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3-Phenyl-1-propanol

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CAS:122-97-4
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3-Phenyl-1-propanol Basic information
Chemical properties Uses content analysis toxicity Security utilization limitation Production Method Standard for Maximum Allowable Amount
Product Name:3-Phenyl-1-propanol
Synonyms:(3-Hydroxypropyl)benzene;1-Hydroxy-3-phenylpropane;3- Phenylprophyl alcohol;3-Benzenepropanol;3-Phenyl-n-propanol;3-phenylpropan-;gamma-Phenylpropanol;hydrocinnamyl
CAS:122-97-4
MF:C9H12O
MW:136.19
EINECS:204-587-6
Product Categories:122-97-4;11
Mol File:122-97-4.mol
3-Phenyl-1-propanol Structure
3-Phenyl-1-propanol Chemical Properties
Melting point −18 °C(lit.)
Boiling point 119-121 °C12 mm Hg(lit.)
density 1.001 g/mL at 20 °C(lit.)
vapor pressure 1.13-25Pa at 20-25℃
FEMA 2885 | 3-PHENYL-1-PROPANOL
refractive index n20/D 1.526(lit.)
Fp 229 °F
storage temp. Sealed in dry,Room Temperature
solubility 0.1g/l insoluble
form Liquid
pka15.04±0.10(Predicted)
color Clear colorless
Odorat 100.00 %. sweet spicy cinnamyl mignonette hyacinth balsam
Odor Typebalsamic
Water Solubility 10.3 g/L (20 ºC)
JECFA Number636
BRN 1857542
LogP1.6-2.06 at 35℃
CAS DataBase Reference122-97-4(CAS DataBase Reference)
NIST Chemistry Reference3-Phenylpropanol(122-97-4)
EPA Substance Registry SystemBenzenepropanol (122-97-4)
Safety Information
Hazard Codes Xi
Risk Statements 36/37/38-36/38-R36/38
Safety Statements 26-37/39-S37/39-S26
WGK Germany 1
RTECS UB8970000
TSCA Yes
HS Code 29062900
Hazardous Substances Data122-97-4(Hazardous Substances Data)
Toxicityrabbit,LD50,skin,5gm/kg (5000mg/kg),Food and Cosmetics Toxicology. Vol. 17, Pg. 893, 1979.
MSDS Information
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3-Phenyl-1-propanol English
SigmaAldrich English
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3-Phenyl-1-propanol Usage And Synthesis
Chemical propertiesColorless viscous liquid with a sweet scent of flowers and sweetmeat and the flavor of fresh fruit after dilution. Its boiling point is at 236 °C, flash point at 109 °C. Soluble in ethanol, propylene glycol and most of the non-volatile oil, insoluble in glycerol and mineral oil, slightly soluble in water (1: 300).
Natural 3-Phenyl-1-propanol can be found in strawberries, Styrax cream, benzoin cream, tea, Peru Balsam, Cassia leaf oil, cinnamon oil and so on.
Uses(1) Temporarily allowed as food flavouring agent in GB 2760-1996. Mainly used in the preparation of essence of peach, apricot, plum, watermelon, strawberry and nuts like walnut and hazel.
(2) Mainly used in the preparation of essence and medicine.
An intermediate of proformiphen (a central skeletal muscle relaxant)
Temporarily allowed as food flavouring agent in GB 2760-1996.
It has a sweet scent of flowers and sweetmeat and a pleasant flavor of fresh fruit after dilution
Natural 3-Phenyl-1-propanol can be found in strawberries, Styrax cream, benzoin cream, tea, Peru Balsam, Cassia leaf oil, cinnamon oil and so on.
(3) As a medicine, it can be applied to Cholecystitis, cholangitis, cholelithiasis, biliary postoperative syndrome, hypercholesterolemia, etc.
(4) Mainly used in the preparation of essence and medicine.
An intermediate of proformiphen, a central skeletal muscle relaxant.
As an antiputrefactiva in cosmetic in combination with piperonal or pepper, 3-Phenyl-1-propanol has a mold resistance on germ and mycete, along with a natural fragrance.
