290580
醋酸苯乙酯
99%
别名:
乙酸2-苯基乙酯
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关于此项目
线性分子式:
CH3COOCH2CH2C6H5
化学文摘社编号:
分子量:
164.20
UNSPSC Code:
12352100
NACRES:
NA.22
PubChem Substance ID:
EC Number:
203-113-5
Beilstein/REAXYS Number:
638179
MDL number:
产品名称
醋酸苯乙酯, 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-苯乙酸乙酯是一种价值很高的天然挥发性酯，具有玫瑰花样气味，广泛用于给化妆品、肥皂、食品和饮料添加香味或香味 。
存储类别
10 - Combustible liquids
wgk
WGK 1
flash_point_f
221.0 °F - closed cup
flash_point_c
105 °C - closed cup
ppe
Eyeshields, Gloves
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
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)
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