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W285714

Sigma-Aldrich

Phenethyl acetate

greener alternative

natural, ≥98%, FCC, FG

Synonyme(s) :

2-Phenethyl acetate, 2-Phenylethyl acetate

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About This Item

Formule linéaire :
CH3COOCH2CH2C6H5
Numéro CAS:
103-45-7
Poids moléculaire :
164.20
Numéro FEMA:
2857
Numéro Beilstein :
638179
Numéro CE :
203-113-5
Conseil de l'Europe Nº :
221
Numéro MDL:
MFCD00008720
Code UNSPSC :
12164502
ID de substance PubChem :
24901347
Numéro Flavis :
9.031
Nomenclature NACRES :
NA.01

Qualité

FG
Fragrance grade
Halal
Kosher
natural

Niveau de qualité

400

Agence

follows IFRA guidelines
meets purity specifications of JECFA

Conformité réglementaire

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

Densité de vapeur

5.67 (vs air)

Pureté

≥98%

Caractéristiques du produit alternatif plus écologique

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

sustainability

Greener Alternative Product

Indice de réfraction

n20/D 1.498 (lit.)

Point d'ébullition

238-239 °C (lit.)

Densité

1.032 g/mL at 25 °C (lit.)

Application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

Allergène alimentaire

no known allergens

Allergène de parfum

no known allergens

Autre catégorie plus écologique

, Aligned

Propriétés organoleptiques

honey; floral; rose; sweet

Chaîne 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

Clé InChI

MDHYEMXUFSJLGV-UHFFFAOYSA-N

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Description générale

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”.

Actions biochimiques/physiologiques

Taste at 50 ppm

Code de la classe de stockage

10 - Combustible liquids

Classe de danger pour l'eau (WGK)

WGK 1

Point d'éclair (°F)

221.0 °F - closed cup

Point d'éclair (°C)

105 °C - closed cup

Équipement de protection individuelle

Eyeshields, Gloves

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Certificats d'analyse (COA)

Lot/Batch Number
SHBR6350
SHBP5610
SHBP2848
MKCD9890
MKCD9892

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Si vous avez besoin d'une version particulière, vous pouvez rechercher un certificat spécifique par le numéro de lot.

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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)
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
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
M M W Etschmann et al.
Applied microbiology and biotechnology, 71(4), 440-443 (2006-01-07)
The natural aroma chemicals 2-phenylethanol (2-PE) and 2-phenylethylacetate (2-PEAc) are of high industrial relevance and can be produced from L-phenylalanine in a yeast-based process with growth-associated product formation. Due to product inhibition, in situ product removal is mandatory to obtain
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