Direkt zum Inhalt
Merck

W285714

Sigma-Aldrich

Phenethylacetat

greener alternative

natural, ≥98%, FCC, FG

Synonym(e):

2-Phenethylacetat, 2-Phenylethyl-acetat

Anmeldenzur Ansicht organisationsspezifischer und vertraglich vereinbarter Preise


About This Item

Lineare Formel:
CH3COOCH2CH2C6H5
CAS-Nummer:
Molekulargewicht:
164.20
FEMA-Nummer:
2857
Beilstein:
638179
EG-Nummer:
CoE-Nummer:
221
MDL-Nummer:
UNSPSC-Code:
12164502
PubChem Substanz-ID:
Flavis-Nummer:
9.031
NACRES:
NA.01

Qualität

FG
Fragrance grade
Halal
Kosher
natural

Qualitätsniveau

Agentur

follows IFRA guidelines
meets purity specifications of JECFA

Einhaltung gesetzlicher Vorschriften

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

Dampfdichte

5.67 (vs air)

Assay

≥98%

Grünere Alternativprodukt-Eigenschaften

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

sustainability

Greener Alternative Product

Brechungsindex

n20/D 1.498 (lit.)

bp

238-239 °C (lit.)

Dichte

1.032 g/mL at 25 °C (lit.)

Anwendung(en)

flavors and fragrances

Dokumentation

see Safety & Documentation for available documents

Nahrungsmittelallergen

no known allergens

Allergener Duftstoff

no known allergens

Grünere Alternativprodukt-Kategorie

Organoleptisch

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

InChIKey

MDHYEMXUFSJLGV-UHFFFAOYSA-N

Suchen Sie nach ähnlichen Produkten? Aufrufen Leitfaden zum Produktvergleich

Allgemeine Beschreibung

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”.

Biochem./physiol. Wirkung

Taste at 50 ppm

Lagerklassenschlüssel

10 - Combustible liquids

WGK

WGK 1

Flammpunkt (°F)

221.0 °F - closed cup

Flammpunkt (°C)

105 °C - closed cup

Persönliche Schutzausrüstung

Eyeshields, Gloves


Hier finden Sie alle aktuellen Versionen:

Analysenzertifikate (COA)

Lot/Batch Number

Die passende Version wird nicht angezeigt?

Wenn Sie eine bestimmte Version benötigen, können Sie anhand der Lot- oder Chargennummer nach einem spezifischen Zertifikat suchen.

Besitzen Sie dieses Produkt bereits?

In der Dokumentenbibliothek finden Sie die Dokumentation zu den Produkten, die Sie kürzlich erworben haben.

Die Dokumentenbibliothek aufrufen

Kunden haben sich ebenfalls angesehen

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)
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
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
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

Global Trade Item Number

SKUGTIN
W285714-100G
W285714-100G-K4061837877315
W285714-1KG-K4061837877322
W285714-25G-K4061837517334
W285714-1KG
W285714-25G
W285714-SAMPLE
W285714-SAMPLE-K4061837877339

Unser Team von Wissenschaftlern verfügt über Erfahrung in allen Forschungsbereichen einschließlich Life Science, Materialwissenschaften, chemischer Synthese, Chromatographie, Analytik und vielen mehr..

Setzen Sie sich mit dem technischen Dienst in Verbindung.