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street name for lysergic acid diethylamide (同)back breaker, battery-acid, dose, dot, Elvis, loony toons, Lucy in the sky with diamonds, pane, superman, window pane, Zen
any of various water-soluble compounds having a sour taste and capable of turning litmus red and reacting with a base to form a salt
having the characteristics of an acid; "an acid reaction"

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酸性の / 酸味のある,すっぱい(sour) / (言葉・態度などが)厳しい,しんらつな / 酸 / すっぱいもの / 《俗》=LSD

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出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2018/05/05 17:36:05」(JST)

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Phenylpropanoic acid or hydrocinnamic acid is a carboxylic acid with the formula C₉H₁₀O₂ belonging to the class of phenylpropanoids. It is a white, crystalline solid with a sweet, floral scent at room temperature. Phenylpropanoic acid has a wide variety of uses including cosmetics, food additives, and pharmaceuticals.^[4]

Preparation and reactions

Phenylpropanoic acid can be prepared from cinnamic acid by hydrogenation.^[4]^[5] Originally it was prepared by reduction with sodium amalgam in water and by electrolysis.^[6]

A characteristic reaction of phenylpropanoic acid is its cyclization to indanones. When the side chain is homologated by the Arndt–Eistert reaction, subsequent cyclization affords 2-tetralone, derivatives.^[4]

Uses

Phenylpropanoic acid is widely used for flavoring, food additives, spices, fragrance, and medicines as it acts as a fixative agent, or a preservative.^[7]

Food Industry

Phenylpropanoic acid is used in the food industry to preserve and maintain the original aroma quality of frozen foods. It can also be used to add or restore original color to food. Shelved foods are protected from microorganism by adding phenylpropanoic acid to prevent deterioration to the food by microorganisms as well as acting as an antioxidant to prolong shelf life foods. This compound is used as a sweetener as well to sweeten food and can be found in table top sweeteners. It can also act as an emulsifier, to keep oil and water mixtures separated. Phenylpropanoic acid is also added to food for technological purposes in a wide variety including manufacturing, processing, preparation, treatment, packaging, transportation or storage, and food additives. It also provides flavorings for ice cream, bakery, and confectionery.^[8]

Cosmetics

This compound is used frequently in cosmetic products such as perfumes, bath gels, detergent powders, liquid detergents, fabric softeners, and soaps as it gives off a floral scent.The acid is commonly used as flavoring for toothpastes and mouthwashes in addition to providing floral scents and possible fruity, minty, spearmint, strawberry, lychee, and herbal flavorings.^[8]

References

^ "Hydrocinnamic acid". National Institute of Standards and Technology. Retrieved 16 November 2012.
^ "Hydrocinnamic Acid". R&D Chemicals. Retrieved 10 October 2012.
^ ^a ^b ^c "3-phenylpropanoic acid". Chem Spider. Retrieved 19 October 2012.
^ ^a ^b ^c S. M. Korneev "Hydrocinnamic Acids: Application and Strategy of Synthesis" Synthesis 2013, volume 45(8), pages 1000-1015. doi:10.1055/s-0032-1318475
^ Furniss, Brian; Hannaford, Antony; Smith, Peter & Tatchell, Austin (1996). Vogel's Textbook of Practical Organic Chemistry 5th Ed. London: Longman Science & Technical. pp. 1038–1039. ISBN 9780582462366.
^ A. W. Ingersoll (1929). "Hydrocinnamic acid". Organic Syntheses. 9: 42. ; Collective Volume, 1, p. 311
^ "Hydrocinnamic acid". Food & Beverage Online. Retrieved 19 October 2012.
^ ^a ^b "Hydrocinnamic Acid Organic Intermediate Kosher Reach (CAS NO.: 501-52-0)". Made-in-China.com. Retrieved 16 November 2012.

UpToDate Contents

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English Journal

Comparison of postprandial phenolic acid excretions and glucose responses after ingestion of breads with bioprocessed or native rye bran.

