Determine the necessary mass, volume, or concentration for preparing a solution.
| Activity Type | Relation | Activity value | Units | Action Type | Journal | PubMed Id | doi | Assay Aladdin ID |
|---|
50% in Diethyl Phthalate for sensitive chromatographic and analytical workflows requiring minimal baseline interference.
Store at 2-8°C,Argon charged Ships Wet ice Check lot-specific COA for exact specifications.
SDS, COA, datasheet, and spec sheet available for download. Lot-specific COA accessible via lot number lookup.
Cited in 67 peer-reviewed publications across chromatography, organic synthesis, and cross-coupling reactions.
| Canonical Smiles | C1=CC=C(C=C1)CC=O |
|---|---|
| IUPAC Name | 2-phenylacetaldehyde |
| InChIKey | DTUQWGWMVIHBKE-UHFFFAOYSA-N |
| INCHI | 1S/C8H8O/c9-7-6-8-4-2-1-3-5-8/h1-5,7H,6H2 |
| Isomeric SMILES | C1=CC=C(C=C1)CC=O |
| WGK Germany | 2 |
| UN Number | 1988 |
| Molecular Weight | 120.15 |
| Beilstein | 385791 |
| Reaxy-Rn | 385791 |
| Reaxys-RN_link_address | https://www.reaxys.com/reaxys/secured/hopinto.do?context=S&query=IDE.XRN=385791&ln= |
Comprehensive hazard, handling, storage, and regulatory compliance document.
Download SDS →Lot-specific quality data. Enter your lot number to retrieve the exact COA.
Look up COA →Full quality attributes and acceptance criteria for this grade.
View spec sheet →Taxonomy Tree
| Kingdom | Organic compounds |
|---|---|
| Superclass | Benzenoids |
| Class | Benzene and substituted derivatives |
| Subclass | Phenylacetaldehydes |
| Intermediate Tree Nodes | Not available |
| Direct Parent | Phenylacetaldehydes |
| Alternative Parents | Alpha-hydrogen aldehydes Organic oxides Hydrocarbon derivatives |
| Molecular Framework | Aromatic homomonocyclic compounds |
| Substituents | Phenylacetaldehyde - Alpha-hydrogen aldehyde - Organic oxygen compound - Organic oxide - Hydrocarbon derivative - Organooxygen compound - Carbonyl group - Aldehyde - Aromatic homomonocyclic compound |
| Description | This compound belongs to the class of organic compounds known as phenylacetaldehydes. These are compounds containing a phenylacetaldehyde moiety, which consists of a phenyl group substituted at the second position by an acetalydehyde. |
| External Descriptors | an aryl aldehyde |
| Activity Type | Relation | Activity value | Units | Action Type | Journal | PubMed Id | doi | Assay Aladdin ID |
|---|
Find and download the COA for your product by matching the lot number on the packaging.
| Lot Number | Certificate Type | Date | Item |
|---|---|---|---|
| Certificate of Analysis | Apr 16, 2026 | P105080 | |
| Certificate of Analysis | May 13, 2025 | P105080 | |
| Certificate of Analysis | Jan 06, 2025 | P105080 | |
| Certificate of Analysis | Nov 05, 2024 | P105080 | |
| Certificate of Analysis | Nov 05, 2024 | P105080 |
| Sensitivity | heat & air sensitive |
|---|---|
| Refractive Index | 1.507 |
| Flash Point(°F) | 154.4 °F |
| Flash Point(°C) | 68°C |
| Boil Point(°C) | 193-194°C |
| Melt Point(°C) | -10°C |
| Molecular Weight | 120.150 g/mol |
| XLogP3 | 1.800 |
| Hydrogen Bond Donor Count | 0 |
| Hydrogen Bond Acceptor Count | 1 |
| Rotatable Bond Count | 2 |
| Exact Mass | 120.058 Da |
| Monoisotopic Mass | 120.058 Da |
| Topological Polar Surface Area | 17.100 Ų |
| Heavy Atom Count | 9 |
| Formal Charge | 0 |
| Complexity | 82.600 |
| Isotope Atom Count | 0 |
| Defined Atom Stereocenter Count | 0 |
| Undefined Atom Stereocenter Count | 0 |
| Defined Bond Stereocenter Count | 0 |
| Undefined Bond Stereocenter Count | 0 |
| The total count of all stereochemical bonds | 0 |
| Covalently-Bonded Unit Count | 1 |
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| 2. Jianjun Cheng, Jiawei Gui, Xiaoming Yao, Hong Zhao, Yujie Zhou, Yongjun Du. (2023) Functional Identification of Olfactory Receptors of Cnaphalocrocis medinalis (Lepidoptera: Crambidae) for Plant Odor. Insects, 14 (12): (930). [PMID:38132603] [10.3390/insects14120930] |
