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文件

W285706

乙酸苯乙酯

Name: 乙酸苯乙酯
Brand: ALDRICH

≥98%, FCC, FG

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别名:

醋酸苯乙酯, 乙酸2-苯基乙酯

线性分子式:

CH₃COOCH₂CH₂C₆H₅

CAS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

PubChem化学物质编号:

24901346

Flavis编号:

9.031

NACRES:

NA.21

生物来源

synthetic

质量水平

400

等级

FG
Halal
Kosher

Agency

meets purity specifications of JECFA

reg. compliance

EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 172.515

蒸汽密度

5.67 (vs air)

检测方案

≥98%

折射率

n20/D 1.498 (lit.)

bp

238-239 °C (lit.)

密度

1.032 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

文件

see Safety & Documentation for available documents

食品过敏原

no known allergens

性状检查

honey; floral; rose; sweet

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

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一般描述

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.

生化/生理作用

50ppm 时的味道

其他说明

天然存在：甜瓜、菠萝、葡萄、白兰地、北极莓、橄榄和莴苣。

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

分析证书(COA)

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示例

T1503

货号

25G

包装规格/数量

其它示例：

705578-5MG-PW

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MMYOMAG-74K-13

1000309185

输入内容 1.000309185)

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未找到您寻找的产品？

部分情况下，可能未在线提供COA。如果搜索不到COA，可在线索取。

索取COA

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)

Enzymatic synthesis of rose aromatic ester (2-phenylethyl acetate) by lipase.

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

Controlled formation of volatile components in cider making using a combination of Saccharomyces cerevisiae and Hanseniaspora valbyensis yeast species.

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

Modeling of an integrated fermentation/membrane extraction process for the production of 2-phenylethanol and 2-phenylethylacetate.

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

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