|Jmol-3D images||Image 1|
|Molar mass||122.16 g/mol|
|Odor||Soft, like roses|
|Melting point||−27 °C (−17 °F; 246 K)|
|Boiling point||219 to 221 °C (426 to 430 °F; 492 to 494 K)|
|MSDS||JT Baker MSDS|
|Except where noted otherwise, data are given for materials in their standard state (at 25 °C (77 °F), 100 kPa)|
|(what is: / ?)|
Phenethyl alcohol, or 2-phenylethanol, is an aromatic alcohol. It occurs widely in nature, being found in a variety of essential oils, including rose, carnation, hyacinth, Aleppo pine, orange blossom, ylang-ylang, geranium, neroli, and champaca. It is also an autoantibiotic produced by the fungus Candida albicans
Phenethyl alcohol is an alcohol with a pleasant floral odor. It is therefore a common ingredient in flavors and perfumery, particularly when the smell of rose is desired. It is used as an additive in cigarettes. It is also used as a preservative in soaps due to its stability in basic conditions. In biology it is of interest due to its antimicrobial properties.
- C6H6 + CH2CH2O + AlCl3 → C6H5CH2CH2OAlCl2 + HCl
The reaction affords the aluminium alkoxide that is subsequently hydrolyzed to the desired product. The main side product is diphenylethane, which can be avoided by use of excess benzene. Hydrogenation of styrene oxide also affords phenethyl alcohol.
- C6H5MgBr + CH2CH2O → C6H5CH2CH2OMgBr
- C6H5CH2CH2OMgBr + H+ → C6H5CH2CH2OH
- Merck Index (11th ed.). p. 7185.
- Lingappa, BT; Prasad, M; Lingappa, Y; Hunt, DF; Biemann, K (1969). "Phenethyl alcohol and tryptophol: Autoantibiotics produced by the fungus Candida albicans". Science 163 (3863): 192–4. doi:10.1126/science.163.3863.192. PMID 5762768.
- Fahlbusch, Karl-Georg; Hammerschmidt, Franz-Josef; Panten, Johannes; Pickenhagen, Wilhelm; Schatkowski, Dietmar; Bauer, Kurt; Garbe, Dorothea; Surburg, Horst (2003). "Flavors and Fragrances". Ullmann's Encyclopedia of Industrial Chemistry. doi:10.1002/14356007.a11_141. ISBN 978-3-527-30673-2.
- Eshkol, N.; M. Sendovski M. Bahalul T. Katz-Ezov Y. Kashi & A. Fishman (2009). "Production of 2-phenylethanol from L-phenylalanine by a stress tolerant Saccharomyces cerevisiae strain". Journal of Applied Microbiology 2 (106): 534–542. doi:10.1111/j.1365-2672.2008.04023.x. PMID 19200319. Retrieved 29 April 2013.