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Safety Information

W285714

Sigma-Aldrich

Phenethyl acetate

greener alternative

natural, ≥98%, FCC, FG

Synonym(s):

2-Phenethyl acetate, 2-Phenylethyl acetate

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About This Item

Linear Formula:
CH3COOCH2CH2C6H5
CAS Number:
103-45-7
Molecular Weight:
164.20
FEMA Number:
2857
Beilstein:
638179
EC Number:
203-113-5
Council of Europe no.:
221
MDL number:
MFCD00008720
UNSPSC Code:
12164502
PubChem Substance ID:
24901347
Flavis number:
9.031
NACRES:
NA.01

grade

FG
Fragrance grade
Halal
Kosher
natural

Quality Level

400

Agency

follows IFRA guidelines
meets purity specifications of JECFA

reg. compliance

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

vapor density

5.67 (vs air)

Assay

≥98%

greener alternative product characteristics

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

sustainability

Greener Alternative Product

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

fragrance allergen

no known allergens

greener alternative category

, Aligned

Organoleptic

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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General description

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 Actions

Taste at 50 ppm

Storage Class Code

10 - Combustible liquids

WGK

WGK 1

Flash Point(F)

221.0 °F - closed cup

Flash Point(C)

105 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Regulatory Listings

Regulatory Listings are mainly provided for chemical products. Only limited information can be provided here for non-chemical products. No entry means none of the components are listed. It is the user’s obligation to ensure the safe and legal use of the product.

FSL

Group 4: Flammable liquids
Type 3 petroleums
Hazardous rank III
Water insoluble liquid

JAN Code

W285714-100G:
W285714-1KG:
W285714-25G:
W285714-25G-K:
W285714-SAMPLE:
W285714-BULK-K:
W285714-SAMPLE-K:
W285714-100G-K:
W285714-1KG-K:
W285714-VAR-K:

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Certificates of Analysis (COA)

Lot/Batch Number
MKCD9890
MKCD9892
MKCC3541
MKCB3128V
MKBX4901V

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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
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