CAS number：60-12-8
molecular formula：C8H10O
molecular weight：122.16
EINECS number：200-456-2
RARECHEM AL BD 0140;PHENYL ETHYL ALCHOL;PHENYL ETHYL ALCOHOL;PHENYL ETHANOL;PHENYLETHANOL,2-;PHENETHYL ALCOHOL;(beta-pea);.beta.-Phenylethanol
Food additives; food flavors; flavors and fragrances; flavors and fragrances; small molecule inhibitors; biochemical reagents; alcohols; gas chromatography standards (color scale); edible flavors (flavor enhancers); natural equivalent flavors and artificial flavors; alcohols; Chiral alcohol series; other oxygen-containing compounds; standard products; analytical standard products; general reagents; pharmaceutical intermediates; traditional Chinese medicine reference substances; reference substances; organic chemical raw materials; daily chemical raw materials; flavor and fragrance intermediates; raw materials; flavors and fragrances;Miscellaneous;Aromatics;MiscellaneousReagents;Alcohols;Aspalathuslinearis(Rooibostea);BuildingBlocks;C7toC8;ChemicalSynthesis;CitrusaurantChemicalbookium(Sevilleorange);Humuluslupulus(Hops); (Elderberry); Vaccinium myrtillus (Bilberry); Pyridines, Halogenated Heterocycles;materials; synthetic fragrances; monomer fragrances; chemical materials; chemical raw materials; additives; basic organic reagents; organic raw materials; reference substances; liquids; chemical reagents
Phenyl alcohol is a kind of edible spice, also known as ethyl phenethyl alcohol, β-phenethyl alcohol, naturally present in neroli oil, rose oil, geranium oil and other aromatic oils, because of its soft, pleasant and long-lasting rose aroma. It is widely used in various edible flavors and tobacco flavors. It is the main raw material for the preparation of rose-flavored food additives and rose-flavored flavors. It is stable to alkali and is widely used in soap flavors. It is a blend of all rose-flavored series. Fragrance is an indispensable spice. Because it is insoluble in water, it is often used in lotions and soaps. In addition, it is also used in the blending of orange blossom, purple cinnamon and other fragrances. Because phenethyl alcohol has good antibacterial effect, it can be used in ophthalmic solution. There are three main synthesis methods at present:
1. It is obtained by halogenation, saponification, hydrogenation and rectification of styrene.
2. Microbial fermentation method is to produce yeast through biotransformation.
3. Using calcium carbide and benzene as raw materials to prepare phenethyl alcohol, the reaction equation is as follows: (1) CaC2+2H2O=Ca(OH)2+C2H2(2) C6H6+C2H2=C6H6CHCH2 (styrene) (3) C6H6CHCH2+H2O=C6H6CH2CH2OH (benzene) ethanol)
| Melting point | -27°C(lit.) |
| Boiling point | 219-221°C/750mmHg(lit.) |
| Density | 1.020g/mLat20°C(lit.) |
| Vapour density | 4.21(vsair) |
| Vapor Pressure | 1mmHg(58°C) |
| FEMA | 2858|PHENETHYLALCOHOL |
| Refractive index | n20/D1.5317(lit.) |
| Flash point | 216°F |
| Storage conditions | Storebelow+30°C. |
| Solubility | Misciblewithchloroform. |
| Shape | Liquid |
| Acidity coefficient(pKa) | 15.17±0.10(Predicted) |
| Color | Clearcolorless |
| Odor | floralodorofroses |
| pH value | 6-7(20g/l,H2O,20℃) |
| explosion limit value(explosivelimit) | 1.4-11.9%(V) |
| Water solubility | 20g/L(20ºC) |
| JECFA Number | 987 |
| Merck | 14,7224 |
| BRN | 1905732 |
| Stability | Stable.Substances to be avoided include strong acids and strong oxidizing agents.Combustible. |
| InChIKey | WRMNZCZEMHIOCP-UHFFFAOYSA-N |
| CAS database | 60-12-8(CAS DataBase Reference) |
Colorless liquid with rose scent. Soluble in alcohol, ether, glycerin, slightly soluble in water, slightly soluble in mineral oil.
● Widely used in the formulation of soap and cosmetic fragrances
● Phenylethyl alcohol is an edible spice that is allowed to be used in my country, and the dosage is based on normal production needs. Generally, it is 21-80mg/kg in 13 gums; 16mg/kg in baked goods; 12mg/kg in candy; 8.3mg/kg in cold drinks.
● GB2760--1996 stipulates that it is allowed to use edible spices. It is mainly used to prepare flavors such as honey, bread, peaches and berries.
● To prepare rose-scented flower essential oils and various flower-flavored essences, such as jasmine, clove, orange blossom, etc., almost all flower essential oils can be blended, and are widely used in the preparation of soaps and cosmetic essences. In addition, various edible flavors can also be prepared, such as strawberry, peach, plum, melon, caramel, honey, cream and other edible flavors.
● It is used in daily chemical and edible flavor, widely used in formulating soap and cosmetic flavor
● Artificial rose oil. spice blend. Organic Synthesis.
● Natural products exist in rose oil, geranium oil and neroli oil. The commercial product is a synthetic product, which is prepared from styrene monomer by styrene oxide. Or derived from the action of benzene and ethylene oxide. 1. Styrene oxide method is obtained by hydrogenating styrene oxide in the presence of a small amount of sodium hydroxide and skeleton nickel catalyst at low temperature and under pressure. 2. Ethylene oxide method is prepared by Friedel-Crafts reaction with ethylene oxide in the presence of anhydrous aluminum trichloride.
● Styrene Chemicalbook conducts a haloalcoholization reaction under the catalysis of sodium bromide, sodium chlorate and sulfuric acid to obtain bromophenethyl alcohol, which is cyclized with NaOH to obtain phenylene oxide, which is then hydrogenated under the catalysis of nickel. Benzyl cyanide is obtained by the action of benzyl chloride and sodium cyanide, and then treated with sulfuric acid and ethanol to obtain ethyl phenylacetate, which is then reduced with sodium metal and anhydrous ethanol. α-Chloroethanol reacts with Grignard reagent (C6H5MgBr) to decompose the product with sulfuric acid. Benzene and ethylene oxide are condensed in the presence of aluminum chloride.
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