Lappi J, Aura AM, Katina K, Nordlund E, Kolehmainen M, Mykkänen H, Poutanen K.SourceDepartment of Clinical Nutrition, University of Eastern Finland, Kuopio Campus, Kuopio, Finland. jenni.lappi@uef.fi.
Food & function.Food Funct.2013 Jun 28;4(6):972-81. doi: 10.1039/c3fo60078e. Epub 2013 May 14.
Rye bran contains a high amount of phenolic acids with potential health promoting effects. However, due to binding to dietary fibre, the phenolic acids are poorly absorbed in human body. We used bioprocessing with enzymes and yeast to release phenolic acids from the fibre complex and studied the eff
PMID 23674066

Structure-based design and mechanisms of allosteric inhibitors for mitochondrial branched-chain α-ketoacid dehydrogenase kinase.

Tso SC, Qi X, Gui WJ, Chuang JL, Morlock LK, Wallace AL, Ahmed K, Laxman S, Campeau PM, Lee BH, Hutson SM, Tu BP, Williams NS, Tambar UK, Wynn RM, Chuang DT.SourceDepartments of Biochemistry and Internal Medicine, University of Texas Southwestern Medical Center, Dallas, TX 75390.
Proceedings of the National Academy of Sciences of the United States of America.Proc Natl Acad Sci U S A.2013 Jun 11;110(24):9728-33. doi: 10.1073/pnas.1303220110. Epub 2013 May 28.
The branched-chain amino acids (BCAAs) leucine, isoleucine, and valine are elevated in maple syrup urine disease, heart failure, obesity, and type 2 diabetes. BCAA homeostasis is controlled by the mitochondrial branched-chain α-ketoacid dehydrogenase complex (BCKDC), which is negatively regulated b
PMID 23716694

Effects of Disintegration on in Vitro Fermentation and Conversion Patterns of Wheat Aleurone in a Metabolical Colon Model.

Rosa NN, Aura AM, Saulnier L, Holopainen-Mantila U, Poutanen K, Micard V.SourceMontpellier SupAgro-INRA-UMII-CIRAD , JRU1208 Agropolymers Engineering and Emerging Technologies, 2 place Pierre Viala, F-34060 Montpellier, France.
Journal of agricultural and food chemistry.J Agric Food Chem.2013 Jun 7. [Epub ahead of print]
This work aimed to elucidate the effect of wheat aleurone integrity on its fermentability, i.e., the formation of short-chain fatty acids (SCFA) and microbial phenolic metabolites, in an in vitro model using human faecal microbiota as an inoculum. The structure of aleurone was modified by mechanical
PMID 23672412

Japanese Journal

Citrulline enhances methylmercury toxicity in HEK293 and C17.2 cells

Fundamental Toxicological Sciences 2(6), 229-231, 2015
NAID 130005131080

Metabolomic analysis of low molecular weight substances released into medium from HEK293 cells treated with methylmercury

Fundamental Toxicological Sciences 2(5), 227-228, 2015
NAID 130005131079

89. 貧栄養ストレスはアオウキクサの花成と内生サリチル酸量の増加を誘導する(口頭発表,植物化学調節学会第46回大会)

植物化学調節学会研究発表記録集 (46), 105, 2011-10-03
NAID 110008902498

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リンク元	「phenylpropionate」「フェニルプロピオン酸」

「phenylpropionate」

Phenylpropanoic acid
Names
	IUPAC name 3-Phenylpropanoic acid
	Other names Phenylpropionic acid, Benzenepropanoic Acid, β-Phenylpropionic Acid, Benzylacetic Acid, Dihydrocinnamic Acid, β-Phenylpropanoic Acid
Identifiers
CAS Number	501-52-0;
3D model (JSmol)	Interactive image;
ChEBI	CHEBI:28631;
ChemSpider	10181339;
ECHA InfoCard	100.007.204
PubChem CID	107;
	SMILES OC(=O)CCc1ccccc1 ;
Properties
Chemical formula	C9H10O2
Molar mass	150.177 g/mol
Appearance	White crystalline solid; faint, sweet, somewhat balsmaic and coumarian-like odor
Density	1.126 g/cm3
Melting point	47 to 50 °C (117 to 122 °F; 320 to 323 K)
Boiling point	280 °C (536 °F; 553 K)
Solubility in water	5.9 g/L
log P	1.839
Hazards
Flash point	110 °C (230 °F; 383 K) (230°F)
	Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
	Infobox references