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W245230

Sigma-Aldrich

Ethyl phenylacetate

natural, 98%, FG

Synonym(s):

Phenylacetic acid ethyl ester

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About This Item

Linear Formula:
C6H5CH2COOC2H5
CAS Number:
101-97-3
Molecular Weight:
164.20
FEMA Number:
2452
Beilstein:
509140
EC Number:
202-993-8
MDL number:
MFCD00009178
UNSPSC Code:
12164502
PubChem Substance ID:
329830491
Flavis number:
9.784
NACRES:
NA.21

grade

FG
Fragrance grade
Halal
Kosher
natural

Quality Level

400

Agency

follows IFRA guidelines
meets purity specifications of JECFA

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117

Assay

98%

refractive index

n20/D 1.497 (lit.)

bp

229 °C (lit.)

density

1.03 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

Organoleptic

cocoa; honey; floral; balsamic; rose; sweet

SMILES string

CCOC(=O)Cc1ccccc1

InChI

1S/C10H12O2/c1-2-12-10(11)8-9-6-4-3-5-7-9/h3-7H,2,8H2,1H3

InChI key

DULCUDSUACXJJC-UHFFFAOYSA-N

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Other Notes

Natural occurrence: Apple, grapefruit, guava fruit, melon, papaya, pineapple, beer, rum, cider and grape brandy.

Storage Class Code

10 - Combustible liquids

WGK

WGK 2

Flash Point(F)

210.0 °F - closed cup

Flash Point(C)

98.9 °C - closed cup

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Certificates of Analysis (COA)

Lot/Batch Number
SHBS2885
SHBN5562
MKCH6363
MKCF6219
MKCC7444

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Guillaume Antalick et al.
Journal of agricultural and food chemistry, 63(18), 4664-4672 (2015-04-24)
The relationship between grape composition and subsequent red wine ester profile was examined. Cabernet Sauvignon and Shiraz, from the same Australian very warm climate vineyard, were harvested at two different stages of maturity and triplicate wines were vinified. Grape analyses
Amélie Slegers et al.
Molecules (Basel, Switzerland), 20(6), 10980-11016 (2015-06-18)
Developed from crosses between Vitis vinifera and North American Vitis species, interspecific hybrid grape varieties are becoming economically significant in northern areas, where they are now extensively grown for wine production. However, the varietal differences between interspecific hybrids are not
Enbo Xu et al.
Journal of food science, 80(7), C1476-C1489 (2015-06-20)
Enzymatic extrusion, instead of traditional steam cooking, to treat rice is an efficient and alternative pretreatment for Chinese rice wine fermentation. In order to determine the formation of volatiles in enzymatic extrusion-processed rice wine (EE), and to confirm its characteristic
Pingxi Xu et al.
Proceedings of the National Academy of Sciences of the United States of America, 111(46), 16592-16597 (2014-10-29)
Insect repellents are important prophylactic tools for travelers and populations living in endemic areas of malaria, dengue, encephalitis, and other vector-borne diseases. DEET (N,N-diethyl-3-methylbenzamide) is a 6-decade-old synthetic repellent, which is still considered the gold standard of mosquito repellents. Mosquitoes

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