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W285706

Phenethyl acetate

≥98%, FCC, FG

Synonym(s):

2-Phenethyl acetate, 2-Phenylethyl acetate

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About This Item

Linear Formula:
CH3COOCH2CH2C6H5
CAS Number:
103-45-7
Molecular Weight:
164.20
FEMA Number:
2857
Council of Europe no.:
221
UNSPSC Code:
12164502
PubChem Substance ID:
24901346
Flavis number:
9.031
EC Number:
203-113-5
NACRES:
NA.21
MDL number:
MFCD00008720
Beilstein/REAXYS Number:
638179
Organoleptic:
honey; floral; rose; sweet
Grade:
FG, Halal, Kosher
Biological source:
synthetic
Agency:
meets purity specifications of JECFA
Food allergen:
no known allergens
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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

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.

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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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Certificates of Analysis (COA)

Lot/Batch Number
SHBS4334
SHBR5168
STBK5209
STBK3790
STBK1323

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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)
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
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Global Trade Item Number

SKUGTIN
W285706-10KG-K04061837545825
W285706-1KG-K04061837551383
W285706-SAMPLE-K04061837517310
W285706-5KG-K04061837551390