W288918
3-苯基丙酸
99%, FG
别名:
氢化肉桂酸, 3-苯基丙酸, 苄基乙酸
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关于此项目
线性分子式:
C6H5CH2CH2COOH
化学文摘社编号:
分子量:
150.17
FEMA Number:
2889
Council of Europe no.:
32
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
8.032
EC Number:
207-924-5
NACRES:
NA.21
MDL number:
Beilstein/REAXYS Number:
907515
Organoleptic:
floral; rose; sweet
Grade:
FG
Fragrance grade
Halal
Kosher
Fragrance grade
Halal
Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines
Food allergen:
no known allergens
产品名称
3-苯基丙酸, 99%, FG
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
biological source
synthetic
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
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Application
- 1型糖尿病β-细胞破坏的代谢特征。：本研究考察了与1型糖尿病β-细胞破坏相关的代谢变化，重点介绍了包括3-苯丙酸在内的各种代谢物在疾病病理学中的作用（Noso et al., 2023）。
General description
3-苯基丙酸经过鉴定，是葡萄和 Nam-pla 鱼露的一种挥发性成分。
存储类别
11 - Combustible Solids
wgk
WGK 1
flash_point_f
230.0 °F
flash_point_c
110 °C
ppe
Eyeshields, Gloves, type N95 (US)
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)
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
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
Marion Sander et al.
Planta, 233(6), 1157-1171 (2011-02-15)
cDNAs and genes encoding a hydroxycinnamoyl-CoA:hydroxyphenyllactate hydroxycinnamoyltransferase (CbRAS; rosmarinic acid synthase) and a hydroxycinnamoyl-CoA:shikimate hydroxycinnamoyltransferase (CbHST) were isolated from Coleus blumei Benth. (syn. Solenostemon scutellarioides (L.) Codd; Lamiaceae). The proteins were expressed in E. coli and the substrate specificity of
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