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W285714

Sigma-Aldrich

Phenethyl acetate

greener alternative

natural, ≥98%, FCC, FG

Sinónimos:

2-Phenethyl acetate, 2-Phenylethyl acetate

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About This Item

Fórmula lineal:
CH3COOCH2CH2C6H5
Número de CAS:
103-45-7
Peso molecular:
164.20
Número de FEMA:
2857
Beilstein:
638179
Número CE:
203-113-5
nº del Consejo Europeo:
221
Número MDL:
MFCD00008720
Código UNSPSC:
12164502
ID de la sustancia en PubChem:
24901347
Número Flavis:
9.031
NACRES:
NA.01

grado

FG
Fragrance grade
Halal
Kosher
natural

Nivel de calidad

400

Agency

follows IFRA guidelines
meets purity specifications of JECFA

cumplimiento norm.

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

densidad de vapor

5.67 (vs air)

Análisis

≥98%

características de los productos alternativos más sostenibles

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

sustainability

Greener Alternative Product

índice de refracción

n20/D 1.498 (lit.)

bp

238-239 °C (lit.)

densidad

1.032 g/mL at 25 °C (lit.)

aplicaciones

flavors and fragrances

Documentación

see Safety & Documentation for available documents

alérgeno alimentario

no known allergens

alérgeno de la fragancia

no known allergens

categoría alternativa más sostenible

, Aligned

Organoléptico

honey; floral; rose; sweet

cadena SMILES

CC(=O)OCCc1ccccc1

InChI

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

Clave InChI

MDHYEMXUFSJLGV-UHFFFAOYSA-N

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Categorías relacionadas

Descripción general

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”.

Acciones bioquímicas o fisiológicas

Taste at 50 ppm

Código de clase de almacenamiento

10 - Combustible liquids

Clase de riesgo para el agua (WGK)

WGK 1

Punto de inflamabilidad (°F)

221.0 °F - closed cup

Punto de inflamabilidad (°C)

105 °C - closed cup

Equipo de protección personal

Eyeshields, Gloves

Certificados de análisis (COA)

Busque Certificados de análisis (COA) introduciendo el número de lote del producto. Los números de lote se encuentran en la etiqueta del producto después de las palabras «Lot» o «Batch»

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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)
Philipp Adler et al.
Enzyme and microbial technology, 48(3), 285-292 (2011-11-25)
An unstructured model for an integrated fermentation/membrane extraction process for the production of the aroma compounds 2-phenylethanol and 2-phenylethylacetate by Kluyveromyces marxianus CBS 600 was developed. The extent to which this model, based only on data from the conventional fermentation
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
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