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108049

Sigma-Aldrich

Ethyl phenylacetate

ReagentPlus®, 99%

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About This Item

Linear Formula:
C6H5CH2COOC2H5
CAS Number:
101-97-3
Molecular Weight:
164.20
Beilstein/REAXYS Number:
509140
EC Number:
202-993-8
MDL number:
MFCD00009178
UNSPSC Code:
12352100
PubChem Substance ID:
24846796
NACRES:
NA.22

product line

ReagentPlus®

assay

99%

refractive index

n20/D 1.497 (lit.)

bp

229 °C (lit.)

density

1.03 g/mL at 25 °C (lit.)

functional group

ester

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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General description

Ethyl phenylacetate is a less toxic, greener solvent. It is non-mutagenic.

Application

Ethyl phenylacetate was used to study the solvent-based self-healing of epoxy materials.

Legal Information

ReagentPlus is a registered trademark of Merck KGaA, Darmstadt, Germany

Storage Class

10 - Combustible liquids

wgk_germany

WGK 2

flash_point_f

210.0 °F - closed cup

flash_point_c

98.9 °C - closed cup

ppe

Eyeshields, Gloves, multi-purpose combination respirator cartridge (US)

Certificates of Analysis (COA)

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Full Recovery of Fracture Toughness Using a Nontoxic Solvent-Based Self-Healing System.
Caruso MM, et al.
Advances in Functional Materials, 18(13), 1898-1904 (2008)
Acid catalysis in amines. II. The catalytic effect of various butylammonium salts on the aminolysis of ethyl phenylacetate in anhydrous n-butylamine.
Glasoe PK, et al.
Journal of the American Chemical Society, 61(9), 2387-2389 (1939)
Lara Tat et al.
Journal of agricultural and food chemistry, 55(13), 5205-5212 (2007-05-29)
Interest in high-quality and peculiar products is a recent trend in the enological field; for this reason, production of wines from autochthonous vine varieties is requested by consumers. Aglianico wine from the Italian region "Basilicata" is an example of a
Lulu Wang et al.
Journal of agricultural and food chemistry, 68(6), 1666-1677 (2020-01-21)
A potent unpleasant aroma presenting a pickle-like off-odor in Moutai-aroma type Baijiu was studied by comparative aroma extract dilution analysis (AEDA). Two Moutai-aroma type Baijiu samples, one having no off-odor (A) and the other one presenting pickle-like off-odor (B), were
Eduardo Coelho et al.
Food chemistry, 323, 126826-126826 (2020-04-27)
During beer ageing, endogenous barrel microbes grow spontaneously and transform wort/beer composition, being Dekkera bruxellensis and Saccharomyces cerevisiae among the main contributors to the chemical and sensory profile of aged beer. This work aims at the application of multi-starter cultures
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