W285706
乙酸苯乙酯
≥98%, FCC, FG
别名:
醋酸苯乙酯, 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
FEMA Number:
2857
Council of Europe no.:
221
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
9.031
EC Number:
203-113-5
NACRES:
NA.21
MDL number:
Beilstein/REAXYS Number:
638179
Organoleptic:
honey; floral; rose; sweet
Grade:
FG
Halal
Kosher
Halal
Kosher
Biological source:
synthetic
Agency:
meets purity specifications of JECFA
Food allergen:
no known allergens
产品名称
乙酸苯乙酯, ≥98%, FCC, FG
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
biological source
synthetic
grade
FG
Halal
Kosher
agency
meets purity specifications of JECFA
reg. compliance
EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 172.515
vapor density
5.67 (vs air)
assay
≥98%
refractive index
n20/D 1.498 (lit.)
bp
238-239 °C (lit.)
density
1.032 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
organoleptic
honey; floral; rose; sweet
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Biochem/physiol Actions
50ppm 时的味道
Other Notes
天然存在：甜瓜、菠萝、葡萄、白兰地、北极莓、橄榄和莴苣。
General description
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.
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
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)
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)
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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