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Merck
CN

W285714

Sigma-Aldrich

乙酸苯乙酯

greener alternative

natural, ≥98%, FCC, FG

别名:

醋酸苯乙酯, 乙酸2-苯基乙酯

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线性分子式:
CH3COOCH2CH2C6H5
化学文摘社编号:
103-45-7
分子量:
164.20
FEMA编号:
2857
Beilstein:
638179
EC 号:
203-113-5
欧洲委员会编号:
221
MDL编号:
MFCD00008720
UNSPSC代码:
12164502
PubChem化学物质编号:
24901347
Flavis编号:
9.031
NACRES:
NA.01
Agency:
follows IFRA guidelines
meets purity specifications of JECFA

主要文件

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等级

FG
Fragrance grade
Halal
Kosher
natural

质量水平

300
400

Agency

follows IFRA guidelines
meets purity specifications of JECFA

管理合规性

EU Regulation 1223/2009
EU Regulation 1334/2008 & 872/2012
FCC
FDA 21 CFR 172.515

蒸汽密度

5.67 (vs air)

方案

≥98%

环保替代产品特性

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

sustainability

Greener Alternative Product

折射率

n20/D 1.498 (lit.)

沸点

238-239 °C (lit.)

密度

1.032 g/mL at 25 °C (lit.)

应用

flavors and fragrances

文件

see Safety & Documentation for available documents

食品过敏原

no known allergens

致敏芳香化合物

no known allergens

环保替代产品分类

, Aligned

性状检查

honey; floral; rose; sweet

SMILES字符串

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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相关类别

一般描述

Natural occurrence: Melon, pineapple, grape, brandy, Arctic bramble, olives and lettuce.
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.
We are committed to bringing you Greener Alternative Products, which adhere to one of the four categories of Greener Alternatives . This product is a Biobased products, showing key improvements in Green Chemistry Principles “Less Hazardous Chemical Syntheses” and “Use of Renewable Feedstock”.

生化/生理作用

50ppm 时的味道

储存分类代码

10 - Combustible liquids

WGK

WGK 1

闪点(°F)

221.0 °F - closed cup

闪点(°C)

105 °C - closed cup

个人防护装备

Eyeshields, Gloves

历史批次信息供参考:

分析证书(COA)

Lot/Batch Number
SHBS5431
SHBR6350
SHBP5610
SHBP2848
MKCD9890

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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)
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)
Philipp Adler et al.
Enzyme and microbial technology, 48(3), 285-292 (2011-11-25)
An unstructured model for an integrated fermentation/membrane extraction process for the production of the aroma compounds 2-phenylethanol and 2-phenylethylacetate by Kluyveromyces marxianus CBS 600 was developed. The extent to which this model, based only on data from the conventional fermentation
Y Xu et al.
Journal of industrial microbiology & biotechnology, 33(3), 192-196 (2005-11-18)
The effect of pure and mixed fermentation by Saccharomyces cerevisiae and Hanseniaspora valbyensis on the formation of major volatile components in cider was investigated. When the interaction between yeast strains of S. cerevisiae and H. valbyensis was studied, it was
Chia-Hung Kuo et al.
Journal of the science of food and agriculture, 92(10), 2141-2147 (2012-03-08)
2-Phenylethyl acetate (2-PEAc) is a highly valued natural volatile ester with a rose-like odour that is widely used to add scent or flavour to cosmetics, soaps, foods and drinks. In this study, 2-PEAc was synthesised enzymatically by transesterification of vinyl
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商品

Fragrance Regulations and Requirements: What You Need to Know

Recent regulatory changes in the US and EU have put the focus on fragrance safety and ingredient transparency, including the MoCRA, to be implemented within the next two years. Manufacturers and suppliers must comply with these changes to ensure they are meeting consumer demand and industry expectations for safety.

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