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Merck
모든 사진(3)

주요 문서

W285714

Sigma-Aldrich

Phenethyl acetate

greener alternative

natural, ≥98%, FCC, FG

동의어(들):

2-Phenethyl acetate, 2-Phenylethyl acetate

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About This Item

Linear Formula:
CH3COOCH2CH2C6H5
CAS Number:
Molecular Weight:
164.20
FEMA Number:
2857
Beilstein:
638179
EC Number:
유럽평의회 번호:
221
MDL number:
UNSPSC 코드:
12164502
PubChem Substance ID:
플래비스(Flavis) 번호:
9.031
NACRES:
NA.01
감각 수용성의:
honey; floral; rose; sweet
Grade:
FG
Fragrance grade
Halal
Kosher
natural
Agency:
follows IFRA guidelines
meets purity specifications of JECFA
식품 알레르기항원:
no known allergens

Grade

FG
Fragrance grade
Halal
Kosher
natural

Quality Level

Agency

follows IFRA guidelines
meets purity specifications of JECFA

규정 준수

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

vapor density

5.67 (vs air)

분석

≥98%

환경친화적 대안 제품 특성

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.)

응용 분야

flavors and fragrances

문건

see Safety & Documentation for available documents

식품 알레르기항원

no known allergens

향수 알레르기항원

no known allergens

환경친화적 대안 카테고리

감각 수용성의

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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일반 설명

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”.

생화학적/생리학적 작용

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

개인 보호 장비

Eyeshields, Gloves


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문서 라이브러리 방문

이미 열람한 고객

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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