Passa al contenuto
Merck
Tutte le immagini(3)

Documenti

W285714

Sigma-Aldrich

Phenethyl acetate

greener alternative

natural, ≥98%, FCC, FG

Sinonimo/i:

2-Phenethyl acetate, 2-Phenylethyl acetate

Autenticatiper visualizzare i prezzi riservati alla tua organizzazione & contrattuali
Tutte le immagini(3)

About This Item

Formula condensata:
CH3COOCH2CH2C6H5
Numero CAS:
103-45-7
Peso molecolare:
164.20
Numero FEMA:
2857
Beilstein:
638179
Numero CE:
203-113-5
N° CoE:
221
Numero MDL:
MFCD00008720
Codice UNSPSC:
12164502
ID PubChem:
24901347
Numero Flavis:
9.031
NACRES:
NA.01

Grado

FG
Fragrance grade
Halal
Kosher
natural

Livello qualitativo

400

agenzia

follows IFRA guidelines
meets purity specifications of JECFA

Conformità normativa

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

Densità del vapore

5.67 (vs air)

Saggio

≥98%

Caratteristiche più verdi

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

sustainability

Greener Alternative Product

Indice di rifrazione

n20/D 1.498 (lit.)

P. eboll.

238-239 °C (lit.)

Densità

1.032 g/mL at 25 °C (lit.)

applicazioni

flavors and fragrances

Documentazione

see Safety & Documentation for available documents

Allergene alimentare

no known allergens

Allergene in fragranze

no known allergens

Categoria alternativa più verde

, Aligned

Organolettico

honey; floral; rose; sweet

Stringa SMILE

CC(=O)OCCc1ccccc1

InChI

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

Cerchi prodotti simili? Visita Guida al confronto tra prodotti

Categorie correlate

Descrizione generale

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”.

Azioni biochim/fisiol

Taste at 50 ppm

Codice della classe di stoccaggio

10 - Combustible liquids

Classe di pericolosità dell'acqua (WGK)

WGK 1

Punto d’infiammabilità (°F)

221.0 °F - closed cup

Punto d’infiammabilità (°C)

105 °C - closed cup

Dispositivi di protezione individuale

Eyeshields, Gloves

Certificati d'analisi (COA)

Cerca il Certificati d'analisi (COA) digitando il numero di lotto/batch corrispondente. I numeri di lotto o di batch sono stampati sull'etichetta dei prodotti dopo la parola ‘Lotto’ o ‘Batch’.

Possiedi già questo prodotto?

I documenti relativi ai prodotti acquistati recentemente sono disponibili nell’Archivio dei documenti.

Visita l’Archivio dei documenti

I clienti hanno visto anche

Slide 1 of 5

1 of 5

2-feniletanolo ≥99%, FCC, FG

Sigma-Aldrich

W285803

2-feniletanolo

Isoamyl acetate natural, ≥97%, FCC, FG

Sigma-Aldrich

W205532

Isoamyl acetate

Isoamyl alcohol natural, ≥98%, FG

Sigma-Aldrich

W205710

Isoamyl alcohol

Isoamyl acetate ≥95%, FCC, FG

Sigma-Aldrich

W205508

Isoamyl acetate

Etilacetato ACS reagent, ≥99.5%

Sigma-Aldrich

319902

Etilacetato

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
Visualizza tutti i documenti correlati

Articoli

Fragrance Regulations and Requirements: What You Need to Know

Recent regulatory changes in the US and EU have put the focus on fragrance safety and ingredient transparency, including the MoCRA, to be implemented within the next two years. Manufacturers and suppliers must comply with these changes to ensure they are meeting consumer demand and industry expectations for safety.

Il team dei nostri ricercatori vanta grande esperienza in tutte le aree della ricerca quali Life Science, scienza dei materiali, sintesi chimica, cromatografia, discipline analitiche, ecc..

Contatta l'Assistenza Tecnica.