toxicity

GRAS(FEMA). LD502300mg/kg (Rats oral).

Security utilization limitation

FEMA(mg/kg):0.73 in soft drinks; 1.4 in cold drink; 2.8 in sweets; 3.3 in? baked food; 4.3 in gum confection; 5.0 in liquor. WHO Class II /moderate toxicity Moderate limit (FDA§172.515,2000).

Chemical properties

Colorless viscous liquid with a sweet scent of flowers and sweetmeat and the flavor of fresh fruit after dilution. Its boiling point is at 236 °C, flash point at 109 °C. Soluble in ethanol, propylene glycol and most of the non-volatile oil, insoluble in glycerol and mineral oil, slightly soluble in water (1: 300). Natural 3-Phenyl-1-propanol can be found in strawberries, Styrax cream, benzoin cream, tea, Peru Balsam, Cassia leaf oil, cinnamon oil and so on.

Production Method

(1) the catalytic hydrogenation of ethyl cinnamate. The hydrogenation reaction is conducted in autoclave with chromium-copper-barium catalyst at 200℃ and 20MPa for 5-9h. The filtrate obtained after cooling and filtration is extracted by diethyl ether.? After the recycling of diethyl ether, reduced pressure distillation of the extracting solution is conducted to collect the fraction of 110-112℃(1.06kPa), which is the finished product. The yield is about 85%. Grignard reaction of benzyl chloride and oxirane, followed by the hydrolysis with sulfuric acid to obtain 3-Phenyl-1-propanol. The yield is about 65-70%。 (2) The hydrogenation of peruvin or cinnamaldehyde.

Synthesis Reference(s)

Canadian Journal of Chemistry, 57, p. 2522, 1979 DOI: 10.1139/v79-404Tetrahedron Letters, 32, p. 1321, 1991 DOI: 10.1016/S0040-4039(00)79656-0Chemical and Pharmaceutical Bulletin, 24, p. 1059, 1976 DOI: 10.1248/cpb.24.1059
InChI:InChI=1/C9H12O/c10-8-4-7-9-5-2-1-3-6-9/h1-3,5-6,10H,4,7-8H2

122-97-4 Well-known Company Product Price

Brand (Code)Product description CAS number Packaging Price Detail
Alfa Aesar (A13022)  3-Phenyl-1-propanol, 99%    122-97-4 250g 438.0CNY Detail
Alfa Aesar (A13022)  3-Phenyl-1-propanol, 99%    122-97-4 1000g 1282.0CNY Detail
Alfa Aesar (A13022)  3-Phenyl-1-propanol, 99%    122-97-4 5000g 5703.0CNY Detail

122-97-4SDS

SAFETY DATA SHEETS

According to Globally Harmonized System of Classification and Labelling of Chemicals (GHS) - Sixth revised edition

Version: 1.0

Creation Date: Aug 10, 2017

Revision Date: Aug 10, 2017

1.Identification

1.1 GHS Product identifier

Product name 3-Phenyl-1-propanol

1.2 Other means of identification

Product number -
Other names Hydrocinnamic alcohol

1.3 Recommended use of the chemical and restrictions on use

Identified uses For industry use only. Food additives -> Flavoring Agents
Uses advised against no data available

1.4 Supplier's details

1.5 Emergency phone number

Emergency phone number -
Service hours Monday to Friday, 9am-5pm (Standard time zone: UTC/GMT +8 hours).

More Details:122-97-4 SDS

122-97-4Related news

Molecular diffusion coefficients of phenylmethanol, 1-phenylethanol, 2-phenylethanol, 2-phenyl-1-propanol, and 3-Phenyl-1-propanol (cas 122-97-4) in supercritical carbon dioxide09/09/2019

The Taylor–Aris chromatographic technique was employed for the determination of the diffusion coefficients of phenylmethanol, 1-phenylethanol, 2-phenylethanol, 2-phenyl-1-propanol, and 3-phenyl-1-propanol at infinite dilution in supercritical carbon dioxide from 313.16 to 333.16 K and pressures...detailed

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