Properties
- Melting point:
- 76-78 °C(lit.)
- Boiling point:
- 265 °C(lit.)
- Density
- 1.081 g/mL at 25 °C(lit.)
- vapor density
- ~4 (vs air)
- vapor pressure
- 1 mm Hg ( 97 °C)
- FEMA
- 2878 | PHENYLACETIC ACID
- refractive index
- 1.5120 (estimate)
- Flash point:
- 132°C
- storage temp.
- Store at RT.
- solubility
- DMF: 1 mg/ml; PBS (pH 7.2): 10 mg/ml
- form
- solid
- pka
- 4.28(at 18℃)
- Specific Gravity
- 1.081
- color
- Leaflets on distillation in vac; plates, tablets from pet ether
- Odor
- disagreeable odor of geranium
- PH
- 3.7(1 mM solution);3.17(10 mM solution);2.66(100 mM solution)
- biological source
- synthetic
- Odor Type
- honey
- Water Solubility
- 15 g/L (20 ºC)
- Merck
- 14,7268
- JECFA Number
- 1007
- BRN
- 1099647
- Dielectric constant
- 3.0(20℃)
- Stability:
- Stable. Incompatible with strong oxidizing agents.
- LogP
- 0.811 at 25℃
- CAS DataBase Reference
- 103-82-2(CAS DataBase Reference)
- NIST Chemistry Reference
- Benzeneacetic acid(103-82-2)
- EPA Substance Registry System
- Phenylacetic acid (103-82-2)
Safety Information
Use
Phenylacetic Acid occurs in Japanese peppermint
oil, in neroli oil, and in traces in rose oils. It is a volatile aroma constituent
of many foods (e.g., honey). It forms colorless crystals (mp 78°C) that have a
honey odor.
The common route to phenylacetic acid is conversion of benzyl chloride into
benzyl cyanide by reaction with sodium cyanide, followed by hydrolysis. Because of its intense odor, phenylacetic acid is added to perfumes in small quantities
for rounding off blossom odors. Addition to fruit aromas imparts a sweet
honey note.