ChemicalBook >  Product Catalog >  Organic Chemistry >  Alcohols,Phenols,Phenol alcohols >  cyclitols >  Phenethyl alcohol

Phenethyl alcohol

Basic information Edible spices Chemical Properties Uses Production Safety Related Supplier

Phenethyl alcohol Basic information

Product Name:
Phenethyl alcohol
CAS:
60-12-8
MF:
C8H10O
MW:
122.16
EINECS:
200-456-2
Mol File:
60-12-8.mol
More
Less

Phenethyl alcohol Chemical Properties

Melting point:
−27 °C(lit.)
Boiling point:
219-221 °C750 mm Hg(lit.)
Density 
1.020 g/mL at 20 °C(lit.)
vapor density 
4.21 (vs air)
vapor pressure 
1 mm Hg ( 58 °C)
refractive index 
n20/D 1.5317(lit.)
FEMA 
2858 | PHENETHYL ALCOHOL
Flash point:
216 °F
storage temp. 
Store at RT.
solubility 
Miscible with chloroform.
pka
15.17±0.10(Predicted)
form 
Liquid
color 
Clear colorless
Odor
floral odor of roses
PH
6-7 (20g/l, H2O, 20℃)
explosive limit
1.4-11.9%(V)
Water Solubility 
20 g/L (20 ºC)
JECFA Number
987
Merck 
14,7224
BRN 
1905732
Stability:
Stable. Substances to be avoided include strong acids and strong oxidizing agents. Combustible.
InChIKey
WRMNZCZEMHIOCP-UHFFFAOYSA-N
CAS DataBase Reference
60-12-8(CAS DataBase Reference)
NIST Chemistry Reference
Benzeneethanol(60-12-8)
EPA Substance Registry System
Benzeneethanol (60-12-8)
More
Less

Safety Information

Hazard Codes 
Xn
Risk Statements 
21/22-36/38-36-22
Safety Statements 
26-28-36/37-36/37/39
RIDADR 
UN 2810 6.1/PG 3
WGK Germany 
1
RTECS 
SG7175000
Autoignition Temperature
410 °C
TSCA 
Yes
HazardClass 
6.1
PackingGroup 
III
HS Code 
29062990
Hazardous Substances Data
60-12-8(Hazardous Substances Data)
Toxicity
LD50 orally in rats: 1790 mg/kg (Jenner)

MSDS

More
Less

Phenethyl alcohol Usage And Synthesis

Edible spices

Phenylethyl alcohol is a kind of edible spices, and naturally exists in neroli, rose oil, geranium oil and other oils, because it has a soft, pleasant and persistent rose fragrance and is widely used in various kinds of flavors and cigarette flavor. It is dispensing rose scent, food additives, the main raw material for rose scent flavor, stable on alkali, which are widely used in soap fragrance, is essence blending all rose scent series of spices, because it does not dissolve in water, it is often used in the making up water, soap and orange flower, purple, etc. It is also used in the blending of flavor. Because the Phenylethyl alcohol has a good antibacterial efficiency, it can be used in the ophthalmic solution. At present there are main three synthesis methods as following:
1, by styrene via halogenation, saponification, hydrogenation, distillation.
2, and microorganism fermentation in yeast by bioconversion.
3, calcium carbide, benzene as raw material preparation of benzyl ethanol, reaction equations are as follows:
1)CaC2+2H2O=Ca(OH)2+C2H2
2)C6H6+C2H2=C6H6CHCH2(Styrene)
3)C6H6CHCH2+H2O=C6H6CH2CH2OH(Phenylethyl alcohol)

Chemical Properties

Phenylethyl alcohol is a clear, colorless liquid with an odor of rose oil. It has a burning taste that irritates and then anesthetizes mucous membranes.

Uses

Phenylethyl alcohol is qualitatively and quantitatively one of the most important fragrance substances that belongs to the class of araliphatic alcohols.
Phenylethyl alcohol is used frequently and in large amounts as a fragrance material. It is a popular component in rose-type compositions, but it is also used in other blossom notes. It is stable to alkali and, therefore, ideally suited for use in soap perfumes.

Production

Many syntheticmethods are known for preparing phenylethyl alcohol; the following are currently of industrial importance:
1) Friedel–Crafts reaction of benzene and ethylene oxide: In the presence of molar quantities of aluminum chloride, ethylene oxide reacts with benzene to give an addition product, which is hydrolyzed to phenylethyl alcohol:
Friedel–Crafts reaction of benzene and ethylene oxide
Formation of by-products, such as 1,2-diphenylethane, is largely avoided by using an excess of benzene at low temperature. Special purification procedures are required to obtain a pure product that is free of chlorine and suitable for use in perfumery.
2) Hydrogenation of styrene oxide: Excellent yields of phenylethyl alcohol are obtainedwhen styrene oxide is hydrogenated at low temperature, using Raney nickel as a catalyst and a small amount of sodium hydroxide.
Hydrogenation of styrene oxide

Chemical Properties

Phenethyl alcohol is the main component of rose oils obtained from rose blossoms. It occurs in smaller quantities in neroli oil, ylang-ylang oil, carnation oil, and geranium oils. Since the alcohol is rather soluble in water, losses occur when essential oils are produced by steam distillation.
Phenylethyl alcohol is a colorless liquid with a mild rose odor. It can be dehydrogenated catalytically to phenylacetaldehyde and oxidized to phenylacetic acid (e.g.,with chromic acid). Its fatty acid esterswith lowermolecularmass, as well as some alkyl ethers, are valuable fragrance and flavor substances.