| 3. Yujie Xu, Yaqin Liu, Jihong Yang, Hui Wang, Hanchen Zhou, Pandeng Lei. (2023) Manufacturing process differences give Keemun black teas their distinctive aromas. Food Chemistry-X, [PMID:37780253] [10.1016/j.fochx.2023.100865] |
| 4. Hua Liu, Xingguang Chen, Jian Lu, Dianhui Wu. (2023) Evaluation of the differences between low-salt solid-state fermented soy sauce and high-salt diluted-state fermented soy sauce in China: from taste-active compounds and aroma-active compounds to sensory characteristics. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, [PMID:37574531] [10.1002/jsfa.12924] |
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| 9. Jihong Yang, Hanchen Zhou, Yaqin Liu, Hui Wang, Yujie Xu, Jianqin Huang, Pandeng Lei. (2022) Chemical constituents of green teas processed from albino tea cultivars with white and yellow shoots. Food Chemistry: Molecular Sciences, [PMID:36389341] [10.1016/j.fochms.2022.100143] |
| 10. Xiang-Rong Cheng, Jia-Hui Ma, Issoufou Amadou, Wei Zhao, Yu-Yao Chen, Chen-Xi Zhang, Bin Guan. (2022) Electrophilic components from Xiaoheiyao (rhizomes of Inula nervosa Wall.) alleviate the production of heterocyclic aromatic amines via creatinine inhibition. FOOD CHEMISTRY, [PMID:36252379] [10.1016/j.foodchem.2022.134561] |
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| 12. Jinmin Wang, Limin Zhao, Bing Yan. (2022) Functionalized luminescent covalent organic frameworks hybrid material as smart nose for the diagnosis of Huanglongbing. Journal of Materials Chemistry B, 10 (30): (5835-5841). [PMID:35876301] [10.1039/D2TB01185A] |
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| 14. Xia Yin, Jian'an Huang, Jing Huang, Wenliang Wu, Tong Tong, Shujuan Liu, Lingyun Zhou, Zhonghua Liu, Shuguang Zhang. (2022) Identification of volatile and odor-active compounds in Hunan black tea by SPME/GC-MS and multivariate analysis. LWT-FOOD SCIENCE AND TECHNOLOGY, [PMID:] [10.1016/j.lwt.2022.113656] |
| 15. Meng Wei, Xiaochang Liu, Peng Xie, Yuanhua Lei, Haojie Yu, Aiyun Han, Libin Xie, Hongliang Jia, Shaohua Lin, Yueyu Bai, Baozhong Sun, Songshan Zhang. (2022) Characterization of Volatile Profiles and Correlated Contributing Compounds in Pan-Fried Steaks from Different Chinese Yellow Cattle Breeds through GC-Q-Orbitrap, E-Nose, and Sensory Evaluation. MOLECULES, 27 (11): (3593). [PMID:35684525] [10.3390/molecules27113593] |
| 16. Yuanyuan Liu, Cheng Yang, Qun Wang, Jian Zhang, Lianfu Zhang. (2022) Identification and confirmation of key compounds causing cooked off-flavor in heat-treated tomato juice. JOURNAL OF FOOD SCIENCE, 87 (6): (2515-2526). [PMID:35590478] [10.1111/1750-3841.16168] |
| 17. Hanchen Zhou, Yaqin Liu, Jihong Yang, Hui Wang, Yong Ding, Pandeng Lei. (2022) Comprehensive profiling of volatile components in Taiping Houkui green tea. LWT-FOOD SCIENCE AND TECHNOLOGY, [PMID:] [10.1016/j.lwt.2022.113523] |
| 18. Wenzhi Bao, Xing Li, Jinfeng Liu, Rong Zheng, Lijuan Liu, Haibo Zhang. (2022) The Characterization of an Efficient Phenylpyruvate Decarboxylase KDC4427, Involved in 2-Phenylethanol and IAA Production from Bacterial Enterobacter sp. CGMCC 5087. Microbiology Spectrum, [PMID:35377224] [10.1128/spectrum.02660-21] |
| 19. Yang Chen, Liu Yushi, Liu Wan-Qiu, Wu Changzhu, Li Jian. (2021) Designing Modular Cell-free Systems for Tunable Biotransformation of l-phenylalanine to Aromatic Compounds. Frontiers in Bioengineering and Biotechnology, [PMID:34395411] [10.3389/fbioe.2021.730663] |
| 20. Zhenyu Lu, Xiaotian Lu, Ling Xia, Yanhui Zhong, Gongke Li, Yufei Hu. (2021) Cobalt doped nitrogenous porous carbon derived from covalent organic framework as cataluminescence catalyst for rapid determination of n-hexane in edible oil. TALANTA, [PMID:34074414] [10.1016/j.talanta.2021.122428] |
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| 22. Qin-Cao Chen, Yin Zhu, Han Yan, Mei Chen, Dong-Chao Xie, Meng-Qi Wang, De-Jiang Ni, Zhi Lin. (2020) Identification of Aroma Composition and Key Odorants Contributing to Aroma Characteristics of White Teas. MOLECULES, 25 (24): (6050). [PMID:33371407] [10.3390/molecules25246050] |
