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W288918

Sigma-Aldrich

3-Phenylpropionic acid

99%, FG

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Synonym(s):
Hydrocinnamic acid, 3-Phenylpropionic acid, Benzylacetic acid
Linear Formula:
C6H5CH2CH2COOH
CAS Number:
Molecular Weight:
150.17
FEMA Number:
2889
Beilstein:
907515
EC Number:
Council of Europe no.:
32
MDL number:
PubChem Substance ID:
Flavis number:
8.032
NACRES:
NA.21

biological source

synthetic

Quality Level

grade

FG
Fragrance grade
Halal
Kosher

Agency

follows IFRA guidelines

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 872/2012
FDA 21 CFR 172.515

Assay

99%

bp

280 °C (lit.)

mp

45-48 °C (lit.)

density

1.071 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

Organoleptic

floral; rose; sweet

SMILES string

OC(=O)CCc1ccccc1

InChI

1S/C9H10O2/c10-9(11)7-6-8-4-2-1-3-5-8/h1-5H,6-7H2,(H,10,11)

InChI key

XMIIGOLPHOKFCH-UHFFFAOYSA-N

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This Item
W287806W228818W278408
Phenylacetic acid ≥99%, FCC, FG

Sigma-Aldrich

W287806

Phenylacetic acid

trans-Cinnamic acid ≥99%, FG

Sigma-Aldrich

W228818

trans-Cinnamic acid

Nonanoic acid ≥96%, FG

Sigma-Aldrich

W278408

Nonanoic acid

grade

FG, Fragrance grade, Halal, Kosher

grade

FG, Fragrance grade, Halal, Kosher

grade

FG, Fragrance grade, Halal, Kosher

grade

FG, Fragrance grade, Halal, Kosher

agency

follows IFRA guidelines

agency

follows IFRA guidelines, meets purity specifications of JECFA

agency

follows IFRA guidelines

agency

follows IFRA guidelines

assay

99%

assay

≥99%

assay

≥99%

assay

≥96%

bp

280 °C (lit.)

bp

265 °C (lit.)

bp

300 °C (lit.)

bp

268-269 °C (lit.)

mp

45-48 °C (lit.)

mp

76-78 °C (lit.)

mp

132-135 °C (lit.)

mp

9 °C (lit.)

General description

3-Phenylpropionic acid has been identified as a volatile constituent of grapes and Nam-pla fermented fish sauce.

Storage Class Code

11 - Combustible Solids

WGK

WGK 1

Flash Point(F)

230.0 °F

Flash Point(C)

110 °C

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

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Customers Also Viewed

Slide 1 of 8

1 of 8

Identification of volatile constituents from grapes.
Schreier P, et al.
Journal of Agricultural and Food Chemistry, 24(2), 331-336 (1976)
Flavor of fermented fish sauce.
McIver RC, et al.
Journal of Agricultural and Food Chemistry, 30(6), 1017-1020 (1982)
Ling Cheng et al.
American journal of physiology. Gastrointestinal and liver physiology, 290(6), G1307-G1317 (2006-01-28)
Platelet-activating factor (PAF) and interleukin-6 (IL-6) are produced in the esophagus in response to HCl and affect ACh release, causing changes in esophageal motor function similar to esophagitis (Cheng L, Cao W, Fiocchi C, Behar J, Biancani P, and Harnett
Marion Sander et al.
Planta, 233(6), 1157-1171 (2011-02-15)
cDNAs and genes encoding a hydroxycinnamoyl-CoA:hydroxyphenyllactate hydroxycinnamoyltransferase (CbRAS; rosmarinic acid synthase) and a hydroxycinnamoyl-CoA:shikimate hydroxycinnamoyltransferase (CbHST) were isolated from Coleus blumei Benth. (syn. Solenostemon scutellarioides (L.) Codd; Lamiaceae). The proteins were expressed in E. coli and the substrate specificity of
Directed functionalization of C-H bonds: now also meta selective.
Thanh Truong et al.
Angewandte Chemie (International ed. in English), 51(47), 11677-11679 (2012-10-12)

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