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W245518

Sigma-Aldrich

Ethyl 3-phenylpropionate

≥98%, FG

Synonym(s):

Ethyl hydrocinnamate, Ethyl 3-phenylpropionate

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About This Item

Linear Formula:
C6H5CH2CH2COOC2H5
CAS Number:
2021-28-5
Molecular Weight:
178.23
FEMA Number:
2455
Beilstein/REAXYS Number:
1910432
EC Number:
217-966-6
Council of Europe no.:
429
MDL number:
MFCD00009206
UNSPSC Code:
12164502
PubChem Substance ID:
24901100
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

10 - Combustible liquids

wgk_germany

WGK 3

flash_point_f

226.4 °F - closed cup

flash_point_c

108 °C - closed cup

ppe

Eyeshields, Gloves, multi-purpose combination respirator cartridge (US)

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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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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