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W245230

Ethyl phenylacetate

greener alternative

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
Flavis number:
9.784
PubChem Substance ID:
329830491
UNSPSC Code:
12164502
FEMA Number:
2452
NACRES:
NA.21
EC Number:
202-993-8
MDL number:
MFCD00009178
Beilstein/REAXYS Number:
509140
Organoleptic:
cocoa; honey; floral; balsamic; rose; sweet
Grade:
FG, Fragrance grade, Halal, Kosher, natural
Agency:
follows IFRA guidelines, meets purity specifications of JECFA
Food allergen:
no known allergens
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Quality Level

300, 400

grade

FG, Fragrance grade, Halal, Kosher, natural

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%

greener alternative product characteristics

Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.

sustainability

Greener Alternative Product

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

greener alternative category

Aligned

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

General description

We are committed to bringing you greener alternative products, which adhere to one or more of the 12 Principles of Green Chemistry. This product is Biobased and thus aligns with "Less Hazardous Chemical Syntheses" and "Use of Renewable Feedstocks".

Other Notes

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

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Storage Class

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
SHBS4071
SHBS2885
SHBN5562
MKCH6363
MKCF6219

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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
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Global Trade Item Number

SKUGTIN
W245230-SAMPLE-K04061834355243
W245230-500G-K04061834396529
W245230-100G-K04061834365501