WARNING: This product is for research use only, not for human or veterinary use.

MedKoo CAT#: 558481

CAS#: 768-03-6

Description: 3-Oxo-3-phenylpropene is an active-site directed irreversible hydroxynitrile lyase inhibitor. Lyase is an FAD-protein. The substrate and competitors (e.g. benzoate) decrease the rate of the inhibitor-mediated deactivation of the enzyme.

Chemical Structure

CAS# 768-03-6

Theoretical Analysis

MedKoo Cat#: 558481
Name: 3-Oxo-3-phenylpropene
CAS#: 768-03-6
Chemical Formula: C9H8O
Exact Mass: 132.06
Molecular Weight: 132.16
Elemental Analysis: C, 81.79; H, 6.10; O, 12.11

Price and Availability

Size Price Availability Quantity
500.0mg USD 330.0 2 Weeks
2.5g USD 765.0 2 Weeks
5.0g USD 1650.0 2 Weeks
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Synonym: 3-Oxo-3-phenylpropene; 3 Oxo 3 phenylpropene; 3Oxo3phenylpropene; Phenyl vinyl ketone; Phenylvinyl ketone; Phenylvinylketone;

IUPAC/Chemical Name: 1-Phenyl-2-propen-1-one


InChi Code: InChI=1S/C9H8O/c1-2-9(10)8-6-4-3-5-7-8/h2-7H,1H2


Appearance: Solid powder

Purity: >98% (or refer to the Certificate of Analysis)

Shipping Condition: Shipped under ambient temperature as non-hazardous chemical. This product is stable enough for a few weeks during ordinary shipping and time spent in Customs.

Storage Condition: Dry, dark and at 0 - 4 C for short term (days to weeks) or -20 C for long term (months to years).

Solubility: Soluble in DMSO

Shelf Life: >3 years if stored properly

Drug Formulation: This drug may be formulated in DMSO

Stock Solution Storage: 0 - 4 C for short term (days to weeks), or -20 C for long term (months).

HS Tariff Code: 2934.99.03.00

Preparing Stock Solutions

The following data is based on the product molecular weight 132.16 Batch specific molecular weights may vary from batch to batch due to the degree of hydration, which will affect the solvent volumes required to prepare stock solutions.

Recalculate based on batch purity %
Concentration / Solvent Volume / Mass 1 mg 5 mg 10 mg
1 mM 1.15 mL 5.76 mL 11.51 mL
5 mM 0.23 mL 1.15 mL 2.3 mL
10 mM 0.12 mL 0.58 mL 1.15 mL
50 mM 0.02 mL 0.12 mL 0.23 mL

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1: Watanabe A, Kamada G, Imanari M, Shiba N, Yonai M, Muramoto T. Effect of aging on volatile compounds in cooked beef. Meat Sci. 2015 Sep;107:12-9. doi: 10.1016/j.meatsci.2015.04.004. Epub 2015 Apr 16. PubMed PMID: 25919931.