W245518
3-苯基丙酸乙酯
≥98%, FG
别名:
氢化肉桂酸乙酯, 3-苯基丙酸乙酯
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关于此项目
线性分子式:
C6H5CH2CH2COOC2H5
化学文摘社编号:
分子量:
178.23
FEMA Number:
2455
Council of Europe no.:
429
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
9.747
EC Number:
217-966-6
NACRES:
NA.21
MDL number:
Beilstein/REAXYS Number:
1910432
Organoleptic:
ethereal; fruity
Grade:
FG
Biological source:
synthetic
Agency:
meets purity specifications of JECFA
Food allergen:
no known allergens
产品名称
3-苯基丙酸乙酯, ≥98%, FG
SMILES string
CCOC(=O)CCc1ccccc1
InChI
1S/C11H14O2/c1-2-13-11(12)9-8-10-6-4-3-5-7-10/h3-7H,2,8-9H2,1H3
InChI key
JAGZUIGGHGTFHO-UHFFFAOYSA-N
biological source
synthetic
grade
FG
agency
meets purity specifications of JECFA
reg. compliance
EU Regulation 1334/2008 & 872/2012
FDA 21 CFR 172.515
assay
≥98%
refractive index
n20/D 1.494 (lit.)
bp
247-248 °C (lit.)
density
1.01 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
organoleptic
ethereal; fruity
Quality Level
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General description
Ethyl 3-phenylpropionate is a volatile flavor compound that is reported to occur in muskmelon and red fermented soybean curds.
存储类别
10 - Combustible liquids
wgk
WGK 3
flash_point_f
226.4 °F - closed cup
flash_point_c
108 °C - closed cup
ppe
Eyeshields, Gloves, multi-purpose combination respirator cartridge (US)
法规信息
新产品
此项目有
Volatile components in aqueous essence and fresh fruit of Cucumis melo cv. Athena (muskmelon) by GC-MS and GC-O.
Jordan MJ, et al.
Journal of Agricultural and Food Chemistry, 49(12), 5929-5933 (2001)
The FEMA GRAS assessment of cinnamyl derivatives used as flavor ingredients.
Adams TB, et al.
Food And Chemical Toxicology, 42(2), 157-185 (2004)
Enbo Xu et al.
Journal of food science, 80(7), C1476-C1489 (2015-06-20)
Enzymatic extrusion, instead of traditional steam cooking, to treat rice is an efficient and alternative pretreatment for Chinese rice wine fermentation. In order to determine the formation of volatiles in enzymatic extrusion-processed rice wine (EE), and to confirm its characteristic
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