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      2-PHENYLPROPIONALDEHYDE CAS 93-53-8

      • 2-PHENYLPROPIONALDEHYDE CAS 93-53-8...
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      Detailed introduction



      CAS number:93-53-8
      molecular formula:C9H10O
      molecular weight:134.18
      EINECS number:202-255-5

      English synonyms

      HYDRATROPIC ALDEHYDE;HYDRATROPALDEHYDE;HYACINTHAL;FEMA 2886;DL-2-PHENYLPROPIONALDEHYDE;alpha-methyl-alpha-tolualdehyd;alpha-Methyl-alpha-toluic aldehyde;alpha-methyl-alpha-toluicaldehyde

      Related categories

      Flavor and fragrance intermediates; food additives; edible flavors (flavor enhancers); natural equivalent flavors and artificial flavors; aldehydes; flavor additives; raw materials; organic chemical raw materials; flavors and fragrances; chemical materials; Aldehydes; Building Blocks; C9; Carbonyl Compounds; Chemical Synthesis; OrganicBuildingBlocks; biochemical reagents

      Introduction

      2-Phenylpropanal is a precious fragrance, which is not found in nature and belongs to synthetic fragrance. Its appearance is colorless liquid. Slightly soluble in water, soluble in organic solvents such as ethanol.

      Chemical properties

      Melting point60°C
      Boiling point92-94°C/12mmHg(lit.)
      Density1.002g/mLat25°C(lit.)
      Vapor Pressure40Paat20℃
      FEMA2886|2-PHENYLPROPIONALDEHYDE
      Refractive indexn20/D1.517(lit.)
      Flash point169°F
      Storage conditions2-8°C
      SolubilitySoluble in most fixed oils,propylene glycol.Insoluble in glycerin.
      ShapeLiquid
      ColorClearcolorless
      Water solubility10μg/L
      SolubilityAirSensitive
      JECFA Number1467
      BRN4291321
      InChIKeyIQVAERDLDAZARL-UHFFFAOYSA-N
      LogP1.96
      CAS database93-53-8(CASDataBaseReference)

      Water white to light yellow liquid. Aromas of daffodils, grass leaves and melon. The boiling point is 222°C, and the flash point is 69°C. Lml is soluble in 1.5mL 70% ethanol, soluble in most fixed oils and mineral oils, insoluble in glycerin, slightly soluble in propylene glycol.

      Use

      ●  GB 2760--1996 stipulates that it is allowed to use edible spices. It is mainly used to prepare flavors of melons, almonds, cherries, peaches and plums.

      Production method

      ●  It is formed by condensation of acetophenone and ethyl chloroacetate under alkaline conditions. It is obtained by distilling methyl phenyl glycol under normal pressure.

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