290580
2-Phenethyl acetate
99%
Synonym(s):
2-Phenylethyl acetate
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About This Item
Linear Formula:
CH3COOCH2CH2C6H5
CAS Number:
Molecular Weight:
164.20
UNSPSC Code:
12352100
NACRES:
NA.22
PubChem Substance ID:
EC Number:
203-113-5
Beilstein/REAXYS Number:
638179
MDL number:
Product Name
2-Phenethyl acetate, 99%
InChI key
MDHYEMXUFSJLGV-UHFFFAOYSA-N
InChI
1S/C10H12O2/c1-9(11)12-8-7-10-5-3-2-4-6-10/h2-6H,7-8H2,1H3
SMILES string
CC(=O)OCCc1ccccc1
vapor density
5.67 (vs air)
assay
99%
form
liquid
refractive index
n20/D 1.498 (lit.)
bp
238-239 °C (lit.)
density
1.032 g/mL at 25 °C (lit.)
functional group
ester
phenyl
Quality Level
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Application
2-Phenethyl acetate is a highly valued natural volatile ester with a rose-like odour and is widely used to add scent or flavour to cosmetics, soaps, foods and drinks.
Storage Class
10 - Combustible liquids
wgk
WGK 1
flash_point_f
221.0 °F - closed cup
flash_point_c
105 °C - closed cup
ppe
Eyeshields, Gloves
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Elda Vitanović et al.
Journal of economic entomology, 113(2), 752-759 (2019-12-28)
The olive fruit fly, Bactrocera oleae (Rossi), is one of the most damaging insect pests of olives worldwide, requiring the use of insecticides for fruit protection in many orchards. Olive fruit flies are attracted to volatile composunds, including a female-produced
Zuobing Xiao et al.
Food research international (Ottawa, Ont.), 116, 211-222 (2019-02-06)
This study focused on the impact of esters on the perception of floral aroma in rose essential oil. Various aromatic reconstitutions were prepared, consisting of 10 alcohols and 9 esters, all the concentrations found in rose essential oil. Sensory analysis
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
Jodi A I Swanson et al.
Journal of chemical ecology, 35(9), 1108-1116 (2009-10-10)
Social insects that live in large colonies are vulnerable to disease transmission due to relatively high genetic relatedness among individuals and high rates of contact within and across generations. While individual insects rely on innate immune responses, groups of individuals
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