Chemical Properties

Phenethyl alcohol has a characteristic rose-like odor and an initially slightly bitter taste, then sweet and reminiscent of peach.

Occurrence

Reported found (as is or esterified) in several natural products: rose concentrate, rose absolute (60% or more) and rose distillation waters; also found in the essential oils of neroli, ylang-ylang, narcissus, hyacinth, lily, tea leaves, Michelia champaca, Pandamus odoratissimus, Congo and Réunion geranium, tobacco and other oils. It has been identified in wines. It has also been reported found in over 200 foods and beverages including apple, apricot, orange juice, orange peel, many berries, bilberry, cherry, grapefruit, peach, raisin, blackberry, guava, grapes, melon, papaya, asparagus, cabbage, leek, potato, rutabaga, tomato, Mentha oils, cinnamon, ginger, breads, butter, saffron, mustard, mango, many cheeses, butter, milk, cooked chicken, cognac, hop oil, beer, rum, whiskies, cider, sherry, cocoa, coffee, tea, nuts, oats, honey, soybean, coconut meat, avocado, olive, passion fruit, plum, beans, mushroom, starfruit, mango, tamarind, fruit brandies, fig, gin, rice, quince, radish, litchi, sukiyaki, calamus, licorice, buckwheat, watercress, elderberry fruit, kiwifruit, loquat, Tahiti and Bourbon vanilla, mountain papaya, endive, lemon balm, clary sage, shrimps, crab, Chinese quince, lamb’s lettuce, truffle and maté.

Uses

Pharmaceutic aid (antimicrobial). In flavors and perfumery (esp rose perfumes).

Uses

phenethyl alcohol is used to mask odor and also as a preservative.

Production Methods

Phenylethyl alcohol is prepared by reduction of ethyl phenylacetate with sodium in absolute alcohol; by hydrogenation of phenylacetaldehyde in the presence of a nickel catalyst; or by addition of ethylene oxide or ethylene chlorohydrin to phenylmagnesium bromide, followed by hydrolysis. Phenylethyl alcohol also occurs naturally in a number of essential oils, especially rose oil.

Preparation

From toluene, benzene or styrene.

Aroma threshold values

Detection: 0.015 ppb to 3.5 ppm; recognition: 1.2 ppm. Aroma characteristics at 1.0%: floral honey, yeasty bready, musty fresh and sweet.

Taste threshold values

Taste characteristics at 20 ppm: mushroom-like, rose floral, sweet, rosy, bready with honey nuances.

Pharmaceutical Applications

Phenylethyl alcohol is used as an antimicrobial preservative in nasal, ophthalmic, and otic formulations at 0.25–0.5% v/v concentration; it is generally used in combination with other preservatives.Phenylethyl alcohol has also been used on its own as an antimicrobial preservative at concentrations up to 1% v/v in topical preparations. At this concentration, mycoplasmas are inactivated within 20 minutes, although enveloped viruses are resistant.Phenylethyl alcohol is also used in flavors and as a perfumery component, especially in rose perfumes.

Safety Profile

Moderately toxic by ingestion and skin contact. A skin and eye irritant. Experimental teratogenic effects. Other experimental reproductive effects. Causes severe central nervous system injury to experimental animals. Mutation data reported. Combustible when exposed to heat or flame; can react with oxidzing materials. To fight fEe, use CO2, dry chemical. When heated to decomposition it emits acrid smoke and irritating fumes

Safety

Phenylethyl alcohol is generally regarded as a nontoxic and nonirritant material. However, at the concentration used to preserve eye-drops (about 0.5% v/v) or above, eye irritation may occur.
LD50 (rabbit, skin): 0.79 g/kg
LD50 (rat, oral): 1.79 g/kg

storage

Phenylethyl alcohol is stable in bulk, but is volatile and sensitive to light and oxidizing agents. It is reasonably stable in both acidic and alkaline solutions. Aqueous solutions may be sterilized by autoclaving. If stored in low-density polyethylene containers, phenylethyl alcohol may be absorbed by the containers. Losses to polypropylene containers have been reported to be insignificant over 12 weeks at 30°C. Sorption to rubber closures is generally small.
The bulk material should be stored in a well-closed container, protected from light, in a cool, dry place.

Purification Methods

Purify the ethanol by shaking it with a solution of ferrous sulfate, and the alcohol layer is washed with distilled water and fractionally distilled. [Beilstein 6 IV 3067.]

Incompatibilities

Incompatible with oxidizing agents and protein, e.g. serum. Phenylethyl alcohol is partially inactivated by polysorbates, although this is not as great as the reduction in antimicrobial activity that occurs with parabens and polysorbates.

Regulatory Status

Included in the FDA Inactive Ingredients Database (nasal, ophthalmic, and otic preparations). Included in nonparenteral medicines licensed in the UK. Included in the Canadian List of Acceptable Non-medicinal Ingredients.

More
Less

Phenethyl alcoholSupplierMore

Jiangxi Baolin Natural Spices Co.Ltd. Gold
Tel:
0796-8180428-
Email:
1510355607@qq.com;
Shanghai CuiYao Trading Co., Ltd. Gold
Tel:
Email:
452998455@qq.com
J & K SCIENTIFIC LTD.
Tel:
010-82848833- ;010-82848833-
Email:
jkinfo@jkchemical.com;market6@jkchemical.com
Alfa Aesar
Tel:
400-610-6006; 021-67582000
Email:
saleschina@alfa-asia.com
TCI (Shanghai) Development Co., Ltd.
Tel:
021-67121386 / 800-988-0390
Email:
Sales-CN@TCIchemicals.com
Basic information Edible spices Chemical Properties Uses Production Safety Related Supplier