Benzenepropanal
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104-53-0O=CCCc1ccccc1YGCZTXZTJXYWCO-UHFFFAOYSA-N104-53-0、1335-10-0DTXSID0047610CHEMBL440161CHEBI:39940insoluble in water; soluble in oils
miscible (in ethanol)
97.00 to 98.00 °C. @ 12.00 mm Hg
222 °C
Colorless or light yellow liquid; [Acros Organics MSDS]
Solid
Colourless to slightly yellow liquid, strong pungent floral odour of hyacinth
1123;1128;1132;1123;1132;1133;1122;1139;1146;1109;1132;1128
1162;1162;1146;1163;1180;1178;1178;1160;1160
1793;1745;1745;1783;1761;1809;1723;1783;1762.1
安全情報は参考情報です。供給元の安全データシート(SDS)、適用法令、専門家による評価に代わるものではありません。
Warning
H315 (100%): Causes skin irritation [Warning Skin corrosion/irritation];H319 (100%): Causes serious eye irritation [Warning Serious eye damage/eye irritation]
P264, P264+P265, P280, P302+P352, P305+P351+P338, P321, P332+P317, P337+P317, and P362+P364 (click each P-code to see the statement)
Aggregated GHS information provided per 1717 reports by companies from 6 notifications to the ECHA C&L Inventory. Each notification may be associated with multiple companies.;Information may vary between notifications depending on impurities, additives, and other factors. The percentage value in parenthesis indicates the notified classification ratio from companies that provide hazard codes. Only hazard codes with percentage values above 10% are shown. For more detailed information, please visit ECHA C&L website.
Chemical: Benzenepropanal
Chemical: Propanal, phenyl-
Regulation (EC) No 1831/2003 (amended)
3-Phenylpropionaldehyde: Does not have an individual approval but may be used under an appropriate group standard
IMAP assessments - Propanal, phenyl-: Environment tier I assessment
IMAP assessments - Benzenepropanal: Environment tier I assessment
Fragrance Ingredients
Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes
Flavoring Agents -> JECFA Flavorings Index
Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes
Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes
Benzenepropanal: ACTIVE
Propanal, phenyl-: INACTIVE
用途有機合成原料、香料材料。
天然物の起源Reported found in the essential oil of Ceylon cinnamon and in strawberry. Also reported found in tomato, cinnamon, cassia leaf, Gruyere de Comte cheese, beer, cooked trassi, origanum (Spanish) and strawberry.
使用3-Phenylpropanal (cas# 104-53-0) is a compound useful in organic synthesis.
一般的な説明Hydrocinnamaldehyde is C=C double bond hydrogenated cinnamaldehyde. It has been synthesized by the selective hydrogenation of C=C double bond of cinnamaldehyde by various methods. Hydrocinnamaldehyde and nitromethane undergoes Henry reaction to form nitroaldols. The C1 and C3 position labelled with 13C of hydrocinnamaldehyde was subjected to mass spectrometry and the fragmentation pattern was elucidated.
読み込み中…
化学的特性Phenylpropyl aldehyde occurs in Sri Lanka cinnamon bark oil, among others. The aldehyde is a colorless liquid with a strong, floral, slightly balsamic, heavy hyacinth-like odor. It tends to undergo self-condensation. Dihydrocinnamaldehyde can be obtained with scarcely any byproducts by selective hydrogenation of cinnamaldehyde. It is used in perfumery for hyacinth and lilac compositions.
Chemical: Benzenepropanal
Chemical: Propanal, phenyl-
Regulation (EC) No 1831/2003 (amended)
3-Phenylpropionaldehyde: Does not have an individual approval but may be used under an appropriate group standard
Henylpropyl aldehyde is most commonly prepared by the partial hydrogenation of cinnamaldehyde. The 3-phenylpropanal that is formed during the hydroformylation of styrene can be separated from the isomeric 2-phenylpropanal as the bisulfite adduct. The Rosenmund reduction of dihydrocinnamoyl chloride in the presence of Pd/BaSO4 gives good yields of the aldehyde. The reaction of 2-propen-1-ol and phenylmercury chloride with CuCl2 and LiPdCl4 catalysts in methanol, and the reaction of phenyl bromide and allyl alcohol in the presence of PdCl2 and NaHCO3 in nonpolar solvents also lead to the formation of 3-phenylpropanal.
製造方法From phenyl propionitrile; also from cinnamic aldehyde diethylacetal.