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Sigma-Aldrich

Phenethyl acetate

≥98%, FCC, FG

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Synonym(s):
2-Phenethyl acetate, 2-Phenylethyl acetate
Linear Formula:
CH3COOCH2CH2C6H5
CAS Number:
103-45-7
Molecular Weight:
164.20
FEMA Number:
2857
Beilstein:
638179
EC Number:
203-113-5
Council of Europe no.:
221
MDL number:
MFCD00008720
PubChem Substance ID:
24901346
Flavis number:
9.031
NACRES:
NA.21

biological source

synthetic

Quality Level

400

grade

FG
Halal
Kosher

Agency

meets purity specifications of JECFA

reg. compliance

EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 172.515

vapor density

5.67 (vs air)

Assay

≥98%

refractive index

n20/D 1.498 (lit.)

bp

238-239 °C (lit.)

density

1.032 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

Organoleptic

honey; floral; rose; sweet

SMILES string

CC(=O)OCCc1ccccc1

InChI

1S/C10H12O2/c1-9(11)12-8-7-10-5-3-2-4-6-10/h2-6H,7-8H2,1H3

InChI key

MDHYEMXUFSJLGV-UHFFFAOYSA-N

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General description

Phenethyl acetate is a volatile flavor compound reported to be found in Malaysian cocoa beans, cheddar cheese, wine, brandy, and other grape-derived alcoholic beverages.

Biochem/physiol Actions

Taste at 50 ppm

Other Notes

Natural occurrence: Melon, pineapple, grape, brandy, Arctic bramble, olives and lettuce.

Storage Class Code

10 - Combustible liquids

WGK

WGK 1

Flash Point(F)

221.0 °F - closed cup

Flash Point(C)

105 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

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Characterization of aroma compounds responsible for the rosy/floral flavor in Cheddar cheese.
Carunchia Whetstine ME, et al.
Journal of Agricultural and Food Chemistry, 53(8), 3126-3132 (2005)
Effect of increased yeast alcohol acetyltransferase activity on flavor profiles of wine and distillates.
Lilly M, et al.
Applied and Environmental Microbiology, 66(2), 744-753 (2000)
Biocatalytic reaction and recycling by using CO2-induced organic-aqueous tunable solvents.
James M Broering et al.
Angewandte Chemie (International ed. in English), 45(28), 4670-4673 (2006-06-22)
Fernando Viana et al.
International journal of food microbiology, 135(1), 68-74 (2009-08-18)
The impact of mixed cultures of Hanseniaspora osmophila and Saccharomyces cerevisiae with different initial yeast ratios on wine composition has been examined. The mixed culture significantly affected sugar consumption, the main enological parameters and ester concentrations, with the exception of
M M W Etschmann et al.
Applied microbiology and biotechnology, 71(4), 440-443 (2006-01-07)
The natural aroma chemicals 2-phenylethanol (2-PE) and 2-phenylethylacetate (2-PEAc) are of high industrial relevance and can be produced from L-phenylalanine in a yeast-based process with growth-associated product formation. Due to product inhibition, in situ product removal is mandatory to obtain
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