Phenylacetaldehyde - ≥95%, contains 0.01 % Citric acid as stabilizer , CAS No.122-78-1

CAS: 122-78-1 Cat. No.: P105078 Peso molecular: 120.15 Beilstein Registry Number: 385791 Número EC: 204-574-5
Disponible para pedir
GRADE & PURITY ≥95% contains 0.01 % Citric acid as stabilizer
Synonyms
2-phenylethanone | benzene acetaldehyde | DTXCID501483 | DTXSID3021483 | phenylacetaldehyde | phenyl-Acetaldehyde | CCG-266073 | Phenylacetic aldehyde | A804962 | MFCD00006993 | 10.14272/DTUQWGWMVIHBKE-UHFFFAOYSA-N.1 | doi:10.14272/DTUQWGWMVIHBKE-UHFFFAOY
Storage
Store at -20°C,Argon charged
Shipped In
Ice chest + Ice pads
 ·  off list, applied to all prices below.
Size
Estado
Price
Qty
25ml
P105078-25ml
9

11,90US$

18,90US$
Guardar 7,00 US$ (37.04%)
100ml
P105078-100ml
4

32,90US$

42,90US$
Guardar 10,00 US$ (23.31%)
500ml
P105078-500ml
8-12 wks(?) Production requires sourcing of materials. We appreciate your patience and understanding.
136,90US$
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Why this grade

≥95%, contains 0.01 % Citric acid as stabilizer for sensitive chromatographic and analytical workflows requiring minimal baseline interference.

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Storage & shipping

Store at -20°C,Argon charged Ships Ice chest + Ice pads Check lot-specific COA for exact specifications.

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Quality documents

SDS, COA, datasheet, and spec sheet available for download. Lot-specific COA accessible via lot number lookup.

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Literature proof

Cited in 67 peer-reviewed publications across chromatography, organic synthesis, and cross-coupling reactions.

Descripción general

Phenylacetaldehyde is an important aroma volatile found in tomato and roses. It has also been identified in potato, roasted cocoa beans and honey. Phenylacetaldehyde is also a potent moth attractant.


application:

Phenylacetaldehyde was used in a study to analyse the role of plant derived volatile chemicals on foraging of 1st instar Helicoverpa armigera.

Specifications

Sinónimos
2-phenylethanone | benzene acetaldehyde | DTXCID501483 | DTXSID3021483 | phenylacetaldehyde | phenyl-Acetaldehyde | CCG-266073 | Phenylacetic aldehyde | A804962 | MFCD00006993 | 10.14272/DTUQWGWMVIHBKE-UHFFFAOYSA-N.1 | doi:10.14272/DTUQWGWMVIHBKE-UHFFFAOY
Especificaciones y pureza
≥95%, contains 0.01 % Citric acid as stabilizer
Mecanismos bioquímicos y fisiológicos
Phenylacetaldehyde is an insect attractant and can be used in blacklight trap for pests. It is constituent of floral scent. It is an intermediate in a variety of biochemical pathways.
Condiciones de almacenamiento de almacenamiento
Store at -20°C, Argon charged
Enviado en
Ice chest + Ice pads
Este producto requiere envío en cadena de frío. Los servicios terrestres y otros servicios económicos no están disponibles.
Pureza
≥95%
Nombres e identificadores
Sonrisas canónicasC1=CC=C(C=C1)CC=O
IUPAC Name2-phenylacetaldehyde
InChIKeyDTUQWGWMVIHBKE-UHFFFAOYSA-N
INCHI1S/C8H8O/c9-7-6-8-4-2-1-3-5-8/h1-5,7H,6H2
Isómeros SMILES C1=CC=C(C=C1)CC=O
WGK Alemania 2
Número ONU 1988
Peso molecular 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=

Documentation

📋 Safety Data Sheet (SDS)

Comprehensive hazard, handling, storage, and regulatory compliance document.

Download SDS →

✅ Certificate of Analysis (COA)

Lot-specific quality data. Enter your lot number to retrieve the exact COA.

Look up COA →

📊 Datasheet

Quick-reference summary of product specifications and applications.

View datasheet →

🔬 Specification Sheet

Full quality attributes and acceptance criteria for this grade.

