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W245518

3-苯基丙酸乙酯

Name: 3-苯基丙酸乙酯
Brand: ALDRICH

≥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:

2021-28-5

分子量:

178.23

FEMA Number:

2455

Council of Europe no.:

429

UNSPSC Code:

12164502

PubChem Substance ID:

24901100

Flavis number:

9.747

EC Number:

217-966-6

NACRES:

NA.21

MDL number:

MFCD00009206

Beilstein/REAXYS Number:

1910432

Organoleptic:

ethereal; fruity

Grade:

Biological source:

synthetic

Agency:

meets purity specifications of JECFA

Food allergen:

no known allergens

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属性

biological source

synthetic

Quality Level

400

grade

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

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

说明

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

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分析证书(COA)

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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)

Characterization of Volatile Flavor Compounds in Chinese Rice Wine Fermented from Enzymatic Extruded Rice.

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

全球贸易项目编号

货号	GTIN
W245518-SAMPLE	04061837512971
W245518-250G	04061837607363
W245518-1KG	04061837607356