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W273309

Sigma-Aldrich

Methyl phenylacetate

≥98%, FCC, FG

Synonym(s):

Benzene acetic acid methyl ester, Methyl 2-phenylacetate, Phenyl-acetic acid methyl ester

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About This Item

Linear Formula:
C6H5CH2CO2CH3
CAS Number:
Molecular Weight:
150.17
FEMA Number:
2733
Beilstein:
878795
EC Number:
Council of Europe no.:
2155
MDL number:
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
9.783
NACRES:
NA.21

biological source

synthetic

Quality Level

grade

FG
Halal
Kosher

Agency

meets purity specifications of JECFA

reg. compliance

EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 172.515

Assay

≥98%

refractive index

n20/D 1.503 (lit.)

bp

218 °C (lit.)

density

1.066 g/mL at 20 °C (lit.)

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

Organoleptic

honey; floral; spicy; sweet

SMILES string

COC(=O)Cc1ccccc1

InChI

1S/C9H10O2/c1-11-9(10)7-8-5-3-2-4-6-8/h2-6H,7H2,1H3

InChI key

CRZQGDNQQAALAY-UHFFFAOYSA-N

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General description

Methyl phenylacetate has been identified in the volatile fraction of beewax absolute oil, dried fruiting bodies of Boletus auripes, Chinese fermented black soybeans and peated malt.

Storage Class Code

10 - Combustible liquids

WGK

WGK 1

Flash Point(F)

211.1 °F - closed cup

Flash Point(C)

99.5 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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Comparison of volatile flavor components in four kinds of Chinese fermented black soybeans (Glycine max (L.) Merrill) by HS-SPME-GC/MS and chemometrics.
Xiao ZB, et al.
Food Science and Technology Research, 17(4), 319-326 (2011)
Study on Volatile Constituents of Absolute Oil of Beeswax [J].
Sumin YXLJZ.
Flavour Fragrance Cosmetics, 4, 002-002 (2003)
Studies on the volatile components of peated malt. III. Identification of acidic and basic components
Deki M and Yoshimura M.
Chemical & Pharmaceutical Bulletin, 22(8), 1760-1764 (1974)
Analysis of Volatile Components of Boletus auripes Pk. by GC-MS.
Li W, et al.
Journal of Food Science and Technology, 8, 016-016 (2012)
Dengchao Li et al.
Preparative biochemistry & biotechnology, 43(2), 207-216 (2013-01-11)
This study developed a simple, efficient method for producing racemic β-phenylalanine acid (BPA) and its derivatives via the enantioselective acylation catalyzed by the penicillin G acylase from Alcaligenes faecalis (Af-PGA). When the reaction was run at 25°C and pH 10

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