主要文件

查看所有文档

290580

醋酸苯乙酯

Name: 醋酸苯乙酯
Brand: ALDRICH

99%

别名:

乙酸2-苯基乙酯

登录查看组织和合同定价。

选择尺寸

变更视图

关于此项目

线性分子式:

CH₃COOCH₂CH₂C₆H₅

化学文摘社编号:

103-45-7

分子量:

164.20

UNSPSC Code:

12352100

NACRES:

NA.22

PubChem Substance ID:

24857476

EC Number:

203-113-5

Beilstein/REAXYS Number:

638179

MDL number:

MFCD00008720

Assay:

99%

Form:

liquid

技术服务

需要帮助？我们经验丰富的科学家团队随时乐意为您服务。

让我们为您提供帮助

属性

vapor density

5.67 (vs air)

Quality Level

100

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

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

说明

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

历史批次信息供参考:

分析证书(COA)

Lot/Batch Number

没有发现合适的版本？

如果您需要特殊版本，可通过批号或批次号查找具体证书。

搜索COA

已有该产品？

在文件库中查找您最近购买产品的文档。

访问文档库

Olive Fruit Fly, Bactrocera oleae (Diptera: Tephritidae), Attraction to Volatile Compounds Produced by Host and Insect-Associated Yeast Strains.

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

Monitoring a mixed starter of Hanseniaspora vineae-Saccharomyces cerevisiae in natural must: impact on 2-phenylethyl acetate production.

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

Ghanaian cocoa bean fermentation characterized by spectroscopic and chromatographic methods and chemometrics.

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

查看所有相关文献

全球贸易项目编号

货号	GTIN
290580-250ML	04061826303511
290580-5ML	04061826303528