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W288918

Sigma-Aldrich

3-Phenylpropionic acid

99%, FG

Synonym(s):

Hydrocinnamic acid, 3-Phenylpropionic acid, Benzylacetic acid

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About This Item

Linear Formula:
C6H5CH2CH2COOH
CAS Number:
Molecular Weight:
150.17
FEMA Number:
2889
Beilstein:
907515
EC Number:
Council of Europe no.:
32
MDL number:
UNSPSC Code:
12164502
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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General description

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

Application


  • Metabolic signatures of β-cell destruction in type 1 diabetes.: This study investigates the metabolic changes associated with β-cell destruction in type 1 diabetes, highlighting the role of various metabolites, including 3-Phenylpropionic acid, in the disease pathology (Noso et al., 2023).

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

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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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)
Nuria Mateo Anson et al.
Journal of agricultural and food chemistry, 57(14), 6148-6155 (2009-06-23)
Ferulic acid (FA) is the most abundant phenolic compound in wheat grain, mainly located in the bran. However, its bioaccessibility from the bran matrix is extremely low. Different bioprocessing techniques involving fermentation or enzymatic and fermentation treatments of wheat bran
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
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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