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W285714

Sigma-Aldrich

Phenethylacetat

greener alternative

natural, ≥98%, FCC, FG

Synonym(e):

2-Phenethylacetat, 2-Phenylethyl-acetat

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About This Item

Lineare Formel:
CH3COOCH2CH2C6H5
CAS-Nummer:
103-45-7
Molekulargewicht:
164.20
FEMA-Nummer:
2857
Beilstein:
638179
EG-Nummer:
203-113-5
CoE-Nummer:
221
MDL-Nummer:
MFCD00008720
UNSPSC-Code:
12164502
PubChem Substanz-ID:
24901347
Flavis-Nummer:
9.031
NACRES:
NA.01

Qualität

FG
Fragrance grade
Halal
Kosher
natural

Qualitätsniveau

400

Agentur

follows IFRA guidelines
meets purity specifications of JECFA

Einhaltung gesetzlicher Vorschriften

EU Regulation 1223/2009
EU Regulation 1334/2008 & 872/2012
FCC
FDA 21 CFR 172.515

Dampfdichte

5.67 (vs air)

Assay

≥98%

Grünere Alternativprodukt-Eigenschaften

Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.

sustainability

Greener Alternative Product

Brechungsindex

n20/D 1.498 (lit.)

bp

238-239 °C (lit.)

Dichte

1.032 g/mL at 25 °C (lit.)

Anwendung(en)

flavors and fragrances

Dokumentation

see Safety & Documentation for available documents

Nahrungsmittelallergen

no known allergens

Allergener Duftstoff

no known allergens

Grünere Alternativprodukt-Kategorie

, Aligned

Organoleptisch

honey; floral; rose; sweet

SMILES String

CC(=O)OCCc1ccccc1

InChI

1S/C10H12O2/c1-9(11)12-8-7-10-5-3-2-4-6-10/h2-6H,7-8H2,1H3

InChIKey

MDHYEMXUFSJLGV-UHFFFAOYSA-N

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Verwandte Kategorien

Allgemeine Beschreibung

Natural occurrence: Melon, pineapple, grape, brandy, Arctic bramble, olives and lettuce.
Phenethyl acetate is a volatile flavor compound reported to be found in Malaysian cocoa beans, cheddar cheese, wine, brandy, and other grape-derived alcoholic beverages.
We are committed to bringing you Greener Alternative Products, which adhere to one of the four categories of Greener Alternatives . This product is a Biobased products, showing key improvements in Green Chemistry Principles “Less Hazardous Chemical Syntheses” and “Use of Renewable Feedstock”.

Biochem./physiol. Wirkung

Taste at 50 ppm

Lagerklassenschlüssel

10 - Combustible liquids

WGK

WGK 1

Flammpunkt (°F)

221.0 °F - closed cup

Flammpunkt (°C)

105 °C - closed cup

Persönliche Schutzausrüstung

Eyeshields, Gloves

Analysenzertifikate (COA)

Suchen Sie nach Analysenzertifikate (COA), indem Sie die Lot-/Chargennummer des Produkts eingeben. Lot- und Chargennummern sind auf dem Produktetikett hinter den Wörtern ‘Lot’ oder ‘Batch’ (Lot oder Charge) zu finden.

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Characterization of aroma compounds responsible for the rosy/floral flavor in Cheddar cheese.
Carunchia Whetstine ME, et al.
Journal of Agricultural and Food Chemistry, 53(8), 3126-3132 (2005)
Effect of increased yeast alcohol acetyltransferase activity on flavor profiles of wine and distillates.
Lilly M, et al.
Applied and Environmental Microbiology, 66(2), 744-753 (2000)
Patrick C Aculey et al.
Journal of food science, 75(6), S300-S307 (2010-08-21)
Export of cocoa beans is of great economic importance in Ghana and several other tropical countries. Raw cocoa has an astringent, unpleasant taste, and flavor, and has to be fermented, dried, and roasted to obtain the characteristic cocoa flavor and
Fernando Viana et al.
International journal of food microbiology, 151(2), 235-240 (2011-10-04)
The effect of simultaneous or sequential inoculation of Hanseniaspora vineae CECT 1471 and Saccharomyces cerevisiae T73 in non-sterile must on 2-phenylethyl acetate production has been examined. In both treatments tested, no significant differences in Saccharomyces yeast growth were found, whereas
Fernando Viana et al.
International journal of food microbiology, 135(1), 68-74 (2009-08-18)
The impact of mixed cultures of Hanseniaspora osmophila and Saccharomyces cerevisiae with different initial yeast ratios on wine composition has been examined. The mixed culture significantly affected sugar consumption, the main enological parameters and ester concentrations, with the exception of
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