所有图片(1)
About This Item
线性分子式:
C6H5CH2CH2COOC2H5
CAS号:
分子量:
178.23
FEMA號碼:
2455
Beilstein:
1910432
EC號碼:
歐洲委員會號碼:
429
MDL號碼:
分類程式碼代碼:
12164502
PubChem物質ID:
Flavis號碼:
9.747
NACRES:
NA.21
感官的:
ethereal; fruity
等級:
FG
生物源:
synthetic
agency:
meets purity specifications of JECFA
食物過敏原:
no known allergens
推荐产品
生物源
synthetic
品質等級
等級
FG
agency
meets purity specifications of JECFA
法律遵循
EU Regulation 1334/2008 & 872/2012
FDA 21 CFR 172.515
化驗
≥98%
折射率
n20/D 1.494 (lit.)
bp
247-248 °C (lit.)
密度
1.01 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
ethereal; fruity
SMILES 字串
CCOC(=O)CCc1ccccc1
InChI
1S/C11H14O2/c1-2-13-11(12)9-8-10-6-4-3-5-7-10/h3-7H,2,8-9H2,1H3
InChI 密鑰
JAGZUIGGHGTFHO-UHFFFAOYSA-N
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一般說明
Ethyl 3-phenylpropionate is a volatile flavor compound that is reported to occur in muskmelon and red fermented soybean curds.
儲存類別代碼
10 - Combustible liquids
水污染物質分類（WGK）
WGK 3
閃點（°F）
226.4 °F - closed cup
閃點（°C）
108 °C - closed cup
個人防護裝備
Eyeshields, Gloves, multi-purpose combination respirator cartridge (US)
Volatile components in aqueous essence and fresh fruit of Cucumis melo cv. Athena (muskmelon) by GC-MS and GC-O.
Jordan MJ, et al.
Journal of Agricultural and Food Chemistry, 49(12), 5929-5933 (2001)
The FEMA GRAS assessment of cinnamyl derivatives used as flavor ingredients.
Adams TB, et al.
Food And Chemical Toxicology, 42(2), 157-185 (2004)
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
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