3-Phenylpropanal | CAS: 104-53-0 | C9H10O

Product Description

3-Phenylpropanal, also known as benzenepropanal or phenylacetaldehyde, belongs to the class of organic compounds known as benzene and substituted derivatives. These are aromatic compounds containing one monocyclic ring system consisting of benzene. 3-Phenylpropanal is a balsam, chocolate, and cinnamon-tasting compound. 3-Phenylpropanal is found, on average, in the highest concentration within Ceylon cinnamons (Cinnamomum Verum). 3-Phenylpropanal has also been detected, but not quantified in, several different foods, such as cherry tomatoes (Solanum Lycopersicum var. cerasiforme), herbs and spices, fruits, garden tomato (var.), and alcoholic beverages. This could make 3-phenyl propanol a potential biomarker for the consumption of these foods. 

Other names: 3-Phenylpropylaldehyde, 3-Phenylpropionaldehyde, 3-Phenylpropanal, dihydro cinnamaldehyde

3-Phenylpropyl aldehyde

CAS No.: 104-53-0

Molecular formula: C9H10O

Molecular weight: 134.175

Molar mass: 134.073166

Melting point: -42 °C

Boiling point: 97-98 °C12 mm Hg(lit.)

Flashpoint: 95.0±0.0 °C

Properties: Transparent colorless transparent liquid

Purity: 99%

Packaging: 25kg plastic drum

Storage method:

1. Store in a cool, ventilated warehouse. Keep away from fire and heat sources. Keep the container tightly closed. It should be stored separately from oxidants, strong alkalis, and air. Use explosion-proof lighting and ventilation facilities. Prohibited

2. Use spark-prone machinery and tools. The storage area should be equipped with spill emergency treatment equipment and suitable containment materials.

3. Storage temperature 4ºC

Product Usage

1: It is widely used in the preparation of various floral fragrances, especially lilac, jasmine, and rose fragrances.

2: GB 2760-1996 stipulates that it is a permitted food flavor. It is mainly used to prepare grape, cherry, peach, almond, and spice flavors.

3: It can be used in small amounts for hyacinth, carnation, lily of the valley, lilac, rabbit ear flower, ylang-ylang, rose, jasmine, sweet bean flower, sunflower, yarrow, new yarrow, etc. Aroma efficacy. Can also be used in Xiangwei, Laurel, Spice, Tobacco. It can also be used as a flavor in almond, berry, grape, cherry, peach, plum, cinnamon, and other flavors.