3-Phenyl-1-propanol or its ester derivatives can be used as flavor constituents of flowers such as lilac, hyacinth and keiskei for its aromatic vinegar.
content analysisTotal alcohol method (OT-5)Sample amount : l g,  Equivalent Factor (f) = 68.10.
nonpolar column method of gas chromatography (GT-10-4)
toxicityGRAS(FEMA).
LD502300mg/kg (Rats oral).
Security utilization limitationFEMA(mg/kg):0.73 in soft drinks; 1.4 in cold drink; 2.8 in sweets; 3.3 in  baked food; 4.3 in gum confection; 5.0 in liquor. WHO Class II /moderate toxicity
Moderate limit (FDA§172.515,2000).
Production Method(1) the catalytic hydrogenation of ethyl cinnamate.
The hydrogenation reaction is conducted in autoclave with chromium-copper-barium catalyst at 200℃ and 20MPa for 5-9h. The filtrate obtained after cooling and filtration is extracted by diethyl ether.  After the recycling of diethyl ether, reduced pressure distillation of the extracting solution is conducted to collect the fraction of 110-112℃(1.06kPa), which is the finished product. The yield is about 85%.
Grignard reaction of benzyl chloride and oxirane, followed by the hydrolysis with sulfuric acid to obtain 3-Phenyl-1-propanol. The yield is about 65-70%。
(2) The hydrogenation of peruvin or cinnamaldehyde.
Standard for Maximum Allowable Amountfood additives: phenylpropanol
allowable usage:food
function of additives:Food flavouring
maximum allowable amount of usage (g/kg): The essence ingredients used in shall not exceed the maximum permissible usage and residues allowed in GB 2760.
maximum allowable amount of residue(g/kg): The essence ingredients used in shall not exceed the maximum permissible usage and residues allowed in GB 2760.
Chemical Properties3-Phenyl-1-propanal has a characteristic sweet, hyacinth-mignonette odor. It has a sweet and pungent taste suggestive of apricot.
Chemical PropertiesCLEAR COLOURLESS LIQUID
Chemical Properties3-Phenyl-1-propanol occurs both in free and esterified forms in resins and balsams (e.g., benzoe resin and Peru balsam). It has been identified in fruits and cinnamon.
Hydrocinnamic alcohol is a slightly viscous, colorless liquid with a floralbalsamic odor, slightly reminiscent of hyacinths. Esterification with aliphatic carboxylic acids is important because it leads to additional fragrance and flavor materials.
Hydrocinnamic alcohol is prepared by hydrogenation of cinnamaldehyde. A mixture of hydrocinnamic alcohol and the isomeric 2-phenylpropanol can be obtained from styrene by a modified oxo synthesis. The two isomers can be separated by distillation.
Hydrocinnamic alcohol is used in blossom compositions for balsamic and oriental notes.
OccurrenceReported found in storax, Sumatra benzoin, tea, Peru balsam, passion fruit, strawberry, bilberry, high bush blueberry, European cranberry, guava peel, fresh blackberry, heated blackberry, rum, white wine, shitake, matsutake, peated malt, loquat, sapodilla fruit and crownberry.
Uses3-Phenyl-1-propanol is used as a reagent in the synthesis of Dihydrocinnamyl Cilnidipine (D448605) and is a potent aroma biotransformation product.
UsesPreservative in cosmetics - This alcohol a natural fragrance with antimicrobial properties against bacteria and molds. It is used in combination with Heliotropin or Piperonal as a preservative for cosmetic products.
DefinitionChEBI: 3-Phenyl-1-propanol is a monocyclic arene.
PreparationBy hydrogenation of either cinnamic aldehyde or cinnamic alcohol.
Taste threshold valuesTaste characteristics at 20 ppm: spicy, cinnamon, balsamic, fruity, winy and honey-like with floral nuances.
Synthesis Reference(s)Canadian Journal of Chemistry, 57, p. 2522, 1979 DOI: 10.1139/v79-404
Tetrahedron Letters, 32, p. 1321, 1991 DOI: 10.1016/S0040-4039(00)79656-0
Chemical and Pharmaceutical Bulletin, 24, p. 1059, 1976 DOI: 10.1248/cpb.24.1059
General Description3-Phenyl-1-propanol is a fragrance ingredient.
Flammability and ExplosibilityNot classified
Tag:3-Phenyl-1-propanol(122-97-4) Related Product Information
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