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W245230

Sigma-Aldrich

Ethyl phenylacetate

natural, 98%, FG

Sinonimo/i:

Phenylacetic acid ethyl ester

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About This Item

Formula condensata:
C6H5CH2COOC2H5
Numero CAS:
101-97-3
Peso molecolare:
164.20
Numero FEMA:
2452
Beilstein:
509140
Numero CE:
202-993-8
Numero MDL:
MFCD00009178
Codice UNSPSC:
12164502
ID PubChem:
329830491
Numero Flavis:
9.784
NACRES:
NA.21

Grado

FG
Fragrance grade
Halal
Kosher
natural

agenzia

follows IFRA guidelines
meets purity specifications of JECFA

Conformità normativa

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117

Saggio

98%

Indice di rifrazione

n20/D 1.497 (lit.)

P. eboll.

229 °C (lit.)

Densità

1.03 g/mL at 25 °C (lit.)

applicazioni

flavors and fragrances

Documentazione

see Safety & Documentation for available documents

Allergene alimentare

no known allergens

Allergene in fragranze

no known allergens

Organolettico

cocoa; honey; floral; balsamic; rose; sweet

Stringa SMILE

CCOC(=O)Cc1ccccc1

InChI

1S/C10H12O2/c1-2-12-10(11)8-9-6-4-3-5-7-9/h3-7H,2,8H2,1H3
DULCUDSUACXJJC-UHFFFAOYSA-N

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Altre note

Natural occurrence: Apple, grapefruit, guava fruit, melon, papaya, pineapple, beer, rum, cider and grape brandy.

Codice della classe di stoccaggio

10 - Combustible liquids

Classe di pericolosità dell'acqua (WGK)

WGK 2

Punto d’infiammabilità (°F)

210.0 °F - closed cup

Punto d’infiammabilità (°C)

98.9 °C - closed cup

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Certificati d'analisi (COA)

Lot/Batch Number
SHBN5562
MKCH6363
MKCF6219
MKCC7444
MKCB1560V

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Journal of agricultural and food chemistry, 63(18), 4664-4672 (2015-04-24)
The relationship between grape composition and subsequent red wine ester profile was examined. Cabernet Sauvignon and Shiraz, from the same Australian very warm climate vineyard, were harvested at two different stages of maturity and triplicate wines were vinified. Grape analyses
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Developed from crosses between Vitis vinifera and North American Vitis species, interspecific hybrid grape varieties are becoming economically significant in northern areas, where they are now extensively grown for wine production. However, the varietal differences between interspecific hybrids are not
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
Pingxi Xu et al.
Proceedings of the National Academy of Sciences of the United States of America, 111(46), 16592-16597 (2014-10-29)
Insect repellents are important prophylactic tools for travelers and populations living in endemic areas of malaria, dengue, encephalitis, and other vector-borne diseases. DEET (N,N-diethyl-3-methylbenzamide) is a 6-decade-old synthetic repellent, which is still considered the gold standard of mosquito repellents. Mosquitoes

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