View spec sheet →

Advanced Data

Taxonomic Classification

Taxonomy Tree

KingdomOrganic compounds
SuperclassBenzenoids
ClaseBenzene and substituted derivatives
SubclassPhenylacetaldehydes
Intermediate Tree Nodes Not available
Direct ParentPhenylacetaldehydes
Alternative Parents Alpha-hydrogen aldehydes  Organic oxides  Hydrocarbon derivatives  
Molecular FrameworkAromatic homomonocyclic compounds
Substituents Phenylacetaldehyde - Alpha-hydrogen aldehyde - Organic oxygen compound - Organic oxide - Hydrocarbon derivative - Organooxygen compound - Carbonyl group - Aldehyde - Aromatic homomonocyclic compound
DescripciónThis 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
Estructura 3D
Modelo de Estructura Química Interactiva





Objetivos asociados (humanos)
SLC6A1 Tclin GABA transporter 1 (308 Activities)
Activity TypeRelationActivity valueUnitsAction TypeJournalPubMed IddoiAssay Aladdin ID
Mecanismos de acción
Certificados (CoA, COO, BSE/TSE y tabla de análisis)
C of A & Other Certificates(BSE/TSE, COO):
Analytical Chart:

Find and download the COA for your product by matching the lot number on the packaging.

26 results found

Lot NumberCertificate TypeFechaArticulo
D2607381Certificate of AnalysisMar 24, 2026 P105078
D2607380Certificate of AnalysisMar 24, 2026 P105078
D2607378Certificate of AnalysisMar 24, 2026 P105078
D2607377Certificate of AnalysisMar 24, 2026 P105078
C2528418Certificate of AnalysisApr 12, 2025 P105078
C2528419Certificate of AnalysisApr 12, 2025 P105078
C2528420Certificate of AnalysisApr 12, 2025 P105078
L2524114Certificate of AnalysisApr 02, 2025 P105078
D2525358Certificate of AnalysisApr 02, 2025 P105078
D2525332Certificate of AnalysisApr 02, 2025 P105078
D2525331Certificate of AnalysisApr 02, 2025 P105078
D2525333Certificate of AnalysisApr 02, 2025 P105078
C2303990Certificate of AnalysisDec 09, 2024 P105078
C2303952Certificate of AnalysisDec 09, 2024 P105078
G2419338Certificate of AnalysisApr 10, 2024 P105078
L2420089Certificate of AnalysisApr 10, 2024 P105078
G2419340Certificate of AnalysisApr 10, 2024 P105078
G2419339Certificate of AnalysisApr 10, 2024 P105078
J2114021Certificate of AnalysisJul 10, 2023 P105078
J2114620Certificate of AnalysisJul 10, 2023 P105078
K2426127Certificate of AnalysisJul 10, 2023 P105078
J2423250Certificate of AnalysisFeb 15, 2023 P105078
C2303998Certificate of AnalysisFeb 15, 2023 P105078
C2303944Certificate of AnalysisFeb 15, 2023 P105078
G2029071Certificate of AnalysisMay 10, 2022 P105078
G2029070Certificate of AnalysisMay 10, 2022 P105078

