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W245518

Sigma-Aldrich

Ethyl 3-phenylpropionate

≥98%, FG

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Synonym(s):
Ethyl hydrocinnamate, Ethyl 3-phenylpropionate
Linear Formula:
C6H5CH2CH2COOC2H5
CAS Number:
Molecular Weight:
178.23
FEMA Number:
2455
Beilstein:
1910432
EC Number:
Council of Europe no.:
429
MDL number:
PubChem Substance ID:
Flavis number:
9.747
NACRES:
NA.21

biological source

synthetic

grade

FG

Agency

meets purity specifications of JECFA

reg. compliance

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

Assay

≥98%

refractive index

n20/D 1.494 (lit.)

bp

247-248 °C (lit.)

density

1.01 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

Organoleptic

ethereal; fruity

SMILES string

CCOC(=O)CCc1ccccc1

InChI

1S/C11H14O2/c1-2-13-11(12)9-8-10-6-4-3-5-7-10/h3-7H,2,8-9H2,1H3

InChI key

JAGZUIGGHGTFHO-UHFFFAOYSA-N

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General description

Ethyl 3-phenylpropionate is a volatile flavor compound that is reported to occur in muskmelon and red fermented soybean curds.

Storage Class Code

10 - Combustible liquids

WGK

WGK 3

Flash Point(F)

226.4 °F - closed cup

Flash Point(C)

108 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

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Volatile components in aqueous essence and fresh fruit of Cucumis melo cv. Athena (muskmelon) by GC-MS and GC-O.
Jordan MJ, et al.
Journal of Agricultural and Food Chemistry, 49(12), 5929-5933 (2001)
The FEMA GRAS assessment of cinnamyl derivatives used as flavor ingredients.
Adams TB, et al.
Food And Chemical Toxicology, 42(2), 157-185 (2004)
Enbo Xu et al.
Journal of food science, 80(7), C1476-C1489 (2015-06-20)
Enzymatic extrusion, instead of traditional steam cooking, to treat rice is an efficient and alternative pretreatment for Chinese rice wine fermentation. In order to determine the formation of volatiles in enzymatic extrusion-processed rice wine (EE), and to confirm its characteristic

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