跳转至内容
Merck

W285706

Sigma-Aldrich

乙酸苯乙酯

≥98%, FCC, FG

别名:

醋酸苯乙酯, 乙酸2-苯基乙酯

登录查看公司和协议定价


About This Item

线性分子式:
CH3COOCH2CH2C6H5
CAS号:
分子量:
164.20
FEMA號碼:
2857
Beilstein:
638179
EC號碼:
歐洲委員會號碼:
221
MDL號碼:
分類程式碼代碼:
12164502
PubChem物質ID:
Flavis號碼:
9.031
NACRES:
NA.21

生物源

synthetic

品質等級

等級

FG
Halal
Kosher

agency

meets purity specifications of JECFA

法律遵循

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

蒸汽密度

5.67 (vs air)

化驗

≥98%

折射率

n20/D 1.498 (lit.)

bp

238-239 °C (lit.)

密度

1.032 g/mL at 25 °C (lit.)

應用

flavors and fragrances

文件

see Safety & Documentation for available documents

食物過敏原

no known allergens

感官的

honey; floral; rose; sweet

SMILES 字串

CC(=O)OCCc1ccccc1

InChI

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

InChI 密鑰

MDHYEMXUFSJLGV-UHFFFAOYSA-N

正在寻找类似产品? 访问 产品对比指南

一般說明

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.

生化/生理作用

50ppm 时的味道

其他說明

天然存在:甜瓜、菠萝、葡萄、白兰地、北极莓、橄榄和莴苣。

儲存類別代碼

10 - Combustible liquids

水污染物質分類(WGK)

WGK 1

閃點(°F)

221.0 °F - closed cup

閃點(°C)

105 °C - closed cup

個人防護裝備

Eyeshields, Gloves


分析证书(COA)

输入产品批号来搜索 分析证书(COA) 。批号可以在产品标签上"批“ (Lot或Batch)字后找到。

已有该产品?

在文件库中查找您最近购买产品的文档。

访问文档库

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
Biocatalytic reaction and recycling by using CO2-induced organic-aqueous tunable solvents.
James M Broering et al.
Angewandte Chemie (International ed. in English), 45(28), 4670-4673 (2006-06-22)

我们的科学家团队拥有各种研究领域经验,包括生命科学、材料科学、化学合成、色谱、分析及许多其他领域.

联系技术服务部门