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Propiedades químicas y físicas
SolubilidadMiscible with alcohol and diethyl ether. Slightly miscible with water.
SensibilidadHeat and Air Sensitive
Índice de refracción1.507
Punto de inflamación (°F)154.4 °F
Punto de inflamación (°C)68°C
Punto de ebullición (°C)193-194°C
Punto de fusión (°C)-10°C
Peso molecular120.150 g/mol
XLogP31.800
Hydrogen Bond Donor Count0
Hydrogen Bond Acceptor Count1
Rotatable Bond Count2
Exact Mass120.058 Da
Monoisotopic Mass120.058 Da
Topological Polar Surface Area17.100 Ų
Heavy Atom Count9
Formal Charge0
Complexity82.600
Isotope Atom Count0
Defined Atom Stereocenter Count0
Undefined Atom Stereocenter Count0
Defined Bond Stereocenter Count0
Undefined Bond Stereocenter Count0
The total count of all stereochemical bonds0
Covalently-Bonded Unit Count1
Citations of This Product
Referencias
1. Suxing Tuo, Can Liu, Cheng Wang, Bo Kong, Hongbin Lu, Kejun Zhong, Yuqiao Li, Wenjie Liu, Jianna Yu.  (2023)  Evaluation of Fourier deconvolution ion mobility spectrometer as high-performance gas chromatography detector for the analysis of plant extract flavors.  JOURNAL OF CHROMATOGRAPHY A,      [PMID:38070304] [10.1016/j.chroma.2023.464560]
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]
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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]
5. Tianle Wu, Peng Wang, Yuyu Zhang, Ping Zhan, Yu Zhao, Honglei Tian, Wanying He.  (2023)  Identification of muttony-related compounds in cooked mutton tallows and their flavor intensities subjected to phenolic extract from thyme (Thymus vulgaris L.).  FOOD CHEMISTRY,      [PMID:37364310] [10.1016/j.foodchem.2023.136666]
6. Shuzhen Yang, Min He, Dongmei Li, John Shi, Litao Peng, Liu Jinjing.  (2023)  Antifungal activity of 40 plant essential oil components against Diaporthe fusicola from postharvest kiwifruits and their possible action mode.  INDUSTRIAL CROPS AND PRODUCTS,      [PMID:] [10.1016/j.indcrop.2022.116102]
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11. Lang Zhang, Yingying Hu, Qian Liu, Qian Chen, Xiufang Xia, Baohua Kong.  (2022)  Cyanidin and rutin inhibit the formation of heterocyclic aromatic amines in chemical modeling systems and smoked chicken drumsticks.  FOOD CHEMISTRY,      [PMID:35964565] [10.1016/j.foodchem.2022.133869]
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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]
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21. Fei Qiu, Yijun Yan, Junlan Zeng, Jian-Ping Huang, Lingjiang Zeng, Wei Zhong, Xiaozhong Lan, Min Chen, Sheng-Xiong Huang, Zhihua Liao.  (2021)  Biochemical and Metabolic Insights into Hyoscyamine Dehydrogenase.  ACS Catalysis,      [PMID:] [10.1021/acscatal.0c04667]
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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24. Zhuolin Wang, Qing Xiao, Jinda Zhuang, Tao Feng, Chi-Tang Ho, Shiqing Song.  (2019)  Characterization of Aroma-Active Compounds in Four Yeast Extracts Using Instrumental and Sensory Techniques.  JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,      [PMID:31833769] [10.1021/acs.jafc.9b06751]
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]
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37. Xiaoying Li, Chunsheng Liu, Junkai Wu, Kai Su, Xiao Xiao, Libin Zhang, B. Loye Eberhart, Caixia Chen, Fuhang Song.  (2025)  Comprehensive investigation on the dynamic changes of volatile organic compounds in three peach cultivars during fruit development.  FOOD RESEARCH INTERNATIONAL,      [PMID:40022387] [10.1016/j.foodres.2025.115866]
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40. Yimeng Ren, Longzhu Zhou, Yujie Shi, Yanan Yu, Weihai Xing, Qingyu Zhao, Junmin Zhang, Yueyu Bai, Jing Li, Chaohua Tang.  (2024)  Effect of alterations in phospholipids and free fatty acids on aroma-active compounds in instant-boiled chuck tender, sirloin and silverside beef.  Heliyon,      [PMID:39253161] [10.1016/j.heliyon.2024.e36382]
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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]
45. Qi Qian, Xin Guo, Lingjie Wu, Jiarong Cui, Huiying Gao, Yajun Yang, Hongxing Xu, Zhongxian Lu, Pingyang Zhu.  (2024)  Molecular Characterization of Plant Volatile Compound Interactions with Cnaphalocrocis medinalis Odorant-Binding Proteins.  Plants-Basel,  13  (4): (479).  [PMID:38498446] [10.3390/plants13040479]
46. Lei Xie, Tianxing Wang, Ling Chen, Xiaoxi Li.  (2024)  Structure identification of myricetin-phenylacetaldehyde adducts and their potential biological activities.  FOOD RESEARCH INTERNATIONAL,      [PMID:39779100] [10.1016/j.foodres.2024.115444]
47. Qi Lin, Cheng Peng, Kunpeng Yu, Yanling Lin, Yongquan Xu, Lijun Li, Hui Ni, Feng Chen.  (2024)  The mining of thermostable β-glucosidase for tea aroma enhancement under brewing conditions.  FOOD CHEMISTRY,      [PMID:39089040] [10.1016/j.foodchem.2024.140624]
48. Yuanyuan Huang, Yu Sun, Arshad Mehmood, Tingting Lu, Xiumin Chen.  (2024)  Unraveling the temporal changes of Maillard reaction products and aroma profile in coffee leaves during hot-air drying.  JOURNAL OF FOOD COMPOSITION AND ANALYSIS,      [PMID:] [10.1016/j.jfca.2024.106055]
49. Peng Zhang, Weiwei Wu, Bangxing Ma, Changkun Zheng, Qi Lin, Xinyi Zhao, Yan Huang, Fuming Lin, Weijiang Sun.  (2025)  Revealing the characteristic honey-like aroma formation in honey-scented black tea via molecular sensory analysis.  FOOD CHEMISTRY,      [PMID:40848345] [10.1016/j.foodchem.2025.146023]
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