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Merck
CN

F6001

Fluorobenzene

99%

Synonym(s):

Monofluorobenzene, Phenyl fluoride

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About This Item

Empirical Formula (Hill Notation):
C6H5F
CAS Number:
462-06-6
Molecular Weight:
96.10
UNSPSC Code:
12352100
NACRES:
NA.22
PubChem Substance ID:
24894898
EC Number:
207-321-7
Beilstein/REAXYS Number:
1236623
MDL number:
MFCD00000280

Key Documents

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Product Name

Fluorobenzene, 99%

InChI key

PYLWMHQQBFSUBP-UHFFFAOYSA-N

InChI

1S/C6H5F/c7-6-4-2-1-3-5-6/h1-5H

SMILES string

Fc1ccccc1

vapor density

3.31 (vs air)

assay

99%

refractive index

n20/D 1.465 (lit.)

bp

85 °C (lit.)

mp

−42 °C (lit.)

density

1.024 g/mL at 25 °C (lit.)

Quality Level

200

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Application

Fluorobenzene is generally used as a solvent in synthetic chemistry. It can also be used as an aryl fluoride precursor in the nickel-catalyzed cross-coupling reactions.

signalword

Danger

Hazard Classifications

Aquatic Chronic 2 - Eye Dam. 1 - Flam. Liq. 2

Storage Class

3 - Flammable liquids

wgk

WGK 2

flash_point_f

5.0 °F - closed cup

flash_point_c

-15 °C - closed cup

ppe

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

Regulatory Information

危险化学品
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Certificates of Analysis (COA)

Lot/Batch Number
BCCN6124
BCCM7215
BCCL4783
BCCJ5073
BCCF2162

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Catalytic C- C bond formation through selective activation of C- F bonds.
Bohm, Volker PW et al.
Angewandte Chemie (International Edition in English), 40(18), 3387-3389 (2001)
Coordinatively unsaturated ruthenium phosphine half-sandwich complexes: Correlations to structure and reactivity.
Aneetha, Halikhedkar et al.
Organometallics, 21(24), 5334-5346 (2002)
Reactions of a cyclic rhodium carbenoid with aromatic compounds and vinyl ethers.
Pirrung, Michael C et al.
The Journal of Organic Chemistry, 60(7), 2112-2124 (1995)
Nickel-catalyzed Suzuki-Miyaura reaction of aryl fluorides.
Tobisu, Mamoru et al.
Journal of the American Chemical Society, 133(48), 19505-19511 (2011)
Lucia Valverde-Som et al.
Journal of the science of food and agriculture, 98(11), 4245-4252 (2018-02-10)
The organoleptic quality of virgin olive oil depends on positive and negative sensory attributes. These attributes are related to volatile organic compounds and phenolic compounds that represent the aroma and taste (flavour) of the virgin olive oil. The flavour is
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