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| 25. Zhenghong Hu, Pu Jia, Yajun Bai, Tai-ping Fan, Xiaohui Zheng, Yujie Cai. (2019) Characterisation of five alcohol dehydrogenases from Lactobacillus reuteri DSM20016. PROCESS BIOCHEMISTRY, [PMID:] [10.1016/j.procbio.2019.08.010] |
| 26. Shenghui Zhou, Fanglin Dai, Chao Dang, Ming Wang, Detao Liu, Fachuang Lu, Haisong Qi. (2019) Scale-up biopolymer-chelated fabrication of cobalt nanoparticles encapsulated in N-enriched graphene shells for biofuel upgrade with formic acid. GREEN CHEMISTRY, 21 (17): (4732-4747). [PMID:] [10.1039/C9GC01720H] |
| 27. Fengchuan Yu, Yajun Bai, Tai-ping Fan, Xiaohui Zheng, Yujie Cai. (2019) Alcohol dehydrogenases from Proteus mirabilis contribute to alcoholic flavor. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 99 (8): (4123-4128). [PMID:30761541] [10.1002/jsfa.9642] |
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| 31. Ning Xu, Yaqi Liu, Yong Hu, Mengzhou Zhou, Chao Wang, Dongsheng Li. (2016) Autolysis of Aspergillus oryzae Mycelium and Effect on Volatile Flavor Compounds of Soy Sauce. JOURNAL OF FOOD SCIENCE, 81 (8): (C1883). [PMID:27464006] [10.1111/1750-3841.13396] |
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| 33. Hao Luo, Yongjun Wu, Jing Jin, Lincheng Zhang, Shuoqiu Tong, Cen Li, Qibo Tan, Qiqin Han. (2024) Characterization of key aroma compounds of fried pepper sauce under different pretreatment processes. RSC Advances, 14 (23): (16368-16378). [PMID:38769966] [10.1039/D4RA02343A] |
| 34. Xinming Chen, Dandan Yang, Lin Huang, Mengqi Li, Jihai Gao, Can Liu, Xiaoming Bao, Zhizhi Huang, Jinhui Yang, Haozhou Huang, Dingkun Zhang, Runchun Xu. (2024) Comparison and identification of aroma components in 21 kinds of frankincense with variety and region based on the odor intensity characteristic spectrum constructed by HS–SPME–GC–MS combined with E-nose. FOOD RESEARCH INTERNATIONAL, [PMID:39277220] [10.1016/j.foodres.2024.114942] |
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| 41. Lei Xie, Tianxing Wang, Ling Chen, Xiaoxi Li. (2024) Effects of myricetin on heterocyclic aromatic amines formation and sensory quality of Cantonese mooncakes. FOOD CHEMISTRY, [PMID:39577259] [10.1016/j.foodchem.2024.142084] |
| 42. Haiyang Su, Huiwen Zhang, Jiao Wu, Lin Huang, Mengji Zhang, Wei Xu, Jing Cao, Wanshan Liu, Ning Liu, Hongwei Jiang, Xuefan Gu, Kun Qian. (2024) Fast Label-Free Metabolic Profile Recognition Identifies Phenylketonuria and Subtypes. Advanced Science, 11 (15): (2305701). [PMID:38348590] [10.1002/advs.202305701] |
| 43. Meiqian Wang, Ping Zhan, Jingzhang Geng, Peng Wang, Wanying He, Honglei Tian. (2024) Identification and inhibition of key off-odorants in boiled greenfin horse-faced filefish (Thamnaconus septentrionalis) subjected to perilla polyphenols extract. LWT-FOOD SCIENCE AND TECHNOLOGY, [PMID:] [10.1016/j.lwt.2024.116120] |
| 44. Chi Zhao, Yuxiang Zhang, Shuangshuang Li, Jiayi Lin, Weifeng Lin, Weixin Li, Lixin Luo. (2024) Impacts of Aspergillus oryzae 3.042 on the flavor formation pathway in Cantonese soy sauce koji. FOOD CHEMISTRY, [PMID:38218154] [10.1016/j.foodchem.2024.138396] |
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| 62. Houqi Ning, Aiping Yang, Wenjing Zhou, Songling Li, Yifang Tang, Wenbo Ma, Ping Liu. (2025) Key volatile off-flavor compounds identification in chicken meat and deodorizing effects of polyphenol and spice extracts. Food Chemistry-X, [PMID:40606743] [10.1016/j.fochx.2025.102659] |
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| 64. Lin Zhang, Yi Zhang, Jun Huang, Rongqing Zhou, Chongde Wu. (2025) A Synthetic Microbial Community Enhances Flavor and Safety in Reduced-Salt Soy Sauce Fermentation: Multi-Omics Insights into Microbial Stabilization and Metabolic Regulation. FOOD MICROBIOLOGY, [PMID:41344766] [10.1016/j.fm.2025.104974] |
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